My friends, it is SPRING. And one of the ways I know it is spring is that the rhubarb is here! So today we are going to talk rhubarb – what it is, where you get it, and the many wonderful things that you can make out of it, including and especially the creamy, dreamy, sweet yet sassy deliciousness that is rhubarb curd. Don’t let the curd part scare you – it is another word for pudding-like texture that is just plain rhubarb heaven. Let’s make it!
I think I am overdue in terms of singing the praises of one of my very favorite kitchen appliances, which is my beloved, faithful, trustworthy slow cooker. I’ve had the same slow cooker for years and years now – it’s a basic Rival Crockpot model – and I’ve made everything from the best beef barley soup in the world to a really incredible chocolate pudding cake and a lot of stuff in between. There’s nothing quite like the feeling you get when you toss a bunch of stuff in the crockpot in the morning, go out to work, and then come home hours later to a house that smells like heaven and the glorious knowledge that dinner is already made! But what about breakfast? Welcome to the wonder that is overnight oatmeal!
I would like to say that I came up with this deliciously dramatic dessert all on my own, but it’s a variation on the one we look forward to every time we visit our favorite bed and breakfast at the Jersey Shore. It’s a beautiful plateful of fresh fruit, aromatic mint with a scoop of sorbet on the top for good measure…all served up in a fresh pineapple shell. It’s the perfect breakfast, lunch or even dinner treat, and while I love it best at that B&B (and more on them below), it’s also something I make from time to time in my own kitchen, for both the good taste and the good memories. So speaking of those memories…
This morning was the first morning I felt a really serious nip in the air…the kind that makes you think that you really DO need to put away your summer clothes, and it actually IS time to start at least thinking about your holiday shopping list. And if you are me, your holiday menus. For me, one of the best parts about thinking about holiday menus is that I need to road-test them. And by road-test, I mean feed them to the Southern husband and then pepper him with a million questions about them. Which is just what happened with these pears with roast beef and horseradish cream.
This week at the Jackson House is “Breakfast For Dinner Week,” which we do every once in a while and then while it is going on always wonder why we don’t do it MORE. Dinners are quicker and easier to make, they feel very comfort-food-ish, and are pretty light and healthy. And as someone whoRead More & Get the Recipe
So, I didn’t start out thinking about making french toast. I started out by thinking, my photography teacher is coming over to help me with my new lights, I need something nice to photograph that will not wilt, melt, drip, shrivel…you get my drift. I racked my brain, what there is left of it. AndRead More & Get the Recipe