A Three Minute “Cup” Cake!
OK I know you’re thinking this must have been a typo right? Because, after all, you must be wondering what kind of cup cake you can possibly make in 3 minutes!
Read more
Posts from the ‘Food Glorious Food’ Category
Aug 17
4 Comments
Aug 3
The Earl of Sandwich
The word sandwich was born in London one night in 1762 when an English nobleman, John Montagu, the Fourth Earl of Sandwich (1718-1792), was too busy gambling to stop for a meal even though he was hungry for some food. Read more
Aug 2
Two Must Sees – Harrods and Fortnums!
Our thought, this week, is automatically going to London where the amazing Olympics are being staged…..and, when one thinks of London, if one likes to shop, the first two shops that come to mind are Harrods and Fortnum and Mason.
Jul 27
Popcorn – a Gold Medal Snack
Ready, set, go. London is ready and the world is waiting to see the Opening Ceremonies of the XXX Olympic Games tonight. Televisions are tuned, DVR’s are set to record, sofa cushions are fluffed and eyes agog! Everything is ready. All we need now is a Gold Medal snack.
Jul 23
Summer Refreshment – Agua Fresca!
When the dog days of summer kick in and you can’t seem to escape the heat, having something that is both cool and refreshing and is simple and easy to prepare is a treat for everyone to enjoy. One of those special treats is what the Mexicans call agua fresca….fresh water.
Jul 13
Herbal Delights
There are so many wonderful ways to use fresh herbs whether from your own garden or a neighbor’s or friend’s garden, or from the local farmers’ market or grocery store. So today we are going to share just a few of our favorites with you.
Read more
Jul 12
The Language of Herbs
As you know, your Two Chums love the idea of sitting down and penning a note to convey their feelings but there is another, very fun, way to do exactly that…… through herbs and flowers. Read more
Jul 9
Hot, Hot, Hot!
As I have mentioned previously, my darling father was an international banker and oh, what a wonderful life that afforded our family! Read more
Jul 6
A 50/50 Ice Cream Dream Come True
If you grew up in the Baby Boomer era you no doubt remember that consummate icon of summer ….the Good Humor Ice Cream truck.
Jul 5
Let’s Get Corny
Well it’s summer and no matter what meal you are planning, it would probably be better with some corn.
Read more
Jul 3
BBQ – Pulled Pork
When most people hear the term “barbeque” or “barbecue” or just “BBQ” they think of someone standing over a grill with flames, flipping burgers or steaks. Yet as anyone with southern origins will tell you, that is “grillin”…..REAL barbeque is something very different. Real barbeque is a slow method of cooking that involves smoke and a lot of time and eventually produces tender, succulent, flavorful goodness that can’t be rushed. Depending on where in the south you are, pork or beef will be the meat of choice and of course there is the difference in sauces regionally as well. But at the end of the day any meat slow cooked and infused with smokey flavor is delicious no matter which part of the country it comes from.
Read more
Jul 2
Savvy Secrets for Grilling
Just 2 more days until people all over the country fire up their grills and barbeques for the country’s celebration of Independence Day, July 4th! Here are some helpful hints, better known by your Two Chums as Savvy Secrets….. for grilling….. Read more
Jun 29
All Hail to the Red, White and Blue
Red, white and blue sangria, that is! All over this country this weekend, grills will be lit and barbeques readied as the celebration of our independence begins.
Read more
Jun 27
The Bees Know!
Nothing is better in summer than sweet, ripe, delicious fruit. Earlier this week we wrote about peaches. Today we are talking about melons….specifically how to pick a good melon and then how to cut it.
Read more
Jun 25
Just Peachy
I love peaches. There are few things that say “summer” to me as much as a sweet, ripe peach. I am talking about the kind of peach that is so juicy you have to eat it over the sink or holding a napkin under your chin because the juice runs down your face when you bite into it. The kind of peach that is so sweet your fingers and hands are all sticky when you’re done. But you probably don’t even care because you feel like you just had a little taste of heaven. Just the fragrance that a bowl of ripe peaches gives off makes me happy. So today I am going to share some “peachy” drinks that I love and hope that you might enjoy them too.
Read more
Jun 22
My Favorite Italian Dessert – Tiramisu
Now I ask you…..what could possibly be wrong with anything that combines, cookies, coffee, brandy, cocoa, and the creamy deliciousness of mascarpone cheese? Before you even taste it you KNOW you are going to love it!
Jun 19
Lemon Ricotta Pancakes-Let’s Have Breakfast For Dinner
This week we are exploring some of our favorite things. Yesterday we talked about childhood memories of swinging, one of our favorite summer joys. Today we want to share one of our favorite breakfast foods…Lemon Ricotta Pancakes.
Read more
Jun 15
Texas Chocolate Sheet Cake
Whatever else goes on this weekend, Sunday is the national day for celebrating our fathers. And what could be better for doing that than to offer your father, or the father of your children something sweet and delicious?
Read more
Jun 12
Comfort Food for Dad
As you know we are focused this week on those wonderful people we will celebrate this coming Sunday…Dads:) They come in all shapes and sizes and have all different opinions and tastes. But it has been my experience over the years that one universal quality about fathers is that they all love comfort food….well for that matter who doesn’t? !!!
Read more
Jun 8
Coronation Chicken
Well the week of celebrating the Diamond Jubilee of Her Royal Highness, Queen Elizabeth II is coming to a close. In Britain and throughout the Commonwealth countries the celebrations will continue all year. But here at Two Chums we will move on to other subjects and just quietly continue to celebrate this monumental occasion. To close out the week we wanted to give you the very recipe for the chicken that was served at Queen Elizabeth’s coronation celebration 60 years ago…..thus the name…Coronation Chicken. Read more
Jun 6
Savvy Secrets About the Queen Plus Her Christmas Pudding Recipe
As you have surely figured out by now, we are unashamedly fans and admirers of Her Majesty the Queen, and love knowing about all things “Royal”. We are assuming there are some of you who visit us here at Two Chums who just might feel the same. So we can’t help ourselves this week as we celebrate this most happy and extraordinary week for the subjects of the Queen who live all over the globe , Jackie being one of them as a Canadian citizen. Monday we shared some facts about the Queen but today here are some more fun facts ….or savvy secrets about Queen Elizabeth you may not know….including the recipe for the Christmas Pudding she gives as gifts every year….jolly good:)
1. She doesn’t have a passport.
Despite being history’s most widely traveled head of state—she has reportedly visited 116 countries during her 60-year reign—Elizabeth does not hold a passport. Since all British passports are issued in the queen’s name, she herself doesn’t need one. She also doesn’t require a driver’s license, though she has been known to take joyrides around her various estates in her Range Rover. Read more
Jun 1
Put Another One On The Barbie
“Put another one on the barbie” is a familiar phrase that we have come to expect to be spoken by someone sporting a distinctively Aussie accent when referring to shrimp. We are putting a little twist on that phrase.
May 29
Savvy Secrets for Outdoor Entertaining
A few helpful hints today for that wonderful American past time, “Cooking on the Barbecue”. I remember when I lived in London, barbecuing was unheard of. But here in America, at the time, and indeed now, it was going on every weekend in every backyard in America! Read more
May 28
Memorial Day Menu and Recipes
When it comes to barbeque, I’m not just talking about grilling. I mean real true blue Texas style barbeque which involves some smoke and some patience and a lot of napkins 🙂
Menu
Baby Back Spareribs
Classic Potato Salad
Cole Slaw
Corn on the Cob
Watermelon
Deviled Eggs
Homemade Strawberry Buttermilk Ice Cream
Baby Back Spareribs
12 lbs. ribs
Dry Rub *(see below)
Sauce**
1-2 bags Mesquite chips
Charcoal
Soak mesquite chips in water for 30 minutes. While they are soaking, prepare the ribs and the barbeque. Rub slabs of ribs generously with dry rub.* Meanwhile light a fire at one end of barbeque only. When coals turn white, spread a couple of handfuls of wood chips on top of the coals. Place ribs on the grill away from coals and fire. Cover and smoke ribs for 3-5 hours. Add more soaked wood chips every hour and maintain a temperature of about 275 degrees.
When they look good and smoky (they will be pink and a little crusty on the outside from the smoke) remove ribs from the grill. Cut the ribs apart and dip into sauce to coat.
Place on a lined cookie sheet and bake in the oven at 350 degrees for 1 hour or until very tender and very crusty on the outside. Grab some napkins and taste a little bit of heaven!
*Dry Rub
1/4 cup kosher salt
1 Tablespoon ground black pepper
2 teaspoons cayenne pepper
**Sauce
1 bottle of your favorite beer
1 box (approximately 4 cups) brown sugar
2 cups dijon mustard
Mix together well. Can be made ahead and refrigerated.
Classic Potato Salad
10 potatoes
1 red onion chopped
1 /2 whole stalk of celery
10 hard boiled eggs
Best Foods mayonnaise
salt and pepper to taste
Peel and chop potatoes in about 1 inch chucks. Place in a pot and add just enough water to cover. Add 1 tablespoon salt to water….(this sounds like a lot of salt but most of it is poured out when potatoes are drained). Bring water to a boil and cook potatoes until just slightly underdone, about 3-4 minutes (you will be able to pierce with a fork but potato won’t be falling apart). Drain and allow to cool.
Meanwhile, chop celery, including leaves of celery, and onion and place in a large mixing bowl. Peel eggs and grate into the bowl. Add cooled potatoes. Start adding mayonnaise, a couple large spoonfuls to start and mix together. Keep adding mayo until you have the desired consistency. Stir in salt and pepper to taste. It may take more than you would think but start by adding 1 teaspoon each of salt and pepper and then taste and continue adding until it tastes right. Cover and refrigerate until ready to use. The potatoes will absorb the mayo as it continues to cool, so if the salad seems too dry when you take it out of the refrigerator just add little more mayo.
Cole Slaw
1 head of green cabbage
1 bunch Italian parsley
1/2 whole stalk of celery
1 bunch green onions
3 Tablespoons sugar
1 Tablespoon vinegar
1 cup Best Foods Mayonnaise
1/3 cup Dijon mustard
Salt and pepper to taste
Slice cabbage very thinly and then chop to shred. Place in a large mixing bowl. Chop parsley, celery and onions and add to cabbage. In another bowl, mix together the mayo, mustard, vinegar and sugar. Add to cabbage and stir well. Taste. Add salt and pepper as necessary.
Watermelon and Corn on the Cob
Strawberry Buttermilk Ice Cream
The addition of buttermilk seems like an unlikely paring with the strawberries but the little bit of tartness and tangy flavor of the buttermilk actually brings out the sweetness of the strawberries and increases their flavor.
4 cups buttermilk
4 cups heavy cream
4 cups strawberries, cut into very small pieces
2 cups sugar
6 eggs, separated
1 teaspoon vanilla
1/4 teaspoon salt
Add 1 cup of the sugar to the cut up strawberries and mash with a potato masher. Set aside for 5 minutes, stirring regularly to draw out the juice. Separate eggs and whip egg whites until fairly stiff. In another bowl, beat together 1 cup of sugar, salt and the yolks of the eggs until the mixture is thick and light yellow in color. Add vanilla to yolk mixture and then mix in buttermilk and cream. Stir well to mix. Stir in strawberries and then add in whipped egg whites.
Mix well with a wire whisk. Freeze in ice cream freezer according to the manufacturers directions. The ice cream is best if you remove from the ice cream freezer when done and place in your refrigerator freezer for 1 hour to “ripen”. It is a very satisfying finish to a very satisfying meal….enjoy!
May 28
In Memoriam
Today is the day we call Memorial Day. For most Americans, it is the signal that summer is beginning. It is a long weekend filled with gatherings at the beach or around a pool, cook outs in the park, and backyard barbeques with family and friends. I am all in favor of barbeques and love any gathering that includes my family and friends. We will be having such a gathering today ourselves and I will happily share some yummy recipes with you at the end of this post. Sadly though, many people have no real recollection that this day was originally meant to be an observance of those who gave their lives in service to their country.
Read more
May 25
On the Side
When you’re really hungry nothing is more satisfying than having a great meal you’ve been dreaming about. A good meal can completely change your outlook on life and the world. Sometimes, though I find that it is what is served on the side that really makes the meal. Just like a great pair of shoes or just the right handbag can turn an otherwise ordinary outfit into something with real WOW!….a great side dish can do the same thing for a meal.
Read more
May 23
Water Polo Salad
When one of our sons, Trevor, just before his high school freshman year came home and said, “I’m going out for water polo”, I answered, “What is water polo?”……….!
May 21
Life Lessons on Prayer and Tuna Salad
It was largely at Nanner’s table as a child that I learned what is of worth to me now as an adult. Nanner was my maternal grandmother, also my mentor, my guardian angel and my dearest childhood friend. The lessons I learned were of love and life, forgiveness and repentance, hope and faith. They were there for the taking among the frosty glasses of sweet tea, the creamy macaroni and cheese, the platters of crisp fried chicken and biscuits. Sometimes I watched them played out before me like other children watched cartoons or Lassie. Sometimes they just came forth in conversation between participants at the table. And sometimes they were casually passed like the radishes and black-eyed peas and sweet cold slices of cantaloupe. These were the life lessons that seemed to be doled out like an allowance might have been, but when seen, all in total, as an adult I recognize now they are a great inheritance. I can’t help feeling it a privilege and an obligation to share them now with other people who were not as fortunate as I to have such a grandmother. She was fond of reminding me “to whom much is given, much is required.” So this recounting of her recipes for living (otherwise known as wisdom) and recipes for good food from my family’s table is my attempt at giving back from that with which I am so richly blessed.
Read more
May 14
The Joy of Weddings
Getting engaged, for most people, is synonymous with joy. Everything about the occasion is joyous! How he actually asked you, the beauty of your ring, the idea of planning a wedding, and on and on. Oh, what an absolutely happy time it is and yes, it is really important to hold onto that joy. Read more
May 11
What’s For Dinner? – Stuffed Peppers
As we’ve discussed before, every mother knows, those three words, “What’s for dinner?”, can be a horror on the days when you just can’t think of a thing to cook and if you ever see another chicken strip, or bowl of mac and cheese, or pizza, it will be too soon. You really want your family to have healthy home cooked meals, if only there was a cook at home to make them!
Read more
May 4
Cinco de Mayo and The Run for the Roses- Let’s Celebrate!
Cinco de Mayo, or the fifth day of May, commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). As a consequence, in Mexico, Cinco de Mayo is celebrated in Puebla but not in the rest of the country. But it will surely be celebrated here all over the United States.
Apr 30
The Perfectly Perfect Breakfast
It seems that whenever you mention oatmeal there is one of two responses…”I love oatmeal” OR “Yuck! I can’t stand oatmeal.” Perhaps the second response is due to the fact that nearly everyday someone, somewhere is serving up some sticky, nasty goo, and referring to it as oatmeal.
Apr 27
Food For Royals
All of this week, we have showered you with majestic information giving you a lot of magnificent food for thought. Now we are going to give you some “Food For Royals”! Read more
Apr 25
Queen Elizabeth and Prince Philip
Upon the death of George VI, a young Lilibet, his eldest child, ascended to the Throne of the British Empire. The pomp and circumstance of her coronation came a year later in 1953. Read more
Apr 20
What Shall We Feed Them?
We have talked all this week about the various aspects of having a”smart” dinner party. You may be asking yourself “What exactly are they talking about when they say “smart”? It is possible that you have thought we have been referring to a ‘smart dinner party’ as in having a chic sort of affair. Your party may very well be quite chic, and hopefully very lovely and wonderfully fun. But what we really mean by ‘smart dinner party’ is one where the host or hostess is smart enough to plan ahead and do things in as fine, but simplified a manner as possible, so as to be able to really enjoy the party.
Read more
Apr 16
“Smart” Dinner Party Planning
Everyone loves the idea of a charming and elegant dinner party. We love to look at photographs of tables set in anticipation of beautifully dressed guests and imagine all the witty conversation that might take place and dream about the delicious food to be served. The desire to host, or be a part of, one of these parties is strong for most of us…the problem comes, not in the dreaming about such an event, but in the execution of this kind of a party.
Read more
Apr 13
It’s Greek to Me
I have explained before in an earlier post written about Passover, that I grew up in a predominately Jewish neighborhood and gained a deep respect for the Jewish faith and traditions, and love for Jewish people. But prior to moving to that neighborhood, one of my closest friends was Greek.
Read more
Apr 6
Ladies at Lunch
As we have been talking all this week about baby showers, I became curious as to how this custom began, especially in light of the fact that ‘showers’ as we know them are relatively unheard of in most other countries. What I discovered in researching the subject was interesting….at least to me…so I’ll share it with you in case you are curious as I was.
Read more
Apr 3
A Pleasant Surprise
It is always interesting to me when something you are trying to do doesn’t work out the way you thought it would, but what comes about instead is so much better. It is such a pleasant surprise when that happens don’t you agree?
Mar 27
Easter -A Celebration of Faith, Family and Food
In just 12 days, we will celebrate Easter. It is the biggest holiday and most holy of days for those who are Christians. It is the story of sacrifice and redemption, of good overcoming evil, the story of love triumphing over death, the story of resurrection and new life. Ultimately it is our reason for hope. I love Easter.
Read more
Mar 26
Passover and An Answered Prayer
I grew up in a neighborhood in Los Angeles known as Hancock Park. It is a beautiful area. Our neighborhood had streets lined with sycamore trees and older gracious homes that make you feel as if you have stepped back in time. When we moved in, I prayed that there might be a girl my age living on our block whom I would become friends with, someone whose family had the same sort of values as mine did and who would understand the role that faith played in my everyday life. I prayed for and was hoping for a friend with whom I had these things in common.
Looking out the big picture window in our living room on the day we moved in, I was surprised to see people coming and going from the house directly across the street who were dressed in what looked like some kind of 1800’s costume. They looked so strange and almost ancient to me. I called to my mother and father to come and see what I was seeing. We all stood there staring at the sight of men dressed in long black coats with wide brimmed hats trimmed in some sort of fur and they all had long beards and long curls for sideburns. With hands flying around gesturing as they spoke, their language was one I had never heard before.
Mar 23
Sweet Bites
We have spent this week with you, our Chums, talking about the various aspects of tea, taking tea, having tea parties and heartfelt thoughts of those dear to us. But we couldn’t finish out the week, or a tea party, without some Sweet Bites to eat. For us any tea time wouldn’t be complete without some scones, lemon curd, raspberry or strawberry jam, and a lemon tea cake.
Read more
Mar 21
Gentle Customs
I spent a lot of my growing up years in England and so was fortunate to be able to drink in some wonderful English customs. Every country has its individual, enchanting customs and England is no different. One of these customs is that a lot of children in England go “away” to school – in other words, they go to a boarding school. In the United States, it is not a common practice for people to go to boarding school but, in England, it is. Read more
Mar 20
Afternoon Delight
In 1973 I spent a summer in England. It was a great experience that taught me so many things and gave me many lovely memories. Though I have happily returned to England several times over the years, it was that first trip that gave me two of my favorite things…Toasted Cheese Sandwiches and Afternoon Tea.
Mar 19
“Let’s put the kettle on”
It’s stereotypical that the British response to any bad news, up to and including major disasters, can be “let’s put the kettle on”! A good “cuppa” will make whatever is wrong, right!
Read more
Mar 16
A Touch of the Blarney
Have you ever noticed that on March 17th no matter where you were born or what your family heritage is, everyone seems to be at least a little Irish? My family is no exception. We all don something green and have a St. Paddy’s Day celebration complete with corned beef and cabbage for dinner. So it was no surprise that as Jackie and I discussed what we would write about for today’s posting, it would have to be something to do with the worldwide celebration tomorrow of St. Patrick’s Day.
Mar 15
Kitchen Essentials
A good friend, David, asked us to talk about two things he wanted to know more about….essential tools for the kitchen and how to work within a small kitchen space. I have some experience with both, but today will focus on the essential kitchen tools and leave the subject of working in a small kitchen for another day.
Mar 12
Rise and Shine!
We have some new additions to our family. Back in October Bianca, Colette, Edith, Fiona and Giselle joined us. You will probably hear about them from time to time, they are the feathered members of our family….our chickens. They arrived via the US Postal Service from My Pet Chicken when they were just about 24 hours old.
Mar 9
What’s for Dinner? – Spaghetti
We’ve all been there from time to time. Kitchen doors swing open and all across the country that sometimes dreaded question “What’s for dinner?” is asked as mothers cringe trying to come up with the answer. I guess this image says it all. Read more
Mar 5
Eat Your Vegetables!
Eat your vegetables! Most people have either heard or said those words because we all have parents or are parents ourselves. Our parents said them to us, and we in turn have passed on this dreaded edict to our offspring. The sad part is, it is almost always said in response to a child who has declined to even taste something from the vegetable category of the food pyramid.
Mar 2
Southern Comfort
I grew up a native of Los Angeles, a fourth generation Angelino on my father’s side. The roots of my soul however, grow deep in a place that I have never actually lived. My mother, and her side of my family tree, originated in the South, and thus those were the lessons I learned of food and family and fun times. Read more
Feb 27
Minny’s Chocolate Pie
Last night was one of my favorite of the year. It was Oscar night, or as my husband refers to it, “the super bowl for women”. He isn’t much interested in all the Red Carpet interviews with the stars and the clothes and jewelry, some of the things I LOVE about this event, but he participates because he enjoys movies almost as much as I do, and besides, he knows there will be food involved. Every year there is a small group of us who watch the Oscars together and the entree is themed around one of the Best Picture nominees. Read more
Feb 24
Tomato Bisque and Toasted Cheese Sandwiches
When food can be considered simple enough to be comfort food and be sophisticated enough to be served at smart cocktail parties, it isn’t hard to understand why we would want to share it with you. Tomato Bisque and Toasted Cheese Squares are really dressed up names for tomato soup and grilled cheese sandwiches.
When I was in college I spent a summer in England, mostly in the north in a little town called Burrough-in-Furness. There was a little sandwich shop that made the best cheese sandwiches I had ever tasted. They were a cousin of the grilled cheese sandwich I was used to from home, but MUCH better because they were not grilled in a pan but instead they were toasted.
Feb 22
Deviled Eggs and Hot Artichoke Dip
As the night for the Academy Awards approaches, we promised to give you some ideas for your Oscar party. Today we want to share with you two of our favorite recipes, Deviled Eggs and Hot Artichoke Dip.
Deviled eggs are one of those foods that conjures up happy childhood memories of family gatherings. They’re a simple food that you eat with your fingers at picnics or barbeques or maybe on Easter. So, years ago, as we prepared for a cocktail party, it seemed a stretch to serve such an “ordinary” item on a buffet that wanted to be…….not stuffy……but maybe a little bit elegant. Still we needed one more item to round out the menu and fill a gap in the buffet table, and what we had in abundance were eggs, so why not try them, along with the other dishes being prepared and just see how they were received? Read more
Feb 20
A Cherry on Top
Today as a nation we celebrate Presidents’ Day, which is basically a combined celebration of the birthdays of George Washington and Abraham Lincoln. When I was a child Washington and Lincoln’s birthdays were separate holidays and celebrated on their actual birthdays, which meant we had two days off of school unless, of course, one of them fell on a weekend. Read more
Feb 17
A Story of Meatloaf and Butterscotch Pudding
“What do meatloaf and butterscotch pudding have to do with each other?” you may well be asking yourself. Unless you are me, the answer is most likely, “Nothing.”
The year was 1977 and I was married less than a year, pregnant, and horribly sick. I did not have morning sickness that lasted the usual first 3 months when one is expecting. I had all day and all night, constant, unrelenting nausea and vomiting, which I have since learned was due to something with a weird name that basically means I was highly allergic to being pregnant. Not to my precious daughter, Sara, but to whatever hormones my body was making to keep the pregnancy going. I was a mess.
Feb 15
And the Oscar goes to…
Over the years, some very well known and glamorous people have leapt to their feet and taken the stage when hearing this familiar phrase. Though most of us will never be in their situation, we can all identify with the excitement of being acknowledged for a job well done. In the film industry, Oscar is the icon synonymous with excellence.
There are many stories floating around as to how Oscar got his name but one legend has it that Eleanor Lilleberg, a Norwegian-American, who was the Executive Secretary to Louis B. Mayer exclaimed when viewing the statuette, “It looks like King Oscar II!” Before leaving for the day, she asked, “What should we do with Oscar? Put him in the vault?” and the name stuck.
Oscar, today, is made of gold-plated britannium on a black metal base. During World War II, with a desire to support the War effort, the statuettes were made of plaster, and later, traded in for gold ones when the War ended. Oscar is 13½ inches tall and weighs 8½ pounds. He is actually a knight designed in the art deco style, holding a crusader’s sword, while standing on a reel of film with five spokes. Each of these spokes represents a branch of the Academy: Actors, Writers, Directors, Producers, and Technicians.
America is in love with this, her favorite award show. We love to see the clothes, we love to hear the interviews, and we love to speculate on who the winners will be, most certainly, “Best Actress”, “Best Actor” and “Best Picture”.
Feb 13
Love is in the Air
Love is the air or, at least the SMELL of love is in the air!
Nothing smells more like love and comfort than the aroma of fresh bread and we have a wonderful, easy, foolproof recipe for French bread. If you have not had a love affair with yeast, but, in fact, have had what a psychologist would call “an avoidance issue”, now is your chance for some therapeutic intervention. This recipe has all the makings of a great love story: it’s warm, inviting, and oh so steamy! Whether you are cooking tomorrow or not, try this bread. You will LOVE it and will be loved every time you make it. We guarantee it.
Feb 10
The Perfect Chocolate Cake
This is the story of how I came to have a recipe for THE PERFECT CHOCOLATE CAKE.
I am blessed with a husband who is extremely easy to please, at least as far as food is concerned. We will have been married 36 years on the 28th of this month, and in all that time he has never complained or had a negative comment about anything I have made for him. Anything, that is, except chocolate cake.
I love to bake (probably because I love to eat, but that’s another story) and I learned early on in our relationship that chocolate cake is Randy’s favorite. So, since I love to bake and I love Randy, I wanted to make him the best chocolate cake he had ever eaten on the first Valentine’s Day after we were married. I used a delicious sounding Bon Appetit recipe I had been saving and was thrilled at how it turned out. But to my dismay, when I served him my masterpiece, he was underwhelmed to say the least. I was sooooo disappointed because I wanted badly to make him happy and knowing that he was so easy to please about everything else, I was perplexed as to why he wasn’t delighted with the cake I had made especially for him.
Feb 7
Gifts From The Heart
It goes without saying that some people dislike the fact that card and candy companies promote Valentine’s Day with the intent of making large profits. But I think in a world of people hungry for love, and longing to be known by someone who cares, we should grab every opportunity that comes our way to show love to anyone our hearts bring to mind. That might be a friend, a sister or brother, certainly a child or grandchild, a parent, and of course a spouse or boyfriend or girlfriend. Expressing love and affection is always a good idea.
Sometimes though, the difficulty isn’t the desire to express one’s affection, but just plain feeling stuck when it comes to choosing a gift that might show someone you care. It is hard to feel good about typical generic gifts like an average looking tie or drugstore box of candy, or some little meaningless thing you picked up on the fly just to at least have something for that special someone.
What matters most to people is how much thought you have put into the token of your affection, whatever that is. Take some time to really think about the person for whom you are buying or making a gift, and what things he or she likes. What is their favorite music, favorite color, favorite restaurant? Do they love to read or have a special hobby or sport they enjoy? Is there something you have heard them say they are wishing they had? Your gift may or may not be something that would generally be considered classically romantic, but if it is something that you know the person you love has been longing to have, I assure you they will appreciate the fact that you know them well enough to know what they would love to receive. This is what we mean by “a gift from the heart”.
(A note here to the wise….. if your wife or girlfriend has mentioned that she wishes she had a new toaster, this is NOT the time to fulfill that wish. Appliances just aren’t ever a good idea for Valentine’s Day, so try to find something else she is wishing she had.)
Jackie and I put our heads (and hearts) together and came up with a short list of some gift suggestions for this Valentine’s Day. These are just ideas that we hope will spark some other creative ideas for you. We would love to hear from you about what creative gifts you have come up with for your special someone. Please share them with us, and all our chums!
Feb 6
Strawberry Meringue
When a friend passed out this recipe many, many years ago, we did not realize what a journey it would take. Its presentation is quite beautiful and people rave about how it tastes. We have used and used and used it and, every time we do, we realize, once again, that it is a very easy, amazingly pleasing dessert. We have offered it on countless dessert bars, as the finishing morsel at elegant dinner parties, as a wonderful companion to a good cup of tea and, on many occasions, as a birthday cake.
The meringue is best baked the night before you want to serve it, and then left in the oven (having not opened the oven door), overnight. It has NEVER failed us and we feel sure that it will never fail you. Enjoy!
{photos by Natalia Chydzik}
Feb 2
Classic Quiche
Photo by Natalia Chydzik
Over the years we have found that one of the most versatile and fun meals, for both host or hostess and guest, is brunch. And one of our favorite brunch foods is Classic Quiche. This is another “go to” recipe for the Two Chums because it is easy and delicious and can be made well ahead of time and re-warmed or served at room temperature.
This recipe is not for those who are on a perpetual diet or who like to modify original recipes to be more low calorie and then proclaim “You’ll never taste the difference”. Unless your taste buds have been very seriously altered, we can promise you WILL taste the difference if you skimp on ingredients or use low fat anything. If you only eat this once in a while, make and eat it the way it is supposed to be made or we would have to say it is better to find another dish to serve. We sound pretty emphatic about this but once you’ve tasted it you will know why. Enjoy!
Jan 31
English Trifle
The word “trifle” comes from the old French term “trufle,” and means something of little consequence. Had they tasted this trifle they might not have thought so! A proper English trifle is made with egg custard, cake, usually stale or left over cake, with a fruit syrup and sherry and topped with whipped cream.
We will give the recipe for each of the important components but obviously if you happen to have some stale cake lying about feel free to use it. Also we used fresh raspberries and Fresh Raspberry Freezer Jam but store bought jam or strawberries and strawberry jam are equally delicious.
Read more
Jan 30
Fresh Raspberry Freezer Jam
This will be the easiest and most delicious jam you’ll ever make! Read more
Jan 29
