All right, the winter holidays – every one of ‘em – is right here and now, and I sure wish you Happy Holidays!
The other day while I was in downtown Boston, a good friend of mine, Andrea, mentioned that she and her family were going to have a luau Christmas this year. Terrific! It turns out Andrea will be in charge of the drinks and was thinking about making mai tais. Great! “Only, I’m quite sure I know how to make them,” she said. No problem, I told her. I have a recipe – all in pictures – at my site. I drilled up the site on my phone to show her right then and there and realized that what I’d had available wasn’t quite as clear as wanted it to be. Again, no problem. That’s one of the beauties of working digitally.
I got home, reshot and rewrote the recipe, and now have it here good to go.
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Got a call yesterday from Alyson Difranco with The Meredith Vieira Show asking for help finding women, specifically daughter-in-laws who can’t cook, possibly to appear on an upcoming show with Meredith Vieira (pictured above).
Before passing on the casting call details, I checked out Meredith Vieira at her site online and found out that, aside from having fun,…
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Just seeing fresh chestnuts in the store at this time of year brings back all kinds of memories to me – from seeing and smelling them roast on a cold night on the streets of New York City to cracking them open parked in front of a blazing fire in the living room with either cider in my very young years or Canadian Club and ginger ale after that.
Roasting chestnuts is darn easy. Here are a few tips. Read more »
Last post showed how to ripen and cut a fresh pineapple as easily as possible. Here’s a fully flavorful and also very easy to make way to enjoy cut pineapple. As always, the ingredients you see below are only suggestions. Use your imagination to make your pineapple, yogurt, jam, and dried fruit all yours!
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You bet winter’s starting to get its bone-chilling grip on us. Digging into a fresh, ripe pineapple’s a great way to take a tropical flavor vacation.
There are lots of great things about pineapple. One is that it’s usually not that expensive, especially if you buy it at a large discount club store. I pay about $3 for a pineapple here in Central Massachusetts. As for the fruit once you get it home – and ripen it – I love pineapple for it’s rich yellow flesh color, it’s terrific juiciness when it’s just ripe, it’s teeth satisfying soft crunch texture, and it’s magnificent more sweet than sour flavor.
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Turkey nachos are great for a quick lunch or dinner or as a flavorful companion with your favorite drink when you’re watching sports or whatever you want to watch comfortably warm from the cold outside. All you need is your favorite corn (or any) chips, leftover turkey – or any other meat you might’ve had for Thanksgiving, canned beans (optional) and melted cheese topped with your choice or a combination of sliced avocado, chopped tomato, chopped onion, sour cream or plain yogurt and/or salsa. Read more »
Now that Thanksgiving’s over – great holiday! – it’s time to think about leftovers that are limited only by your tasteful imagination…after first removing the meat from the turkey body and then storing that meat properly.
Yeah, I know: I used to dislike removing meat from a turkey, but now that I know how to do it about as efficiently as possible, I don’t mind the job at all. Read more »
I love Thanksgiving because all that’s expected is good company and a great tasting meal. At the same time, I sure understand that putting together that fantastically flavorful meal can mean a good deal of stress for those in the kitchen. To help relieve that stress, here’s the easiest, most stress-free way I know to roast a moist and tender turkey, especially one that, like the majority of turkeys available, weighs less than 15 pounds. Read more »
Last post showed how to make a Thanksgiving dinner standard: fresh sweet and sour fully flavorful cranberry sauce quickly, easily, and in advance. Here’s another recipe that can be made in advance: quick and easy pie crust from scratch that in no way is just a flavorless shell for a much more flavorful filling. Not at all! Read more »
Homemade fresh cranberry sauce, with its Thanksgiving signature sweet and sour flavor and mouth pleasing snap and pop, tastes much better than canned cranberry sauce and is just as easy to make as boiled water. Fresh cranberry sauce can also be made well in advance and keeps fresh for weeks in the refrigerator.
Here’s all you need to make fresh cranberry sauce. Note: you’ll see a carton of orange juice in the picture below. Cranberry sauce recipes usually call for water. Instead of water, I like using fruit juice – orange juice as shown or apple or any other juice – for added flavor.
Click any picture above or this link for an easy to follow step-by-step picture book recipe. For complete stress-free Thanksgiving dinner help, click the picture below for a link to the Gotta’ Eat, Can’t Cook “Thanksgiving Help” page where you can find links to first-of-a-kind step-by-step Thanksgiving Dinner picture/video books as well has helpful and flavorful Thanksgiving tips.