by Kat | Nov 7, 2015 | General
I have a love – hate relationship with my hair.
Short hair, long hair, bangs, and no bangs – I have had it all.
A new cut and my favorite sweater!
However, the debate that is currently raging in my brain is Gray or No Gray. I have been coloring my hair for a long time, more than two decades and probably closer to three and if I am honest, I am really sick of repeating the process every 6 weeks or so.
However, the question remains – can I do ‘gray’ and be happy with it.
There is only one cure for gray hair. It was invented by a Frenchman. It is called the guillotine. – P.G. Wodehouse
I am not quite at this phase yet, but I welcome your thoughts and ideas on this subject, gentle reader.
Do tell!
by Kat | Mar 15, 2015 | General, Making
“Beware the ides of March.” William Shakespeare
The Ides of March are upon us and with each passing day, the grasp that winter has on us loosens. The Snowdrops outside my back door are bravely baring their blossoms to the hints of warmer weather that have coaxed them forth. They have a sense of urgency…
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by Kat | Aug 12, 2012 | General
As the days are growing ever so shorter, the bounty at the farmer’s market continues in abundance. I was saddened to have gotten what is most likely the last of the local blueberries.
This is my “take” on a recipe from the Red Spoon Blog’s “Blueberry Gratin”, and trust me, this is indeed an awesome use of fresh blueberries.
Blueberry Gratin
- 1 1/2 cups plain yogurt
- 1/2 tsp. Kosher salt
- 1 tsp. Vanilla
- 1 cup packed brown sugar
- 1 pint fresh blueberries
Turn on broiler.
Mix together yogurt, Kosher salt, and Vanilla. Spoon 1/2 of the yogurt mixture into the bottom of an oven safe dish. Cover with blueberries and pour the remaining yogurt mixture on top. Sprinkle the top with brown sugar and place dish on baking sheet.
Put under broiler for 5 minutes, or until brown sugar is all bubbly and caramelized.
Remove from broiler and serve.
It is just incredibly delicious, and tastes great the next day – if you manage to have any leftovers!
by Kat | May 20, 2012 | General
I read with great regularity the Red Spoon Blog, however many times her recipe ideas do not work in my budget or on my time schedule. However, as she so aptly said, sometimes simpler is better.
This recipe is one that fits both categories – affordable and quick. I had my quiche in the oven in about 50 minutes. Now, the better part – I now have a healthy and nutritious lunch to bring to work – and it is delicious served room temperature!
I tweaked her recipe a bit – so if you are a “purist” for homemade piecrusts, you can find the complete directions here. However, my Pillsbury Pie Crust worked just fine, I just popped the extra crust in the freezer for the next time I make this dish!
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by Kat | Apr 24, 2011 | General
Greetings Gentle Readers!
Is your life as hectic as mine is. Do you drag in from work at the end of the day with waning energy and do you then open a can of nothingness and make something less than satisfying for dinner? On the other hand, perhaps you stop at Mickey D’s and let them prepare your dinner? Or, do you take a page from my book and pour yourself a bowl of cereal because that is all the energy you can muster?
Well, stop the presses; I have an answer for the Work Day Cooking Blues!
I found this recipe at The Red Spoon Blog, and I must confess – I believe I have perfected her already perfect recipe!
Simple ingredients that you probably have in your refrigerator, with one or two exceptions and with a couple of additions to your weekly grocery list, you will be all set. The best part…you can reheat the soufflé in the microwave! Yes, I indeed said, reheat in the microwave, I kid you not! Add a fresh salad, a slice of crusty bread, and a nice glass of white wine and – voila! A good and healthy dinner for you, just what one needs to pamper one’s self at the end of a long day!
I can hear the collective groans out there, Gentle Reader – but trust me, making a soufflé is easy! If you can separate eggs, you can make an amazing soufflé!
Therefore, without further adieu – I give you my “go to” soufflé recipe…
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