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Photo credit: Mommiecooks

Photo credit: Mommiecooks

I don’t usually post recipes on Sunday but lately I’ve been on a sweet tooth binge and this recipe just jumped off the page at me.  It is a modified version of Shortbread Candy Corn Kissed Brownies, posted by Jenny of Picky Palate.   I found it on Gojee and it comes from another blog, Mommiecooks. Just goes to show you how a good recipe travels kind of like bad news!

For the crust:

1 1/2 cup mulched pretzels

1 stick of melted butter

1/4 cup sugar

For the bars:

1 pkg of caramel kisses

1 stick of butter melted

1 cup of brown sugar

1 tsp of vanilla

1/4 cup of evaporated milk

1 egg

3/4 cup of flour

1 tsp baking soda

1 tsp milk

Start with the crust; Put a few handfuls of pretzels in your food processor mulch up till you have 1 1/2 cups worth.  

Dump into 9×9 baking pan and add in melted butter and 1/4 cup sugar.  Mix up and press into the pan.

Cook in oven at 350 degrees for about 8  minutes.  Remove and let cool.

Melt second stick of butter on low heat.  Once melted, remove from heat and add in brown sugar, vanilla, and evaporated milk.  Next add the egg, then the flour and baking soda. Mix all ingredients.

Lay the kisses in rows on top of the cooled crust.

Pour the batter over the kisses.

Bake in 350 degree oven for about 25 minutes.

While cooling, take any extra kisses and melt them in double boiler with tsp of milk.  Spread melted kisses over the top of your bars and put in refrigerator to set about 3-4 hours. 

 

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I have a collection (okay you’re not surprised) of vintage Valentine cards.  My boyfriend and then husband has been buying them for me over the years.  I LOVE vintage Valentines;  I treasure the ones from the turn of the century, however, the funny and clever cards we exchanged in grammar (yes grammar not elementary) school are among my favorites.  Two years ago I posted some of those from the 50’s in a blog post: Valentine’s Day Cards – A Look Back in Time and last year was a mix of both eras: Roses Are Red, Violets Are Blue, Happy Valentine’s Day To You!

Today I received this adorable card…

AND he personalized it too!

AND he personalized it too!

I have a few of the famous “Tuck” cards.  These cards are highly-valued and come from Germany.  The are articulated with arms and legs movable.  A couple of them still have the string hanging that  moves their limbs.

Look he's holding a pretzel and a bratwurst!

Look he’s holding a pretzel and a bratwurst!

A German Brown Bear

A German Brown Bear

Love the stockings!

Love the stockings!

HAPPY VALENTINE’S DAY TO ALL

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YES this is one of those ONLY IN NEW YORK experiences!  Every year I look forward to February….no I don’t love the gray days, or the ice and snow piled up at the bus stops, or the black slimy slush on the subway stairs.  BUT February brings City Bakery’s Annual Hot Chocolate Festival.  

Every day of the month, St. Maury Rubin (not to be confused with St. Valentine who only has one feast day) celebrates February with a different delicious blend of his famous hot chocolate every day.  I really don’t have the words to describe this liquid orgasmic treat.  It’s creamy, feels thick in your mouth, the hot steam sends chocolate thrills up your nose while a smooth molten very chocolatey, chocolate slithers down your throat.  I swear my eyes roll back in my head when I drink, no sip, this heavenly concoction.

See for yourself just what can be had this month! 

Oh Heavenly Days!

Oh Heavenly Days!

Once a chocoholic, kind of a hard to get over this particular addiction since the only 12 Step Program I know goes like this: “Never Be More Than 12 Steps Away From Chocolate”.  In 2012 I posted this: HOT CHOCOLATE on Steroids!

I’m not alone in my devotion to the February rite of steaming delight – No, City Bakery’s Hot Chocolate has a cult following.  This year I noted that another blogger who I follow, FOOD BY SKYLAR, posted an homage to City Bakery and Maury’s Hot Chocolate and I am adding the link to her blog post below.  Maybe I’ll run into her on Malted  Milk Hot Chocolate day! A Hot Chocolate a Day Makes February the Best Month Ever

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English: A man sleeping on the street of The B...

A man sleeping on the street of The Bowery in Manhattan. The sign is for luxury condos. (Photo credit: Wikipedia)

There are worse places to be homeless, cold and hungry than New York.  While it’s true that the City has thousands of homeless, we also have hundreds of soup kitchens and shelters.  On the coldest of nights the Department of Homeless Services sends out vans seeking homeless on the streets and offering to take them to a shelter.  A surprising number refuse assistance preferring to spend nights on subway platforms, in Penn Station or the Port Authority.  

However, on a cold February night, a hot meal can be very inviting.  Every Saturday night, Holy Trinity Church on the Upper East Side feeds anywhere from 100 to 150 homeless or near homeless men and women a delicious hot meal.  I’m not a member of this congregation but I admire their commitment to the neighborhood so much that I try to support their programs.  I’ve been to a couple of their fund-raisers and today I volunteered to work in the soup kitchen. You can learn more about all that they do at https://www.facebook.com/groups/542527365780030/ which is the Holy Trinity Neighborhood Center Facebook page.

This is the second time I’ve done this and it is quite an experience.  I wonder who and how many people does it take just to organize such an undertaking?  Where does the all the food come from?  How do these volunteers know how to prepare and cook for so many people?  Where do all the volunteers come from?  Today there were many high school kids working with a couple of their mothers.  I just strolled over and announced I was here to help.

My first task was to cut up loaves of bread and fill bread baskets.  Thankfully, the church has reached out to local merchants such as Eli’s Bread which is located nearby.  Eli Zabar makes great bread and apparently donates a LOT of bread.  Even after filling 18 baskets, there were many loaves left over.  Then I helped set the tables.  There were 17 tables set for six people each.  I folded napkins and some of the kids put them out along with the silverware.  I couldn’t help myself – I told one of the girls that the folded edge of the napkin had to be facing the dish and that the knives should have the serrated edge facing the plate.  I think they thought I was a bit OCD – of course they’re right BUT I also think that there is no reason not to have the table set properly.

The people who come to eat are treated with great respect by everyone and in return we are rewarded with many sincere “thank-you’s” and compliments about the food.  The men and women who come are not all homeless  but all are in need.  Tonight, because it was so cold out, many of them kept their coats on, some shed three and four layers of sweaters and jackets.  

This evening the meal was shredded chicken breast served over rice and with fresh broccoli, carrots, onions and red peppers in a light soy sauce.  Many of the volunteers are regulars and they set about cooking the chicken breasts, steaming the vegetables…things just kept humming along.  

Dinner was served around 5:15 and there is a huge core regular “guests”.  I can’t remember when I last volunteered but it was many months ago and I recognized several of the diners.  As soon as they sat down, they dove into the bread and we poured coffee.  I noted how many only wanted a half a cup – because they fill the rest of the cup with half and half and at least 5 people asked me if I could find real sugar;  They didn’t want the Sweet and Low.   Along with their plate of food which is served to each person, dessert was also served.  Chocolate cheese cakes and mini cupcakes and since Valentine’s Day is coming up, each place setting had a York peppermint heart and a Dove chocolate heart.  

The cold actually kept people away or perhaps they were ensconced in some shelter for the night because we served slightly less than 100 people and had a lot of food left over.  Seconds were offered and the line was long.  Some of the men and women had containers with them and they stashed away bread, butter, food and dessert.  I watched men put bread in their pockets.  The people who come to Holy Trinity on a Saturday night are very appreciative of the meal  and the work that goes into serving them.  Everyone was very polite and said thank you even when you just refilled their coffee cup.  

We made up 12 plates, a basket of bread and desserts for the twelve people who are registered and allowed to spend the night in church basement.  Holy Trinity is such an integral part of the community!  Every Tuesday afternoon, they feed the elderly in the neighborhood a lovely lunch.  All are welcome, no questions are asked and the occasion provides much-needed socialization for some in the neighborhood who don’t get out much and don’t have family watching over them.

I’m so glad I went this evening;  It helps me put my life in perspective.  I went because I made a commitment to myself that this year  I would:  “Do all the good you can. By all the means you can. In all the ways you can. In all the places you can. At all the times you can. To all the people you can. As long as ever you can.”  Actually that quote from John Wesley was posted by my friend Dave Liston who is very involved with Holy Trinity’s Neighborhood Center programs. I read it and it just got to me.  I’m trying  anyway!

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a slow cooker Oval Crock Pot

A Slow Cooker Oval Crock Pot (Photo credit: Wikipedia)

Blessed are the meals made in crockpots for those are the days free to go and do and not worry about getting home to make dinner.

Today was a lovely sunny Saturday;  Just the kind of day to clean up the rest of the snow on the walkways, to throw peanuts out to the squirrels and of course with the bright sunshine, I was able to see some more of winter/old radiator  dust!  It was also warm enough for Peter to put the sensor light we bought a couple of weeks ago. The days are growing noticeably longer and so when we went shopping this afternoon to pick up this and exchange that, we stayed out quite late.  Then we stopped by to see our friends Joe and Michael and have a pre-dinner cocktail.  Soooo relaxing and WHY?

Because my supper was already mostly made!  This morning I prepared  a recipe that I had never tried before.  I knew this would be a good night to try it out.  It turned out to be not only amazingly rich, but also economical.  

2 TBS vegetable oil

3 lbs. boneless short ribs cut into 3″ pieces

coarse salt and pepper

1 medium yellow onion diced small ( I used a good size Mayan onion)

1 large carrot diced small (I chopped up quite a few small ones) (the kind that come in a bag already peeled)

1 can (28 oz) whole peeled tomatoes

2 sprigs of oregano or rosemary

Serve with pasta or soft polenta

In a large skillet, heat oil over med-hi.  Season short ribs with salt and pepper.  In batches, cook until browned on all sides, about 10 minutes.  Transfer to ribs to slow-cooker.  Pour off all but 1 TBS of oil and add onion and carrot.  Season with salt and pepper and cook until vegetables are soft, about 3-4 minutes.  Add 1/2 cup of juice from tomatoes, stirring and scraping bits up with wooden spoon.  Transfer veggies and liquid to crockpot and add tomatoes, breaking up.  Add sprigs.  Cover and cook on high till fork tender – 6 hours.  *I only had rosemary and removed them after about 2 1/2 hours).  Skim fat off. Remove meat and shred with 2 forks and return to pot.

 I thought it didn’t look like enough sauce for 1 lb of pasta so I added about 1/2 to 1 cup of a tomato basil sauce and about 1/2 to 3/4 cup of red wine and heated it through in the slow cooker.  My intention was always to serve this Ragu over large shells pasta although I think the recipe may have been meant to be a main meat dish, served with sides of polenta or pasta and a vegetable.  We ate it as a pasta dish with Italian bread and a salad.  It was one of the richest sauces I have ever tasted.  And economical too.  

The costs were: Short ribs – $10.44

 Tomatoes – $1.49

                                      Bag of peeled carrots $1.29

                                      Box of large shells $1.29

                                     Mayan onion $1.00

                                    Italian bread – $1.39

                                   Half bag of salad mix w/dressing – $2.50

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Portobello Mushrooms

Portobello Mushrooms

It’s Tasty Tidbits Tuesday and as long as this weather stays so cold and I stay indoors, I’ll be making soups.  I have made this soup many times and it’s always a hit.  Flavorful and delicious.  This is one of quickest tastiest homemade soups I’ve ever made. 

1/4 cup olive oil

1 medium onion chopped

2 garlic cloves minced

1/2 lb sliced portobello mushrooms

1 medium carrot chopped

4 cups of vegetable or chicken broth

Kosher salt

1/2 cup of orzo

1 (16 oz) can cannelloni beans drained and rinsed

2 TBS chopped parsley

Freshly grated Parmesan cheese

Saute the onions, garlic and carrot in a large saucepan until onion are soft 4-5 minutes.  Add the mushrooms, season with salt and cook for another 3-5 minutes, stirring occasionally.  Add broth and bring to a boil; then lower heat to medium low.  Cover and simmer 15 minutes.  Add the orzo and cook 10 minutes.  Add the beans; cook until orzo is completely tender and beans are heated through, about 5 minutes longer.  Season with salt to taste. Add the parsley and  serve with Parmesan.

Recipe from PASTA VERDE  – more than 140 vegetarian recipes for soups, pasta sauces, salads and baked pastas

 

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Farro

Farro (Photo credit: Wikipedia)

I found this recipe on a blog that I follow, Proud Italian Cook and I knew right away I wanted to make it.  I had all the ingredients in my kitchen except for one.  I made it for myself for dinner one night to test it out because I planned on serving it for a planned dinner party.  It was delicious and I served it this past weekend. This is so simple and so tasty, you should make it tonight.  It’s a good winter salad.

1 1/2 cups of cooked farro 

1 lb. baby arugula

handful of marcona almonds

1/2 cup, sliced cherry tomatoes

1/3 cups nicoise olives

1/2 cup good feta crumbled

FOR THE DRESSING

1 lemon

olive oil

1. Make the dressing by squeezing the juice of one lemon into a small bowl then whisking in olive oil and tasting until you get the right balance.

2. Place all the ingredients into a bowl and then toss with the dressing adding salt and paper to taste.

*** The first time I made it I didn’t have farro in the house but I had some Ancient Grains and I used them.

 

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Cash Rang In The New Year!

Cash Rang In The New Year!

Our grandson, Cash spent part of the day and New Year’s Eve with us!  We all went to a private party held at our neighborhood coffee shop!  The owners close the diner, and set the tables with white tablecloths and put out favors and noisemakers.  The counters are covered with platters of smoked salmon, cheese, crackers and veggies.  And delicious hot and steaming sliders were passed around.  This is a neighborhood family affair and kids are welcome but of course since it Black Tie, Cash sported one of Papa Pete’s bow ties.

No hangover here from the Seven-Up or anything else that chocolate milk and pancakes won’t cure!

Chocolate Milk and Pancakes

Chocolate Milk and Pancakes

It’s about time for us to pull our act together and put on some clothes.  We have to go to the market to get the ingredients to make Lucky New Year’s Black-Eyed Peas Stew.  Not taking any chances here and will probably buy some Kale or Collards greens to entice money in the coming year.

 

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I LOVE TOMATOES and if you’re a follower of this blog you know how often I extoll the virtues of Jersey tomatoes.  So no one should be surprised that eventually this countdown to Christmas blog would find a Foodie gift for tomato lovers.

Look at this wild and crazy cutting board!  Really now, a tomato bleeding all over the counter?  You know I just had to include this in Foodie Gift category.  There are serious Foodie gifts and delicious Foodie gifts and I guess you can put this one in the whimsical category.

Bloody Tomato

Bloody Tomato

Hopefully this isn’t a sign of things to come… But The Splash Chopping Board looks as though it’s bleeding off your countertop.
Designed to remain stable while you work, the durable surface will hold up to all of your cutting needs. And, the ‘drip’ is easily removable for cleaning and storage. Available at The Foodiggity Shop, $18.99.  **

**Excerpted from Foodiggity.com

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Not all Foodies excel in the kitchen, some just love good food and they eat out all the time.  They love gourmet food, they  follow certain chefs but they may not do much cooking or baking at home.  However, if the Foodie on your list cooks and bakes, this handy-dandy little kitchen tool will make a great gift!  And inexpensive too – just $10.39!!

I know you’ve seen those famous chefs on television crack eggs with one hand swiftly and efficiently but how about the rest of us?  And what if you’re cooking for someone who is watching their cholesterol intake and wants only egg white omelets?  Or your recipe calls for eggs and then extra egg yolks?  

Well lookee here…You need to buy a PLUCK.  A PLUCK is a cleverly-designed egg separator. Think Sunny Side Out! Extracting the yolk from healthy egg whites can feel as tricky as pulling a rabbit from a hat. Pluck makes it easy by separating the two with a simple squeeze and release of its silicone chamber. Now everyone from bodybuilders to soccer moms can just pluck that caloric yellow stuff right out.  Pluck’s clear tip plastic and silicone bulb come apart for easy cleaning by either hand or machine.

Squeeze Me

Squeeze Me

Can you imagine how easy this makes separating a yolk from the white?  No more tiny bits of shell floating in the gooky yolk  or the sticky white!  I think this is a terrific kitchen toy for a Foodie.

Available online through Amazon and in stores such as Bed, Bath and Beyond.

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