Personally, if I were in charge National Lobster Thermidor Day would be February 14th. I mean, what is more romantic than lobster? Especially Lobster Thermidor.Continue reading “Lobster Thermidor for Two”
What an awesome day to be in the kitchen! It’s National Lobster Day and National Quesadilla Day. Originally my plan was to go with Quesadilla and serve up my delicious Chicken Quesadilla. But then a light came on – duh!Continue reading “Food Truck Lobster Quesadillas”
Tomorrow is National Lobster Day. So why a lobster recipe today? Tomorrow is also National Quesadilla Day. Need I say more? Besides, Lobster should be consumed daily as far as I’m concerned.Continue reading “Three Cheese Lobster Mac and Cheese”
Have you every had one of those really wish I had gone another way moments? Lobster Thermidor is one of those moments for me. Let me explain . . .
Why is it that when we think of Southern Foods, we think deep-fried. Those Southern people will deep fry anything, right? Well, yes and no. Deep frying isn’t as much a regional thing as it is a poverty thing.
I know, we are barely over all the holiday and New Year’s Eve Celebrations, and already I’m pushing head-long into Valentine’s Day. I guess I’ve got some explaining to do . . .Continue reading “Valentine’s Day Romance Surf and Turf Style”
Good quality ingredients make all the difference in the world, be it cooking from scratch, or in this case, packaged foods. A few years back I discovered Giovanni Rana Pastas. You’ll find them in the refrigerated section of the grocery store. The price is a bit of a shock when you compare it to other prepackaged pastas – nearly twice the price. But when you consider the philosophy of the company, you’ll understand why.
Many moons ago, a restaurant and brewer opened just down the street from where we were living at the time. They brewed the usual – beer. They also brewed some of the most incredible Root Beer I have ever tasted. Hubby and I are not beer consumers. As for Kiddo, now that he is of the legal age to drink, he doesn’t mind a draft every now and then. However; he is our child – with a weakness for top-shelf Margaritas and a good Merlot. When it comes to wines, he’s become a bit of a snob. He feels the cork, sniffs and swirls, giving the illusion that he has been drinking wines for eons, and that he knows exactly what he is doing. Like Hubby, Kiddo prefers a red that is deep and full-bodied, the product the small berries of Cabernet Sauvignon, while I prefer the more delicate fruit of the Pinot Noir vine.