Read
this and you could be inspired to create a Mardi Gras brunch before heading out
to the grounds in downtown Port Arthur. There’s enough menus to get you through
the festivities, Feb. 8-11.
Spiced
bacon twists, hearts of palm dip, Champaign cocktail and Cajun meatloaf are a
few bites I’d love to try.
This
book takes a diner throughout the year and makes things seem very doable, and
edible.
“Well-Seasoned
Inspirations” placed throughout the book are photos of friends and family whose
ideas and methods have formed her experience. Several are noted to cook to
taste instead of using precise measurements. That’s how I do it. Her husband,
Robert, works backwards by imagining the outcome and adjusting for flavors and
textures.
His
quote: “If you know where you want to end up, it’s a lot easier to get there.”
Here’s
a quickie sample from this book that is sure to inspire. The Pecan Shortbread
Bars recipe is in the book.
Butter-Rum Glaze for Pecan Shortbread Bars
2
tablespoons butter, melted
1
tablespoon rum
1
cup powdered sugar
Stir
together.
A
dough ball of ice cream
My/mo
is Mochi ice cream that invites you to pinch, poke, roll, stack and share it.
The green tea, chocolate and sweet mango flavors of premium ice cream I tried
pop out of what looks like an ice tray.
Let
them thaw a minute or two and start playing. The deal is, each ball of delicious
ice cream is surrounded by sweet dough.
Unusual,
to say the least. Can you get used to it? I sure want more of the premium ice
cream part.
Epic
When
I got a coupon for an Epic bar, I thought I’d pick a chocolate one for a quick
breakfast. On the shelf, I saw bars with pictures of animals. What? I chose
bison and unwrapped a snack of 100 percent bison, uncured bacon, cranberry. It
was sweet and filling and certainly a conversation piece. Check around the
nutritional bars for other selections of animals.
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