My Continuing Ice Cream Making Series

Today will have another installment in my summer-long ice cream making series…. today’s fabulous flavor was inspired by the Dairy Queen Blizzard of the month…. more about that in a minute…. but first… I want to explain what I’m doing with this ice cream making series…

When I first started Cooking Tip of the Day… I had a vision… no… seriously.. I really did…

I wanted a site that catered to the home cook… beginner to experienced… that wanted great recipes… that were not too time consuming to make or difficult… everyday foods that they would want to serve their families or friends on a daily basis… cooks like me… families and friends like mine… family recipes and new ones… using an occasional exotic ingredient… but not often… information about substitutions, conversions, herbs, spices … foods… wines… beers (to come)…

I’m proud of the fact.. I’ve stuck to my mission… and hope you can find something here to help you or inspire you in your everyday life.

Money saving has become a focus also.. along with health.. avoiding too many processed foods… and preservatives… so ice cream making just falls easily into these categories… I’m not here to dazzle you with my culinary prowess or with difficult recipes… I’m here to show you how easy things can be… and offer tips that will help you be successful.

As the ice cream series progresses… I’ll get into lower fat or non-fat alternatives… sorbets.. yogurts… so stick with me.. there is a rhyme and reason to my madness… I’m picking recipes to help you progress to the point you will feel comfortable striking out on your own.. trying new things… another goal to this series is to show you how you can truly save money in the long haul by making these treats yourself… and that brings us to today’s ice cream making post… Strawberry Vanilla Oreo Ice Cream…

Simple Days of Summer

I love summer… well… I do like all the seasons… winter … well… not so much… but summer has a special place in my heart…. to me.. it reminds me of getting out of school for a couple of months… summer camp… family vacations… hot, lazy afternoons… afternoon thunderstorms… and best of all… ice cream.


Now I come from an ice cream family… my Mother… and she will probably deny this… is addicted to ice cream… every night she would have a scoop or two… I think she inherited that trait from my Grandmother… the sweet tooth queen… my Grandmother would visit us for a few days every so often …. She’d come in the house and headed directly for the cookie jar to see if there were any cookies in it… then she’d peer up on top of the fridge to see if there was cake in the cake keeper… and the next stop… the freezer.. to see if we had ice cream… and if by chance we were empty.. she’d look at my Mother and say in a low voice… such a poor house…. tsk tsk… I can still hear her say it… and I hope I never forget it.

I’ve wanted to make ice cream for some time now… believe it or not… I’m in south Georgia.. the ice cream selection is nothing short of pitiful… and frankly, I’m shocked… you would think in this Amazon-like climate they would have a decent selection of ice cream… they don’t.

I’m used to upstate New York… where the selection of regular ice cream is excellent.. the grocery stores have walls of freezer space devoted to ice creams and sherbets…they also have a really good selection of non-fat and light ice creams and frozen yogurts… here.. I’m lucky I can find the basic vanilla and chocolate in non-fat… and an occasional specialty flavor in it… I’m guessing eating light is just not done in south Georgia…. So my solution is.. I’ll make it myself.


Now my Mother is probably laughing at this… because as a child… we had Howard Johnson… remember their 28 flavors?… hey … that was a big deal back then… I’d stand there and hem and haw… and what would I ask for?… vanilla…. I’m still a vanilla freak… but I have graduated to the big time… I could eat my way through the flavor selection at Ben and Jerry’s if my butt and cholesterol count would let me. By the way… I’m not ancient.. we did have Baskin and Robbins … and Friendly’s when I was still in school… and yes… when they came to our neighborhood… I thought I’d died and went to heaven..

So where am I going with this you might be wondering… we’re going to make ice cream… all kinds… after all… food blogging does have its perks… and this my friends.. is one of them… let’s just hope my butt doesn’t end up the size of Alaska.






Vintage Howard Johnson Poster picture can be found on their site.

The cookie jar wasn't what we had growing up... I happen to like Slyvester... so he made it to my blog ... the cookie jar is available at The Cookie Jar Store... if interested... hurry these things sell out fast.

Kicking Off Valentine’s Week

This week, as we lead up to Valentine’s Day … I’m going to post a number of meal ideas ….for Breakfasts, Lunches and Dinners….

Since Valentine’s Day falls on a Sunday this year… next Sunday to be exact… it leaves the door open for a number of ways to celebrate….something special for each meal...

Romantic meals for two… family oriented celebratory meals… and a combination of both…. there will be a number of great meals ideas … from soups to desserts and everything in between… I’ll dig in my archives and find the very best recipes to highlight… and add new ones too…

I hope you make me a regular stop on your web surfing so you don’t miss a thing.

So let’s get started!

I thought I would start off Valentine’s Week with a sweet…. and not a chocolate one… gasp!... don’t worry there will be plenty of chocolate to go around before the week is out.

Healthier Ingredient Options

Cooking Tip of the Day

Okay the holiday extravaganza is now over….. we can go back to at least eating healthier and in moderation. I do believe in moderation…. I believe diets don’t work for most people in the long term… healthier eating is a way of life and all about the choices we make.

Now if you follow my blog you know I use butter, whipping cream and I do fry on occasion… but that’s the point really… on occasion. I do like to eat light… and I’d rather substitute lighter ingredients in my traditional recipes where I believe the taste isn’t compromised.

I use non-fat (skim) milk…. I like to use cooking oil sprays wherever I can to eliminate frying in oil so foods don’t suck up all the oil while cooking… I use part skim cheese products where I can…. the list goes on and on.

I try in my posts to give you hints where you can substitute a lower calorie or lower fat ingredient… the choice is ultimately yours… I don’t profess to be perfect… and I do love some things my doctor would prefer I don’t…

The point of this post is to get you thinking about where you can fit healthier options in your lifestyle …. what flavors are important to me… may not be for you… that’s where you have to make the decision about what’s right for you.

To get you started thinking… here is a partial list of things you can consider substituting in recipes..

Baking instead of frying…. I bake my Italian meatballs then cook them in my tomato sauce… no one is the wiser

Using lean ground beef instead of higher fat content beef

Using skim milk or at least a lower fat milk in recipes

Using part skim ricotta instead of whole milk ricotta

Non-fat yogurt versus regular yogurt

Non-fat or light buttermilk in recipes instead of higher fat buttermilk

Using egg substitute in recipes… I use it often in my meatloaf or meatball mixture… you really can’t tell (honest!)… also when I need an egg/milk mixture for breading meats and vegetables.. egg substitute works great

Using cooking oil sprays when making eggs instead of melting butter or margarine…. Butter flavored cooking oil is a God send!

Using olive oil is a healthier alternative to most other vegetable oils…. by the way… Light olive oil refers to the taste not the fat content

Using lite or non-fat Cool Whip in recipes that have robust ingredient flavors (like my No Bake Oreo Cream Cheese Pie…. the flavor of the Oreos is so dominant… you don’t notice that a lite Cool Whip is used.

Using sugar substitutes in some recipes works fine… look for pointers and recipes at the products website.

So… I’ve given you some ideas… let me know some of yours!

Countdown to Turkey Day – Day 10

Lists

The countdown to the big day is here. Whether you’re bringing a dish to the celebration or you’re hosting the dinner… it’s always a good idea to make a couple of lists.

My Mother always had lists…. The main list was the actual menu… it was always on the refrigerator door…. and growing up… I admit… I always rolled my eyes….

As an adult that has hosted many dinners… and forgotten numerous things… either in the fridge or the microwave… yes… the microwave… I have learned my Mother was a lot smarter than I gave her credit for.

I can’t tell you how many times I have forgotten something I was reheating in the microwave… the darn little beep goes off… I’m doing something… so I figure I’ll grab it in a minute… and well… you can see where this is going…

Lists take the stress out of having to remember everything… which is a good thing… especially for me… I hate stressful holidays… and I’m always willing to try something that will reduce stress.

So about 10 days before the event… I start my lists.

I have a list for the menu…. a list of things I need to do and when…. and a shopping list…. all subject to change… but I find once I start planning and it goes on the list… it’s pretty much going to get done and not forgotten…. that’s the important part… not forgotten.

We’re Celebrating Our First Anniversary!!

Today Cooking Tip of the Day is one year old and we’re celebrating!

It’s been a wonderful year…. lots of great food and new friends and fun. The blog has grown since those first days…. both in content and readers. I am extremely grateful to all my loyal readers for their time and encouragement…. It’s meant a lot to me. Thanks to all of you!

Of course I have to thank Warren, my ace photographer and taste tester… and yes… he taste tests the non-blog worthy stuff too….. it’s a tough job but someone has to do it. The man has the patience of a saint… listening to me babble constantly about my recipes and tips… and how many “hits” I got today…. He just smiles through it all… and takes another piece of cake…

My son, Erik, has been a terrific help and inspiration…. He has grown into a well developed foodie in his own right… his tips and ideas and recipes all have been part of the success of the blog. He really is very imaginative and creative… and I appreciate his help.

We’re all looking forward to making year two a great success…. lots of new ideas … now just to find the time to do it all…. and I know we will…. I hope you keep coming back and leave me your comments… it’s really nice to have a dialogue with so many people… it’s been great fun and the next year will be even better.

And .... we're starting off with a great anniversary give-away.... see the giveaway post for details.... and enter today!

Turkey Guide – Part 2

Commentary

Today we have Part 2 of the Turkey Guide…. Thawing a Turkey and Cooking Methods…. both contain important information to not only help you thaw and cook the turkey but also help you choose the type of turkey that’s right for you. Both posts contain information from the Butterball website… I encourage you to go to their site and look around… they have lots of great information ….about their products, how to cook them, recipes and other really useful information.

I’ll be posting additional installments to this Turkey Guide along with my regular posts, so check back daily for additional information.

Let’s Talk Turkey

The start of November starts thoughts of the holidays… and I’m right there with you. I’ve decided to start the first week of November off with a Guide to Turkeys and Thanksgiving.

I thought by doing this early you could make your decisions in time to take advantage of any sales that your area might have. I hope you find the information helpful…. I will try and provide you with additional links to other sites and phone numbers to call that you might find helpful.

The goal is to have a wonderful, relaxing holiday and most of all being able to enjoy it with family and friends.

Photo from holidayfoodsafety.org

Oktoberfest

Oktoberfest is a 16 day festival held each year in Munich, Germany. This Bavarian festival runs from late September to early October. The festival traditionally ends on the first Sunday in October. It officially starts with the tapping of the first barrel of Oktoberfest beer. The popular festival attracts more than six million people. 2009 is the 176th Oktoberfest. Cities around the world hold Okoberfests modeled after the Munich fest.

The festival features fabulous German foods, music and, of course, beer. Some of the foods traditionally served at Oktoberfests are roast pork, potato pancakes, sausages (Bratwurst and Weisswurst, to name two), Sauerbraten (a German style pot roast), spaetzle, red cabbage, pretzels, strudel and many more wonderful German dishes. There is even a tent that serves only veal.

According to Wikipedia,“the original Oktoberfest occurred in Munich, on October 18, 1810, for the commemoration of the marriage between the Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen.”

For more information about Oktoberfest, go to Wikipedia and the official Oktoberfest website.

I would recommend you go to the official Oktoberfest site… there are some wonderful pictures of the 2009 Oktoberfest now in progress. The foods, the beer, the rides, the beer, the crowds of people, the beer(I think you get the idea), and information about attending, in case I’ve inspired you to hop a plane and go there. If you do, you can get some nifty official 2009 Oktoberfest souvenirs .... and send me some pictures!

Growing up in New York, we attended a yearly Oktoberfest and I loved the foods, the music and the festive atmosphere, I do miss going to it.

This month we are celebrating Oktoberfest by posting various German recipes. I hope you try them and enjoy them as much as we do!

Sunday Morning Breakfast Idea- Peach Melba Waffles

Commentary

Another Sunday Morning Breakfast Idea post…. and this is for Mother’s Day… This is a great idea for the adult to make the waffles… and have the younger children help assemble them…. and everyone can enjoy them.

Even if you’re a single Mother… celebrating Mother’s Day with special food… is important. I was widowed at a fairly young age and my son was young. We celebrated all holidays… Mother’s Day included. I didn’t mind making the things he couldn’t…. he would set the table… help assemble it (like this recipe idea) and he would serve it. It was so much fun watching him… he was so proud to be able to do something to help…. I wouldn’t have missed it for all the money in the world.

And if you’re not celebrating Mother’s Day… well … then these are still a fabulous breakfast!

They are extremely easy to make…. And soooo good.

The Early Times Mint Julep – The Official Mint Julep of the Kentucky Derby

Commentary

No Kentucky Derby menu could be complete without the Mint Julep... but not just any Mint Julep... The Early Times Mint Julep.

This Mint Julep is not a traditional one… a traditional Mint Julep is made with four ingredients, mint, bourbon, sugar and water…. this recipe uses a Kentucky whiskey instead of bourbon.

The official mint julep of the Kentucky Derby is made with Early Times, which is a Kentucky whiskey, not bourbon, like the traditional recipe requires.

The Early Times Mint Julep has been the official cocktail of the Kentucky Derby since 1938.

You can purchase a pre-made Early Times Mint Julep at your favorite retailer…or make it yourself… personally… I would go with the pre-made one… these people have it down to perfection.

But if you must make it yourself.. the Early Times website has a recipe just for you.

Romantic Dessert for Two

Commentary

I’ve posted romantic dinners for two… and romantic breakfasts for two… now I have a romantic dessert for two… Strawberries and Chantilly Cream Crepes … one chocolate covered strawberry… Champagne or an American sparkling wine would go well with this… a truly romantic ending to a dinner and beginning to an evening.

What’s especially nice about this… it can all be prepped ahead and just a few minutes to assemble it… perfect for that special evening.

Breakfast Idea – Eggs Benedict

Commentary

Tomorrow is National Eggs Benedict Day! So in honor of the day…. this week’s breakfast idea is Eggs Benedict. It is a repeat… I know… I featured Eggs Benedict once before… but they’re so good… they deserve the re-run.

There are differing accounts as to the origins of Eggs Benedict. Wikipedia has an interesting article on several accounts….

In one account, a retired Wall Street stockbroker named Lemuel Benedict claimed to the New Yorker in 1942 that he had invented Eggs Benedict one morning hoping to cure his hangover… he had been at the famous Waldorf Astoria in New York and ordered “buttered toast, poached eggs, crisp bacon and a hooker of hollandaise”. The maitre d’ was so impressed with the dish he put it on the breakfast and luncheon menus but substituted ham for the bacon and English muffin for the toast.

In another account, Craig Claiborne wrote an article in September of 1967 for The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American living in France, claiming that the dish was created by Commodore E. C. Benedict, a banker and yachtsman. He claimed he had been given the recipe by his mother who had received it from her brother, who was a friend of the Commodore.
Wikipedia cites two more accounts of those claiming to have originated this dish… click the link if you want to read more…

And who knows… maybe they all did… how many times do you honestly think up a variation of something only to find it somewhere in a magazine or cookbook a few months later…. it happens all the time…. I like to say… Great Minds Think Alike …. GMTA for all you chat savvy people.

In any case…. Eggs Benedict is delicious and easy to make… I will re-post the recipe for your convenience… I hope you enjoy it!

Buying Guides for a Crowd

I love to throw a party…. I love it all… the planning… the prep… the cooking… the serving… the party! It’s taken a long time to learn just how much to make for a crowd…. I never want to run out of something… not that it’s a bad thing really… it just means everyone really liked what I served…. but it’s just me…. I want to have enough for everyone…. and I still to this day… make too much…. I have gotten better over the years…. I really don’t want to waste food, time and money… and I definitely don’t want to be eating leftovers for a week.

I came across a food purchasing guide years ago from Pillsbury… some things I disagreed with (so obviously I left those out) but some things I found especially helpful… with the spring celebration season just beginning …. I thought I would share them with you.

I will publish a number of buying guides for my Tips of the Day in the coming days….

I hope you find them helpful.







Here are some links to great posts that may help you plan your party:

Fruit and Vegetable Buying Guide for a Crowd

Meats, Cheeses (Cold Cuts) and Condiment Buying Guide for a Crowd

Coffee and Tea Buying Guide for a Crowd

Sunday Breakfast Idea X – Waffles

In honor of National Waffle Day tomorrow... I'm featuring waffles for this week's Sunday breakfast idea.

Waffles…. Waffles and more waffles….are a wonderful Sunday breakfast idea. Let me count the ways you can make them….You can stack ‘em… Make ‘em in cute shapes… Make ‘em thin… Make thick Belgian waffles….top them with virtually anything from ice cream and chocolate syrup to fresh fruit or thick delicious fruity preserves…. Or just butter and maple syrup… it’s all good.

Awhile back I posted two terrific recipes…. two versions of a Bananas Foster Waffles… one with alcohol and one without… both are excellent….. Bananas Foster Waffles (with alcohol)… Bananas Foster Waffles II (non flambe or without alcohol).

They're not hard to make… but obviously a waffle iron is necessary. If you don’t have a waffle iron… you should invest in one… they make great breakfasts…. and you will be the breakfast hero of the household.

Waffle Makers 101

Commentary

If you are considering purchasing a waffle maker there are a few features that you may be interested in having in your waffle maker. The following are features that Shopwiki feels are essential to making the perfect waffle… I tend to agree.

• “Browning Control: The crispness and darkness of the waffle can be set to your liking. This is not a necessary feature, but some waffle enthusiasts consider it a requirement. About half the devices feature this.

• Capacity: The number of waffles that can be made simultaneously. Choose between 2 and 4 waffle models, or go for the one-waffle Belgian style maker setup that makes one large, thick, round, (but still divisible) waffle. You may also like having a pizzelle press instead of a waffle maker.

• Waffle Shape: Round, square, quarters, Mickey Mouse, of course, and, my personal favorite, waffle sticks.

• Chime Feature: A bell to indicate waffle completion and assure perfect golden brown. This allows you to walk away from the waffle maker and do other things without having to pay attention to when the waffles stop steaming.

• Versatility: Waffle makers have diversified to include sandwich makers and grills, but the best waffles do not share with paninis or steaks. If you must buy a multi-function machine, make sure the aforementioned features are not excluded from the waffle maker.

• Price: Expect to spend at least $30 to $40 for a waffle maker. “

In addition, you should visit their website for Major Manufacturers and Recommendations.

When choosing an appliance, such as a waffle maker, it’s good to read reviews… I surfed the net a bit and found numerous sites that have written reviews… I would read them. Also look for recalls… I know numerous manufacturers that have recalled some of their models.

Shop around for the waffle maker of your choice... you don't replace appliances often... at least I don't... even after buying one and realizing it doesn't have everything I want... I rarely replace it... so make a wise decision the first time... There is an extensive selection of waffle makers, including ones that make heart shaped waffles at Cookware.com. ...you can go to their website and review what they have.

They even have waffle cone makers and waffle cone mixes....how cool is that?

Uno Farmyard Waffle Iron by VillaWare makes awfully cute animal shaped waffles which are carried by numerous on-line stores including Target and Amazon. Great for kids.

I like my waffle maker… but not having tried other brands… I cannot honestly tell you which one is the best and why. Both Cook’s Illustrated and Good Housekeeping reviewed waffle makers recently, you will find the reviews at Shopwiki.

Hungarian Beef Goulash – The Debate

Commentary

The recipe for Hungarian Beef Goulash that I will post today is one I have been cooking for years. My Mother and I had a discussion recently about my recipe… apparently, in her opinion, my Goulash is not “authentic”…. well…. we have a difference of opinion…

So I did some research.. and I believe my one Hungarian Cookbook says it all…. as many as there are Hungarian cooks… there are probably as many Goulash recipes…. much like the American Pot Roast… or Beef Stew.

I also surfed the net… I found many, many recipes for “Authentic” Hungarian Beef Goulash… and no two were exactly alike.

So what is Hungarian Beef Goulash? Well, they seem to agree on a few things…. beef, onions and paprika…. after that…. things go astray. Some had tomatoes… some insist absolutely NO tomatoes… some add carrots… some add celery… some use wine… some don’t…. some use beef stock …some use only wine… some use both…so I have come to the conclusion… that most are similar… and the basic taste is roughly the same… a beef stew that is seasoned heavily with sweet and hot paprika… and has onions… my recipe falls into this category.

According to my Mother, my Grandfather used wine and no stock… I honestly don’t remember that… but I was too young to remember when he made it. I use beef stock with a healthy dose of wine (which cooks off… but leaves a wonderful robust flavor).

I do remember that his golden rule was… you had to use the same amount of onions as you did beef… so if you used 2 pounds of beef…. you had to use 2 pounds of onions. He also insisted that when you added the paprika… you had to take the pot off the heat when you added it in. He also used a mix of sweet and hot paprika…. at least this much my Mom and I agree on.

Quite possibly my recipe evolved over the years… I honestly don’t know…. what I can tell you is that when vacationing in Toronto years ago… we happened on a small Hungarian restaurant… and decided to stop and eat supper there. In the restaurant, they had this map of that area from where my family was from… when the waitress asked why I was studying the map so intently… I told her I was looking for my family’s home town…. and told her the town… she ran into the back… and out came the owner/chef and his wife… they were from a town about 10 miles from my family’s… we were treated like family guests… it was a wonderful evening of fabulous food and wine…. and the Goulash was almost a carbon copy of mine.

So “authentic” recipes will always be a matter of opinion… and frankly… they are all authentic… it’s what has evolved from their family.

It’s a Blog Party… and We’re Glad You Stopped By!

5 Minutes for Moms is having their annual Ultimate Blog Party…. and we’re glad you stopped by to visit our kitchen to see what’s here. Whether you’re one of my regulars… or just landed here looking for something… or you’re part of the 5 minutes for Moms party…. you’re always welcome in my kitchen.

For those of you that don’t know me… let me introduce myself… I’m Linda… I love to cook and love to share recipes and tips … my cooking lessons started out in my Mom’s and Grandmothers’ kitchens and continued through the years as I cooked for my own family… I can remember being a little girl sitting on a stool watching intently as they cooked… and being thrilled when I was finally allowed to help… and so began my love of cooking and good food.

This blog is all about food…. food... and more food…. something for everyone… easy to prepare… healthy makeovers of old favorite recipes… budget conscious tips…foods for picky eaters… kid friendly foods…classic recipes…timesavers for busy lives… special dinners and desserts for those special occasions… party ideas… helpful information… and much more…

So have a look around…. Click the Home link to go to the Home Page… or check out my Recipe and Tip Index.

Most of all enjoy!

There are so many cool prizes to be won at this year’s Ultimate Blog Party, but my top three picks would be:

#58 – Kitchen Aid Artisan Stand Mixer
Provided by: Moms Who Think
Prize details: From Amish Friendship Bread to Decadent Cheesecake and all the meals in between dessert, Moms Who Think has recipes you’ll love. We would like to donate a Kitchen Aid Artisan Stand Mixer to help make one lucky winner’s home cooking even easier. (winner’s choice of color, $349.99 retail value)

#88 –$40 gift certificate to Carrabba’s Italian Grill
Provided by: The Divine Miss Mommy
Prize details: Discover the Passion, the Thrill and the Grill of Carrabba’s! The Divine Miss Mommy would like to donate a $40 gift certificate to three winners to be used at any Carrabba’s Italian Grill.

#19 — $50 gift certificate to Target Stores
Provided by: Shoot-Me-Now
Prize details: Treat your kids, or even better, treat yourself! Shoot-Me-Now would like to donate a $50 Target gift card to one winner.

And if my top three picks are already chosen, I’d love any of the following (in order of preference):

21,26,64,72,91,25,114,118,123,130


The drawings have ended.

How Well Do You Know Your Vegetables?

Snow Peas and Sugar Snap Peas

Have you ever been to the produce section of a grocery store looking for an ingredient you need for a recipe and come upon what looks like what you need… but the name is different… and there you stand … trying to decide should I get it or shouldn’t I?

Well… I had an even more frustrating experience…. I needed “Sugar Snap Peas” for a recipe for a recipe from Pillsbury… (yes you guessed it…the recipe I just posted)….they confidently referred to frozen Green Giant Sugar Snap Peas… so off to the frozen section I went… Ha!... Right!.... not in a small town in Georgia… none to be found… (in New York I would have grabbed the bag and would have been done with it)…anyway… so off to the produce section I went.

I first saw the display of Snow Peas… but then next to them… looking exactly the same were Sugar Snap Peas…. a dollar more a pound… I looked and looked … I swear they looked the same… no size difference… not plumper…. forget about asking the high school kid restocking the produce… and of course no one else was on at the moment… It killed me… but I bought the sugar snap peas. First thing I did when I got home was look up the difference.

I admit to being spoiled…. I’m from New York… I no longer live or have a house in the New York City area…. but I do have one in upstate New York… just above Albany… the supermarkets are filled with produce… all kinds… you can find pamphlets with information on just about anything… there are people that work there that actually know what the stuff is … I live in Georgia for love… I just wish I could have my supermarket here too!

Now for the answer…. According to Wikipedia….. Sugar snap peas differ from snow peas in that that their pods are round as opposed to flat…. Sugar Snap Peas were developed by crossing Chinese snow peas with a mutant shell pea plant….. so for a buck a pound more …I just bought a round …not flat… pea pod developed from a mutant…. don’t I just feel so smart.

And just how was your day?

The Great Rice Pudding Debate

Plain rice pudding or rice pudding with raisins and brown sugar and cinnamon….. the debate rages on…. both sides adamant that their way is THE way to eat rice pudding. Our household is no different…. By the way... this picture is the rice pudding with raisins and brown sugar.... the recipe shows the plain variety.

My early childhood was spent growing up in parts of New York City…. so the New York delicatessen shaped my view of what I think rice pudding should be. All the delis I grew up with sold wonderful rice pudding by the pound. They’d have these big trays of it … creamy yellow with meringue on top. Sooooo good.

In fact those of you that know the brand Kozy Shack…. that is the quintessential New York deli rice pudding (the plain variety). The story goes that a young delivery man got his first taste of deli rice pudding at a deli he where he was making a delivery…. and as the saying goes… it was love at first bite… He bought the recipe, pots and pans…. and started his business… Kozy Shack.

Now my other half, Warren, grew up all over the place and his experience with rice pudding was with raisins and brown sugar and cinnamon…. so he’s always looking for those darn raisins….

So my solution is …. I make a big batch and divide it… some for us purists…. and some for those heathens that insist on all that other stuff….. actually truth be told… I do like the raisin and brown sugar variety…. just not as much….. shhhh…. we just won’t tell Warren.