Brown Sugar Biscotti with Pine Nuts and Almonds
I remember asking my grandmother once how she ‘improvises’ in the kitchen and she gave the usual ‘trial and error’ answer, but on closer inspection I realized that she worked in two very distinct ways. First, she would vary the proportions and types of ingredients which offered a few extra notes to the basic recipe. But more importantly, there were times when she would depart significantly and approach the ‘problem’ in an entire new way. For example, why use the same ingredients in making certain noodle with sauce recipes that were designed before the advent of real refrigeration? Logic must triumph over tradition at times.
This goes a long way to say that I tried a variation of our Biscotti recipe with the addition of brown sugar. Using brown sugar has some significant limitations… but under the heat of making the biscotti added something nice. Oh yes, I added a small amount of pine nuts to the project, not enough to make Laura object ( as they are around 11 calories each!), but enough to make an effect.
Yummy there were!
Share on Facebook
My Quaker Steel Cut Oats Arrived! CLICK on picture for manufacturer's site
The last post I made on the subject of steel cut oats ran along the lines of ’I wonder if Quaker makes this?’ I checked it out and found that the best way for me to buy this was on-line. Our ancestors in San Luis Obispo are used to buying at a great distance. A hundred years or so, people here abouts would by everything from clothes to prefab homes via the Sears Catalogue of their day. We have some aspects of civilization, but most of us have to go on line. 
Anyway, I ordered my oatmeal and checked it out… perfect! For guys like me who lived on this during my youth and young struggling times… it is a wonderful memory.
I hear they have it at Target out West… but that’s a ways for us!
Share on Facebook
Karla designed this sweet birthday greeting of her parents celebrating her mother's birthday!
Some people find birthdays — as I do — as friendly reminders to appreciate each day granted to us and show our appreciation to those who matter to us most. Happy Birthday, Laura….
Share on Facebook
- An old family favorite : Cantonese Sweet & Sour Pork — CLICK on the picture for a link to the recipe
Well, when you try to celebrate two birthdays together you need to have a dish that everyone loves. In our family, one of our favorites is Sweet and Sour Pork… and an apple pie! It may sound a bit unusual for someone to prefer an apple pie over the tradition birthday cake, but if that’s what the birthday girls want… that’s what they get! Karla also started a fun tradition of having little celebrations of someone’s birthday ( hers in particular) all month long… it can be a little fun…. but challenging.
- Not just any apple pie will do… See Canyon Apples, a special nutty cobler topping and our own sauce makes it wonderful.
O
h yes, we can’t forget presents and those little touches that make anyone smile.
- ‘Happy Birthday Laura and Mom.’
Share on Facebook
Cantonese Sweet and Sour Pork begins with slicing pork tenderloin and placing it into a simple marinade. CLICK on the picture above or link below to see our vairiation of a wonderful recipe.
One of our family’s favorite meals is home made Cantonese inspired sweet and sour pork! When someone reaches their birthday in our family, we seldom let them cook and we make for them the meal of their choice as part of the celebration. However, when we make this dish, everyone gets involved!
Today, we do a certain amount of simple preparation: 1) slicing and marinating the pork tenderloin 2) making the main sauce and 3) finding the right vegetables for the occasion! One of the world’s great cuisines is Chinese and in all of their tasty variations. Although we used many canned ingredients we use many fresh as well.
Just a few of the items in use for this special occasion!
In addition, we will add some of the produce of California: red bell peppers, green onions, white sweet onions, and fresh garlic.
Cooking together is always fun… Tonight we will do our ‘first’ frying of the pork!
Share on Facebook
