Month: June 2011

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peer pressure and dieting

No mercy for the 'chubby' in our family!

In our family, everyone who has put on a few pounds gets a little teasing  from Karla and its poor Laura’s turn in barrel. Most people would call Laura  ‘slim’ at 5-9.5 and 132 pounds… but she ‘ballooned” up to 135 and complained. Karla drew the picture above to add to Laura’s distress! oh well! Laura’s working on the weight loss now!  😉

The truth is that our family is a bunch of ‘super tasters’ and ‘foodies.’ Given the fact that we all enjoy cooking, it means that we have to watch our weight from time to time and hop back on Jenny Craig. As diet food goes, Jenny Craig is the best… but it isn’t our food and it isn’t 1500 calories for a slice of cheesecake, either.

As for me, I am paying for my visit and trip to beautiful Florida with a full-on diet! Therapy for me is making food that I can freeze away for when I am slim… which will take a bit longer this time.

CLICK on the picture to see how many folks have lost a lot of weight... including me as we are in this book,too.

So, to all those who have found some unwanted and unloved pounds … get the weight off and you can occasionally enjoy what you once had daily… and be a lot happier.

 

Roger

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Bread Pudding is different every time you make it!

Baked and nearly ready... Bread Pudding ( CLICK on picture for recipe)

I do enjoy recipes where the product turns out the same every time you make it… but bread pudding isn’t one of those type of recipes. Chefs usually made bread pudding with just about anything they had on hand: croissants, slices of cake, muffins… and yes, bread.

So my usual trip to the day old baker often yields some surprising results: blueberry jam filled puff pastry turnovers, muffins and some french bread ( I prefer baguettes). Oh I have to let it cool… which will give me time to prepare a very nice Amarula/ Barenjager sauce.

Bon Appetite.

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it’s bread pudding time!

it's bread pudding time
white raisins (saltanas) in armagnac, dried blueberries in rye whiskey and vanilla effusing Puerto Rican Rum! CLICK on the picture for the recipe and step-by-step directions.

I call this my ‘starter kit’ for my bread pudding. I’ll let this sit around in the refrigerator before I go to the day old bakery to find the perfect ‘stale’ bread, cake, and croissants for my bread pudding. The ‘sauce’ I’ll make at the last minute….

Although this dessert descends from humble beginnings, there is nothing humble about this wonderful dish by itself, a la mode or at the conclusion of your dinner.

Can’t wait!

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nothing says ‘love’ like a quiche!

Nothing brings a smile at brunch like a quiche... and for those fun times a little champagne!

If I have any culinary weakness , it is for that wonderful invention of that great German dish…. ‘quiche!’ Okay, you think it is so French, but it is not. Read the first link below for it’s great story:

Quiche Karla Loraine and recipe

Yar, the world is full of quiches and various sea creatures, but if it be some strong drink to settle your innards, Capt’n Rog Crab Quiche be what yar lookin for.

that be Crab Quiche ahead, maties!

Now, I must be about my business of fixing the quiche!