The Week After Christmas
'Twas the week after Christmas, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd nibbled, the eggnog I'd taste
At the holiday parties had gone to my waist.
When I got on the scales, there arose such a number!
When I walked to the store (less a walk than a lumber),
I'd remember the marvelous meals I'd prepared;
The gravies and sauces and beef nicely rared,
The wine and the rum balls, the bread and the cheese
And the way I'd never said, "No thank you, please."
As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt,
I said to myself, as I only can
"You can't spend a winter disguised as a man!"
So -- away with the last of the sour cream dip,
Get rid of the fruitcake, every cracker and chip,
Every last bit of food that I like must be banished
'Til all the additional ounces have vanished.
I won't have a cookie -- not even a lick.
I'll want only to chew on a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.
I'm hungry, I'm lonesome, and life is a bore –
But isn't that what January is for?
Unable to giggle, no longer a riot.
Happy New Year to all, and to all a good diet!
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
Thursday, December 28, 2006
The Week After Christmas
Tuesday, December 26, 2006
These bars are addictive. They are crispy, chewy and loaded with flavor.
My grandmother makes them for us all the time, probably because we eat the entire batch every time we are there.
It really is a very easy recipe. I'm sure your family and friends will truly enjoy.
Preheat oven to 325 degrees
1/2 cup unsifted flour
½ tsp. baking powder
¼ tsp. salt
1 cup sugar
1 cup chopped dates
¾ cup chopped walnuts
¼ cup flaked coconut
¼ cup butter, melted
1 tsp vanilla
In a medium mixing bowl thoroughly stir together the flour and baking powder; add salt and sugar and stir well again. Add dates; mix with fingers to separate dates. Stir in walnuts and coconut.
In a small mixing bowl beat eggs enough to blend yolks and whites. Add to flour mixture with butter and vanilla; stir to mix thoroughly.
Turn into a buttered square cake pan 9”X 9”. Bake in a preheated 325 degree oven, until a cake tester inserted in the center comes out clean – about 45 minutes. Allow to cool slightly before cutting into bars or squares; remove from pan while still warm and finish cooling on wire rack.
Thursday, December 21, 2006
Beat eggs and sugar. Add cooled melted butter and vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes 30 pizzelles.
Monday, December 18, 2006
In our family we usually have 2 shrimp dishes(one fried and one steamed/usually shrimp cocktail). Clams casino,Linguini with red clam sauce and 2 calamari dishes one in butter and garlic and the other with tomatoes(Calamari con Pomodoro).
CALAMARI CON POMODORO
3 lb. box of frozen squid-cleaned and cut into strips,4 tbs. of olive oil,1 tbs. parsley-chopped, 2 cups of crushed tomatoes, 1/2 cup of red wine, 2 garlic cloves sliced thin or chopped add salt and pepper to taste.
heat oil in sauce pan/saute garlic do not brown or else it gets a bitter taste/add squid and saute about 10 minutes/add salt, pepper, wine and cook about 10 minutes more/add tomatoes and parsley, cover and simmer for 15-20 minutes
Friday, December 8, 2006
Today's offal ingredient is none other than "TRIPE", yes....the lining of a cows stomach.
Just don't think about it.
Tripe Italian Style
4 or 5 pounds tripe that has been boiled for about 2 hours
3 or 4 links of hot italian sausage remove casing(sweet if you prefer it less spicy)
1 Large onion chopped
Lots of garlic chopped(at least 4 to 6 cloves) personally I use alot more
fresh basil leaves (at least a dozen fresh leaves) yes I use more! If using dried about a teaspoon
A ladle of good rich meat broth(canned is fine, but homemade from beef marrow bones is even better)!
Grated Parmigiano/romano to taste
Salt & pepper to taste
Rinse and drain the tripe, and cut it into thin strips. Heat the oil and butter in a large pot, then add the chopped onion, garlic and crumble in the italian sausage. After about 10 minutes add the tomatoes, and basil leaves. Once the mixture has cooked long enough for the onion to become translucent add the tripe and mix well. add seasoning to taste, stir in the broth, cover, and simmer over a low flame for at least three hours. Serve steaming hot with grated cheese for your guests to add to their taste. ( Don't forget the crushed red pepper flakes for those that want to add a little more spice).
Tuesday, December 5, 2006
Just click on the picture of Luigi and....
Monday, December 4, 2006
Sure...I wouldn't pass up a thin slice of pizza or a shallow piece of pie.But there is something to be said for those extra layers.With those layers comes extra flavor, texture, dimension. A depth of character that you can't help but be drawn to.
You can almost parallel it with the people we encounter in our lives. Some people have a tendancy to be shallow, living life on the surface. It's just easier for them. It's not that they are bad people, they just like to keep things a little less intense.
However people like that tend to be a little unfulfilling in our lives and leave us hungry for more.
So, we turn to the people in our lives that have some depth.Those that are not afraid to scrape the surface and see whats hidden underneath.Those that hit reality head on and season it with gusto and imagination.
Sure, there is nothing wrong with needing 2 or 3 slices of something to feel full. But sometimes isn't it nice to get everything you could possibly want or need all in one slice....