XXX Mimi

Despite what you are about to read let me make it perfectly clear that this is a family friendly site. Some of the words only sound X-Rated but by the time you get to the end of this post you will quickly realize that we actually have a G-Rating for Gee that's hilarious!
My great aunt Mimi use to love dill bread toasted, she use to get a packaged brand from the grocery store. Then when that became hard to find we found this sliced rye bread that was seasoned with dill which wasn't too bad. I enjoyed the dill toast as well and would usually join her for a slice or two. I noticed that my aunt was really longing for the plain dill bread that she use to get but it turned out the company had stopped making it. I had said; " Mimi we could probably just make it ourselves it's basically just a white bread with some dill weed and dill seed in it". Mimi said; "I don't know sweetheart, I have never used a dill dough before you may have to work with the dill dough by yourself".
The moral of the story.....You do not need four hands to work with a dill dough, according to my aunt Mimi two hands are all you need to make a dill dough rise!

Dill Bread

1 package of dry yeast (1 tbsp.)
1/2 c. warm water (105-115 degrees)
3 tbsp. sugar
1 tbsp. dried dill seed or 3 tbsp. of fresh
1 tbsp. dried dill weed or 3 tbsp. of fresh
1 c. evaporated milk
2 tbsp. melted butter
1 tsp. salt
3 to 3 1/2 c. all purpose flour
2 Tbsp. of Melted butter

Preheat oven to 350 degrees

Dissolve yeast in warm water in large bowl. Stir in 1 tablespoon sugar, dill seed, and dill weed. Let mixture stand at room temperature until bubbly, about 15 minutes. Stir in remaining sugar, milk, 2 tablespoons melted butter and salt. Stir in flour to make a stiff dough. (Dough will be sticky.)
Grease bread pan with Pam. Knead dough and place in pan, covering with waxed paper. Let stand in warm place until dough rises about 1 1/2 inches, about 30 minutes or more if dough hasn't risen enough. Bake until brown, about 35 minutes. Brush top with melted butter. Remove bread and cool on rack.

Happy Birthday Mimi

Each and every day people touch our lives in ways that sometimes go unnoticed until long after they are gone. They imprint upon us a snapshot of emotion that projects a momentary image that presents itself as memory. These memories sneak up on us at different times and show themselves as a smile, a tear or just a reflective glance back to a special time and place.
Today I bask in the glow of someone dear who imprinted upon me a future rich with memories. Her body left this earth nine years ago but her spirit lingers in the smiles and tears of those she touched while here.
On this day I do not mourn the loss of one so dear, instead I celebrate the spirit that is alive and well and flourishes in every beating heart that loved her.
One of Mimi's absolute favorite things to munch were any kind of nut drenched in chocolate, especially almonds. So in honor of her birthday we are skipping the cake just as she would have and are heading straight for the chocolate covered almonds!
Happy Birthday Mimi!

Chocolate Almond Clusters

1 lb. almonds, toasted (use any nut you prefer, cashews are wonderful)!
1 lb. good milk or dark chocolate

Melt chocolate in double boiler, add almonds and drop by teaspoonfuls onto wax paper. Let set until hard.

photo/OhNuts/flickr

Cockeyed Response

My great aunt Mimi had a tendency to get tongue tied now and again which led to a lot of laughter and some very funny memories. There was the time that pussy willows became pissy willows but nothing beats what came out of her mouth during one of our summer vacations in Canada. While in Canada we always went to this one restaurant in Belleville Ontario that was known for their sticky garlic ribs. The sauce was black as tar, very sweet and very garlicky. They never served these as a meal only as an appetizer which was always disappointing. So during one of our annual visits to this restaurant while waiting for our appetizer of ribs, we perused the menu trying to decide on an entrée. My aunt Mimi thought that their Glazed Sockeye Salmon sounded very good and waited her turn to place her order. The waiter by the way was a very young Asian gentleman who spoke very broken English. Now it is my aunts turn to order, she looks at this young man and says; “I see that you have Cockeyed Salmon on the menu”. This young man for what ever reason took offense and said;” No Cockeyed anything lady, our fish fresh, eyes good. No Cockeyed, no Cockeyed”! While we were all hysterical laughing the poor waiter just looked at us disgusted and confused like we were some wacky tourists.

Bourbon Glazed Salmon

1/2 cup of bourbon
1/2 cup of virgin olive oil
3 Tbsp. of soy sauce
3 or 4 thick salmon fillets or steaks (each about 8 oz.)

Preheat oven to 450 degrees


In small bowl, combine bourbon, olive oil and soy sauce and whisk until blended. Wipe salmon with damp paper towels. Line baking pan with aluminum foil and place salmon skin side down. Brush salmon with basting mixture and bake, uncovered, basting 2 or 3 times, until fish flakes easily when tested with tip of small knife, 15 to 20 minutes.
In small saucepan, bring remaining basting mixture to a boil over medium high heat. Reduce heat and simmer 3 to 4 minutes.
With spatula transfer salmon fillets to dinner plates and serve basting mixture on the side.

Pretty In Pink, Delicious In Red

Here’s something I haven’t had in a long time, broiled grapefruit. When I spent weekends with my great aunt this was one of her favorite breakfast treats. Plus it was a clever way to get me to eat grapefruit. I never liked the yellow, I always found it too bitter but I would eat the pink or ruby red variety they just seemed sweeter.
I never had trouble eating grapefruit when she made it this way; it was almost like having dessert.
What a great way to sneak in an extra serving of fruit for the day.

Broiled grapefruit

2 grapefruits (yellow, pink or ruby red)
4 tsp. butter
4 tbsp. brown sugar

Cut grapefruit into halves, crosswise. Cut pulp away from membrane in each section (with small pointed knife). Cut out membrane at core in center with scissors. Spread each half with 1 teaspoon of butter. Sprinkle each half with 1 tablespoon of sugar. Place on rack in broiler pan with grapefruit 3 inches away from broiler element.


Broil for 5 to 10 minutes or until sugar melts and top of grapefruit turns golden brown.
Top with cherries, raisins, or nuts if desired, serve hot.