My sole new year resolution this year was to post once a week–but I’ve failed. I missed a week in February and this is the first post of April. I am so disappointed in me. But, oh well. I’m gonna try to get back on the wagon. FUN FACT! According to the Smirnoff advertising folk,Continue reading Smirnoff Year of the Brunch: Easter Brunch (1969)
It’s National Red Wine Day! And what says Red Wine more than Coq a Vin? Not much. So that’s what I have for you today. Even though the DiS1972 recipe doesn’t call for Burgundy specifically, I did a little research and discovered that Coq a Vin is traditionally made with Burgundy. Hence, I made aContinue reading 135. Coq au Vin
Because of the kindness of friends, I own both Benson & Hedges 100s presents Drink Recipes from 100 of the World’s Greatest Bars (1979)–Thank you, DIllon! and Benson & Hedges presents Entertaining With Style–Recipes from Great American Restaurants (1980)–Thank you, Jacko! I have become enamored with these cookbooks for two main reasons– their very unconventionalContinue reading James Beard’s Poulet aux Quarante Morceaux de l’Ail (1976)
Since Countess LuAnn did not go to jail for violating terms of her parole, my mum and I saw her #countessandfriends cabaret show at the Warner Theater in DC on June 7. Because it was a sparkling wine-soaked event, I am sharing with you the dessert from my Easter dinner–the Coupe Jacques–which is a fruitContinue reading Coupe Jacques (1965)
You know, I never intended for these Twin Peaks posts to be food-themed, but it makes sense since this is a food blog, and Twin Peaks is such a food-centric show. Proof: this scene where for about 2 minutes Ben & Jerry Horne (yes, like the ice cream guys) wax poetic and chow down onContinue reading Twin Peaks Tuesday: Jerry’s Baguette with Brie & Butter
This is the third and final installment of 37. Beef Stroganoff. Thank the lord. And this is a dish where I actually took notes! But I didn’t take a picture of the recipe. So I have to type it all out. Oh, bother. CARD #96 CHARLOTTE RUSSE 1 tbsp gelatin 2 tbsp cold water 1Continue reading Charlotte Russe
Every time I hear “Crepes Suzette” I think of the theme song to the Patty Duke Show. I feel for you, girl. A hot dog makes me lose control, too. So Crepes Suzette. What is there to say besides “yum?” I had this as a breakfast/brunch. And yes, I do think that it is anContinue reading 118. Crepes Suzette
The Marguerite Patten Recipe Cards have returned! And with a vengeance! Feast your eyes on this: Well, these definitely look…weird. But I wouldn’t expect anything less from Ms. Patten! Let me get this out of the way: I didn’t make the little bacon rolls. Not because I didn’t want to! I just didn’t have any inContinue reading Wiener Wednesday: Pork Sausage Croutes
Newsflash: November is National Fun with Fondue Month! So how fitting that I recently did a little fondue for 2! I have had a fondue pot for a while now but hadn’t had a good reason to bust it out–the fondue pot is a special occasion appliance, no? And I didn’t have a special occasion.Continue reading BH&G Fondue and Table Top Cooking: Classic Cheese Fondue
As I worked on #65 I kept writing this down as ‘cassolette’ instead of ‘cassoulet.’ One is #65, a traditional French bean and meat casserole. The other one has something to do with a lady’s nether regions. Yeah. You read that correctly. Now the only reason I’ve ever even heard the word cassolette is becauseContinue reading 65. Cassoulet
First, I propose a toast. To me. This was my 25th meal. I have officially served dinner 25 times. I am about 20% towards my goal. So I raise my scotch and soda to myself. Em (Miz Yinzerella if you’re nasty), you are totally awesome and this blog is awesome and it’s fantastically awesome thatContinue reading 8. Quiche Lorraine (Swiss Cheese Pie)
