I am now at the point where I am convinced that I’ve either had or do have the Corona every time my body feels remotely out of sync: Headache? Corona! Stiff joints? Corona! Heartburn? Corona! Scratchy throat? Corona! Feeling hot? Corona! Is that a chill? Corona! Chest pain? Corona! Can’t sleep? Corona! Fatigued? Corona! Can’tContinue reading Miss Lillian Carter’s Peach Yummy (1977)
Hot diggety dog! It’s Wiener Wednesday! I’m closing out this month of wieners with just that–a hot diggety dog. This recipe is from Australian Cooking for Today, edited by Anne Marshall. Here is the cookbook: Here is Margot sitting on the cookbook: I was thinking about it and apparently I am on a bit ofContinue reading Wiener Wednesday: Hot Diggity Dogs (1977)
Happy National Scotch Day! In honor of the holiday I have prepared two different cocktails for you. Think of the Scotch Smash as a Mint Julep-Lite. This had less sugar, less mint, and less booze than the last julep I made: View this post on Instagram Mint Julep from 2-in-1 International Recipe CardContinue reading 2-in-1 International Recipe Card Collection: Scotch Shoot & Scotch Smash (1977)
Happy National Tequila Day! Are you a fan of Tequila? I was never a big tequila fan (with the exception of a margarita now and then at a Mexican restaurant). But in the past few years it’s grown on me. Also, I feel like tequila is everywhere. Or maybe not. Perhaps I just watchContinue reading Jose Cuervo Scapulada (1976)
It’s Wiener Wednesday! Are you ready for a Supper Surprise? Of course you are! Like so many other dishes that have appeared on the blog, I chose this one for the name. SUPPER. SURPRISE. What the hell is an Oz Kebab? Is it Australian? Was Frank L. Baum a fan? So I googled. There areContinue reading Wiener Wednesday: Supper Surprise (1970)
This 1978 cookbook is interesting because I cannot find find much information about it. It is not be be confused with the classic American Woman’s Cookbook, first published in 1939. The author is Culinary Arts Institute Director Ruth Berolzheimer who also penned the Culinary Arts Institute Encyclopedia, which has been reprinted numerous times sinceContinue reading Wiener Wednesday: Long John Silver Dogs (1978)
Time to wrap up Hannibal Week–and there’s no better way to celebrate than with a cocktail. I selected Punch Romaine, Punch Romaine appears in the third episode of the third season. Hannibal and Bedelia host Professor Sogliato for dinner. He works with Hannibal, but doesn’t know that he’s dining with Hannibal, because Hannibal has assumedContinue reading Hannibal Week: Punch Romaine
Hannibal Week rolls on! This is my attempt to redeem myself after the absolute shit show that was Heart with Sausage Stuffing. In the seventh episode of season 1, “Sorbet,” Hannibal hosts a grand dinner. Unbeknownst to his guests, they are dining on some of the trophies the Chesapeake Ripper collected during his latest stringContinue reading Hannibal Week: Prosciutto Roses & Tomato Brain Barquettes
What do you do when your month of Wiener Wednesdays collides with Hannibal Week? You make a sausage-centric dish from Feeding Hannibal, that’s what! This is Heart With Sausage Stuffing. I could also just repost that time I made homemade sausages using the recipe from the cards I bought in the Hannibal Prop Store auction,Continue reading Wiener Wednesday: Hannibal’s Heart with Sausage Stuffing
Welcome to Hannibal Week! Today we are having cocktails. During the end of season 2 and the beginning of season 3, Hannibal describes his Memory Palace and how it allows him to be anywhere (or any time) regardless of where he is. It’s a lovely idea–tucking away feelings and thoughts and fact and figures inContinue reading The Chesapeake Ripper Cocktail
It’s Hannibal Week on Dinner Is Served 1972! My love of the tv show Hannibal is well-documented here on the blog. The show ran for a mere 3 seasons (2013-2015), but in those 3 seasons creator Bryan Fuller & Co. gave us a lot to chew on, so to speak. It is one of thoseContinue reading Hannibal Week 2020
Back by popular demand (and by popular demand, I mean that I just wanted to do it again) It’s WIENER WEDNESDAY!!! To kick of this month of weenies, I thought I’d ease into it with Vincent Price’s Stuffed Frankfurters. For those not in the know, Mary and Vincent Price’s Treasury of Great Recipes is built aroundContinue reading Wiener Wednesday: Vincent Price’s Stuffed Frankfurters (1965)
