Cool, Rich, No-Bake Summer Desserts, for July 27-Aug 2, 2018

  CatChat – Misty’s preview 

Food mag duo brings us a list of 40 no-bake desserts    Wait till you see Clara {M – “I just bet she liked kitties”  Save the cheese {M – “Please!”  Save your brain?  ♦  Save your money {M – “Then buy extra tuna!”  Readers Extra    This no-bake dessert couldn’t be easier   Barbara’s week: Fries in a hurry, cheesefests, bacon – funny & freezing 

Misty’s History  ♦  Misty’s Gallery 

♦  Tidbits  ♦ 

Newsy, schmoozy stuff for cooks 

  Wow, Clara! She’s actually gone now, departing at age 98 no doubt to a kitchen in the heavens, but what a gift she left for us – the videos of course but also the abundance of culinary inspiration.  Her grandson’s school project led to a YouTube series that began when she was 91, each showcasing her prep of a Depression Era dish along with generous servings of sweet memories and friendly chat. But what she creates, for example in the breakfast episode. is anything but depressing.    Her story on Food52  Her YouTube videosCapabunga CV5 Cheese Vault Storage Box, Butter

  We’ve all probably seen, and likely even owned, cheese keeper containers.  But did you know there are actual cheese vaults? Vaults! They aren’t cheap but may be worth the investment for what we spend on even basic cheese, let alone the finer kinds. Btw, the brand name on Amazon sounds like what you might shout when you make this dicovery. Capabunga!  Find them here

  Smart eating takes on a whole new meaning in this report from Reader’s Digest, authored by Kenneth S Kosik MD, whose areas of expertise include the biological processes of the brain. So, this is the list of dining habits Dr. Kosik recommends to protect your brain from Alzheimer’s.  Brain food

♦  CS Marketplace Spotlight  ♦ 

So, you just never know who you’re going to {re-}encounter on social media. This week it was an old friend, Mary Hunt, who long ago launched a publication that I believe was called Cheapskate Monthly {apologies M if I muffed this}, and I had actually contributed to it a few times with a Q&A food column.

She has since parlayed her concept into award-winning and best selling books {all 4+ stars on Amazon}, a monthly newsletter, newspaper column, speaking engagements, and an interactive website.

It’s all dedicated to her goal for all of us to enjoy “debt-proof living.” Her “Better, Cheaper, Faster: Over 2,000 Tips and Tricks to Save you Time and Money Every Day” covers some stuff for cooking/cleaning and as well way beyond.

“Better, Cheaper, Faster”    Mary Hunt’s other books    CS Marketplace

Also at CS Marketplace “Especially For Readers” & “Especially for Dog Lovers”

Readers Extra – Preston & Child, individually and in collaboration, reliably pen tales of high adventure, exciting to frightening, and revelatory too, with their latest work taking us along on the way to the heart and secrets of an unknown, ancient civilization, but – will we get there???   “The Pharoah Key”  Preston books   Child books 

♦  Featured Recipe  

Cool summer desserts, and lots of them 

The Reader’s Digest online newsletter brings us lots of good food ideas, and in a recent edition tapped into some sweet treats from, as they said, “our friends at Taste of Home.” Best of all they don’t need to get anywhere near your oven.

Here’s just a sampling: lemon curd tart, peanut butter cup trifle, root beer float pie, turtle praline tart, and S’mOreos {yep, just what it sounds like}. And some add a fun vibe with, e.g., candy corn or potato sticks.

Follow the link and start {not} cooking . . .

40 Easy N0-Bake Summer Desserts    Reader’s Digest    Taste of Home

No-bake dessert books on Amazon

♦  Tip  

Set it out – stand clear

One of my favorite party desserts, also no-bake, let’s guests in on the fun which hopefully doesn’t include a realization that they’re doing all the work. It’s simple a matter of setting out slices of a good French baguette which they use to make little sandwiches, open or closed with any of these toppings: hot fudge {not heated}, tub caramel, marshmallow creme, peanut butter, jams, shredded coconut, chopped nuts, raisins, sliced fruit.

♦  A Peek at My Week  

Fast fries, cheesefests, how much do YOU love bacon

  Crapples, meant to make french fries!!! Have you ever had one of these moments when the rest of dinner is all but ready and the bag of fries is giving you a neener neener from the freezer? Here’s what I did. First turned the toaster oven on Hi, then wrapped the fries in paper towels with two layers all around. Into the nuker for just a minute or two, then on a baking pan and into the toaster over for 5 min. Fries are ready!

Note: Follow the guidelines for your microwave oven and your paper towels for safe use. Then also limit the time in there so the fries are less likely to stick.

  In the course of looking further into the world of cheese after discovering it includes vaults, I also found there is a Cheesemonger Invitational and a Cheesemaker’s Festival, that one in Vermont, every year. And now you know too.

  Got such a kick out of a posting this week about bacon, and how to have it ready at any given moment. Because, it said – sometimes you may not want to eat a whole package all at once {!} I’m a huge bacon freak, but thinking this had to be directed at the truly obsessed. Btw, the trick was to cook it all and freeze it, something I already do and guessing many of you do too. Even frozen, just about 15-20 seconds wrapped in paper towels in the nuker, and have at it.

Next week highlights: kitchen savings, sheet pan brunches, perfect & easy corn on the cob, pinch bowls, easy pizza fondue & dippers, slow cooker hints, recipe trove, kicking up bean soup, using up pasta sauce

Cook with passion and a party spirit, whether for a crew, or for two, or just for you


Taco Chili in the slow cooker, for July 20-26, 2018

  CatChat – Misty’s Preview 

Food truckin’ on tv {M – yes, as a matter of fact I do watch television  See the pros cooking up front and personal  ♦  How much butter? {M – LOVE butter!  Mom’s new favorite food book {M – not a cookbook though  Hot dish in a cool kitchen    Slow cooker tip    Barbara’s week: small fun way to go green, Bolognese fail, look what she’ll be sharing with you!

{M – Also, mom added two new photos in my Gallery, yay!}

Misty’s History    Misty’s Gallery 

♦  Tidbits  ♦ 

Newsy, schmoozy stuff for cooks 

  Coming July 26, the new season of “The Great Food Truck Race” on the Food Network, 9p/8c. Host Tyler Florence {whom I had the pleasure of meeting and can verify he’s just as charming and personable face to face as on the screen}, heads to locations in the Southwest as seven trucks compete for a $50,000 grand price in this annual competition. The winner will be named in the grand finale on Aug 30.

  Not till October but tix available now. One of the country’s largest food & wine fests takes place yearly infestival photos gallery 2018 19 250x250 - Festival Photos NYC, and for 2018 it’s 10/11-10/14. Learn from the best and enjoy the yield of their culinary talents with seminars, demos, dinners and more, from Daniel Boulud {love this guy}, Alton Brown, Anne Burrell, Scott Conant, Giada, Bobby Flay, Ina Garten, Duff Goldman, Rachel Ray, Emeril, Martha, Florence too & seemingly hundreds more! NYCWFF

Btw, the fest also benefits No Kid Hungry, and you’ll find a link to that worthy org in the “Especially for Cooks” boutique on the CS Marketplace page.

  Butter lovers pack your bags. Australian astronomers have discovered that the Milky Way contains enough “grease” to make – don’t even try to count this on your fingers – 40 trillion trillion trillion packs of butter. Even though we may not know what the Aussies regard as a pack, that’s a whole lot of popcorn topping. But if this is going to happen any place, guess it makes sense it’s in “Milky” Way.

♦  CS Marketplace Spotlight  ♦

Well how handy is this???

If you’ve ever had any question about an individual ingredient, a single food item, an entire dish, chances are excellent the answer is in this book. And I’ve found I’m not only diving in to look up something specific butThe Diner's Dictionary: Word Origins of Food and Drink as well just journeying through the pages to come upon, e.g., Boston Strawberries, Dublin Lawyer, Vienna Steak. What fun!

Because this tome goes beyond just simple definitions, characteristics, uses, and origins to also tell us variously about connections to geography, history, literature, law, commerce, and notable people. And all alphabetical for easy reference.

Here are the cover blurbs: “Be warned – this is a dangerously fascinating book,” “stuffed with delightful morsels in a digestible form,” “a quirky irresistible volume.” Hardcover, 4 1/2 stars on Amazon, but it appears stock is very low for new copies.

Diners Dictionary    CS Marketplace

Also at CS Marketplace “Especially For Readers” & “Especially for Dog Lovers”

Dog Lovers Extra – I’m inclined to call most of these “things” opinions rather than facts, but nevertheless there may be a clue or two in this Reader’s Digest list of Things You Do That Your Dog Actually Hates”  

♦  Featured Recipe  ♦

Cool way to cook dinner on a hot day

Who the heck wants to turn on the oven or stand over the stove on a July day??? Thinking, that would be no one.

And if you have a slow cooker, you don’t have to! And the other good news in this week’s Featured Recipe is that it comes from a whole chapter of 5-ingredient {thank you!} recipes in this slow cooker cookbook.Biggest Book of Slow Cooker Recipes (Better Homes & Gardens)

And a tasty prep it is too, extracting full flavor value in the selection of the five components. Add some corn chips, maybe a bit of green salad and done.

The cookbook is a creation of Better Homes and Gardens, so you know you’re going to find some good, reliable stuff in here. In addition to this one, that chapter also has such offerings as Texas Two-Step Stew, Creamy Ranch Potatoes {4 ingredients!}, Spicy Spareribs, and Home Style Chicken and Stuffing.

Of course there are other complete chapters to use the slow cooker for appetizers, beverages, soups, stews, side dishes, beef/pork/lamb preps, poultry with ethnic flair, meatless main dishes, and desserts. A bonus chapter on one-dish meals moves the cooking method to the oven, skillet and wok. Paper & spiral bound, 4 stars on Amazon.

Taco Chili

4-6 servings

1 lb ground beef

1.2 oz pkg taco seasoning mix

15-oz can chunky Mexican style tomatoes, undrained

15-oz can red kidney beans, undrained

15-oz can kernel corn, undrained

Cook ground beef in a skillet until browned, drain fat. Add with remaining ingredients to 3 1/2-4 qt slow cooker. Cover and cook on low setting for 4-6 hours or on high setting for 2-3 hours.

Note: It’s not cheating the 5-ingredient promise – that is all that went into the cooker! – if you want to put a few things on the table for toppings/mix-ins, such as shredded cheese, hot sauce, sour cream, sliced green onions, cilantro. 

“Better Homes & Gardens Biggest Book of Slow Cooker Recipes”

Other top rated slow cooker cookbooks

♦  Tip  ♦

No peeking {except in the next section!}

The slow cooker cookbook that is the source of this week’s Featured Recipe sprinkles cooking hints throughout, including this one about the cooker: “Because slow cookers cook food at such low temperatures, removing the lid can dramatically reduce the temperature inside the cooker. When you lift the cover to stir or add ingredients, replace the lid as quickly as possible. An uncovered cooker can lose up to 200° of cooking heat in as little as 2 minutes. A quick peek, however, lowers the temperature only 1 or 2 degrees. If you have no reason to peek – don’t!”

♦  A Peek at My Week  ♦

Stainless Steel Straws, 10.5” Long Reusable Replacement Metal Straws for 20 30 OZ Yeti Tumbler, RTIC, Tervis, Ozark Trail, Starbucks, Mason Jar, Set of 8 with Silicone Tips & Cleaning Brush  I’m sure you’ve noticed too the number of food places that are eliminating plastic straws. So even though we don’t use straws too much here, when we do it’s usually from a box of, yep, plastic ones. Of course you can probably recycle them, but that stuff is supposed to be cleaned and what a pain in the {censored} that is. So just looked into some reusables on Amazon and found quite a few, both metal and silicone, and here’s what I really like about some of those choices – they include cleaning brushes! Here’s what I’m ordering.  Color-tipped shown   Other options

  Well, bummer, Bolognese sauce didn’t live up to my expectations. But we soldier on and I think I can build on this attempt to get it right. So, whenever it’s really ready, will share right here.

  But anyway here’s some good news. For me and very likely for you too! My Great Courses book and DVDs have arrived, this one being “The Everyday Gourmet: Rediscovering the Lost Art of Cooking.” And you know, dear friends, I will be sharing all along the way, though with the caveat that it will be a while till I can do them justice.

So far for next week: Clara wow, cheese vault, brain food, saving saving saving, fries in a hurry, cheesefests

Cook with passion and a party spirit, whether for a crew, or for two, or just for you


Chocolate Dipped Strawberries with Mint Cream, for July 13-19, 2018

  CatChat – Misty’s preview 

A perfect summer dessert {M – who cares?  Another 14 snacky ways to smack down the hangrys {M – I don’t get mad when my supper is late, but I sure can stage some A-1 lobbying}    Dun dun Dun dun cupcakes {M – ah phooey, not what it looks like}    Top grocery store    Amazon Prime Day – some goodies found for you    save the taters    Barbara’s week: yay for bolognese, yum on the scrambles, yes to the posset

Misty’s History  ♦  Misty’s Gallery 

♦  Tidbits  ♦

Newsy, schmoozy stuff for cooks 

  So, a couple sessions back we talked about being hangry {angrywhen you’re hungry}, causes and cures. Here’s I think a better take on the latter, 14 snacks each requiring just three ingredients. Two notes: most can be whipped up spur of the moments but a few require advance prep, and second IMO the one that looks worst probably tastes best. 14 Anti-hangrys

  Well if you’re a Las Vegas resident, or happen to visit during July 22-28, you can tap into yet another innovative sweet from Freed’s bakery, known to many as the star of the Food Network’s hit show “Vegas Cakes.” For those dates though, which coincide with Shark Week, the famed bakery is featuring not cakes but rather some clever cupcakes with a shark theme.

Can’t be there? Make your own? Here’s how they describe them: “signature vanilla cupcakes, filled with strawberry puree, topped with ocean blue cream cheese frosting and garnished with a grey fondant shark fin.”  Freed’s

  Is there one in your town? The 2018 Market Force Information survey found honors for highest customer satisfaction for a grocery store went to Wegman’s. Their 90 stores serve folks in New York, Pennsylvania, Maryland, Massachusetts, New Jersey, and Virginia.

♦  CS Marketplace Spotlight  ♦

Woohoo, it’s almost here

July 16 is Prime Day at Amazon and the deals are delicious. Find grills both stand-up and tabletop, blender, coffee grinder, tea, protein bars, glassware, and of course many other categories. Save away!

Home & Kitchen Prime Day Launches  ♦  Grocery & Gourmet Food Prime Day Launches

All Prime Day offers    Not a Prime member? – Get started here

CS Marketplace

Also at CS Marketplace “Especially For Readers” & “Especially for Dog Lovers”

Readers Extra – Prime Day has a special offer for you too – tap into 66% off a 3-month membership in Audible Gold, open up a whole new world of books. Get the scoop here

♦  Featured Recipe  ♦

Can a refreshing dessert still include chocolate?  

Yes!!! And oh, is this one simple. Start with chocolate dipped strawberries – our featured prep calls for melting 4 oz coarsely chopped bittersweet chocolate in a saucepan set over hot water, then dipping 16 large strawberries and refrigerating for about 10 min on a baking sheet lined with waxed paper.

Now as if those summer berries weren’t already refreshing enough, they’re served with mint cream made by whipping 1 cup heavy cream with 1/4 c powdered sugar and 2 T white creme de Mint, Puthina, പുതിന.JPGmenthe or 1/4 t mint extract. It’s then served on a bed of fresh mint leaves. Even on the hottest day, this can bring a cool autumn evening to your mouth.

The recipe comes from a James Beard winning cookbook called “Short & Sweet.” The latter word tells you, yep, it’s is all about desserts. And the former one, well hoorray for author Melanie Barnard, because pretty much all of the confections on these pages call for few ingredients, easy prep.

♦   ♦   ♦

Hardcover and paperback on Amazon, both discounted, two listings and not sure why the differing ratings. It may be Short and Sweet: Sophisticated Desserts in 30 Minutes or Lessworth noting that one of the complaints in a lower rating was the “significant emphasis on chocolate” {!!!} Another is valid or not depending on your point of view: “most of the recipes include alcohol,” though in fact she typically lists a non-alcoholic alternative, an extract or juice.

In the other listing, 58% of the reviewers gave it 5 stars, with this being representative: “Easy to follow, delicious recipes for family and friends. Recommend it highly to seasoned cooks or beginners.” Guess that’s what makes horse races – and cooking contests. Note, few copies left in both listings.

Short & Sweet 

♦  Tip  ♦  

Tater saver

I think most of us probably hate to waste food. So when I find a way to pull back from the trash anything that might be headed that way, I want to use it and share it. And that brings us to potatoes.

If you have some that are in that situation, cook and mash them however you usually do. Then divide themi into containers and freeze. What??? They’ll go all watery!!!

Yes, they will. Fear not. Thaw the container, use the lid to cover all but a corner and drain off the liquid. Then heat them in a nonstick skillet, pushing them around with a spatula until they’re hot and somewhat dried. They’ll be fine. Find other tater tricks and lots more in my 50 Kitchen Tricks kindle, 99 cents.

♦  A Peek at My Week  ♦

Step into my kitchen, my friends, and see what’s happening now 

  I had mentioned a few weeks ago finally finding a bolognese recipe that could parallel my impromptu one that refused to be duplicated. Well meanwhile {when it rains it pours} I found a couple of similar ones so cherry-picked from each and now will give it a try. If good, will share next week as our Featured Recipe.

  It seems scrambled eggs are showing up in lots of newsletters and magazines currently. Why?  Maybe a fast, easy, nutritious meal for our busy days? What is clear, though, is that there are divergent opinions, some quite robust, about the best way to get them from shell to plate. I picked up a tip or two, and here’s what I do now, though as you see I actually still like my scrambles pretty basic.

For each egg: a little olive oil in a shallow pan over low heat . . .  1/8 t chicken bouillon, lots of fresh ground pepper, whisk together right in the pan till desired doneness, for me, medium . . . whisk in 1 t of butter till incorporated {note that several recipes call for more butter, lots more butter}.

If I’m adding dried herbs they go in right at the start, and fresh I like to sprinkle on the finished eggs. If other goodies, after the initial ingredients are blended, then I switch to a spatula, though the texture will not be the same. Here’s a google round-up

  Well as much as I liked my tangerine posset, really would prefer it a little more tangerine-y. So thought I’d try using frozen tangerine juice concentrate. Good luck with that, can’t find it anywhere. If anyone does, please let me know. Meanwhile I do have another flavor in mind.

So far for next week: food truck tv competition, a top food/wine fest, how much butter & where???, cook’s bookshelf essential, decadent recipe, a kitchen hit, miss & maybe, things you do your dog hates.

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

Strawberry image by Popo le Chien, mint image from Wikimedia Commons


The Melty Irish way to perk up salad, for July 6-12, 2018

  CatChat – Misty’s preview 

Easy, flavorful sheet pan salmon recipe {M– Woohoo!  And side dish & breakfast sheet pan recipes    Jacques Pepin egg trick    Herb blurb {M– can you make it with catnip?  Eat healthy or healthy-ish?    Give your salads an  unexpected yum factor    Party bartending, solved   Barbara’s week: the cuke surprise, frico your egg {M – as you can see, I prefer scrambled thank you}, new favorite posset

Misty’s History    Misty’s Gallery 

♦  Tidbits    

Newsy, schmoozy stuff for cooks 

  More sheet pan recipes. Folks seem to be loving this technique, whether for an all-in-one meal or a single component. Here’s one from Tasting Table for whole salmon with the most incredible mix of flavors, flanked by a side dish, demo too! {Btw, plank salmon just means one side}  Salmon   And from chef/wine guy/syndicated radio host Les Kincaid, roasted artichoke salad {this edition of his newsletter is actually for Thanksgiving – plan ahead!}.  Artichokes  And for anyone who loves breakfast like I do Foccacio with bacon, eggs, etc also from Tasting Table.

  As part of the recap of its Food and Wine Classic, an annual June event, the magazine imparted an egg trick that had been included in a demo by Jacques Pepin and daughter Claudia. And that is, how to tell when a hard cooked egg . . . is. No word on how to not burn your fingers.  Is it cooked?  Food & Wine {Btw, did you know Pepin is also a fine artist, and a quite accomplished one too.}

  I saw an idea in the Well Done online newsletter that I thought could be easily adapted for any of us. It had to do with using up herbs, either from the store or maybe those that ganged up on you from your garden. And there was a recipe, but I’m thinking you could just substitute any of the herbs, or a mix of them, in your favorite pesto prep. Then scoop atop whatever would go best with the herbs used, say on lamb if mint is dominant, or fish if it’s parsley, atop chili for cilantro, and of course basil for classic pesto pasta. Whatever herbs are then playing a supporting role can add an interesting extra dimension.

♦  CS Marketplace Spotlight 

If this is how you’d like to eat, “healthy, but with an occasional bit of decadence”

. . .  then this is sure the book for you. Lindsay Maitland Hunt has crafted 131 recipes that while mostly veggie-centric, do manage to sneak in “the occasional dash of meat, dairy, and decadence.”Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life

And because the emphasis is on simple, familiar ingredients, the preps are typically quick, easy, and inexpensive. Just as good, simple means fewer pots and utensils, speedy cleanup.

“Healthy-ish” can stay by your side throughout the day with dishes for all three meals, snacks and treats too. Some that caught my eye: chorizo breakfast tacos, summer corn soup, one pan crispy chicken with herbed potatoes & onions, bahn mi rice bowls with spicy pork and sriracha mayo {shown} and lemon meringue “pie” sundaes.

Something I personally like is the good array of breakfast/brunch dishes. And as well, the beautiful colorful photos for every recipe.

Kindle, Prime Eligible hardcover, both discounted, 4 1/2 stars on Amazon

Healthy-ish  ♦   CS Marketplace

Also at CS Marketplace, “Especially for Readers” & “Especially for Dog Lovers”

“Reader Extra” – this isn’t just a good book, it’s one that gets better with every chapter – think a Hemingway-like tale of a cranky, in a funny Foghorn Leghorn sort of way, widower whose basic decency emerges over time despite himself. “A Man Called Ove” 

♦  Featured Recipe  

You don’t have to be sons or daughters of Éire

. . . to appreciate a good ol’ Irish food idea. And this one is one of my favorites.

During these toasty summer days, a salad is indeed a boffo way to turn lunch or dinner into refreshing meal. But let’s face it, sometimes you want that little something extra to perk up the assemblage of chilled veggies, especially if this is your main dish.

I had a great revelation at an Irish pub here that btw could confidently claim authenticity since every bit of it was brought over from Ireland, and many of the ingredients and beverages also had passports. So about the salad – atop the colorful array was the surprising – and welcome! – addition of cheddar cheese, a generous amount too, heated enough so it was melted but no so much that it would wilt the greens.

This recipe from Kerrymore actually does call for melted cheese – even though the image doesn’t show that, but  rather slices that were probably softened. Guess you could do that too, but it would certainly not have the effect of melty cheese all over everything.

The recipe also includes a prep for vinaigrette. But you could of course dress it with whatever you like best on your salads. And in fact you could just apply the idea to any of your own favorite salads.


Cheese topped salad recipe  ♦  Irish cookbooks

♦  Tip  

The cocktail solution

What host wants to spend time mixing drinks or expecting the guests to be DIY-ers? Probably none. So this is good – prep a batch or so pre-party and then relax, mingle, enjoy, keep an eye on the good jewelry.

“Tasting Table” can help you make it easily, and serve it responsibly. Let’s party cocktails

♦   A Peek at My Week  

  It’s no big surprise that coleslaw is a match made in heaven with bbq. But . . . recently was serving bbq chicken and found that, bummer, no cabbage, not even store bought slaw. So, thin sliced the crispier part of lettuce, added some extra crunch with thinly sliced celery, dressed with mayo, ranch and horseradish. And then on a whim also tossed in some thinly sliced peeled and seeded cuke, which turned out to be a winning idea, that freshness an absolutely perfect foil for the richness of the q.

  Remember frico that we talked about in the May 11 salon? Well the current edition of “Rachael Ray every day” magazine had a boffo idea that I tried this week, and that is plopping a fried egg on fried {frico} parmesan. Now, they cooked the 1/2 cup of parm in a hot skillet for a minute or so till bubbling then put the raw egg on top and covered the pan. I didn’t have faith the white would completely cook so I did them in separate pans, hot for the cheese, low for the egg. Really good!

Also, her recipe called for serving the egg/cheese atop a bread salad. Ever since a couple of trips to Paris I do really like salad with eggs but I did it more in the French style, mixed greens lightly dressed, and next to the eggs. Lots to play with here.

  Posset nirvana! After discovering  this smooth creamy – and so easy! – pudding, and then making a lime version that I chatted about in last week’s salon including a link for recipes, decided to try another. Tangerine! Oh Myyyyyy.

Btw, it’s too funny watching Misty approach the little bit of posset I put on my finger for her to lick. Her tongue is attracted to the cream, but her blinky eyes say, blaaah, citrus. By the way, checked this and any citrus in large amounts can be detrimental to cats. A little shouldn’t hurt, but maybe best to just avoid {listen to the eyes}.

Cook with passion and a party spirit, whether for a crew, or for two, or just for you