New Salon every Friday – and you’re invited
C’mon in and help yourself to tasty resources
Hosted by Barbara J Nosek
sundowner snacks, drinks, chat, and . . .
whenever I can, related resources & goodies on Amazon
whether for a crew, or for two, or just for you
♦ Usually when I see a title with “healthy & snack” my first instinct is “pass.” A snack has to make up for limited quantity with maximum comfort. But curiosity won out when the subtitle promised “Smart-choice snacks that will fill you up with goodness.” Some nice stuff here – baked herbed parsnip {love parsnip!} fries with roasted garlic lemon aioli, everything bagel chick peas, blueberry yogurt bark, and dark chocolate almond granola, 11 in all. Worth a look. From FoodTalkDaily
Don’t want to make your own? – Healthy Snacks on Amazon
♦ Have you heard of the Adonis cocktail? Vintage indeed, first poured in the mid
1880s. It’s basically sherry and sweet vermouth, with some preps adding in orange bitters or an orange garnish. And some, somewhat roguishly, adding club soda, turning it into an Adonis Spritz. The link takes you to a full page of possibilities, where among the selections you’ll see a youtube entry calling it “a must-try cocktail.” Linked page above on Google
Backstory from Liqour.com ♦ Youtube demo
♦ For many of us, a snack table just isn’t complete without cheese. But what a bummer when it goes bad in the fridge. Here’s an idea – move it to the freezer. Whaaaaat? This story on freezing cheese tells us which kinds do best and in what form. It also radically suggests still-frozen cheese is a boon for salads. Btw, when it talks about how to do this, note that the guidelines actually apply to all freeze-able cheeses. From MyRecipes
♦ Is this a slam dunk {sorry, and it’s just gets worse below}. You may well know that basketball great Scottie Pippin already has a prize-winning bourbon on the market But here’s the news. He’s now debuting a limited-release Bourbon Barrel Aged Tea. And yes along with a blend of three black teas, there is a whisper of bourbon, low enough though for the sip to still qualify as non-alcoholic. Both bear the name DIGITS. The full story, linked here, about production, flavors and uses is quite interesting. From Food & Wine
The difference between bourbon & whiskey, also from F&W
Bourbon flavored items on Amazon
♦ When do bakers share their secrets? “On a knead the dough basis” {blame Alexa!!!}
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become with smaller slices and maybe sans the egg. But mostly because it’s just so full of flavor, exactly as you’d expect from a Bobby Flay creation, loaded with bacon, hash browns, onions, peppers, cheese, salsa and chives – and deserved another time in the spotlight. 
cream cheese layer and the flavor bombs that are cherries,
and it’s destined to be a crowd pleaser. And, yep, it’s big enough to serve a crowd too. As you can see, I used a rectangular pan instead of the springform, though. Great for breakfast of course, but add a big scoop of ice cream and it transforms right into dessert. You really do want to let it cool completely before removing it from the pan. 
fame. But here they’re joined by more good stuff – bacon, chives, parm and seasonings, cheese stuffing, sour cream topping. And it’s an easy prep. Ingredients that are few, familiar, likely already at hand. No complicated techniques. And a pan probably pretty much all of us already own. And by varying its platemates it can move from breakfast/brunch to lunch to dinner. Btw, also a great opp to use up leftover mashed. 
three pieces, each blended with food color, then formed into “balls” that are slightly flattened and baked. The finishing 
touch is a sprinkling of sanding sugar. “Fessing up, I did use refrigerated dough. Then, this Painted White Chocolate Bark comes not surprisingly from Trisha Yearwood who just excels at making food fun. The chocolate mingles with different colors of candy melting wafers, all merrily swirled together into these edible works of art. 
Loaded Vegetarian Nachos
like little snow balls, quick freeze, dip in melted chocolate, refrigerate, done. They are so, so, easy to make and that might be the bad news because, mercy, they are rich and even luxurious. And they’re fun, the round shape ready to become sports balls, funny heads, bling, and in fact star pastry chef Buddy Valastro turned them into pretty eyeballs. As an alternative, you can just pat the mixture into a pan and use the chocolate chips to make a ganache frosting, as seen here. Like the richest ever brownie. 
served cups of this chili gratis to their patrons. I don’t know the dates of operation for those establishments. The family was sort of vague about that. So, this was passed down to me by my Aunty Peggy who actually won a recipe contest with it conducted by the Chicago Tribune. I do like a bit more chili powder and a couple of tablespoons of cumin. And depending on the heat level in the chili beans, I may add some hot sauce. It’s even better with such toppings as cheddar, sour cream and a bit of green onion. 
pretty plate. It all began when I cam across this magnetic headline :
Lasagna Bites
tradition though with pretty much classic lasagna ingredients. It calls for ground turkey, but notes the original used
ground beef, and so did I. As you can see, its versatility carries it all over the hours. A great appetizer for sure. But also, send it morningside with a poached egg, so satisfying for breakfast or brunch. Add some sides and it moves right on in for lunch or dinner. 
with one layer that blends in melted chocolate chips & a second one of sweetened peanut butter, each separately whirled in the food processor till silky smooth. I did add a drizzle of melted chips, also cut the prep in half and used a deep dish pie plate. FYI, Amazon offers a ready-made chocolate peanut butter cheesecake, quite showy but also quite pricey. What you might find surprising though are all the other choc/pb items on the page including even coffee. 
Asian restaurants it was a little box of drawers, but these are mostly compartmented trays, or stacked boxes, both disposables and reusables. During the year we featured another way for personalized snacking – “jarcuterie” – little jars to be filled with “sticks” of say carrots, celery, cuke, green onions, deli meat, cheese, bread sticks, pretzel rods, etc. – the link takes you to a nice array of possibilities. All on Amazon. 
Let’s Chat 
Their 
credit goes to The Flour Shop in NYC for inspiring the confection. May I add though that bd or not, this cake would be a primo conversation piece on any table, maybe especially a holiday one. As you’ll see at the link there are other sources with variations on the theme, all quite spectacular. 
♦
cheese later in the process. A tip I learned for anything hasselback is to lay wooden spoons or chopsticks on each side to insure you don’t cut all the way through. 
sisters brought together inside 
Oh CS-ers, these are good. The tender buttery crust is just the tasty start. After baked golden it’s spread with a filling reminiscent of pecan pie but instead of nuts a mix of coconut and other sweet treat goodies, in the case of ours here – chocolate chips, dates, and raisins. Then a final flurry of powdered sugar makes it pretty. As with many baked goods, even better the next day. 
seasonings. Pretty good but I think it would be awesome with just tahini. A surprise was how good the cabbage was with the caramelization brought on by the charring. You can see that original 
