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Hosted by Barbara J Nosek
Cocktail Hour Buzz 
sundowner snacks, drinks, chat, and . . .
whenever I can, related resources & goodies on Amazon
whether for a crew, or for two, or just for you
{any links under these items take you right to Amazon unless otherwise indicated – and then only ones with the lock icon}
♦♦♦ This magazine world guru has spoken. And the word is, these are the “Best Pinot Grigios and Pinot Gris to Buy Right Now.” Happily the story goes even beyond the recommendations to talk about the fact that though both come from the same grape and have similarities, there are also some nuanced differences in style. Pairing ideas too for each. Food & Wine
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♦♦♦ These bars not only stand up to being cut up into candy size pieces – they pretty much are candy.
Favorite Chocolate Caramel Nut Bars. The fact that it starts with German Chocolate cake mix sure doesn’t hurt. Commenters loved the taste, ease of prep, and travel-worthiness, adding up a 5-star rating. All in all, a great, and likely very welcome, addition to the sweet side of the snack table. Kraft Foods
{photo from Kraft site}
♦♦♦ If you like sauerkraut and corned beef, just wait till you see how they come together in an Irish-esque appetizer. The title ingredients cozy up to sour cream, garlic, and a whole bunch of tasty seasonings in this Sauerkraut Corned Beef Dip. Serve with rye or pumpernickel cocktail bread of crackers, maybe rye crackers. Commenters are pretty uniform in praise of, easy recipe, great taste, also noting the rapid disappearing act it seems to perform every time. The recipe is credited to Betty Bowdren. Food Network via Alexa
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♦♦♦ On Food Network, Giada just mentioned how much she loves having a party in the kitchen, which
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were new to me, and a little tour on google revealed they’re generally formed from cream cheese or frosting and cake or cookie crumbs, dipped or rolled in other goodies. All no-bake. 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. And – no surprise – 
And now how about a shortcut? If you aren’t planning anything fancy with the balls, 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. 
Well how fun is this. Could be for a get-together. Could be just so you’re always cooking in a partied-up kitchen. 
Some are fun, some pretty, some downright appetizing. Note that you can find a specific food design – hamburger, pizza, ice cream, etc. – by entering it after “balloons” in the search window on the Amazon page. Many multi-packs too of food groupings, like the one shown here. 
We hear more and more that shelters are are so overcrowded as a result of the pandemic. Is there room in your home and heart for a shelter dog{or cat}? If so, spread the word to others. 
On the Table 
as good as they look. While the demo shows that the skin was left on, I did remove the skin and would say no harm done. From Food Network.
culinary bounty.
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Hosted by Barbara J Nosek
The amped up flavor is thanks to such ingredients as bacon, onions, garlic, and spices. I actually used bottled clam juice for the stock, and here’s one of two ‘fess-ups – canned clams, added at the end and gently heated so they stayed tender.
One time while we were at the bar awaiting our table we had a pleasant conversation with the bartender. In the course of the chat we mentioned how we were all but addicted to their fish chowder.
Do you have all the ingredients. And just as important, do you have enough of each ingredient. Are the necessary appliances in working order. Does anything have to be done in advance – marinating, baking, chilling, freezing. Or, can some of the steps be completed in advance.
after a guessed-at baking time the poked-in wooden skewer came out clean and the edges had started to pull away.
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quite captivated with this Japanese art of crocheting items made 3-D usually with fiberfill. In this book, titled 
Whenever I see a way to salvage otherwise trash-bound food, like to share it with you. What happened is that I was making my butter cookie recipe with the addition of lemon curd, but that changed the timing and so the first batch was underbaked. So, beat them smooth with an egg, a bit of flour, baking soda and peanut oil, dolloped into a skillet and, voila, not bad pancakes.
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Some are temporary additions like refrigerator magnets {shown}, appliance handle covers, wall decor {shown}, even chair slipcovers. Some are temporary replacements such as towels, tablecloths, napkins, table runners, and dish drying mats. 
And just like we like it, at least some of the time, the prep has few ingredients, simple technique. As flagged in our notes, though it calls for rum and many folks will find this a welcome addition, I used vanilla and it was still just so good.
The prep also tells us to use it cold, right from the fridge or after a brief stand at room temp. I did use it that way and also tested it heated, both over ice cream {work, work, work!}. As you can see, the ice cream does get melty with the warmed sauce but I actually liked it better that way.
take your fork start pushing into the edges {not right down over the whole top}, and continue around the perimeter, gradually working your way toward the middle, pressing the tines toward the work surface and pulling them back toward you. If necessary, turn over and repeat on the other side.
the pretty toppings were hiding face-down in the cocoa. Ummm, should we tell her about the two-stick trick from our 
Hosted by Barbara J Nosek
pick it up at random as an ongoing treat.
banana flavor}, and spooned that atop the chocolate . . . and then smoothed the Cool Whip over that.