New Salon every Friday – and you’re invited
C’mon in and help yourself to tasty resources
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
{links within my items go to the sources shown in red – any links underneath items take you to Amazon unless otherwise indicated, and then only ones with the lock icon}
♦♦♦ I was recently reminded of a childhood favorite and though I may not have thought of it in
years, in the Southern states it’s been a staple for what is apparently 
forever. And while my experience came out of a jar, that would be a NO if you want to truly as they say, “Put some south in your mouth.” Talking here about pimento cheese, and having now made Kardea Brown’s prep, let me say Wowsie. Thick and rich, it works in so many tasty ways – a great spread for Happy Hour, but it can also go all melty for an omelet or open quesadilla, also cut-able to snack size – or
as she used it, to stuff big burgers on the grill {recipe at link above}. Thanks Kardea! Food Network
Note – if you’re not planning to use the cheese as burger stuffing, you can skip step 2 under Method. Also, while it doesn’t show in the recipe, I’m pretty sure she said if she weren’t stuffing burgers with the mix, she would also have added some of the pimento juice, which I did.
Kardea’s “Delicious Miss Brown” show
Kardea’s “The Way Home: A Celebration of Sea Island Food and Family with over 100 Recipes”
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♦♦♦ Another round of popsicles for everyone! How appealing is this? Combines a tasty dessert and an after dinner drink in one juicy bite. Icy-perfect for summer. Flavors galore. Talking Boozy Popsicles. Some examples – cucumber lime with gin, mojito watermelon, strawberries and cream with Grand Marnier, and a couple more. The rest are non-alcoholic, but nothing wrong with improvising. Food & Wine
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♦♦♦ What a fun way to add a touch of whimsey, a touch of class, or both, to the table. Napkin designs! On plates or not. Some stand up, some
lie down, some make pockets for flatware, some hold place cards – one actually looks like an
envelope. And some look like something else entirely – fans, flowers, containers, a tie, tree, heart, placemat, centerpiece. All 27 become easy peasy with this demo, with mine here taking about a minute. 5-Minute Crafts
Their napkin folding video on youtube
Martha Stewart has her own ways with this fabric-y origami. I made this fan design from her
Thanksgiving turkey napkin fold, securing the top with a yellow paper clip, the bottom with a key chain, and pulled the bottom folds back a bit to stabilize the fan {guessing Martha didn’t need these props but just in case like me, you do . . .}
Stewart’s “How to Fold a Napkin in 10 Beautiful Ways”
Napkin folding design books, 4 stars & up ♦ Napkin rings, 4 stars & up {some awesome designs}
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♦♦♦ Cocktail chat. “I hope this is to your liking,” the chef said as he set the dishes on the floor. Floor? Well that is a distinct possibility, though maybe they have their own little dining table and chairs. “They” would be Queen Elizabeth’s dogs, Corgis and others, who -yes!- have their own chef. Heard on ABC during the Queen’s Platinum Jubilee.
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prep shows a preference for the brand sitting right on my pantry shelf. So much good going on here. First, and as usual foremost, the taste is phenomenal, and would be even without the chocolate chips I added. Now just look at the photo and you can see how tender this is, the way it curves onto its platemate. And because it bakes in a 9×13, you can feed a lot or freeze a lot. 
breakfast vibe. Sort of like an early cocktail hour. And wowsie does this dish fit the bill. 
breeze. Two things to note. The prep calls for 45 minutes of baking, but you’re going to want to start checking it at 35. Second, those dark elements in my pudding may look like sausage, but actually some rye bread I folded in. Though 
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right out of the fridge. These 
gluten. Not just snacks they can have, but ones that sound every bit as tasty as their gluten-y cousins. Among the recipes in this listing of 
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. 
Let’s Chat 
almost any soup {and more, as with pesto}. To make it, boil 4 slices of bacon in a cup of water for 3 min, drain, chop. Blend with 2 egg yolks, 2 cloves garlic & 1 t dried basil until all ingredients are pureed. Pour into a bowl, stir in 6T on Parmesan & 1 t olive oil. Done. 
state of affairs when it seems every year the interactions across the aisle in DC become ever more coarse. It doesn’t have to be this way, does it? Yes, it is my stuff, but more than the sale I hope in some small way we can send the message that we’d like better manners, more civility. You can see seven different ways to say 
Featured Recipes 
Love chicken tortilla soup? This prep promises to simulate that taste, but put it on a plate . . . with lots of cheese. With an ingredient list that also includes diced tomatoes & chilies, beans & corn, and Mexi flavors, it sure does sound tasty. And you know what – it is! Easy too, as you simply combine, cover with jack cheese {we added cheddar too}, and bake until the top is golden brown, and then garnish each serving. 
looked so extra appealing, I had to try it myself. May have been influenced by Katie Lee’s reaction, clearly smitten with the New Orleans treat that she called so comforting. What may well be the ruling ingredient here is the smoked ham hock. Now this may be a culinary violation but I piled some of the leftovers on cheese grits. Southern meets Southern! 
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Let’s chat 
brown sugar, other sweeteners, maybe a touch of lavender. Thanks to Google see it all 
Love Oreos but hate the gluten? Rejoice! Yep, there are now gluten-free Oreos. Regular and Double Stuf. See them on the 
whole different take – sparkly syrup! Found 
On the Table 
province.
culinary bounty.
with a store-bought rotisserie chicken {yay!}, then gets saucy and also adds in seasonings and cheese. Serve piping 
07.26.19
the preps a re just so pretty, so party-ready. And that’s all the more notable because tons of work is definitely not part of the equation here. Both aspects are pretty well covered in the claim that this cookbook is “full of contemporary, stylish, and accessible dishes that will delight and impress with less effort.” By Susan Spungen, 4 1/2 stars on Amazon, hardcover and kindle, Prime eligible. 
What would we do without whisks??? But does your inventory include this French design? Here’s where it shines – anytime you’re prepping say a sauce right in the pan, this is the one that incorporates those ingredients that try to hide all around the bottom edges, often missed by the pointy guys. 
This week’s featured CS-designed, Zazzle-crafted item 
And with that in mind we put the spotlight on a big bunch of decadence. Borrowing a line from Reese’s, not sorry!
newspaper clipping, calls for a cooked filling. This re-do takes a clue from our Bailey’s chocolate pots {
Here’s what I used: 8 oz cream cheese, 1 c milk, 1/4 cup heavy cream, 2 T softened butter, 3.5 pkg chocolate fudge instant pudding mix, 2 T ea cocoa and brown sugar, all in the food processor. Into the baked crust, covered in the fridge for a few hours or till completely set. Easy!
you can order from 
you measure “hands free.” On Amazon, other colors too, though some may not always be available.
tuck a cuke slice underneath, e.g. Would also taste good on crackers, pretzel rolls, rye bread I think.
like a knife, run it over certain fruits or vegetables or even pastry or say slices of Swiss cheese for salad and end up with perfect uniform shreds. Many variations 
recipe in our 
Would certainly be good as is. But looked sort of plain, so melted another 1/4 cup of chips to drizzle overall.
olives, grilled artichoke hearts, pepper & fig spread, bruschetta, crackers, fresh & dried fruit, strawberry jam. There are just a couple of pages in this Amazon 4-star book where you wouldn’t want to be eating at the time, but it’s otherwise a relentlessly unfolding mystery in the toughened hands of Cayne, a Shakespeare-quoting, Food Network-watching Chicago detective, hard boiled and soft boiled. Here’s my recent plateful.