Posted on: August 9, 2008 8:00 am
Edited on: August 9, 2008 8:10 am

Dance With Me - Romance-Sensuality-Intimacy

Contrary to popular belief, this isn't a blog about Jason Taylor and "Dancing With the Stars". And to the possible disappointment of some, not exactly about sex (though I'm not saying it couldn't lead to that).

I like dancing, whether it's to upbeat music or slow and close. To me, dancing is one of the most romantic, sensual and intimate things you can do with your clothes on. Especially when it's a song with meaning. To be in another's arms and so close on the dance floor that you can smell his soap, with the music in the background and for the moment there's only you and him.

Okay, I'll admit, dancing has ... ummm... lead to other things, like ... breakfast at IHOP afterwards. However, it's during the 3 to 5 minutes of a song, when you're just swept up in the music and into your partner, that there's a connection, no matter how brief, where there's that intimacy. Guys, wonder why your girlfriend may get jealous seeing you dance with another woman...for some of us, it's a very intimate act.

The other evening, while watching a storm roll in, I started pondering about romance and not just romance, but sensuality and intimacy. In the beginning of relationships, there seems to be quite a bit of the three, and yet, it's understandable, that once into a marriage or long term commitment, these tend to take a backseat to the activities of the daily grind. Where it once came so easily, sometimes requires a little extra effort to capture as the years go by, especially if they've been interrupted by a screaming baby, or a phone call, or just plain exhaustion. Also frustration may begin to set in when one's idea of romance doesn't "mesh" with your partners. The key is finding a way to overcome the distractions of daily life and work to find a way to satisfy those desires and needs for romance. Just how to do that, well, there's no sure fire way, it's more trial and error. (Guess that's why I would never make a good Cosmo advice columnist).

I personally love it when the romance, sensuality and intimacy combines, especially in the small things. Regardless of where it leads, for a moment, there's nothing or no one in the world, except the two of you. And it doesn't have to be elaborate, for me, it's usually the simple things I consider romantic:

- A slow dance to a song with meaning
- A walk along the beach at sunset
- Cuddling during a thunderstorm
- Cooking together
- A walk in the woods in the fall
- A midnight walk in the snow
- Sharing a piece of cheesecake together

Oh and there's more...but perhaps that's for another blog....

Okay, so I'm in a mood, what can I say....so here's a recipe instead:

Penne with Pancetta

4 oz pancetta or bacon, diced
1/4 c olive oil
2 med onions, diced
2 to 3 cloves garlic, minced
3 (14 oz) cans whole tomatoes, crushed
1/4 tsp salt
1 to 1 1/2 tsp dried crushed red pepper
12 oz penne, cooked
Garnishes: shaved romano or parmesan cheese, minced fresh chives.

Cook pancetta in hot oil in dutch oven over medium heat until crisp; drain on paper towel, reserving 1 tbsp drippings in pan.

Saute onion in hot drippings 3 to 4 minutes. Add garlic and saute 2 to 3 more minutes. Stir in tomatoes, salt, red and black pepper. Cook, stirring occasionally, 10 minutes or until thickened. Add pasta and cook until thoroughly heated. Sprinkle with pancetta. Garnish if desired.

Serves 4 to 6.
Category: General
Posted on: April 5, 2008 11:59 am

Sex and Food...well Maybe Just Food

I was going to do a nice long blog on talking about sex today to go with this weeks recipe, however, it's a Saturday, rainy and perfect just to be like a cat today and snooze and just enjoy a nice quiet weekend day.  Maybe next week I'll talk about sex, this week, I'll just let your imaginations run wild. 

                                                                                Deep Dish Peach Custard Pie

1 9-in deep-dish pie shell

7 med peaches, peeled, pitted and sliced

1 can (14 oz) sweetened condensed milk

2 large eggs

1/4 c butter, melted (use real butter)

1 to 3 tsp lemon juice

1/2 tsp ground cinnamon

Dash of nutmeg

1/3 c brown sugar, packed

1/3 c all-purpose flour

2 tbsp butter.

Preheat oven to 425F.  Arrange peaches in pie shell.  Combine the condensed milk, eggs, 1/4 c melted butter, lemon juice, cinnamon and nutmeg in a large bowl; beat until smooth.  Pour mixture over the peaches.  Bake for 10 minutes.

Combine brown sugar, all-purpose flour and walnuts in medium bowl.  Cut in 2 tbsp butter with pastry blender or two knives until mixture resembles coarse crumbs.  Sprinkle over the pie mixture.

Reduce temperature from 425 to 350.  Bake for an additional 55 to 60 minutes or until knife inserted near center comes out clean.  Cool on wire rack for approximately 2 hours.  Serve immediately.  Refrigerate uneatened pie.

Category: General
Tags: Recipes
Posted on: March 29, 2008 7:08 am

Ahhh, the nostalgia

The other day, I had made the long, 1 1/2 hour (one way) trip to see my audiologist.  Despite the long drive, I can actually say I do enjoy the visits with her.  Not because she's the first doctor that I've ever been to that, if I arrive early, she gets me in early, and not because she's alot like me in personality.  It's ironic, she and I graduated high school the same year (from high schools that were 40 miles apart), her daughter and my daughter are the same age and both are pre-med majors in college.  We've both been to Korea and Germany (she was Army, I was Air Force).   So when I go for my visits, we sit and chat about the shopping in Seoul, the food in Germany, the process of getting old and adjusting to wearing bifocals, pickled eggs and perogi's. 

It's not surprising to find a large contingency of Pittsburgh natives in this region.  After all there are Navy, Air Force, Army and Marine bases in this area, so it would make sense that service men and women would setup residence in the state of their last duty station (like my husband did).  In fact, I've seen more Steelers jerseys, banners and bumper stickers here then any other NFL team. 

It's been almost ten years since I've moved away from the "Burgh" and it's sad to say that the only times I go back are for weddings and funerals, well funerals mostly, though this spring I'll be heading home for a wedding.  Unfortunately, it will be a short trip, a weekend stay over with not much time except a quick visit with the family, a day at the wedding and then a 13 hour drive back.  With the Steelers having gone to the playoffs, the Penguins clinching a playoff berth and Pirate baseball kicking in.  Add the upcoming wedding and the visits with the doc and I find myself missing the "Burgh". 

I guess the longing to visit home has put me in a mood to reminisce.  I had found myself lately, thinking back when I was a kid and to the times that we had.  It won't be too long until it will be time for the annual school picnics, with everyone heading to Kennywood for the day.  I've come to miss Kennywood and Idlewild parks.  For those of you who do not know what they are, they're small amusement parks.  Granted, I have been to larger parks, but there's just something about those two amusement parks that the larger theme parks just couldn't match - at least in my mind.

With opening day for baseball quickly approaching, I've thought about the days spent at Three Rivers Stadium, seeing Roberto Clemente, Bobby Bonilia and Barry Bonds play.  There always seems to be an undercurrent of excitement in the city and the outlying areas when it comes to their sports.  It was great being in the Burgh when the Steelers won their 4 SB rings and when the Pirates won the pennant and, we can't forget the back to back to ... by the Penguins. 

When I was in the service, I looked forward to flying in to Pittsburgh at night.  Coming from the airport, through the tunnels and hitting the city with it all lit up, including Three Rivers Stadium and the fountain.  Night trips on the Gateway Clipper or PartyLiner, the trips up to Mount Washington on the inclines, had their own breathtaking effects.  Even in the day, a ride through the locks or up the incline to lookout over the entire city was an adventure.

As spring sets in here, there will be the Okra Strut and Peach Festival, somehow these pale in comparison to the small town heritage festivals and volunteer firefighter street fairs that were held back home.   Even the arts festivals here cannot hold a candle to the one held each year in downtown Pittsburgh.  And attending the large crafts shows held here makes me long to go to the one held annually at Twin Lakes. 

There are times that I do miss the snow, particularly on Christmas Eve and New Years Eve.  I remember how, after visiting my grandmother, on those nights, my father never could seem to get the car up the hill to get home.  By the time he gave up trying, we ended up at the bottom of the hill and had to walk a couple of miles to get home.  Years later I found out that that was all staged.  It was something that my father did because we enjoyed those night walks in the snow. 

I guess there are things that we all remember from where we grow up.  Hopefully our children will have just as fond memories, as we did.

Okay, on to this weeks recipe

You would think with the touch of notalgia, this weeks recipe would be for perogi's.  Sorry, I have yet to find a good recipe that I like that I'd be willing to recommend.

                                                                                                 Zabaglione Dessert


1 c. raspberries

1 c. strawberries

1 c. blueberries

6 tbsp sugar

6 egg yolks

2/3 c sugar

2/3 c Marsala wine

2 c heavy cream whipped

cocoa powder, preferrably unsweetened

one pound cake or 1/2 sponge cake, cut into 1-inch cubes

ground cinnamon.


In a saucepan, slowly stew the berries with the 6 tbsp of sugar, just until their juices begin to form.

In a double boiler, boil water in the bottom portion.  In a heat proof bowl or pan, (off of the boiler), begin to wisk the egg yolks until they become a lemony color and are smooth.  Set the bowl over the simmering water and continue to whisk the eggs, while adding the 2/3 cup of sugar gradually.  Once the egg and sugar mixture beings to thicken, gradually add the wine and continue to whisk for 20 minutes.  (If mixture starts to curdle, take the mixture off the heat and whisk in a little cold whipping cream until it's smooth).  Once the mixture or zabaglione coats the back of a spoon, remove from heat and cool over a mixture of ice water.  Cover with plastic, allowing the plastic to lay directly on top of the cream.  Refrigerate.

Once the zabaglione cream is cooled, fold in the whipped cream, do not overblend.  Place the cake (which have been cubed) into a deep platter and ladle the berries overtop, including the juices.  Then spoon the zabaglione cream over the berries and cake.   Allow it to rest for 15 to 20 minutes.

Sprinkle the cocoa and cinnamon on top of the mixture and serve.  (Serves 6).


1)  This is a bit time consuming to make but well worth the effort.  It's a delicious dessert.

2)  Although you can use frozen berries, I recommend fresh.  If you like to have the distinct flavors of each berry, then stew the berries separately, using 2 tbsp of sugar for each set of berries to create the berry juice.



Category: General
Posted on: March 21, 2008 5:56 am

Can't Throw Anything Away? You're Not Alone.

Dateline:  March 21, 2008

Do you find yourself unable to throw away that pen that no longer works?  Hang on to household items that you know you'll never use again?  You are not alone.  According to the APA, it's estimated that 1 out of 5 Americans suffer from sarcina incompositus.  Medical and psychological professionals have seen an increase in patients treated for this disorder in the past five to ten years. 

"It begins with just throwing that pen back into the drawer, then progresses to stuffing items in the back of closets and up in attics, in the delusion that they'll be used again", says Dr. U.R. Sick from the Institute of Padded Cells.  "Then it progresses to saving those magazines and filling up the empty drawers."  Although not debilitating, it has been known to cause stress and rifts in relationships.

Symptoms of Sarcina Incompositus, otherwise known as Packrat Disorder, may be as mild as unconsciously placing an item in a place it will never be found again, to cold sweats and uncontrolled twitching, to rage and threats of bodily harm to oneself or another when threatened to throw an item away.  According to Dr. Sick, "often times it's a relative or spouse that notices the disorder first, with the person suffering from the disorder unaware of it". 

Dadluvsfootball understands this affliction only too well.  Although he, himself suffers from it, unable to throw away keyboards, computer components, network and usb cables no longer used, his wife suffers from it even more.  "I no longer let it bother me.  Most of the items she stashes, are kept in her sewing room.  Not only are there patterns and fabric she never uses, but there's the magazines that she swears that she's planning on getting the recipes from, despite the number of cookbooks she has in the kitchen.   I just close the door and ignore that room altogether.  Of course, we won't talk about the number of purses that she's stashed in the top of the closet or the shoes that she has that she never wears."  He says he's noticing the daughter beginning to suffer from this affliction also.  "God forbid she throw away any of her books, regardless of how torn up they are."

Dr. Sick, in his research, has noticed that it's not uncommon for the affliction to be passed on from one family member to another.  "You should see my mothers basement and all her cubby holes in the house.  At least I know if I need something, I can always go there to get it.", momluvsfootball laughs nervously.  "Yeah, I guess I get it from my mother.  She'll buy antiques and tupperware and then stash them in the pantry or under the steps in the basement." 

Although there is no cure for this disease, Dr. Sick recommends there are actions to lessen the effects.  "Intervention can work", noting the increasing number of television shows that have popped up to help people organize.  "Sometimes when confronted, the victim will take some positives steps to throw away the pen instead of sticking it back in the drawer.  In extreme cases, it may be necessary to send the afflicted person on a week long cruise to the Carribbean while an organizer comes in and removes the items from the house."

Disclaimer:  Although there are severe cases of OCD behaviour where someone cannot throw anything away, this blog is to poke fun at those of us who wonder why we have so many coffee mugs in our kitchen cupboards that we never use, and wonder why we have such a difficult time throwing somethings away.

Speaking of recipes that we hope to use one day:

                                                                                     Peach Rum Jam

3 lbs. ripe peaches, scalded, peeled, and finely chopped (this should be about 4 c. chopped)

1 3/4 oz. pkg. powdered fruit pectin

5 c. sugar

1/4 c. light rum

Combine chopped peaches and fruit pectin in a very large saucepan or Dutch oven. Place over high heat and bring to a full rolling boil, stirring constantly. Immediately add all the sugar and stir. Again bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; stir in rum. Skim off foam. Stir and skim for 5 minutes to cool slightly and prevent fruit from floating. Ladle into hot scalded jars. Seal at once. Makes about 6 (1/2 pint) jars.

Note:  A spiced rum works really well in this recipe. 

Category: General
Tags: Humor, Recipes
Posted on: March 6, 2008 5:44 am
Edited on: March 6, 2008 6:02 am

By the light of the Coleman

I wonder when it happened, when the transition set in, from where I enjoyed “roughing” it, to preferring a much more sedate and “sophisticated” environment.  No, I’m not talking sex here but camping, survival in the wilderness, living like Grizzly Adams.  This isn’t the first time that I’ve wondered about this, I often do this anytime I have to dig out the Coleman lantern for a power outage.

The other day, storms came through South Carolina.  The high winds had knocked out power and when I arrived home, the house was almost dark.  Okay, so I opened up the drapes and pulled up the blinds and then went to search for the trusty Coleman.  Thankfully, the batteries were still good in it, so there was some light, beside the candle light.  Then there was the necessity to have to find food that didn’t require a can opener or a stove to be able to eat.  We came really close to ordering pizza to be delivered that night.  Let’s just say, I no longer fare well when I lose modern conveniences like the internet and electricity.

I wasn’t always like this.  As a kid, I enjoyed the outdoors and “roughing” it.  On summer nights, you’d find us in the backyard with our sleeping bags, either around a fire pit or under a sheet of plastic that we used to create a makeshift tent.  Sometimes we’d drag the sleeping bags and a bag full of peanut butter and jelly sandwiches down to our “fort” in the woods and spend the night there. 

I guess I can say it began when I was stationed in Oklahoma.  It probably started when I was on an “escape and evasion” exercise in an abandoned school yard, and sitting in a gully at night, very still, when something slithered over my hand.  I was “captured” not too long after that.  Then there was the time a rattlesnake held my shift and the oncoming shift hostage as it decided to camp out under our communication van for the night.  Of course, it was probably there all night and wasn’t bothered with us going in and out of the van, and since we didn’t realize it was there, we weren’t bothered by it.  How funny attitudes change when you actually see the snake.

The scorpions in the shower tent probably added to my disgust of the wilderness, not to mention the tarantula that found it’s way through the floor boards of the tent and was crawling up a piece of equipment.  That didn’t keep me from camping though, as long as there was a tent that had an enclosed bottom and could zip close, I was fine (just had to make sure I shook the sleeping bag out before I crawled into it). 

No, even several years later, I was game when a friend took my five year old daughter and myself camping up in Potter County in Pennsylvania.  Beautiful forest.  Okay, I was fine that there was no actual latrines or shower, but then something started to change.  It had rained most of the weekend so the ground was already saturated, but the tent floor wasn’t effected by that…yet.  So as my daughter and I snuggled into sleeping bags in the tent, I could hear the raccoons scurrying around outside.  Okay, the tent was zipped, no rabid raccoon was getting in there to bite my precious little girl.  Then it started to rain again.  Since the ground was already saturated, water started seeping into the tent.  We ended spending the night sleeping in the bed of his pickup (which happened to have had a shell on it, thankfully).  When morning came, I made sure he knew I was ready to go home to a nice warm shower and modern conveniences.

A few years later, a guy I was dating was describing how he envisioned the perfect marriage proposal.  A week long wilderness camping trip, where you canoe across several lakes, then hike inland (carrying the canoe with you) for several days.  Then, once under the stars…pop the question.  My response was…hope you find the girl who’ll enjoy that with you. 

Now my idea of roughing it is forgetting to bring along the coffeemaker and coffee, and having to make do with the small coffeepot they provide you in the hotel room.

This weeks recipe is another contribution for one of the CBS Community members, IrishSean.  It’s called Seafood Surprise and promises to feed two (or one very hungry and pregnant lady).

                                                    Seafood Surprise

4 oz. salad shrimp

4-6 prawns/tiger prawns

4 oz. Scallops (Smaller work better) or salmon

4 oz. crab/Imitation crab

1/2 teaspoond minced garlic

Olive oil

1 cup cooked rice/couscous per serving

Pkg. Knorr Newberg or Hollandaise sauce.

1)  Prepare rice or couscous via directions.

2)  Prepare your sauce via directions.

3)  Place olive oil and garlic in pan, and cook for 3-5 minutes.

4)  Add prawns, and scallops/salmon, cook until done.  Remove from heat.

5)  Add a little olive oil, and cook salad shrimp until warm, and add crab until warm.  If using imitation crab, add with #4.

6)  Put rice/cous cous onplate, add seaffod mix, cover with sauce.  Serve with sparkling apple cider.

People can go heavier or lighter on any of the seafood.................those are the ones that I found were most successful.  As for the amount of olive oil, I never measured, but it was very little.  Just enough to keep things from sticking, for the most part.

Category: General
Posted on: February 29, 2008 5:55 am

I Look Good In Blue

It was a life-time ago, an era when I was naïve and innocent and completely ignorant in the ways of the world.  I was young, adventurous, had few fears.  Now I sit here and shake my head at the thought process that I employed, oh so many years ago.

Let me explain.  I was 19, worked as a sales clerk in a clothing store and still lived at home.  I had wanted to go to college, but my grades from high school weren’t the best.  I still had two sisters at home and didn’t want to place undue burden on my mother.  I had been pondering what I could do to get to college, get a degree.  My options were limited.  Then it hit me, okay, maybe it didn’t hit me hard enough to make me open my eyes.

It came after I heard a report that then President Jimmy Carter was speculating about opening the draft up to women.  It hadn’t been that long since Vietnam.  Out of everything in the news, this had stuck with me.  Okay, so Carter’s going to institute the draft for women. 

I thought about my uncle, who had returned from Vietnam and remembered my mother telling me about what they did when they found out he wanted to enlist.  His initial intention was to enlist in the Marines.  They were able to talk him into joining the Air Force instead.  So I thought, okay, if I’m going to have to go into the service, then it’s going to be a branch that I wanted to be in.

I ruled out the Marines because I didn’t really want to be the first one in (seriously, if they were going to draft women, then what would stop them from going into combat?).  Didn’t want to go into the Army because I didn’t want to wear those god awful fatigues and have to sleep in tents.  Navy was out of the question because I didn’t want to spend all my time at sea.  The Air Force was a good option though, because their uniforms were blue and I looked good in blue. 

Yep, that’s how I started thinking about joining the service.  Of course it was the gaining the skills, the opportunity for an education and the possibility of travel that eventually sold me, yet it was an irrational thought process that got the ball rolling.

Funny how I look back on it now, I spent more time in fatigues and cammies then I did in my dress blues, my best assignment was one that had me working and sleeping from tents and I became a big proponent for allowing women in combat positions.  At least I still look good in blue.

The recipe for this week isn’t one of mine but a delicious chocolate velvet cake recipe contributed by laurensmama.



                                              Chocolate Velvet Cake with Ganache

11/2 C. semi-sweet morsels

1/2C butter

16oz Light brown sugar

3 eggs

2C flour

1tsp. baking soda

1/2 tsp salt

8oz sour cream

1C. HOT water

2 tsp. vanilla.

Melt morsels (about 2 minutes in microwave), beat butter and brown sugar until creamy, add eggs and chocolate beat to blend.

Sift together flour, baking soda,and salt (I do this while melting the chocolate) add to mixture alternating with sour cream.

Add hot water. (batter will be very thin don't worry) stir in vanilla.

place into greased 10 inch rounds and bake at 350 for 30 minutes.

Variations:  use dark chocolate morsels or peanut butter chips.

Butter Cream frosting (between layers)

6 Tbs. butter

2 2/3C powdered sugar

1/2 C cocoa powder

1/3 C milk

1/2 tsp vanilla.

Beat butter until fluffy, combine powdered sugar and cocoa in a separate bowl, add to butter alternately with milk beat well after each addition, mix in vanilla.

variations:  For vanilla replace cocoa with additional powdered sugar.  For mint follow vanilla substitution and add 1/4 tsp peppermint oil (don't use extract the taste isn't full enough)  peppermint oil can be found in most pharmacies with other candy flavorings.

Category: General
Tags: Recipes
Posted on: February 23, 2008 6:58 pm

Don't Tell Your Mother

It's funny, how the best laid plans of mice and men (or woman, in this case) tends to go awry at the worse possible moment.  Throughout the day, as my husband played his game, I sat here compiling the next part of the Sexuality, Sensuality and More series (which I promise, doesn't have too many parts left to go).  I had planned on enjoying a few hours of solitude (along with having control of the tv), until I was reminded that I had yet to post the weekly recipe.   Okay, so much for the solitude and not having to think for a little while.

For some reason, the phone conversation with my mother this morning just popped in my head.  Along with the "yes Mom, no Mom, everything is fine here Mom", I inadvertantly blurted out to her without thinking, something (which I won't divulge here on the boards) that sent her into shock silence and then an "uh huh".   Well, thinking about it, I'm laughing my butt off and just thinking, my poor mother.  Though she should be use to me already, lord knows some of the things I've done, she should be in an early grave by now.

Now I won't say that my mother is a saint, because the opportunities she had over the years to remind me of some of the things I've done to cause her torment.  Okay, so I keep hearing about how I tried to experiment with a ball and a bicycle, which would win in a head on collision (ball won, spent a week in the hospital on that one); oh and the countless of frogs and toads that I brought home to her (should I mention the fake alligator that made her scream)? 

Yet it didn't end when I came of age and I figured I'd share some tips on what NOT to tell your mother (having learned this from experience):

1.  Don't call your mother at work and tell her you joined the military and are leaving in a week.

2.  Don't call your mother from your first duty station crying you want to come home

3.  Don't call your mother to tell her you think your pregnant (especially if you're not married).  It's best to wait and know whether or not you are before doing that.

4.  Don't call your mother and tell her there's a tornado coming directly your way and ask what should you do.  You'll probably be told to get under cover.  Oh and make sure you call her back after the all clear if you do this.

5.  Don't call your mother and ask what puts out a grease fire.  You may end up with a red bucket with the word "fire" stenciled on it for a Christmas present.

6.  Don't allow a friend of the opposite sex to answer the phone at 5 am on Christmas morning.

7.  Don't tell your mother that you got into a barroom brawl with a guy who was 6'3 and then after it was over cussed the cop out who was escorting you out of the bar.

8.  Don't tell your mother that you and your spouse are in the middle of intimate relations when she calls.  If you HAVE to answer the phone, say...busy, will call you back.

9.  Don't tell your mother you posed nude for a photographer.

10.  Don't tell your mother why you have....ummm...certain apparell in your closet when she visits.

Okay, so she's survived all these incidents, (just like she survived when I was 11 and decided to be generous and share my dads "hidden" playboy magazines with the neighborhood boys).  Yet now I'm finding out that there are consequences that can come back to bite you.  You see, I now have the daughter....

This weeks recipe is actually a threesome.  Amerigo Vespuci was so nice to share her mac and cheese recipe and Judgement Day his teriyaki sauce recipe, which are both delicious that I wanted to repost them...along with a delicious Pumpkin Carrot Cake recipe, since Joe said I'm responsible for the desserts.

                                                                                             Macaroni and Cheese  -   <a href="http://amerigo-vespuci.blogs.s
3"Amerigo Vespuci </a>

Obviously boil you macaroni to al dente.

The sauce:

                                                                                      1. A block of velveeta, melted
                                                                                      2. 1 1/2 cups of heavy cream
                                                                                      3. 1 stick of butter

All melted (so that it won't immediately harden in your arteries.)

Put the pasta in a glass baking pan, pour in the cheese sauce.

Add 1 block of sharp cheddar cut into one inch squares 1/4 inch thick.  Insert the squares into the noodles to create a cheesy  pocket of molten goodness.

Top with 1-2 cups of shredded cheddar (sharp).

Bake  for about 30 minutes at 350 F.  If you like it crunchy/crispy on the edges cook it longer.

Broil the top to desired state of browness. Be careful, would be a shame to burn it now.

Optional - add bacon to the top of the dish prior to baking. Full strips not pieces.

Total calories per serving - only 30 per serving!! Makes 6028 servings.

This dish is America in  nutshell. Molten excess.  And OH SO GOOD!!! 

                                                                                      Teriyaki Sauce for Chicken - Judgement Day

                                                                                                     1 cup soy sauce

                                                                                                     1 cup sugar

                                                                            about three inch of fresh ginger, peeled and sliced thinly

                                                                                                     4 cloves of garlic, crushed

                                                                                                      2 tablespoons of bourbon

Just heat it on low for half an hour, and it will get really thick. Coat the chicken inside and out and roast it.  Save some sauce as a dip (or double the recipe, and set half aside for dipping).  I'll use any excuse to buy a good bottle of bourbon. BTW, the sauce kind of seals the chicken, and keeps the meat really moist.  It's really a little miracle.

                                                                                                    Pumpkin Carrot Cake

                                                                                                     2 c. all-purpose flour

                                                                                                      2 tsp baking soda

                                                                                                      2 tsp ground cinnamon

                                                                                                       1/2 tsp salt

                                                                                                       3/4 c milk

                                                                                                        1 1/2 tsp lemon juice

                                                                                                         3 large eggs

                                                                                                        1 1/4 c Libby's Pure Pumpkin

                                                                                                         1 1/2 c granulated sugar

                                                                                                          1/2 c packed brown sugar

                                                                                                          1/2 c vegetable oil

                                                                                                           1 can (8 oz) pineapple, drained

                                                                                                           1 c (about 3 medium grated carrots

                                                                                                            1 c flaked coconut

                                                                                                            1 1/4 c chopped nuts, divided

                                                                                                            Cream Cheese Frostiing (recipe follows)

Preheat oven to 350 F.  Grease two 9-in round baking pans.

Combine flour, baking soda, cinnamon and salt in small bowl.  Combine milk and lemon juice in measuring cup. 

Beat eggs, pumpkin, granulated sugar, brown sugar, and vegetable oil in large bowl.  Add pineapple, carrots and milk mixture.  Mix well.  Gradually add flour mixture; beat until combined.  Stir in coconut and 1 c. nuts.  Pour into prepared pan.

Bake at 350 for 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool in pans for 15 minutes.  Remove to wire racks to cool completely.

                                                                                                   Cream Cheese Frosting

Combine 11 ozs softened cream chesse, 1/3 c softened butter and 3 1/2 c sifted powdered sugar in large bowl; beat until fluffy.  Add 1 tsp vanilla extract, 2 tsp orange juice and 1 tsp grated orange peel; beat until combined.

Frost between layers, on sides and top of cake with frosting.  Garnish with remaining nuts.  Store in refrigerator.  

Makes 12 servings.                                                                                



Category: General
Tags: Recipes
Posted on: February 16, 2008 6:25 am

The History of The Football

Well, okay, this blog isn't really about the history of the football, or the history of the game, or the history about how I became a football fan.  If any one really wants to know either of the first two, all you have to do is google it, you'll probably get more information then you cared to know.  If you are interested in how I became a football fan, you can always reference here, again, probably more information then you cared to know. 

I was trying to, somehow, link todays recipe with some sport or sportsboard related topic and am finding I can't.  Perhaps, it's because I haven't yet had my first cup of coffee for the morning (of course it's brewing now as I type).  Whatever the reason, I'm just going to give in and not even attempt it.  Guess I'll have to get a little personal on this one (yeah, I know...and this is new, how?).

I love cooking for people.  I love making elaborate meals for my family and friends.  In fact, when I first moved in with my husband (long before we got married), I was in heaven (nope, we're not going there, so keep the mind clean guys).  I'd come home from work and whip up these gourmet meals, something different, elaborate, lots of effort. 

I thought I was a good cook, never had any complaints before from anyone about my cooking (okay, there was once, when I was 16 and put too much chili powder in the chili, but that's another subject) and my husband had always told me after dinner that the meal was good, yet I never saw him go back for seconds.  One evening, I got stuck with a client who had a down system, and coincidentally, my husband ended up having to stay at the department late writing up an arrest report, so by the time we both got home, it was almost 8pm.  There was really nothing in the house that was quick enough to prepare except a ham steak and a box of Kraft Macaroni and Cheese.  So being the quick thinking individual I am, I threw those together.  I found out that night, my husbands a simple man (or was just too nice to tell me my cooking sucked). 

Okay, so my cooking doesn't suck and yes, my husbands taste is simple.  Not to say he doesn't enjoy an elaborate meal, just not all the time.  So on the weekends, when I do have time, is when I try to put an effort into making him something he does enjoy.  One of the things that he does like in particular and makes sure I make anytime we have company or go out to a potluck, is my bourbon glazed ham.  This makes an awesome ham glaze (and also can be used on baked pork chops), so much so that it gets rave reviews everywhere I take it.

                                                                        Bourbon Ham Glaze

                                                                                                     1 c. dark brown sugar

                                                                                                      1 tbsp dry mustard

                                                                                                      1/3 c. bourbon or whiskey

                                                                                                      1/4 c. blackstrap molasses

Combine brown sugar with dry mustard and bourbon in a bowl.  Stir in the molasses.  Score ham with deep cuts.  Coat ham (don't forget to get inside the scores).  Bake ham according to directions on the ham (usually 15 minutes per lb at 350).  Baste every half an hour until done.

My mother has started using this glaze instead of her traditional orange juice and brown sugar glaze.  For the whiskey, I like to use Gentleman Jack Daniels.  Don't worry about the alcohol, it does burn off during cooking.

If you're wanting the recipe for the Ham and mac and cheese....one ham steak cubed, one box of mac and cheese, follow directions on box, stir together and serve.



Category: General
Tags: Recipes
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