Salami Salad. New Music From Chirping.

Salami Salad

What makes this Salami Salad so special is the mild aniseed flavor of the fennel that pairs beautifully with the spicy meat, sweet tomatoes, peppery arugula, and nutty Parmesan. The lemony vinaigrette adds a lovely brightness.

Salami Salad
Salami Salad


4 cups baby arugula
1 fennel bulb, quartered, cored and thinly sliced
1 cup grape tomatoes, halved
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 ounces salami, thinly sliced
Shredded Parmesan cheese, for topping


1. Combine the arugula, fennel and tomatoes in a large bowl. Season with salt and pepper.

2. Drizzle with the olive oil and lemon juice and toss to coat.

3. Top salad with the salami and Parmesan.

Serves 2 to 4

Recipe from Food Network Magazine
Salami Salad

Boom! Swedish band Chirping have a corker of a new song out.

‘Heist’ has got it going on. Catchy vocals, frantic indie-style guitars and that dope stick percussion. Fun.

“C’mon C’mon C’mon”

Check out Chirping on the band’s Website where you can link to buy the music.


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Short And Sweet. Two-Ingredient Banana Chocolate Chip Ice Cream Bites.

Two-Ingredient Banana Chocolate Chip Ice Cream Bites

My son’s girlfriend is allergic to gluten, dairy and almonds.


I swear I have not fed that girl once during the few occasions she has come over due to poor planning on my part. Makes me feel awful.

I am blessed with a house full of peeps who have no restrictions on their diets so I have never had to think about the recipes I choose to make.

But, I am determined to serve that lovely young woman some food when she comes to visit. Fortunately, gluten-free and dairy-free options are abundant in our local grocery stores riding the craze fueled by those who don’t even require such restrictions. So, I am finally stocked up with a bunch of options for the future. Whew.

I am also stocked up with these incredible Two-Ingredient Banana Chocolate Chip Ice Cream Bites.

Bananas and mini chocolate chips.

That’s it.

It is amazing how creamy and dreamy these little bites are. They look like mini muffins but taste like ice cream all of the way.

Two-Ingredient Banana Chocolate Chip Ice Cream Bites
Two-Ingredient Banana Chocolate Chip Ice Cream Bites


6 very ripe bananas
¾ cup mini chocolate chips, divided


1. Line a baking sheet with parchment paper.

2. Slice the bananas into ½-inch slices and lay flat on the parchment-lined baking sheet.
banana slices

3. Cover with plastic wrap and place in the freezer for 1-1/2 hours.

4. Remove frozen bananas from the freezer and place in food processor. Blend until smooth and creamy. Stir in ½ cup mini chocolate chips.

5. Grease mini muffin pans with non-stick cooking spray (36 wells).

6. Scoop the banana ice cream into each cup, then sprinkle with a few more mini chocolate chips.
banana bites

7. Place muffin pans in the freezer for an hour.

8. Remove pans from the freezer and pop each bite out with a knife. Serve right away or let soften for 5 minutes.

9. To store in the freezer for 2-3 months, stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

Makes 36

Recipe from The Baker Mama
Two-Ingredient Banana Chocolate Chip Ice Cream Bites
Two-Ingredient Banana Chocolate Chip Ice Cream Bites
Banana choc chip ice cream bite

Here’s an awesome 2 minute romp for our short song.

And a sweet song.

“You make me feel alive again
For the very first time in a long time
It’s been a long time”

Check out La Sera on Facebook where you can learn of upcoming US tour dates. You can buy their music here.

Learn more about The Feels on the band’s Website where you can buy their music.


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Tomato Pesto Olive Tart. Grounders On The Stereo.

Tomato Pesto Olive Tart

Perfect for lunch or as an appetizer, a slice of Tomato Pesto Olive Tart is a Mediterranean delight.

Tomato Pesto Olive Tart
Tomato Pesto Olive Tart


1 sheet frozen puff pastry, thawed
¼ cup Basil Pesto (recipe follows)
3 ripe Roma tomatoes, sliced ¼ inch thick
Salt and freshly ground pepper
¼ cup chopped
Kalamata olives
2 tablespoons chopped fresh basil


1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Unfold and roll the puff pastry sheet into a 12-inch square on top of the baking sheet. Make a rim by folding the edges of the pastry square in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry.

3. Spread the pesto evenly over the pastry inside the rim. Arrange the tomato slices in a single layer over the entire square, within the rim. Season the tomatoes lightly with salt and pepper then sprinkle with the chopped olives.

4. Bake for 20 to 25 minutes, or until the pastry is golden brown. Sprinkle with the basil before serving.

Serves 6 to 8 as an appetizer

Basil Pesto


2 cups fresh basil, packed
3 cloves garlic
¼ cup pine nuts
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
Pinch of salt and pepper to taste


1. In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until mixed.

2. Slowly add extra virgin olive oil and process until fully combined. Season with salt and pepper.

Recipes from Savory Sweet Life by Alice Currah
Tomato Pesto Olive Tart

Text book shoegaze. That’s what Toronto-based band Grounders offers up on their self-titled debut album released back in June.

Listen to a fantastic example in the ultra groovy ‘Drawing Space’.

Check out Grounders on Facebook and the band’s Website where you can buy their music. Upcoming east coast Canadian tour dates are listed on Bandcamp.


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Chicken Finger French Bread Pizza. New Music From Prickle.

Chicken Finger French Bread Pizza

bob has no arms

Chicken Fingers meet French Bread Pizza in this easy meal. Just bake some store-bought breaded chicken tenders. Then over do the carb load by layering them on French bread with cheese and pizza sauce.

Chicken Finger French Bread Pizza
Chicken Finger French Bread Pizza


1 loaf French bread, split in half horizontally
2 tablespoons extra-virgin olive oil
8 ounces shredded mozzarella cheese, divided
1/2 (25-ounce) package frozen breaded chicken tenders, cooked according to package directions and cut into small pieces
2 cups prepared pizza sauce
1/2 cup shredded Parmesan cheese
1/2 teaspoon garlic powder
1/2 tsp Italian seasoning


1. Preheat oven to 425˚F. Line a baking sheet with aluminum foil.

2. Brush cut sides of bread with olive oil. Place on prepared baking sheet, cut sides up. Bake for 5 minutes.

3. Sprinkle 1/2 cup mozzarella cheese over cut sides of each bread half. Top each with chicken pieces. Spread pasta sauce evenly over chicken. Top each with remaining mozzarella and Parmesan cheese. Sprinkle with garlic powder and Italian seasoning.

4. Bake for 12 to 15 minutes longer, or until cheese is melted and pizzas are hot and bubbly. Cut into slices to serve.

Serves 4 to 6

Recipe from Cooking With Paula Deen Magazine
Chicken Finger French Bread Pizza

Australian musician Prickle aka Emily Wilson released her first single last month. “Tell Me Why” grabbed me from the start. This is one very talented 17 year old. She’s got me singing along and dancing all around the kitchen.

Check out Prickle on Facebook. You can buy her music here.


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Very Berry Pavlova. Listening To The Minerals.

Very Berry Pavlova

If you are in the throes of snow, a sweet pavlova can bring a blast of summer into your kitchen.

Pavlova is a huge family favorite around here. Type ‘Pavlova’ in the I Sing In The Kitchen search bar and you’ll see a whole bunch of variations.

Very Berry Pavlova is quite similar to the Mixed Berry Pavlova except today’s version has a vibrant strawberry-raspberry sauce to drizzle over the top. Delicious.

Very Berry Pavlova
Very Berry Pavlova


4 egg whites
250g caster sugar (about 1 heaped cup)
1 tsp white wine vinegar
1 tsp cornflour or cornstarch
400g strawberries, hulled and halved if large
300g raspberries
1 Tbs confectioners’ sugar
150g blueberries
300ml whipping cream
1 tsp vanilla extract


1. Preheat oven to 150℃/300℉. Line a baking sheet with baking parchment and draw a large circle in pencil approximately 25cm/10 inches in diameter. Turn the paper over.

2. Whisk the egg whites to stiff peaks. Add the sugar, 1 tablespoon at a time, whisking between each addition until the mixture is smooth, thick and glossy.

3. Whisk the vinegar and cornflour into the egg white mixture.

4. Spread large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.

5. Make a dip in the center of the meringue with the back of a spoon and raise up the sides a little.

6. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.

7. To make the sauce, purée 75g of strawberries and 75g of the raspberries with the confectioners’ sugar, then sieve into a bowl to remove seeds.

8. Whip the cream and vanilla until soft peaks form.

9. Top the meringue circle with the cream, the remaining fruit, and berry sauce.

Serves 8

Recipe from Olive Magazine
Very Berry Pavlova
My youngest always requests pavlova for his birthday.
Very Berry Pavlova
Very Berry Pavlova

‘Ball of String’, from Wales-based band The Minerals, is to quote “among several tracks written in a barn in the South of France last winter, where the band were unexpectedly snowed in for a week. A plentiful supply of wine and cheese kept them going until the thaw.”

Well that wine and cheese fueled a most excellent album.

Check out The Minerals on Facebook. You can buy their music on Bandcamp.


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Mini Mac & Cheese Bites. New Music From Future Elevators.

Mac & Cheese Bites

Q: How does the man in the moon cut his hair?
A: Eclipse it.

These cute Mini Mac & Cheese Bites are as welcome at a kiddie party as they are at an adult gathering. Ultra cheesy and packed with flavor, they are the perfect finger food.

Mini Mac & Cheese Bites
Mini Mac & Cheese Bites


2 cups uncooked elbow macaroni
1 cup seasoned bread crumbs, divided
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1-3/4 cups 2% milk
2 cups (8 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese
3/4 cup biscuit/baking mix (such as Bisquik)
2 eggs, lightly beaten


1. Preheat oven to 425°F.

2. Cook macaroni according to package directions then drain.

3. Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups.

4. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth. Gradually whisk in milk and bring to a boil, stirring constantly. Cook and stir 1-2 minutes until thickened. Stir in 1 cup cheddar cheese and all of the Swiss cheese. Cook until melted.

5. Remove cheese sauce from heat. Stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni and toss to coat.

6. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups. Sprinkle with remaining cheddar cheese and bread crumbs.

7. Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

Makes 3 dozen

Recipe from Simple & Delicious Magazine
Mini Mac & Cheese Bites
Mini Mac & Cheese Bites
Mini Mac & Cheese Bites

Alabama-based band Future Elevators has a self-titled release due out next month. It’s packed with an eclectic mix of songs all bound together by tight arrangements and spot-on lyrics. Michael Shackelford’s voice gives me chills with his at once retro and totally spacey delivery.

Check out Future Elevators on the band’s Website where you can pre-order their debut album.


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Sausage Orecchiette. Listening To Warehouse Eyes.

Sausage Orecchiette

Delicious, fast and easy.

That sums up this comforting Sausage Orecchiette. Spicy sausage, peppery basil, nutty Parmesan and a hint of lemon come together for one warming bowl of goodness.

Sausage Orecchiette
Sausage Orecchiette


1 pound Italian sausage, casings removed
1 1/2 cups peas
3 cloves garlic, minced
1 pound cooked orecchiette, reserve 1/2 cup pasta cooking water
1 cup torn basil
1 cup grated Parmesan
1 teaspoon lemon zest
1 tablespoon fresh lemon juice


1. In skillet, cook sausage over high until browned and crumbled, 5 minutes.

2. Add peas and garlic. Cook, stirring, for 2 minutes. Stir in remaining ingredients, adding enough of the reserved pasta water to achieve the desired consistency.

Serves 4

Recipe from Everyday With Rachael Ray Magazine
Sausage Orecchiette

A cold winter night needs some dreamy music.

Warehouse Eyes, being based in Minnesota, know something about freezing temps. And they know how to heat things up with a lush synth landscape. I love Jennie Lahlum’s ethereal vocals.

“Run until you’re free
If you look back
please don’t look at me”

Check out Warehouse Eyes on the band’s Website where you can learn of upcoming US tour dates. You can buy their music on Bandcamp.


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