Monthly Archives: July 2015

White Chocolate Cashew Cookies. Hot New Music From Skellums.

There is no way I will ever think of a treat again without thinking of the Yas cat. Treat yourself to these rich White Chocolate Cashew Cookies. I always forget how wonderful cashews are in cookies. White Chocolate Cashew Cookies … Continue reading

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Dippy Eggs With Marmite Soldiers

For some of you, the title of today’s recipe might leave question marks circling around your head. Dippy eggs (outside of Pennsylvania where they describe sunny side up or over easy eggs with runny yolks to dip toast into) are … Continue reading

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Chicken Thighs in Honey-Sesame Marinade. Shipman On The Stereo.

A chicken crossing the road is poultry in motion. Chicken thighs are my favorite cut to grill. I find them easier to get uniformly done without overcooking or undercooking. Here they are marinated overnight in a thick, spiced up marinade … Continue reading

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Neapolitan Hi-Hat Cake

I like to make really fun cakes for my kids on their birthdays. Well, this Neapolitan Hi-Hat Cake sure fits that bill. It’s size alone is pretty impressive. Then there are all those supremely yummy components. A super rich, fudgy … Continue reading

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Moroccan Lamb Steaks On Couscous. Listening To Candlepower.

Moroccan Lamb Steaks On Couscous would be equally at home on a dinner party table or for a quick midweek meal. The soy-honey-rosemary marinade is so good. I don’t normally think of that flavor combo as Moroccan, but I guess … Continue reading

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Red Ribbon Cocktail. Listening To Flagship Romance.

The Red Ribbon Cocktail is like an Aperol Spritz with an even more pronounced orange flavor and color from the addition of a shot of blood orange juice. Very cheerful and quite delicious. Red Ribbon Cocktail Ingredients: 1 Tbs Aperol … Continue reading

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Salted Caramel Shortbread. AJ Edwards On The Stereo.

I’m close approaching the need for an intervention to limit my Salted Caramel (and Salted Chocolate) obsession. I just find it hard to pass on any recipe I come across. That sweet-salty thing is so good. In this recipe for … Continue reading

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