Archive for the 'Holidays' Category

EASY CHRISTMAS BRUNCH

December 14, 2022 | Cooking, Holidays

After we entertain Christmas Eve, we tear through the house cleaning up before the kids and grands come for brunch Christmas Day. This meal is wonderful because so much can be prepared well in advance and stored in the fridge until it’s time to cook.

MENU
Breakfast Soufflé
Hash Browns
Fresh Fruit Salad
Mini Croissants
Christmas Cookies & Leftover Desserts
Mimosas

Breakfast Soufflé
1 lb. (½kg) ham, bacon, or breakfast sausage
9 eggs, lightly beaten
3 cups (750ml) milk
1 tsp. (5ml) dry mustard
Diced green, red, and/or yellow pepper to taste
½ lb. (57g) sharp cheddar cheese, grated
½ lb. (57g) Swiss or Gruyere cheese, or a combination of the two, grated
Diced onion to taste
Freshly ground black pepper to taste
4 – 1 in. (2.54cm) slices Vienna or French bread, cubed

Preheat oven to 350°F (180°C).

Dice ham or bacon. If you use ham, set aside in the bowl you use for the eggs. Fry bacon to the crispness you prefer. Drain on paper towels. If you use breakfast sausage, fry meat until no longer pink. Be sure to break up any clumps. Drain meat in a colander while you continue to prepare the soufflé.

Add all ingredients, except the bread, to eggs. Stir well. Gently stir in bread.

Pour mixture into an ungreased 9 x 13-inch (33 x 22cm) glass baking dish. Bake 1 hour or until a knife inserted in the center has no egg clinging to it.

This dish can be assembled one or two days ahead of time. On serving day allow the soufflé to sit on your counter 1 – 2 hours before you bake it.

Leftovers are excellent from the microwave.

Hash Browns
If you need to increase the hash browns recipe for a larger group of people, it’s best to sparingly add more garlic powder. As is this recipe serves 6. Leftovers reheat beautifully.

3 russet potatoes (about 1½ pounds), peeled
1½ tsp. (7.5ml) garlic powder, not salt
Freshly ground pepper, to taste
¼ cup (60ml) extra virgin olive oil

Shred potatoes on the large holes of a box grater or use the coarse grater disk on a food processor. Transfer them to a bowl of cold water. Allow them to soak for 2 minutes. Drain in a colander and then rinse under cold water. You do this to remove the starch that makes hash browns gummy.

Transfer shreds to a kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible. This step creates crisp hash browns. Transfer potatoes to a medium bowl and toss with garlic powder and pepper. Be sure to evenly distribute the seasonings.

Heat olive oil in a large skillet over medium heat. Add potatoes, press down to form a thin layer and cook for a minute or two. Stir and then press down again. Cook until a dark golden crust forms, about 5 minutes.

Turn potatoes in sections. This is easier than trying to turn the food as a whole. Continue to fry until hash browns are crisp and browned all over, 5 minutes or so. Transfer to paper towels to absorb excess oil.

Fresh Fruit Salad
1 banana, peeled
1 pear, cored
1 tbsp. (15ml) lemon juice
¼ pineapple, peeled, cored, and diced
1 kiwi, peeled and sliced
10 seedless red grapes, halved
10 blueberries
10 raspberries, optional

Slice banana into bitesize pieces. Scoop into a medium-sized bowl. Dice pear and add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well.

Gently fold in remaining fruit.

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Mimosas
1 bottle sparking white wine or champagne, cold
1 carton orange juice, cold
Tall slender glasses

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Holiday Feast Fit for a King and Queen

November 16, 2022 | Cooking, Holidays

Thanksgiving is one of our favorite holidays. Every year Mike and I had at least twenty people for a sit-down dinner. We cooked the meal and the guests supply the appetizers, deserts, and wine. It was a wonderful time to reminisce, over-indulge, and have fun. There comes a time when life must change. Four years ago, I passed the turkey baster on to my daughter Dru. She’s a wonderful cook and it’s great fun to be her guest. 

September 5, 2022 | Holidays

To all our friends,

Wishing you a fun holiday!

from the Taylor family

 

May 30, 2022 | Holidays

Can you find it in your heart?

As your day advances into fun-filled activities with family and friends,

please take one moment to remember the men and women who served.

They gave more than any of us can ever imagine.

Thank you,

February 14, 2022 | Holidays

Happy Valentine’s Day, Everyone!

CHRISTMAS AROUND THE WORLD

December 13, 2021 | Author Friend New Releases, Holidays

from Linda Lee Greene, Author/Artist

How much easier it would be for me to fulfill a commission to write an article titled ‘Christmas Around the World,’ if I were actually free to travel, but I do not have that freedom for various reasons. Therefore, I call on my crafty Muse to settle on my shoulder and whisper in my ear an imaginary tale of travel, one in which I call on a number of women in faraway places, each of whom is immersed in high holiday celebrations unique to her culture. I am giddy over the prospect of beginning my make-believe trip with my Muse depositing me smack-dab in the presence of a Native American sister.

Paulette welcomes me into her kitchen and then very graciously explains that embracing the Christian tradition is a thorny issue for many of her people given the injustices that America’s indigenous people have faced under white domination, both in the past and the present. Even so, the good spirit of the season permeates her culture in admirable ways. “You showed up just in time to catch me before I leave for a meeting of the Partnership with Native Americans (PWNA),” Paulette informs me. Responding to the quizzical look on my face, she continues. “We spread holiday cheer in the way of blankets, nutrition and education services, medical screenings, and more to over 30,000 of our Elders, children, and families in approximately 110 reservation communities here in the Northern Plains and the Southwest. Winter is brutal in these reservations and rural communities, and we work hard to come together in the spirit of giving at this special time.” Upon making my exit into a frozen morning, I drop a couple of Andrew Jacksons into Paulette’s PWNA donation basket and cringe at the gruesome symbolism of that particular face being imprinted on those U. S. $20.00 bills.

I suppose my Muse took pity on me and decided to thaw me out, because in the blink of an eye, I am stretched out on the blinding sand of a beach in Melbourne, Australia. I am clad in a bathing suit, and the unmistakable aroma of seafood sizzling on a grill within smelling distance floods my mouth with saliva. Jingle Bells, the jolly Christmas song, rings out from an electronic device. The incongruity is not lost on me as I push to my feet to the greeting of a scantily-clad blonde goddess waving a barbecue fork in her hand. “We thought you were dead to the world, myte,” she says to me. “Come on and git yerself a plyte. It’s prawns on the barbie, stryght from Dad’s boat this mornin’.” Kathryn is the name of this supernatural being, and she is only one of many just like her in her large circle of beach party buddies. Someone thrusts a frosty bottle of beer in my hand and I recoup my senses enough to inquire, “Jingle Bells?” “What else?” Kathryn replies. “It’s Christmas! Eat up! Drink up! The day is jist gittin’ started. You don’t want to miss Carols by Candlelight tonight.” “Carols by Candlelight?” “Yeh, you know! The big charity evint to help out the needy in the community.” To get in the spirit of things, I chug the cold beer and pretend the hot white sand squishing between my bare toes is bone-chilling snow.

A strong scent reminiscent of home that I am powerless to resist lures me away from summertime Melbourne to a cozy dining room in Tokyo, Japan. A table laden with buckets of Kentucky Fried Chicken is occupied on all sides by a young Japanese family comprised of a mother, father, and two children. Apparently, I am the only dinner guest at what Aimi, the lovely mother, explains to me is their “hidden Christmas”. While the stigma of what in Japan is mainly a secular event is dissipating thanks to ubiquitous Western influences wrought through television and social media, influences such as America’s KFC as the food of choice for Christmas Day in Japan, still many people whose leanings remain Shinto or Buddhism, observe the day on the quiet. “It ruffles fewer feathers that way,” an otherwise very Japanese Aimi tells me in ironical American terminology.

Muse is anxious to send me further into my whirlwind tour, and next, and for a minute or two, I wonder if Muse has time-slipped me back to America’s Old West as the gentle steed on whose back I ride trots me beneath a wide, wood archway that spans an opening in split-rail fencing on both sides. The fencing wanders and then evaporates into what appears a boundless, misty landscape. A carved sign in wood at the crest of the archway proclaims, “LET’S GO GREEN!” And then I know I am in current time, the ominous Climate Change time that does not withdraw to a voiceless corner even on Christmas Day. Great plumes of crystalized breath billow from the nostrils of the horse, and my own frosty breath hazes the lenses of my spectacles. I am in cold, cold country—not quite to the Arctic plain, but close enough, I am pretty sure. No level treeless tundra is this, though, for there are evergreen trees, evergreen trees upon evergreen trees as far as the eye can see, planted in deliberate, neat and regimental rows, like line upon line of locked-arm chorus girls frocked in frilly green. Donned in blue-jeans and a fleece-layered black-and-red-plaid flannel shirt, a Paul Bunyan-like figure materializes out of nowhere suddenly. “Welcome to Saskatchewan’s Evergreen Tree Farm. We’ve been expecting you. I’m Anne,” this burly Canadian female greets me. “You look like you need a warm-up. Come on up to the house. There’s a rum and brandy hot toddy there with your name on it.”

A profusion of Christmas decorations, evergreen garlands, and twinkling lights at every door, window, and eave forms an almost impenetrable obstacle course to the entrance of the place. In the wake of my hostess, I step across the threshold and enter a winter wonderland, a plethora of all things Christmas. A steaming mug of the hot toddy beckons me to the table upon which it rests, and on the stovetop, the valve on the lid of a pressure cooker dances up and down. The aroma emitting from it is heavenly. “Have you ever had frontier bison stew?” Anne asks me. My stomach drops to my toes and I shake my head. I feel my enthusiasm wilt to a point of no return. I am not so sure my belly is ready for frontier bison stew. “I thought bison was an endangered species,” I state, my mouth going desert-dry in my unease. “Our First Nation people have taken the herds in hand and are bringing the numbers back to almost double now,” Anne explains. “The grazing habits of the herds are also reestablishing the indigenous grasses that are much better carbon capturers than non-native plant-life that was introduced in colonial times. With their bison and my trees, the First Nation people and I are working hard to do right by Mother Nature.”

Don’t get me wrong. My gratitude for all of Anne’s hospitality is as mammoth as the woman herself. This big-hearted female had a hot toddy waiting to warm my icy bones. And it wouldn’t surprise me one bit if she had grabbed that bison by its horns in her immense lumberjack hands and wrestled it to the ground all by herself, and then saw to all further machinations to get it into her pressure cooker just in time for my arrival at her tree farm this Christmas Day. And while I also appreciate all the laudable environmentalism, suffice to say that my main motivator at the moment is finding a gracious way of sidestepping Anne’s looming offer of a bowl of that bison stew. I send a private, silent message to my Muse that I am ready to move on to the next spot on my journey. Muse hears my plea and at mach-speed, I turn up in Jerusalem of all places, which I am to learn is planet Earth’s ‘City of Three Christmases’.

While terrorists are wiping out Christians far and wide in the Middle East, the Jewish state of Israel is the one place in the area in which Christians can practice their religion freely. Their number is small: only about 2.5% of the total Israeli population, but Christmas celebrations are large. I meet up with Susan in a library on an outskirt of Jerusalem. She leads me to a table on which lays an enormous tome. She invites me to sit next to her, and she opens the book and I follow along as she spins an intriguing and complex story of Christmas in Jerusalem, the index finger of her right hand tracing the lines on the pages like a sightless person reading braille. Now and then, her head lowers to within mere inches of the book for a closer look at the ancient, fading text, and a crucifix suspended from a silver chain around her neck drops forward and drags across the pages. It seems a confirmation, of sorts.

“The Christmas story took place in Israel,” Susan reminds me. “But through the centuries, and for a variety of reasons, the different factions of Christians have not come to a meeting of minds on the actual date of the birth of Jesus. So you see, Christmas in Jerusalem is not a one-day affair. Roman Catholic and Protestant Christians celebrate the day on December 25^th. Orthodox Christians do so on January 6^th, and Armenian Christians on January 18^th.” Susan implores me to stick around and partake of an array of dazzling festivities commemorating the holiday, but by this time, I am more than ready for crisp air and fluffy snow and a bona-fide traditional Christmas as I recognize it to be—a Midwest America Christmas of time spent with family and friends, of sharing food and memories, of gift-giving and receiving amid the ambience of a gorgeously adorned Christmas tree and sparkly mantel and tabletops aglow in candlelight. As ever, my Muse reads me and transports me back to my home.

My wise Muse arranges my return trip to be a bit slower than my arrivals had been, to give me time to reflect on all I had experienced. The impression most indelible in my memory is the evidence of Creator’s handiwork in those places, of the sights and sounds and aromas, and in the people and their talismans for good such as Paulette’s donation basket, Kathryn’s barbecue fork, Aimi’s KFC bucket, Anne’s trees, and Susan’s crucifix. And I wonder now, what’s in store for me on my next go around!?

Readers were introduced to American Nicholas Plato in multi-award-winning author Linda Lee Greene’s A Chance at the Moon, which was published in 2019 and is available on Amazon.

Greene takes readers on yet another adventure of Nicholas’ whirlwind life in her Garden of the Spirits of the Pots, A Spiritual Odyssey. In this sequel, Nicholas shows up in Sydney, Australia. The principle plotline unfolds as on one Saturday of sightseeing he gets lost in Australia’s forbidding yet alluring outback, and there he happens upon a pintsized hut on a lonely plot littered with hundreds of clay pots of every size and description. Driven by a deathly thirst, he stops. A strange little brown man materializes out of nowhere and introduces himself merely as ‘Potter’ and welcomes Nicholas to his ‘Garden of the Spirits of the Pots.’ Although Nicholas has never laid eyes on Potter, the man seems to have expected Nicholas at his bizarre habitation and displays knowledge about him that nobody has any right to possess. Just who is this mysterious Aboriginal potter?

Although they are as mismatched as two persons can be, a strangely inevitable friendship takes hold between them. It is a relationship that can only be directed by an unseen hand bent on setting Nicholas on a mystifying voyage of self-discovery and Potter on revelations of universal certainties.

A blend of visionary and inspirational fiction with a touch of romance, this is a tale of Nicholas’ journey into parts unknown, both within his adopted home and himself, a quest that in the end leads him to his true purpose for living.

Garden of the Spirits of the Pots is available in eBook and/or paperback on Amazon.

Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths.

Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger. It was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a hold of her.

She found her way to her lonely easel soon thereafter. Since then Greene has accepted commissions and displayed her artwork in shows and galleries in and around the USA. She is also a member of artist and writer associations.

Visit Linda on her blog and join her on Facebook.

HAPPY HOLIDAY MEMORIES

November 29, 2021 | Author Friend Promo, Holidays

from Stella May

When I was a child, December 31st was the happiest and most anticipated day of the year.

You see, in my old country, we didn’t celebrate Christmas. As a matter of fact, we didn’t even know what Christmas was. Instead, we celebrated New Year. How come? Well, I was born in the former USSR, the communist country, where Christmas as a religious holiday was banned since 1928. (I think they reinstated it in 1991, but I am not positive.)

But, back to my story. As sad as it may seem to you, our New Years were festive, and happy.

We decorated our flats with an abandon.  A fresh pine tree was a must. I still remember how it smelled—fresh and green like hope. And, oh God, the decorations! Hand-made, or store bought, and the garlands… We had our own version of Santa Claus—Ded Moroz, who had his lovely granddaughter, Snegurochka.

Oh, the New Years of my childhood! It was pure joy, and expectation of something wonderful, and magic rolled into one.

The smell of tangerines permeated the air. Those little orange delights were an absolute necessary attribute of any New Year’s celebration–- even more than champagne.

My mom slaved in the kitchen for days to put the biggest and most scrumptious meal on the table. And the most favorite dish of all? Olivier Salad, of course. (Look for the recipe in December on this blog.) It was, and still is, a synonym of New Year.

Then, on the big day, we would put our best china and gather around the table for dinner. For children, it was the biggest thrill, because only on New Year’s Eve we were allowed to stay up all night, eat sweets, and watch TV until we dropped.

And only the children received presents. Mostly, it was sweets, fruit, books, and an occasional toy— nothing the modern children would consider a ‘present’, especially a Christmas present.

But we were waiting for those special presents all year and treasured them immensely.

To us, they were precious. They represented something special–New Year.

No one wrapped our presents simply because we didn’t have any wrapping paper. I remember my mom used cellophane and some ribbons to make our presents a little more festive.

I remember how she would hide these funny-looking bundles from us, and how happy she was when she’d manage to transfer them in the middle of the night under the tree, and then looked surprised when we find them in the morning.

But most of all, I remember the feeling of absolute and total happiness. Oh, what a joy it was, that magical New Year’s night! The exhilaration, anticipation, celebration! I remember everything so vividly like it was yesterday, and my heart breaks a little each and every time.

In my family we keep the tradition and celebrate New Year’s in a big way. Now I am slaving in the kitchen, using my mother’s recipes to put on a celebratory dinner. And every year, there are tangerines, champagne, and Olivier Salad. And presents? There will be plenty of presents for everyone— not only for children. And they will be wrapped in a pretty paper, and adorned with festive ribbons and bows.

Just in a little over a month, we will sit around the table, and raise our glasses to toast 2022, wishing for health and happiness, peace and prosperity.

May this coming year be kind to everybody. Stay safe and healthy, love each other, care for your loved ones, and always keep a positive attitude.

Happy New Year, or as we said in Russia, с Новым Годом!

Stella

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes fantasy romance as well as time travel romance. She is the author of ‘Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 25 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog. Stay connected on Facebook, Twitter, and Pinterest.

THANKSGIVING MEMORIES

November 15, 2021 | Author Friend Promo, Holidays

from Emma Lane

Thanksgiving is family, food, and thankfulness. It’s when you have this homing urge to join your people over a huge roasted turkey. When you were ten you punched your cousin in the nose for some remark he made. When you were eighteen, you were bored and wishing to be somewhere else, but mom made you stay. When you were twenty-eight, you were setting up the children’s table. And so it goes right down to Grandpa who at 90 announced he didn’t need to watch his cholesterol any more and reached for the butter dish. (I loved it when he did that.)

Our turkey is carved in the kitchen, makes it easier for serving. But when the grandchildren were young, they always expected that rooster to make an appearance at Thanksgiving. It’s a tradition as such. They are grown-ups now, but they still search the china cabinet for the collection of salt ‘n pepper shakers, each person has his/her favorite set. Our dining room table is custom made wide at the bottom to seat two people comfortably. As a result, I have no matching pad. Straw oversized placemats do an admirable job of protecting the wood surface from the heated dishes. I use a table cloth, but still enjoy the colorful cloth placemats to echo the vibrant Fall colors. With the addition of fruit cups, water glasses, and matching candles, the table arrangement is complete, waiting only for the train of hot dishes and the blessing before the feast is begun.

Turkey for everyone! White for the kids and dark meat for my hubby and me. They have always been convenient preferences. We reserve baked ham for Christmas dinner.  Lima beans (butter beans) for my son, green bean casserole for my daughter. Each person has a favorite. I love yellow squash while my hubby adores sweet potato soufflé. My daughter makes all the pies, usually pumpkin and apple. The grands like the fruit cups that are sometimes surrounded by red Jell-O and sometimes by whipped cream. Dressing??  We make a raison (Crasins substitute) and walnut type topped by a couple of baked chicken parts. The recipe changes almost every time. There is a fresh veggie plate with tomatoes, celery, carrots, and sliced zucchini for nibbling. Other dishes may be added each year.

Once I had an idea to bake a mid-sized (huge) Hubbard squash and stuff it with a mixture of squash, onion with a touch of maple syrup topped with scrambled southern style sausage. It was so tasty, but a bear to get to the table. I dropped it from the menu. What memories does your family love each Thanksgiving get together?

Happy Thankful Day to you and yours from my home to yours.

Emma

How about a glimpse into my new Cozy Mystery, MURDER AT THE LOOKOUT while you digest your feast? 

When is it not fun to be a blond?

What happens when a blond beauty hits town like a tornado stirring up memories and causing turmoil? Detective Kevin Fowler and his wife, the former Beverly Hampton, owner of the local newspaper, are settling into blissful married life. Although Beverly is sanguine over the demand on Kevin’s time by the good people of Hubbard, she is more than dubious when his duties include the escort of a drop-dead gorgeous female from his past.

There is some concern over the persistent vandalism of residential mailboxes, but an infamous arsonist has decided peaceful but dull Hubbard would make a great place from which to operate. He brazenly locates down the block from the detective and his wife.

What bait and tackle shop in the village has a dual purpose? Kevin ponders why two goons have invaded town shooting at and attempting to kidnap and murder three women. A state patrolman, aptly nick named Rooster, teases Fowler at the riotous scene of a traffic accident where the press, not the police, wins the day.

Another mystery and adventure with a satisfying ending unfolds in peaceful Hubbard, New York, small-town Americana, where Detective Kevin Fowler keeps an ever-vigilant watch.

AMAZON BUY LINK

Emma Lane is a gifted author who writes cozy mysteries as Janis Lane, Regency as Emma Lane, and spice as Sunny Lane.

She lives in Western New York where winter is snowy, spring arrives with rave reviews, summer days are long and velvet, and fall leaves are riotous in color. At long last she enjoys the perfect bow window for her desk where she is treated to a year-round panoramic view of nature. Her computer opens up a fourth fascinating window to the world. Her patient husband is always available to help with a plot twist and encourage Emma to never quit. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own.

Look for information about writing and plants on Emma’s new website. Leave a comment or a gardening question and put a smile on Emma’s face.

Stay connected to Emma on Facebook and Twitter. Be sure to check out the things that make Emma smile on Pinterest.

 

 

September 6, 2021 | Holidays

To all our friends,

Wishing you a fun holiday!

from the Taylor family

 

CELEBRATE DAD

June 9, 2021 | Cooking, Holidays, Uncategorized

Father’s Day is June 20 this year. Show dad some love with this flavorful dinner fit for a king and definitely enjoyed by the queen and all the princes and princesses. Easy to make and oh, so good.

MENU

Grilled Sirloin Steak

Twice Baked Potatoes

Sautéed Mushrooms

Caesar Salad

Dry Red Wine – Burgundy

Grilled Sirloin Steak

Sirloin steak, cut 1 – 1½ in. (2.50 – 3.80cm) plan ¾ lb. (375g) per person

1 cup (240ml) garlic infused oil (recipe below) or 1 cup (240ml) olive oil and 3 lg. garlic cloves, sliced

½ cup (120ml) dry red wine

2 tbsp. (30ml) basil

2 tbsp. (30ml) oregano

Cut slits in fat around the meat so it doesn’t curl when cooked.

Combine all ingredients into a plastic bag or glass bowl. Marinade 5 – 12 hours in fridge. Sirloin can be tough. A long marinade is needed to make the meat tender and juicy.

Remove meat from fridge 1 hour before grilling.

Preheat grill on medium-high.

Pat meat dry. Discard marinade. Place steak on grill and close lid.

Grill first side 4 – 5 minutes. Turn meat (you only turn meat once) and final grill the second side as listed:

2 – 3 minutes rare

3 – 5 minutes medium-rare

5 – 7 minutes medium

6 – 9 minutes medium-well

Garlic Infused Oil

This is a wonderful oil to sauté vegetables or fry meat and poultry. It’s especially good to swipe a thin coating on burgers before frying or grilling.

2 cups (450ml) good quality olive oil

5 garlic cloves, peeled and sliced

Drop garlic into a glass bottle or jar. Pour in oil. Cover tightly.

Set the bottle on your counter, away from the sun, for at least three days before you use it. Remove garlic after 5 days and discard. The flavored oil is good for two months.

This method works well with all herbs. Be sure to cover the herbs with oil so they don’t mold.

Twice Baked Potatoes

The amounts of the following ingredients are left up to your taste, but don’t be sparing if you want great flavor.

1 baking potato per person

Olive oil

Butter

Extra sharp cheddar cheese, grated

Sour cream

Freshly ground pepper to taste

Paprika

Preheat oven to 400° F (200°C).

Wash potatoes under cool water. Pat dry. Rub skins with a little olive oil. Make a small slit across their tops. Lay on a cookie sheet. Bake 1 hour or until a toothpick is easily inserted.

Combine butter, cheddar cheese, sour cream, and pepper into a small bowl.

When potatoes are tender, lay them on a cutting board and slice them in half. They’ll be very hot so use pot holders for this. Scoop the pulp into the above mixture. Be careful not to rip the skins. Whip the mixture well.

Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.

Stop here if you plan to serve the potatoes the next day. Cover with cling wrap and refrigerate. Remove from the refrigerator at least one hour before baking.

No matter which option you use, preheat reheat oven to 325° F (160°C).

Bake uncovered 25 – 30 minutes. You only want to heat the potatoes so don’t overdo the baking time.

Sautéed Mushrooms

8 oz. (250g) mini bella mushrooms

1 tbsp. (15ml) olive oil

2 tbsp. (25g) butter

½ small onion, sliced thin

2 tbsp. (30ml) dry vermouth or white wine

Freshly ground pepper to taste

Clean mushrooms with a paper towel to remove bedding soil. Slice them in half lengthwise if medium or into thirds if large.

Over medium heat dribble olive oil into a medium-sized frying pan and add butter. Stir in onions and mushrooms. Sauté until almost tender, 3 – 6 minutes.

Pour vermouth or white wine over the mushrooms and continue to heat.

To serve, grind pepper across the top and spoon into a warm serving dish.

This dish is best cooked and served on the same day. Leftovers are soggy.

Caesar Salad

1 egg, coddled
1 lg. clove garlic
½ tsp. (2.5ml) anchovy paste
Freshly ground pepper to taste
1 tbsp. (15ml) lemon juice, preferably fresh
3 drops white vinegar or as close to as possible
¼ cup (60ml) olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup (37g) Parmesan cheese, grated

1 bag croutons, optional

Remove egg from refrigerator well before assembling all other ingredients on your counter. Eggs cook better for any recipe when at or close to room temperature.

Fill a small saucepan with water and bring to a boil. Place egg in water and boil 2 minutes. This process is called coddling.  Rinse under cold water, crack shell, and then scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden serving bowl, mash garlic with a spoon and fork into coarse pieces. Rub pieces against the sides of bowl to spread the oil they have released.

Add anchovy and pepper. Mix well. Pour in lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in olive oil until the dressing thickens. Remove this mixture from your bowl and set aside to use right before serving.

Tear lettuce into bitesize pieces. Add to salad bowl. Pour in some of the dressing. Toss well. Add more dressing if the lettuce looks too dry. Sprinkle on ¼ cup (28g) or so of Parmesan. Toss again.

Arrange salad on individual chilled bowls or plates. Sprinkle with remaining Parmesan and croutons. Serve immediately.

For a larger salad, increase ingredients proportionally, but do not exceed two eggs.

These recipes plus many more fun holiday menus are available in my Recipes to Cook Holidays Extraordinaire cookbook.