Posts from — February 2011

I tossed all of the eligible names into a plastic Target bag and had Connor draw two names out from all the comments/entries, and the winners of the free cooking class are ….

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Hello, sorry to be so late in getting some sort of post up. My son, Connor, who is in his second year at Northern Arizona University in Flagstaff, is sick with bronchitis. I discovered this after receiving a 2:45 AM phone call yesterday morning from a friend of his, who drove him to the hospital (gotta love getting those dream-jarring calls in the middle of the night… but I thank Rachel with all my heart for driving him there and making the call!)

The good news was that he was released around 8:00 AM with an inhaler, after receiving breathing treatments and shots, and told me that he would be fine and bunker down for the weekend.

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Before I forget, a quick reminder to watch Channel 12 Valley Dish today at 3:30 where Tram and I will be making Oscar Party treats!

Thank you to the 12 followers who have commented so far. They are each now in the running for a chance at 1 of 2 spots in one of my cooking classes. Here is the deal…

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How would you like to win a free adult cooking class in Phoenix, Arizona? Are you available on the evening of Wednesday, March 2, 2011? Are you in the Valley of the Sun? Then this is for you!!!

Here’s the deal:

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My baby girl was in Stonehenge yesterday. I don’t know why, but this photo that she posted on Facebook, made me want to make these cookie bars…

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More comfort, more soup, enough said!

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This recipe comes from Martin Kuzmarski of The Lobby Boy, One Aldwych, London, England via the Food Network. It is in honor of my darling Marissa’s two-week trip to London, which she left for this morning. Have fun sweet baby girl!

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Here is the final appetizer that I’ll be making this Friday on the “Oscars” edition on Valley Dish. Hope you’ll tune in at 3:30 on channel 12.

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Here is what I did with some of the leftover Citrus Salmon from yesterday’s post.

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When you have as many citrus trees as we do, you’re always thinking of how to use them up! I love citrus and I love salmon, so it’s a joy that they go so well and so beautifully together. I generally buy my salmon fillets at Costco. You can find them both skin on and skin off… and this recipe works for both. If you have skinless salmon, just skip the first cooking step and begin by placing the fillets on a bed of citrus slices, and then immediately cover with the dill stems and another layer of citrus. Cook the same amount of time, it’s as easy as that!

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