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shocking

see url by Linda Hopkins

viagra canadian pharmacy Sometimes when I look back at this nearly 10-year old blog, I find it shocking what recipes I DON’T have on here.

http://maientertainmentlaw.com/?search=accutane-side-effects-depression Today’s recipe is the perfect example. I’ve been making these nachos since 1993, a year before the cookbook that they are printed in even came out. That is because I tested the recipes in the cookbook, Southwest The Beautiful Cookbook by Barbara Pool Fenzl.

roasted Anaheim chilies

follow url The recipes for the second week of my cooking series at Les Gourmettes Cooking School all came from the book. And this recipe is one of my absolute favorites. I’ve made these nachos dozens of times. Everyone loves them! So how it is that they’ve never made it on here? It blows my mind.

source site A funny side note: when I was purchasing the ingredients this past weekend so I could blog and photograph the recipe, I accidentally grabbed sour cream with chives. It works in this application – the funny part is that I didn’t even know that existed until I got home and opened the container. I practically live in grocery stores, how did this slip past me?

go site One thing that hasn’t slipped by is the fact that Tostitos Scoops are great tortilla chips. They were not introduced to the market until 2003, ten years after this recipe was developed. But by all means, use them because they are perfect for these individual nachos such as these.

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http://maientertainmentlaw.com/?search=cheap-canadian-levitra-from-online-pharmacy May 20, 2019   4 Comments

reboot

http://maientertainmentlaw.com/?search=us-discount-canadian-viagra-overnight-delivery by Linda Hopkins

http://maientertainmentlaw.com/?search=canadian-viagra-and-healthcare I am typing this in the late afternoon on the Monday after Mother’s Day. I haven’t left the house or talked to more than two people all day and you can’t believe how much joy this brings me. The previous five days have been a whirlwind. It began on Wednesday with the second of my series classes at Les Gourmettes. Thursday I made some last minute Harmony Boards that a customer begged me to do, even though I explained that less than 18 hours notice was not nearly enough notice.

Thursday was meant to be spent shopping and prepping for the more than 27 boards that were already on the books for Friday and Saturday. But I made these two Harmony Boards for her on Thursday anyhow. Why is “no” so darn hard to say?

I did insist that she pick them up, I had not an extra minute for deliveries that day. It turned out to be good practice since the mini Harmony Board pictured above which I made for her was very similar to the ten I made the next morning.

I started with the minis on Friday at 4:30 AM since I had so much to get done before noon. I made the 10 boards above and then Kim came to the rescue and helped make four more medium monochromatic boards that were needed to feed customers at the Pop-Up Market that evening.

I worked the Pop-Up from 5-8 PM on Friday night and then started the process over again on Saturday morning. I again got up early to make more Mini Mother’s Day Boards to sell at the market.

Then Kim arrived and together we made two more of the green monochromatic Boards for the Pop-Up Market and an additional three medium boards for a 50th birthday party that evening in my old neighborhood. (Happy Birthday, Denise!)

I went to the Pop-Up and worked from 11:00 until 3:30, when Kim arrived to relieve me so that I could go home, pick up the three boards, deliver and set up for the birthday party.

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May 14, 2019   10 Comments

Pop-Up Market

I’ve been MIA this week because I’ve got a few too many irons in the fire. That phrase can be taken literally since I was branding dozens of Harmony Boards Thursday morning!

After shopping for my Wednesday night cooking class and delivering Harmony Boards, I worked at Les Gourmettes on Monday night.

Tuesday, I prepped for Wednesday’s class and made more Harmony Boards. Wednesday, I finished prepping, packed it all up and taught my second of three series classes. The very special treat of this week was that Connor took the day off from work and came to Les Gourmettes. Marissa had attended a class late last year and was so happy that she had the opportunity before Les Gourmettes closes its doors. I wanted Connor to have the same experience. Both he and I are so happy he did!

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May 10, 2019   2 Comments

a torte and a little history

Linda and Barb in 2007

For the first week of my final series of classes at Les Gourmettes, I chose the menu from recipes from the very first series of classes I took from Barbara Fenzl more than 30 years ago.

Barb, Anne Willan and Linda in Barb’s kitchen

I’m not sure if I’ve ever shared the story of how I came to work for Barb at Les Gourmettes Cooking School. With these next two weeks of classes being the last, now seems like a good time.

Linda, Lydie Marshall and Barb in Lydie’s kitchen in NYC

In the fall of 1988, when my daughter, Marissa, was not yet 1-year-old, I first learned that there was a cooking school in Phoenix called Les Gourmettes. Our local newspaper, The Arizona Republic, used to have a glorious Food & Dining Section. It was massive compared to what you find in the paper today. At least once a month, there was a “Food Calendar” and Barb’s school was listed there. It was one of, if not the only, avocational cooking schools in town back then.

Barb, Linda, some dude and Julia Child at James Beard Awards in NYC

We didn’t have much money to spare, but I splurged and signed up for the series of three classes. I loved it! I was hooked! Now I was on the mailing list, so when the schedule for the next semester came around, I not only signed up for Barb’s series again but also for Jacques Pepin’s class.

This photo was taken in 1998 in San Francisco, 9 years after I first assisted Jacques at Les Gourmettes in 1989.

I adored Jacques. I had several of his cookbooks and Jacques would come to the Scottsdale Culinary Festival in those days and I went to see him whenever he was in town.  The series was first, and after each class, I would tell Barb that I was a stay-at-home mom, and if she ever needed anything, I would run around town to get it for her. I assured her I knew how to cook, that I had worked for a respected caterer in town and that I personally catered on the side. I had a growing cookbook collection and I rarely made the same recipe twice because I loved to create and experiment. Basically, I was not only passionate about cooking, but I was also good at it.

During the time between Barb’s series and Jacques’ class, Barb’s assistant had to leave and get a full-time job. All my offers of help had paid off! Barb called to see if I’d be interested in apprenticing as her assistant, starting immediately. I was over the moon!

Not only was I going to work in a cooking school, but I was also going to assist Jacques Pepin! And the cherry on top – I was going to be refunded the money I had paid for Jacques’ class. That was huge for us back then! We had a new baby, I had recently been in a serious car accident and bills were piling up. Dave had just been made a partner at his CPA firm and we were making very large monthly payments for his buy-in.

Julia Child and Linda at an IACP conference

As they say, the rest is history. I’ve been with Barb for 30 years. Working there lead to me opening my own children’s cooking school, to dozens of articles in the newspaper, in national parenting magazines, local TV appearances, starting this blog, meeting and working with the likes of Julia Child and Emeril Lagasse, teaching Larry Fitzgerald to cook and so much more. So yeah, I have a lot to thank Barbara Fenzl and Les Gourmettes for, including this recipe. Enjoy.

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May 6, 2019   1 Comment

winner, winner…

…will something from Trader Joe’s or Target be on the table for dinner? I bet you thought I was going to say, “chicken dinner.” Nope, I’ve done that before for a contest. Got to be creative over here! Today is the day to draw the name of the winner(s) of the 2,000 Post Contest. There are two $100 gift card prizes up for grabs.

Whether you left 12 comments or one, I truly appreciate you. There were eight of you in contention for the first $100 prize. To qualify for that prize, a person had to have left a comment on every blog post for the month of April.

The eight ladies in the running are Shelley, Betsy, Lisa, Anne, Lina, Debbie, Marilyn, and Shirley. Many thanks to each of you for playing along so faithfully! I would love to share with everyone just how I know each of you.

Shelley’s daughter, Elizabeth, attended my children’s cooking classes at Les Petites Gourmettes for years and truth be told she was one of my favorite students. Is it OK to admit that? I don’t teach kids any longer, so I’m going to say that it is OK. Elizabeth is now a student at Tufts University. Amazing!

Betsy is a long time and loyal follower of this blog. She regularly comments, even without a contest! We’ve met in person while grocery shopping and I found out she is related to a high school friend of mine, whose daughter was a grade school friend of my daughter’s. Small world!

Lisa and Anne are dear friends of mine. Lisa was my neighbor in Equestrian Manor for the 18 years I lived there. The first time we met was when she asked me to teach a cooking class for her 7-year-old daughter, Emily’s, birthday party. Emily is a grade school teacher now. Heck no, that doesn’t make me feel old at all.

Anne and I have been BFF’s since our boys met in 2nd grade. Those boys are 28 now. OK, feeling older now.

Debbie, Lina, Marilyn, and Shirley are all wonderful women I have been very fortunate to meet because they have been students at Les Gourmettes. Marilyn and Shirley are currently in my series classes, the first of which was on Wednesday night.

I took a video of myself drawing the winning name, but it won’t load here. So I had to go back and take still shots to reenact it. I’ve loaded videos on here before but I can’t figure it out and it’s after midnight, so I’m giving up and posting this for the morning. Sorry for being technically challenged today.

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May 3, 2019   9 Comments

this and that

I’ve been busy with personal stuff this week, so not much cooking going on. Except for last night when I taught the first of my 3-class series at Les Gourmettes. Today I’m going to catch you up on what’s been going on around my house and give you a valuable tip for cutting fig leaves and branches.

I have four fig trees in my backyard, which is three too many for my needs, but I’m going with the flow. I use the figs, of course, but I also put the fig leaves to good use on the Harmony Boards. They are best used under very soft cheeses and also when mixed in with other greens for the base of our Crudités and Frudités Boards, as seen above. All of the leaves on the board above are from my yard. We’ll talk more about the garden in a moment. First I want to tell you about the issue I was having with the fig leaves.

When fig leaves or branches are cut, they immediately begin to wilt, even when quickly put into water. I don’t know if this is caused by the milky fluid they put out when they are cut or exactly what it is that causes the wilting, but it’s annoying.

I discovered that if the stem gets a fresh cut under cold running water or is cut while immersed in water, the leaves are quickly revived. They will look great for days. Amazingly, the leaves will even stay unwilted when pulled out of the water several minutes later when I use them for a board.

Here is that same wilted branch, come back to life, only 35 minutes later.

When I was getting ready to post these photos I was thinking, “why should my readers believe that the wilted photo was taken first and the revived photo of fresh looking leaves taken after?”

Why, indeed?!? To prove that this is the case, here are the same photos with their timestamps. The photo above was taken at 8:06 AM and the photo below was taken at 8:40 AM. See, wilted and then refreshed after being recut under cold water. Like Magic!


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May 2, 2019   8 Comments

Parmesan and Plums

Today is my sister’s birthday. Happy Birthday, Sloane! I love you and I’m looking forward to celebrating with you tonight!

2019 Easter Tablescape

Also, this is the last post of April. If you don’t already know, there is a contest that ends today. If you’re not playing along, it’s not too late, just go read the rules HERE. You may still leave comments through Thursday evening since the winner(s) will be drawn on Friday.

Back Patio Cocktail and Appetizer Cart

If you are playing, please double-check all the April posts to be certain you’ve left a comment on each one, there are a total of twelve posts this April. The winning name(s) will be drawn and notified on Friday, May 3, 2019. acne cause does propecia Helpful Hint: To easily look at each post this month, there is an April calendar in the top right corner of this page. The dates in blue are days with a post. You can click on each of those blue days and scroll down to the comments to check and see if your comment is there. This is the page layout for a computer. On a cell phone, you’ll need to scroll to the bottom of the page and click on “View Full Site” to see the calendar in the upper right corner.

Bloody Mary Harmony Board

Since April is coming to an end, this is also the last post about Easter 2019. Here are photos of the Easter Harmony Board and Bloody Mary Board which I created, along with my table setting. Plus a simple recipe for the second salad I served for Easter. HERE is a link to the first salad.

Easter Harmony Board
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April 30, 2019   11 Comments

slow cooker beef

As I type this, it is 7:00 PM on Thursday, April 25, 2019, and it is 94 degrees outside. I am sitting outside because I have my AC on today and I can’t turn it back down until 8:00 PM. I’m back to living in a cave and it is dark as night inside. How is it possible that my last post was titled “The Definition of Spring” and now it’s nearly 100 degrees. Oh yeah, I live in Arizona, that’s how!

There is a slight breeze out here, so I decided to come out of the dark and deal with the heat. It’s not all that bad, honestly. I’d have to say that 100+ degrees is where my tolerance is kaput, the denial sets in and my non-acceptance is in full force. That’s when the real crabbiness and bitching seriously kick in. That could be as early as Friday, which, as you read this … is TODAY!

So, the way to live through the summer is to use a slow cooker. I have gotten mine out of the garage and it is ready for action.

For this recipe, which I made last week, I decided to use the frozen ginger cubes from Trader Joe’s. Super convenient and they worked great!

I bought 4 pounds of beef chuck roast at Costco with the knowledge that after I cut out a bunch of the fat, there would be about 3 pounds of meat remaining. I was right, of course.

I don’t say that to brag. As all of my friends and family know, my Superpower is Spatial Recognition. Give me a pan or a pot or a bowl full of stuff that needs to fit in a container to go in the refrigerator, I will give you THE PERFECT container. It’s a gift. Not a superpower useful in The Avengers sort of way, but a superpower nonetheless. Anyhow, keep that in mind when purchasing the beef, there will be waste, and there ain’t nobody who wants all that fat!

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April 26, 2019   16 Comments

the definition of spring

This salad screams “SPRING!” English peas, check. Sugar Snap Peas, got ’em. Asparagus, you betcha. Radishes, for sure. Mint, yup. The instructions for the recipe look long, but once you get the water boiling and the bowl of ice water set up, it comes together in a snap. Just be sure to blanch the asparagus last so that the water doesn’t take on the taste until the end.

I found the fresh English peas at Trader Joe’s. I don’t like frozen peas, but I loved these! I’m not sure how long they will be in stores, but get them while you can!

The end of the month is a week away so I want to take this opportunity to remind you about the April contest. To be eligible to win, you either need to leave a comment on every post in April beginning with the post from April 1st and continuing through the end of the month. And/Or you may also enter by following Harmony Boards on Instagram and getting 5 of your friends to follow. GO HERE for all the rules and details.

Several of you are playing along by leaving comments on these posts, thank you! But I have to let you know that a few of you need to go back and be sure you’ve posted on all the posts, right off the bat a couple of you missed commenting on the April 1 post, so if you’re playing, please double check before the end of the month. I want you all to be eligible to be in the drawing! If you haven’t started playing, it’s not too late, please join in.

Asparagus, Radish and Mixed Pea Salad with Mint and Hazelnuts

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April 24, 2019   12 Comments

2019 Easter Cake

I made this cake for our Easter supper and served it alongside THIS Citrus Sorbet. Since baking is not my forte, of course, there is a mishap story to go along with it. I found the recipe is a real estate magazine that my mother-in-law sent me from Illinois. Thank you, Mom!

I switched it up a bit. The original recipe was for a Tangerine and Chamomile Cake, using chamomile tea bags. I am not a fan of chamomile, so instead, I used my absolute favorite tea, Celestial Seasonings Bengal Spice tea. If you love chamomile tea and want to switch it back to the original, use four chamomile tea bags instead of the two Bengal Spice that I use here.

My sweet girl, Bailey, in the foreground and my mischievous boy, Bombay, in the back

Here’s the mishap story. On the Saturday before Easter, I had several Harmony Boards to make and deliver. The first deliveries began at 2:30 and the last was at 5:00. I made all the boards and delivered the first batch. I came home and realized I had just enough time to put together the cake batter, get it in the pans and bake them. My timing was impeccable. The layers were finished baking 5 minutes before I needed to pack up and leave. I knew better than to leave them to cool on the kitchen counter because of these two cats.

I set up the cooling racks on top of my washing machine.

I set the cakes on top and Bombay was immediately interested. I went back to my bedroom to set the alarm. I closed the laundry room door and went out into the garage. That’s when I realized I’d left the car keys on the kitchen counter. I knew I had enough time to go back in and grab the keys before the alarm was fully set. I went in and had a brief moment of panic when I didn’t immediately see the keys. I found them and hurriedly went back out the garage door.

It wasn’t until I came back home that I saw that not only had I forgotten to close the laundry room door, but that one of the cats had tried to jump up on the washing machine and in the process, knocked down one of the racks. I didn’t look to see what damage was done until after I’d gone to the bedroom to disarm the alarm. I came back and saw the rack on the floor by their food dishes. Where was the cake? I looked behind the laundry door and there it was, out of the pan, upside down, while the pan was further back in the corner behind the door. The good news is that the cake was completely intact with the parchment still stuck to the bottom, not a crack or a crumb missing. The pan was as clean as a whistle, and that is a win in my baking history! I picked up the cake, sliced a clean layer off the top and used it.

I knew the cats or most likely “The Cat”, had not touched it after it fell. He was probably too startled from the crashing he’d caused. And I am certain it was “the he”, Bombay, and not “the she”, Bailey. I say this because Bailey was sleeping in her usual spot when I went looking for them, while Bombay was hiding in the front room, where he seldom, if ever, goes. But it is nearly impossible for me to be mad. I mean, look at that face! OK, enough about my cute cats. Recipe time.

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April 23, 2019   12 Comments