I feel like a fraud, an imposter, a poser. Only a couple of days ago I came to learn that I had not posted one of my favorite foods on this site in more than 325 posts. Then when I finally do get a recipe up for cheesecake, I have to learn from a dear friend, neighbor, and faithful follower that today is National Cheesecake Day. How do I not know this already!? Out of all the foods that have a “National Day”, and there are about 475 foods that do, National Cheesecake Day is the one that I would actually honor.

For a full list, go to this LINK to check out when your favorite food is honored. (Disclaimer- I have no idea if this is THE official list, but it is what Google found for me) Or find out what food is honored on your special day. I just discovered that my birthday is National Potato Day – love it! Now I’m thinking that when I am not inspired to make something, I’ll just go to this list and make whatever food is “National” that day.  Good idea, or bad? I guess it depends if that day falls on January 8 (good!) or November 24 (bad!).

The recipe here can be configured in any way that best suits your needs. I love to make individual cheesecakes and use them for a salad course. You can purchase the pan HERE to make these little cuties yourself. As is, the recipe makes 24 individual cheesecakes to use as a first course or salad, plus a 6-inch appetizer cheesecake to be served with toasted baguette slices or crackers. Or it will make one full-size 9-inch savory cheesecake. It can also be cut in half to make just one 6-inch cheesecake.

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We left early this morning for the drive down to Tucson to pack up Marissa and move her back to Scottsdale. Of course, I love having her home, so that is the really sweet part. But I also know how eager she is to “begin” her independent life, her career, and to have a place to call her own. I remember that feeling of longing and yearning and wish all those wonderful things for her. But with today’s economy and job market, she is just one of the thousands, probably hundreds of thousands, of young adults and college graduates in the same situation. Daily she is sending out resumes, searching online, and reaching out to every possible connection; lucky to ever get a call, acknowledgment, or interview. So, we’ll store her furniture and other belongings that one doesn’t need when living with your family (meaning parents) in mini-storage and continue to give her all the love and support we can while she waits for her new beginning. And of course, if you are reading this and know of any positions or possible openings for a brilliant, beautiful, and bold graduate with a bonafide Journalism degree, (such as writing, editing, public relations, journalist, newspaper, magazine, etc.) who will move anywhere for an opportunity; please email or call right this very minute!

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• Sweet: Something that is awesome –  “Girl, that is one sweet outfit!”
• Hot: One who is: a. gorgeous b. pretty c. beautiful d. cute e. attractive – “George Clooney is so hot!”

Nice definitions in the current urban language, but not the sweet or hot I’m talking about here…

• Sweet: Tasting or smelling of sugar or a similar substance.
• Hot: Spicy or peppery enough to cause a burning sensation in the mouth or throat.

My friend and neighbor, Ronnie Jaap, dropped by yesterday smack dap in the middle of my current “pickling craze” with a bag of big fresh jalapeño peppers for me. How convenient! Now I have a jar of pickled jalapeños in my fridge! It’ll be about a week before I can use them but when they are ready, I’ll stem and slice them, remove the seeds and use the slices or dice them into any recipe that could use a bit of spice and a touch of sweetness. Or maybe use them whole as a condiment for my favorite Mexican, Southwestern, or Tex-Mex dishes and beverages. I’m already thinking how great a slice would be with a tall icy cold Bloody Mary. The week needs to go by faster! Thanks, Ronnie, we’ll have to make a day of it.

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Yesterday I mentioned the outstanding sliders that Barb, Kim, and I had at Chaparral Pines in Payson, Arizona. We split an order and I’ve been dreaming about and wanting MORE every moment since then! I dissected the menu description and, by Joe, I think I’ve got it! They are so fabulous, they must be shared – here you go! These would be a great addition for next year’s 4th of July BBQ.  BTW, you will have extra mayo and onions leftover after you make the 12 sliders – this is a good thing… a very good thing!

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I spent the last couple of days in beautiful Payson, Arizona at the summer home of my dear friend and mentor, Barbara Fenzl, along with Kim Howard, who rounds out our “3 Amigos”. 

Kim and I drove up on Tuesday morning and the three of us spent a wonderful day relaxing, catching up, and cooking together. Then early on Wednesday morning, we hiked for about 90 minutes up and down the Horton Creek Trail before heading back for a yummy lunch at the Chaparral Pines Country Club (recipe to follow tomorrow for my take on their sumptuous Ahi Tuna Sliders!)

Kim headed back down to the Valley after lunch, while Barb and I drove north to Strawberry, Arizona to check out Fossil Creek Creamery.

We tasted and purchased their lovely goat cheese, which you will find on fine dining menus around the Valley; including Binkley’s, T-Cooks at The Royal Palms, Quiessence at South Mountain, and Kai at Wild Horse Pass. While the cheese is tasty, the best part was petting the baby goats – adorable! The little black and white cutie at the top of the page was my favorite!

Now, what to make with this fabulous fresh goat cheese… I can’t think of anything better than these amazing biscuits that are served at Art Smith’s southern-style Chicago restaurant, Table Fifty-Two. Art Smith was the personal chef to Oprah Winfrey from 1997 to 2007, so the biscuits have a pedigree! Enjoy!

P.S. Funny how things work out… my own adorable daughter talked about goats on her blog just a couple of days ago… strange when you think about it – how often do people you know actually mention goats?

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“Hi, I’m back!”  That is what I feel like saying because I haven’t put up a new post in 12 days! “What?”, you say, “That doesn’t make sense, I just read your post from yesterday.” (you DID read it, didn’t you?!?!) Well, as previously stated, there is a wonderful thing in the blogging world called “scheduling a post”, so all the posts of the past 12 days were done weeks ago, so I really do feel as if I’m finally “back at it!”

Dave and I had a glorious trip to Wisconsin to stay at the gorgeous log cabin (really a big lavish house!) on a lake, in the “North Woods” where life is slow and relaxing. I was able to snap an even better picture of a bald eagle this year than I was able to snap last year… here it is!

The cabin belongs to our BFF’s, Jeff and Jen, and their three boys. Jen is a fabulous cook and one of the best parts of the trip is cooking with her and eating on the deck (overlooking the lake, of course) with our husbands. After each meal, the guys ask, “Why do we ever bother to go out to eat when the food here is so much better than anything we pay for?”  Good question!

Next year, I vote, we just stay in! A favorite all week long (for us adults) was this drink that I learned to make when Dave, Marissa, Connor, and I were in Turk & Caicos in May. And since we came home to 110-degree heat, I may be making another batch later today! As promised yesterday, you’ll find pictures of my fridge from classes at the bottom of the post.

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As previously mentioned, yesterday was my darling friend, Anne’s birthday. So, of course, Peggy, Anne, and I celebrated the joyous occasion together. They came over after classes today and I made a new summer cocktail which we enjoyed and were so happy to be able to have “girl time” together.  We called Connor downstairs to take our picture…and although he took about a dozen, not one of them came out clear, so I used an artistic touch called Fresco in Photoshop to “enhance” it a bit. Believe it or not, it is less blurry now than it originally was! I know, that’s hard to imagine – but true all the same. It’s all good because after a couple of these drinks we couldn’t tell the difference anyhow. Happy Birthday, Anne – love you dearly! xoxo

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Since this post was originally put up, a charitable non-denominational organization called Spirit & Word was founded and established with initial funding from the estate of Bill Austin. They do wonderful work and you can contribute or just go there as a spiritual resource.  CLICK HERE to learn more.

Bill Austin 1954- 2010

Yesterday a friend of mine passed away after a brave battle with bladder cancer. He was not the kind of friend who I would see often, actually, I only saw him in person about a dozen times. But I heard his voice 5 days a week for nearly 20 years… and man.. could he make me laugh!  Not only me but hundreds of thousands of people across the Valley of the Sun and throughout the state of Arizona.

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A photographer, I am not! I know this, and I accept it. And if you stop by here often, then I am guessing you know and accept it too.  Sometimes I just can’t get the correct light or am unable to correct the light and color in Photoshop. I’ve never taken a Photoshop course and really only know a couple of quick tricks out of the whole big program. Marissa and I signed up for a community college photography night class five years ago when she was a senior in high school. We quickly discovered that the instructor wasn’t really organized enough to teach. Being the great example-setting mom that I am, after only two very disappointing classes, I turned it into girls-night-out for shopping and dinner instead. Hmm?

Imagine this blog without food pictures, even mediocre pictures. Hard to do, at least for me. So I take on average between 6 and 10 shots of each picture I want to feature and hope for the best. That didn’t work out so well for today. I took 9 different shots of this broccoli last night. Then we had it for dinner.  This morning, I downloaded the photos and every single one is out of focus! It sure didn’t look that way on the camera screen last night. Please forgive me, I still want to post the recipe because it was really good, but I won’t go to the store to buy more broccoli just to get a focused picture.

On a happier note; at the same time that Maris and I signed up for the photography class, we also signed up for a weekend watercolor class. I think there were five other women in there and Maris and I were, by far, the youngest… and the least talented! I mean, we were awful! And please keep in mind, that my son, Connor is a great artist! That is one of his many watercolors above, which he did when he was 11 years old. We came home each week with our pitiful “art” and I do not know how he kept a straight face. But we stuck with it! And we had fun. It helped that our instructor was very sweet and encouraging even though it was obvious that neither of us was getting any better. If you’re interested in seeing my talented son’s artwork, you can check out some of his work at this link. Most of the art posted here is done with a Pen Pad and his computer. Plus there are a few photographs of some of his oils as well. Hope you enjoy the broccoli and the art.

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