This was my horoscope on Tuesday.

How perfect is that? Oh, here are the last few words you can’t see, “… nourishment and warm feelings.”

It’s perfect because I already had on my calendar two dinner parties this week.

Peggy and Anne were over last night and my dear friend, Karen, who was a bridesmaid in my wedding 27 years ago, and her husband Bob, are coming over for dinner tomorrow night. Got to Love It!

Are you ready for the onslaught of Meyer lemon recipes? I hope so, that is what I’ll be making for quite a while now!

Don’t have Meyer lemons? Not to worry. You can use regular lemons in any of my recipes that call for Meyer lemons.

I saw a photo of a version of this salad on Pinterest and was inspired by the use of a trifle bowl to serve it in. I created the recipe from scratch but stole the visuals and serving idea. If you don’t have, but have always wanted, a trifle bowl – Crate & Barrel always has them in stock.

It’s so pretty and springtime fresh and it turned out to be a delicious main course salad. I’m sure Peggy and Anne will attest to that. It would be lovely as a side salad on a buffet too.

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It doesn’t make sense that this recipe did not appear on my blog long ago.

I developed it back in the late 1990’s and it was published in “Reflections Under the Sun: The Brightest Collection of the Best Recipes from the Junior League of Phoenix” in 1999.

I remember being so pleased when the JLP requested a recipe from me. I hadn’t been a member for a couple of years by then.

I had become a member in 1992, back when the previous cookbook was being published, joining too late to participate in that project.

Anyhow, everyone loves these muffins. We often make them for our graduation luncheon during summer cooking classes with the teens and there is never a crumb left. How they have been so elusive and not yet appeared here, is beyond me.  Make a batch now and thank me later!

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Thanksgiving is over. It is time to get serious about my Twelve Days of Christmas Gifts from the Kitchen!

With only 29 days till Christmas, I’m going to have double or triple my efforts to get you all the “days” in time for you to make them. So be prepared for an onslaught in the next couple of weeks! Here is the third installment.

On the third day of Christmas
My true love gave to me:
Lemon-Sugar Hand Scrub
Cranberry Citrus Vodka
and a bottle of Tomato Dust

I love lemon! The aroma, the color, and above all, the flavor. So it’s no surprise that the dish soap, the hand soap, and the counter spray that I use in my kitchen are the Williams-Sonoma Meyer Lemon Collection. The large refill bottles are the annual gift I ask for every Christmas from my family.

Another favorite is this lemon-scented sugar hand scrub. I use Queen Creek Meyer Lemon Olive Oil to make it.

If you don’t have lemon olive oil on hand or don’t want to go to the trouble or expense to purchase it – regular olive oil is fine and dandy.

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The second installment of Twelve Days of Christmas Gifts from the Kitchen.

On the second day of Christmas
My true love gave to me:
Cranberry Citrus Vodka
and a bottle of Tomato Dust

This crimson cranberry vodka is easy to make, just a little time-consuming because you must poke each cranberry to open it up so it will impart its goodness into the vodka. But it is time easily spent.  I used a wooden skewer and did the chore while I watched television. I was done in no time.

Make whatever quantity you want, but I can share with you that 3-pounds of fresh cranberries, 2 lemons, 2 limes, 3 tablespoons sugar, and a 1.75-liter bottle of vodka will make three 1-liter bottles of Cranberry Citrus Vodka.

You need to put this together at least 2 weeks before you plan to use it or give it away. When giving as a gift, it would be ever so thoughtful to include a Crantini recipe card with your gift. The recipe for the Crantini is at the end of the post.

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I developed this recipe for two reasons:

1. I wanted to use up a jar of homemade lemon marmalade that was open in my refrigerator.
2. I wanted to make crispy chicken wings for Connor. Connor loves his wings.

The problem was – when I went to Costco to buy the chicken wings, I accidentally picked up a huge package of chicken legs instead. And when I say huge … I’m talking 30 chicken legs, aka drumsticks.

Solution – I made crispy drums instead and Connor loved them just as much as he loves his wings.

Problem – I only used 10 of the 30 legs for this recipe.

Solution – I threw the remaining 2o legs in the freezer so I’ll just have to come up with another leg recipe the next time Connor comes home for the weekend.

This recipe can easily be changed to accommodate chicken wings… just use wings instead of legs.

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Several techniques help keep these pork chops tender and juicy. First, pounding the chops thin helps the acid (vinegar) penetrate the meat right to the center. The vinegar not only acts as a tenderizer but also adds a delectable level of flavor. Next, by dredging in flour, egg, and panko – the juices are sealed in and a crispy delicious crust puts these chops over the top. Lastly, by using an instant-read meat thermometer, you are sure to not overcook.

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Can you tell that summer is weighing hot and heavy on my mind? The last few posts have been Gazpacho, Panzanella Salad, Peach Pizza, Baba Ghanoush, Mojitos, etc. 

I know that for many of you, summer does not begin until June 21 (actually June 20th is officially the first day of summer this year – don’t ask me why).  But here in the Arizona desert, summer hit on the first 100-degree day, which was April 21st this year.  Yes, a full two months before it’s “official”.  And yes, that sucks royally! Today’s forecasted high temp is 108 degrees! UGGGGG!!!

But I can’t deny that I do love summer foods; tomatoes, zucchini, peaches, plums, radishes, watermelon, cherries, cucumbers, eggplant, corn, basil, and, maybe most of all… berries! 

“Boo” to 100+ Degree Days!
“Hip Hip Hooray” for Summer Produce!

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After our luxurious and relaxing day at the Willow Spring Spa at the Scottsdale Princess Resort on Friday, the very first thing I wanted to do when I got back home was to make a huge pitcher of spa water. You know what I’m talking about – the glorious fruit and herb-infused waters they always have available to you at a luxury spa.

My absolute favorite flavor is one that I call “Summer’s Splendor”.  To make it –  find as huge a pitcher or dispenser as will fit in your refrigerator. Throw in several handfuls of fresh basil leaves, peel and then thinly slice one English cucumber and add it to the basil. Then take 1 or 2 lemons, wash really well, thinly slice, and add to the mix. Fill the picture with cold water and refrigerate.

I like to make this just before I go to bed and then enjoy it for the next day or two. Be sure to give it a good 12 to 18 hours to macerate and let the flavors blend.

Below you’ll find another 12 flavor blends to give you a nice baker’s dozen.

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I found this recipe on my friend, Gwen Walter’s, Pinterest page. I immediately repinned it and knew I’d be making them someday – today is that day! I have revised the recipe a bit, re-writing the confusing parts and eliminating 1/4 cup of butter… now they are so much healthier … NOT!

No, these are a once-a-year (at the most) treat… super high in fat and calories, but over-the-top delish!!! As in, “OMG – those are flipping amazing!” They would be perfect for an Easter brunch. They are made like a cinnamon roll but without a drop of cinnamon.

You will only use 3/4 cup of the nearly 2 cups of Meyer lemon curd you make. (Don’t have Meyer lemons? Just use regular lemons, it will still be fab!) Cover and refrigerate the rest of the curd and use on your morning toast and try to keep yourself and family members from sneaking in and devouring it with a spoon. To eliminate this serious threat, I used what was left to make a half batch of THESE lemon bars and have frozen them for when Connor comes home in a couple of weeks.  To do the same – just make half the amount of crust the recipe calls for and use an 8×8-inch baking dish. Then substitute this leftover lemon curd for the filling in the original recipe… yum!

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For day two of “Kim Week,” I am going to go where I have never gone before.  I am going to make and then eat cabbage soup.

Yesterday I said that I trusted Kim’s taste 100%. That was put to the test when I discovered that not only did Kim’s cabbage soup contain, well – you know – cabbage, but also sauerkraut! I despise sauerkraut!!! Even the smell of it makes me sick, bringing back horrible childhood food memories.

I was over at Kim’s house yesterday morning, picking up more bounty from Kim’s friend, Chris, who has an urban farm in her backyard. Kim is working on setting up a tour for me! Can not wait!

Anyhow, Chris gave Kim a big bunch of carrots, nearly 3 dozen freshly laid eggs, and a bag full of limequats to give to me… oh my, I am over the moon with these generous and fun gifts.

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