Friday, October 10, 2014

We all Crunch, even Teddy does too….

Favorite crunchy food to eat - I love crunchy food - if you want, you can also read about it here.

This is going to be a quick post... 

I heard somewhere that when we are stressed or anxious we tend to snack on crunchy snacks.

When we are sad or depressed we tend to snack on soft gooey snacks.

My little guy is neither anxious nor sad

See how sweet he is.....

Show him some these

He becomes so demanding he will stare you down

Give him one…all you here is CRUNCH, CRUNCH…so loud I think he enjoys to crunch too!

Mangia, Mangia…No Talk!

Thursday, October 09, 2014

Hazelnut Coffee Pet Peeve

Many years ago, I worked in Manhattan- I’m talking power suits, come and go to work wearing sneakers and leaving your shoes under your desk…. I worked on the same block as the Ed Sullivan Theater.

This was real, people – real corporate stuff

Each morning I’d make my way to the 33rd floor, but first I would have to pass the shop in the lobby and without fail - they always brewed Hazelnut flavored coffee.

It nauseated me every single time I walked through the lobby

…. I am so sorry to say this;  I am not  a fan of hazelnut flavored coffee, creamer or anything else that is made from hazelnuts- I love hazelnuts plain, I do like in a coffee cake,  and in Nutella  but not in coffee  which then also includes the hazelnut creamer.

Did I mention Hazelnut flavored coffee; it actually made me nauseous.  I don’t think it’s the coffee’s fault, I’m sure it would taste good, once I get past the aroma.   

Truth is I think that shop in the lobby in Manhattan ruined me. 

What are your food pet- peeves?

Mangia, Mangia…No Talk!

Wednesday, October 08, 2014

A Typical Tuesday - Potato and Leak Soup Garnished With Oven Roasted Broccoli and Bacon Recipe - Original Recipe courtesy of Robert Irvine and the Food Network

A Typical Tuesday

Listening to some tunes while making dinner, “priceless”.

A messy kitchen will be cleaned soon

And a meal will be savored

Potato and Leak Soup Garnished With Oven Roasted Broccoli And Bacon

Potato Leek Soup
Recipe courtesy of Robert Irvine
2007, Robert Irvine, All Rights Reserved

Potato Leek Soup
Total Time:
1 hr. 10 min
20 min
50 min
Yield:8 servings
Level: Intermediate

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at:

Thanks to the Food Network and Robert Irvine, who I absolutely adore, I found the perfect Potato and Leek Soup. I added two more ingredients to bring it to another level and it worked - it was very good and everyone loved it. 

I roasted one bunch of broccoli at 375 seasoned with sea salt, black pepper, and olive oil for 15 minutes. 

I roasted about seven slices of bacon in the oven at the same time for close to 30 minutes, I was trying to get the bacon crispy.

 I did not follow the above recipe exactly, I did not add celery (totally forgot about that ingredient). – I sautéed the leeks, using only 2 leeks (because that is all I had) in oil for a couple of minutes, I added the potatoes (cutting up 11 potatoes in various sizes), then I covered the pot allowing the potatoes and leeks to steep together for about five minutes next I added the chicken stock  and let that boil as directed in the recipe.

Once I blended with an immersion blender, I brought it back to the stove, simmering to allow the soup to thicken, less than 5 minutes, removed it from the heat, then I added the heavy cream.  

I ladled the soup into bowls, garnished with the broccoli, and crushed the bacon on top.  It was delicious.

Mangia, Mangia…No Talk!

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Shopping List - October 19, 2014

Vegetables/Fruit Eight Apples Tomatoes Carrots Lettuce Cucumbers Green Peppers (Bell) Eggplants Deli/Bakery Pretzel Chips Hummus Bologna Cheese Bread Meat Chicken legs .88cents lbs. Chop Meat Beef cubed for stew Dairy/Frozen Eggs 2/3.00 Milk Almond Milk Mozzarella Corn Grocery Sliced bread Dog Food wet Regular Dog Food Seltzer Coffee Sauce 5/5.00 Dish soap Paper towels Cereal Pasta

What's for dinner - W/O October 18, 2014

Dinners This week October 18, 2014




Stuffed Peppers – Bread and salad


Eggplant Parmigiano – Rolls (sandwiches) Salad


Oven Fried Drumsticks mashed potatoes – salad and corn- a mixed vegetable ?


Beef Stew – Noodle on the side - Salad


Pasta with Bolognese Sauce ( Bolognese sauce in the freezer)

Friday – Omelets, fries, and a salad

Saturday – Fun night – could be take out, homemade pizza, Mexican (homemade) Deli-Meat quesadillas, grilled cheese and soup – or Diner style cheeseburgers. Until next week’s flyer