No, it’s not Friday. It’s Wednesday. Pump out day. Everyone knows it’s a good idea to tip the pump out crew well, especially on cold, blustery mornings. But hand them a bag of Almond Rum Balls along with their tip and you’ll have them believing in Santa again! And these aren’t your typical vanilla wafer…
For whatever reason I thought it’d be a good idea to make toffee while I waited for the Wednesday pump-out boat. Cooking and pumping your heads is not an easy association to make* but timing is everything, and this time of year there’s no time to be wasted. This is such an easy recipe. I’m…
On the hook in Pelican Bay — a remarkably beautiful 85% protected anchorage on the southeast corner of Dauphin Island at the mouth of Mobile Bay — this was supposed to be dessert at dinner our first night. But the incredibly long and harrowing passage (getting INTO a narrow-inlet barrier island anchorage in a boat…
These are the perfect cookie for autumn on the Gulf Coast. We get a distinct change of seasons here — not least of all because there’s a noticeable arrival of cool air that the locals pray for as the end to hurricane season. And, particularly if you’ve lived in more New England-y climes, this meteorological shift…
I’m a little late with this post. Peaches are about to be replaced by persimmons in your supermarket, if they haven’t already. But this is a solid pound cake recipe, so substituting any firm tree fruit such as pears or apples will work well. And of course a rum glaze is oh-so yummy on pretty…
Chess Pie is a southern thing. The name assumably derives from verbal auto-correct. “It’s just pie” in the south comes out “Jes’ pa” which auto-corrects to “Chess pie.” It’s one of those pies that’s delicious, but unless you are familiar with it, you really have no idea what’s actually in it. The original Chess Pie and…
Clafoutis aux Framboise. The name sounds so elegant, but this classic French dessert is easily made with the most basic of ingredients. Originally from Limousin in central southwest France, clafoutis are traditionally prepared with cherries but most any fruit can be substituted. Today we’re are using beautiful fresh raspberries.
M’Hencha (translates to “coiled snake”) recipes are as varied as the Moroccan chefs that create them. But they all do seem to have one thing in common: the instructions start out with “…combine in an electric food processor…” So you think I would be smart enough not to challenge that. Smart enough to realize that…
In March, just before we all went into lockdown, this pirate spent two weeks in northern Thailand eating her fill of delicious khao soi, som tam and khao niao mamuang every day. Grateful to make it home before borders were closed, she nonetheless went into Thai food withdrawal, and the first dish she was compelled…
There’s something about the simplicity of the old world pound cakes that are utterly romantic. The minimal basic ingredients; traditional recipes that have been around for hundreds of years. You’ll want to treat your love…whether a man or woman, a cat or a dog, a friend or a relative, real or imaginary…to some classical music…