Congratulations to Cathriona!  She is the winner of the Mini Cuisinart Food Processor!  Thank you to all who signed up for my newsletter.  Unfortunately, I am having technical difficulties sending you all messages via my blog.  I will post my newsletters on my blog, simply “click” and view.

Stay tuned for more contests, I just love them.  Be thinking of a funny food story to share, details soon to come.

Have a wonderful day!

Angie

I love spring.  I love watching trees slowly budding and perennial flowers push through the bit of snow that’s left.  I love the longer days and the promise of warm weather to come.  I love that soon, I will be sitting on the deck, sipping a mai thai, Killians red, or a delicious margarita with fresh lime.  I love doing so with good friends.  I love flip flops.  I love bare feet in lush grass.  I love the sprinkler in the back yard and little ones running through it.  I love watching all the birds gather around for a nice drink or to pluck a worm out of the wet soil.  I love our deck filled with potted plants and gorgeous flowers.  I love to watch the bees, butterflies, and hummingbirds enjoying the beautiful flowers. 

Want to know what I love best about spring and summer?  I love cooking and eating outside.  I love to entertain while the grill is smoking.  This can be very easy.   I do so many simple and delicious foods on the grill.  From appetizers to dessert, look forward to many ideas, tips, and recipes to come.

Spring.   A new beginning.  You are going to do so many new things in your kitchen and on your grill.  I can’t wait!!

Have a great day!

Angie

Many people avoid preparing fish in the home.  It is actually one of the easiest and quickest proteins to prepare.  I love salmon, tilapia, cod, white fish, halibut, and shrimp to name a few.  The best way to purchase fish in the mid west is frozen.  Fish is caught, cleaned, and flash frozen.  When you thaw it out and use it the same day, technically you have very fresh fish.   Most places that sell fish receive it frozen and thaw it in their display cases.  You have no way of knowing how long it has been thawing in the case.  I like to purchase individually packaged frozen fish.   It is very simple to defrost, simply put into a large bowl and allow cold tap water to run into and over the bowl down the drain.  (water does not need to be running very fast) Very cold tap water should run continuously for the safest defrosting.  This is to keep the water fresh and the temperature below 40′.   If fish is not individually packaged, it can be defrosted in a waterproof plastic bag.   Depending on how much you are defrosting, it should only take an hour or so.  Refrigerate immediately after thawing if you aren’t cooking right away.  The best way to defrost, as always, is in the refrigerator.  This might take a couple of days.

Many varieties of fish are available throughout the year.  There are so many ways to prepare it.   I am more a fan of “flaky” fish varieties I previously mentioned.  They have a more mild flavor and my entire family enjoys them very much. I will be sharing many fish recipes.  I enjoy many cooking methods; grilling, baking, poaching, breaded,  baked, steamed,  and pan sauteed,  just to name a few.

The first I’ll be sharing is a tilapia recipe that my kids absolutely love.  It is so simple to prepare and takes only 15 minutes in the oven.  It is elegant enough to serve for a dinner party.  Great with rice pilaf and a salad or green vegetable side. 

Let us continue to try new things.  You can do it!

Thanks so much for reading.

Angie

1 large horseradish root, peeled, cut into ½” pieces (about 2 cups)
1 cup white vinegar
¼ cup sugar

Place all ingredients into a blender and blend on high until all chunks are well blended.
Store in an air tight container in the refrigerator.

As most of you know, I am an avid bird watcher.  Yesterday, while delivering vittles to a friend, I witnessed about 20 robins, yes ROBINS,  fly out of the bushes!  You would know from a previous writing that birds love to take shelter in thick green shrubs.   I have also seen yellow finches on my thistle feeder, typically I see them in more mild weather.   So the ground hog has nothin’ on me!

Besides, Joe just reported that baseball spring training starts today.  Warm weather is on its way!

In light of the pending change of seasons, I’m going to next post a delicious springy salad…anyone tired of the typical lettuce, cucumber, tomato salad?  It will contain a “UFO.”   Additionally, we officially begin the Lenten season today, I’m going to share some delicious, easy ways to prepare fish that your family will LOVE!

Have a blessed day!

Angie

Well, I have not yet introduced a very important member of our family to date.  Today is the day.  Her name is “Gabby.”  She is a Havanese.  She doesn’t shed, and she doesn’t “sass” back.  Our home is filled with men, so it’s essential that our little doggie is a girl.   My men don’t mind walking her, pink leash and sylish beaded collar and all, because she is a “chick” magnent.  You will also notice the very fashionable shearling coat…..fabulous!

In the photo you can see how she likes to sit, with her front paws resting on her hind paws, it’s very cute.  You may also notice that she is on a leash.  She can be a tiny bit “naughty” so we have to confine her to the TV room.  She is very happy there, she can sit on the top of the couch and watch all the activity out our front window.

Of couse, my bit has to include something about food.  Gabby is also a “foodie.”  Whenever I’m in the kitchen, peeling carrots, or simmering chicken bones for stock….she is at the end of her leash with one paw up, waiting…..patiently…..for carrot peels or tiny bits of chicken I pick off the bones.  She is extremely appreciative and never complains. 

She frequents the “beauty shop” more often than I and we just love her to pieces.  So, now you know “Gabs.”  I adore animals, they’re so good for the soul.

Have a wonderful weekend!!

Angie

I am so excited to finally have a date (Feb. 12) to post my first monthly newsletter!  If you sign up, you will receive it via email.  I will be giving hints as to what’s coming up as well as cooking tips, time and money saving ideas and, of course, recipes.  This newsletter will be printable so you may have it in hand to read at your leisure.

I am very excited to announce that I have a wine expert, Nora,  to help with parings as well as general guidelines for serving wines.  We’re going to call it “Nora Knows Wine.”  Nora is going to be a monthy contributor to my blog, I can’t wait!  I love wine but don’t always know what to serve with what.  We will also entertain questions from readers.

Ok, the most exciting part of this whole newsletter thing is that if you sign up to receive it, you will be in a drawing to win a Mini Cuisinart Food Processor!  If you’ve already signed up for the newsletter, you’re automatically in the drawing. This is one of my favorite kitchen applicances, you’ll love it.

I will announce the winner on March 12th, and will promptly ship!

Thanks everyone!  Have a blessed day!

Angie

Aren’t these lovely?   Photo/truffles by Julia Baker Confections of Scotsdale, AZ.   What a delicious way to be in touch with nature!  Please read the press release below to see the schedule of events throughout the month of February.

http://www.mortonarb.org/press-room/press-releases/16708-who-likes-chocolate.html

Thanks and have a wonderful day!

Angie

Oh my gosh!  That was so fun!  I thoroughly enjoyed being a guest on Chicago Tonight.  Phil Ponce is absolutely charming and really put us at ease.   Thank you so very much, Phil.

I truly enjoyed being on the show with Natalie of Bake and Destroy and Dana Joy of Real Food Rehab.  You must check out their sites.  Natalie has many cupcake recipes on her site, many of which are vegan.  She is a mom of a four year old, so we had plenty to talk about!  Dana Joy is incredibly interesting, she has vast knowledge of Chicago’s specialty and artisan food offerings.  She is a delight and I’m so happy to have met her.

If you didn’t get a chance to catch the show, go to http://www.wttw.com/.  They have a link to the Local Food Blogger Segment.  I will try to get ahold of the link to post on my blog as well.

http://www.bakeanddestroy.com/
http://www.realfoodrehab.blogspot.com/

Thank you for your support and for sharing the evening with me!

Angie