Tall Tales from Kansas

when I find the Dizzy Three I'll let you know

Given my love of coffee and my great like of vodka, my curiosity was piqued when I stumbled across this news flash. 

I haven't been to the liquour store to see if it's available here yet.  I have placed that on the to-do list of my personal shopper.   In the meantime, here it is Friday night.  The WEEKEND as we say at our house.  It's perfect porch sitting weather.  The fountain is burbling.  I made do with cold coffee (3 oz), plain vodka (1 oz), kahlua (1 oz), milk (1 oz), and a splash of simple syrup. 

When I find the Dizzy Three I'll let you know if it makes a significant difference in the overall flavor of this concoction.  In the meantime, please note the precarious balancing feat I pulled off with that nice glass on the arm of my rocker.   Just know that I did the balancing before I did any drinking and I did not re-attempt once I had commenced sipping.

Yay for the whey

Several of you have mentioned that I must try Gjetost when I am Norway.   This weekend I decided a little pre-trip preparation might be in order.   Todays mission:  Find Gjetost.   I am here to report I was successful and I have actually had this before - but I did not know what it was called or that it was from Norway.  I believe this knowledge enhanced the tasting experience today. 

Gjetost is a firm, dark, goat cheese.  The brand pictured above is actually the most popular in Norway (according to Saveur magazine anyway) and it is only about 10% goat's whey and the rest is cow's whey.   All I have to say is yay for the whey.  No matter it's origin.  This stuff is good.   It has a slightly sweet carmel flavor that is most unique and most delicous.    Perfect with grapes and triscuits.

My tastebuds are now officially ready for Norway.

if you did not have a mom that made them it is not too late for you to make them

I don't think there is anything more nostalgic than the simple peanut butter cookie.   Didn't everyone's mom make peanut butter cookies that had those cross hatch marks in them from being pressed down with a fork? 

The good news is that if you didn't have a mom that made them, it is not too late for you to make them for someone.  Someone like yourself.  Or your mom.  Angie gives them an A+ rating.  She approved of the addition of the peanut butter chips to the peanut butter cookies and tells me they did NOT make those way back in her "cookie-baking" days. 

Peanut Butter Cookies
1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 egg. Mix together and set aside.
1-1/4 cups flour, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt. Mix together and add to wet ingredients.  Add peanut butter chips and then form into balls and roll in granulated sugar if desired (you will desire because it makes them look like they were made in a fancy bakery!) and place on cookie sheet and press down with fork.  Bake in 375 degree oven for 10-12 minutes. 

once they have been transformed into deviled eggs

Chris and I experimented with some new egg coloring tricks this year.  We tried natural dyes and transfer techniques like posie did this year.  You must need to use a ton of blueberries, beets, pomegranate juice, and spinach to get some color from them.  I didn't have much luck until I added food coloring!  Luckily I am not a purist.  
 

We also did the silk tie transfer thing.   I should have been more patient and wrapped more thread around the eggs.  I have done this once before and had forgotten the fabric must be very tightly bound to the egg for the transfer to occur.  Bottom line?  I like easter eggs best once they have been transformed into deviled eggs.

This was a great batch.   I used the cooks illustrated recipe which calls for a little worchestersire sauce and cider vinegar in addition to the usual mayo and dijon mustard.   They were lip-smacking good.   If I do say so myself. 

longing for a glimpse of magnolia lane and the sound of a southern accent

No, it is not wrapped in green wax paper.  No, it did not cost $1.50.  No, it is not served on white bread.  Yes, it is pimento-cheese spread.  Yes, it is homemade.  Yes, I am eating it while I drink a Green Jacket martini. 

The pimento cheese spread recipe came from Bon Appetit by way of my brother.  We find it a perfectly acceptable substitute for the Augusta National recipe.  

Pimento Cheese Spread
2 cups white cheddar, 2 cups yellow cheddar, 1 cup strained chopped pimentos, 1/2 cup mayo, 1/2 tsp celery salt, dash of tabasco or cayenne pepper if you so desire.  Grate cheeses.  Mix all ingredients and let rest for an hour or so before serving so the flavors blend. 

I invented the Green Jacket Martini several years ago while I was watching the tournament on TV,  longing for a glimpse of Magnolia Lane and the sound of a southern accent. 

Green Jacket Martini
1 shot vanilla vodka
1 shot peach schnapps
1 shot apricot (or peach) nectar - I have used both and I like the apricot a bit better
1 tsp. frozen limeade concentrate - I use minutemaid
Pour all ingredients in a martini shaker packed with ice and shake away.  Strain into martini glass.

Turn on the TV and put on your Pork Pie hat.  Grinning is optional. 

"how 'bout some nanner pudding sissy boo?"

Every once in a while I like to make something that reminds me of my Dad.  He was not a huge lover of sweet things but he did have a few favorites.  He did not like fancy desserts and preferred to have his dessert served right on his dinner plate.  If possible he wanted just a few bites of the main meal left on his plate to go along with it.  Picture a thick slab of moist dense pound cake with a drumstick on the side.

When he had a hankering he would say something like "how 'bout some nanner pudding sissy boo?"  and I would be off to get the ingredients. 

I like it best with cooked vanilla pudding rather than instant, but in a pinch either will do.  An added bonus to making this is there are always some vanilla wafers left over which are perfect with a cup of hot tea any time of year. 

Good idea Dad. 

it's time for a drink on the porch

If you have a bottle of Midori in the back of your liquor cabinet pull it out.  It's time for a drink on the porch. 

If you like drinks that are not overly sweet this one is for you.  AND it's so pretty to look at AND it smells divine. 

1 oz Midori (melon liqueur)
1 oz Vodka
1 oz Pineapple juice
Shake above ingredients together with ice and then pour over fresh ice in a cocktail glass.   Top with club soda.  Stir.  Garnish with lemon slices. 

The pineapple and melon flavors blend perfectly and the lemon adds just a touch of citrus and contributes greatly to the look and fragrance of this nice little cocktail.  

...shouldn't we give thanks before Easter too?

Angie likes coconut.  She likes it a lot.  Me too.  I decided the other day since spring had sprung and all we should celebrate with some coconut bars.   Giving thanks for the beginning of a new season and all.  Sort of like how Thanksgiving comes before Christmas, shouldn't we give thanks before Easter too? 

  We thought so.   So we got started quick.  There's not that many days before Easter. 

a tale of two beers told in nine photographs

Harp versus Murphy:  A tale of two beers told in nine photographs.

Verdict:   Chris likes Harp and Murphy and Miller light.  I like Harp.   If I had a nice plate of bangers and mash sitting in front of me I would have picked the Murphy's Stout though. 

no matter how you stack 'em up they are just plain good

On an outing to the plaza last weekend I went by Natasha's to see just what is so spectacular about a french macaron.   You know, those brightly colored, hard looking round things with some kind of filling in the middle?  I have tasted some home-made ones and had to admit they were nothing to sneeze at.  But I felt I owed it to myself to try the "real" thing. 

You simply can not prepare yourself for how delicious they are.  The firm outer layer that immediately gives way to airy meringue and finally the creamy filling.  Yumalicious!  You no sooner take one bite and it's gone.   Then you say, "I better try another one to be sure that wasn't a dream". 

No matter how you stack 'em up they are just plain good.   Lemon, orange, almond.  The lovely pistachio green was consumed before it could be photographed.   Sigh.  Each and every one uniquely delicious. 

I recommend you buy an even half-dozen which they will package very nicely in this box.  When you get home you will open it and feel like you have received something very special indeed.  A gift to oneself is never a bad thing.