When I lost my beloved Gibson in early June, I wasn’t sure if my little food blog was the place to talk about it…but over the years Gibson’s been on my blog, here and there. When we’ve been on vacations, or walks, and you’ve heard about, from time to time, the food he’s eaten – especially the food destined to be photographed! He’s just always been a little part of my blog and a big part of my life.
Good news! I was just outside and there was a cool wind! By cooler, I mean cool (85 degrees F) compared to what we’ve had. I think that nasty old heat dome is passing by! I wanted to throw up my arms and dance. And maybe I did, just a little. I was like Rose in The Titanic. Well, older, chunkier and without Leanardo DiCaprio…or the ship. Ok, so I was just an old lady smiling into the breeze.
There was a time when Flank steak was cheap! And so it goes with sudden popularity – a rise in price. Never mind that, though, because back in the day my Mom made this recipe with the elusive “London Broil.” Well, “almost” this recipe because I’ve up the game and the flavor on this old workhorse recipe.
If there was ever a frugal “cheat” of a dessert, Profiteroles, or Cream Puffs, as they are often called, have to be it. Easy to make, requiring no special equipment, although a piping bag & tips is nice, inexpensive, and they can be made ahead. And once made, they can be filled & topped with all kinds of deliciousness. What more could one want?
Welcome back to the 48th week of Throwback Thursday! Come link up your latest and greatest posts or reach into those archives and show us some of your blasts from the past!
Welcome everyone! We are so happy to have you back with us for Throwback Thursday! Can you believe we will be approaching a years worth of this party?! Continue reading Throwback Thursday #48
Images. They can be seared into our consciousness in a heartbeat, so intensely that it seems they can never be forgotten. Riots, shootings, protests. Senseless death. It can all be a bit much. Overwhelming. Positive images can do the same thing, and I think we need more of them.