Happy Independence Day! I hope you had a wonderful celebration! I really had full intention of making a Red White & Blue 4th of July dessert (I usually make these Mixed Berry Shortcakes every year) but in typical ADD fashion, I appropriated the strawberries for something else! These No Bake Lemon Custard “Possets”. I’m so glad I did because these truly are one of the best things I’ve ever tasted!
Just the other day I got an email from the New York Times “What to cook this week.” Do you get them? They charge a subscription for their site but you can view the recipes in the email at no cost, at least for a while. They’ve become kind of a highlight for me, just a minute or two of reading editor Sam Sifton talk about food. One of the food items he mentioned recently was German Chocolate Cookies.
German Chocolate Cookies
I have really fond memories of this recipe, Chicken Bordeaux from the New York Times Cookbook. At least Chicken Bordeaux was in a New York Times Cookbook in the late ’70s, maybe early ’80s. In Craig Claiborne’s day, I think. He was a food writer and editor for the New York Times. This harks back to when I was young, and if the pictures are correct, wearing a bikini!
Chicken Bordeaux from the New York Times Cookbook
Well, some of you may have noticed I’ve been a little awol over the past few weeks. After my fave octogenarians, the folks, moved into a gorgeous assisted living center, their house was settled and I came back to the Twin Cities – along with Homer & Chance, of course.
Pumpkin Bundt Cake With Maple Bourbon Brown-Butter Glaze
Awhile back, I declared, after eating the delightful Blackberry Yogurt Swirl Popsicles that I made, that this might be the year of the popsicle. Well, I haven’t made one since. But I noticed I’ve been making an awful lot of pancakes; it just snuck up on me. So maybe this is the year of the pancake, instead.
David Eyre’s Pancake or Puffy Pancake
