Happy Fourth of July! I hope you had a wonderful celebration! I was going to make my fave red, white & blue dessert, these Mixed Berry Shortcakes. In typical ADD fashion, I appropriated the strawberries for something else!, these No Bake Lemon Custard Possets. I’m so glad because these are some 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, in Craig Claiborne’s day. He was a food writer and editor, way back when, highly associated with the New York Times. This harkens back to when I was young, late 70s, early 80s.
Chicken Bourdeaux
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
