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Vodka Flavored Vodka?! Yay!

"Green" vodka? Yes! The first vodka to be distilled and bottled in Iceland, Reyka (Ray-kuh) Vodka is green in the way Al Gore would love. It's distilled using geothermic heat. It's made with water from the Grabok Spring, which runs through a 4,000 year old lava field. It's bottled in tiny batches. It tastes as pure as it is, smooth and icy-hot. So, it must be crazy expensive, right? No. About $20 per bottle. Did I mention the bottle? It's beautiful and each batch has a different seal tells a story to go with the day it was bottled. Ours is:

Here comes the hang-out if you have a narwhal on your bottle. Narwhals stay in groups of 5 to 10. If we see a school of them we put their picture on the vodka we bottle that day. If you drink from the bottle you may find yourself calling 5 to 10 friends and suggesting the fun get together commonly known as a "narwhalparty"

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Posted July 17, 2007 Permalink

A Great Cookbook & A Great Bonus

The Bon Appetit Cookbook The Bon Appetit Cookbook
(purchase includes subscription to Bon Appetit magazine)

The Bon Appétit Cookbook brings together more than 1,200 of the magazine's all-time, best-loved recipes for every meal and occasion. These recipes represent the very best of the magazine's sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences--recipes that are delicious the first time out. Bonus- a subscription to the magazine!

Posted December 04, 2006 Permalink

DougNJulie's Cranberry Christmas Salad

This one is called Cranberry Christmas Salad and is about 30 years old from my MIL. We use it at Thanksgiving because it goes so well with turkey.

Take a one pound bag of cranberries and freeze them. Pour the frozen berries into a food processor and chop them just a few seconds. Add 1 cup walnut or pecan pieces and chop again, slightly. Put cranberries and nuts in a bowl and add 1 can of crushed pineapple, (DRAINED), one cup of sugar, 8 oz. of miniature marshmellows and 1/2 pint of sour cream. Mix well and chill. You can use more sour cream if it looks a little dry. You can also use "lite" sour cream, which I usually do. Forget the calories. It's Thanksgiving!

Posted November 19, 2006 Permalink

Sweet Potato Queens' Larrupin’ Good Sweet Potatoes via mtj

Okay, to make this larrupin' sweet potato stuff, you first want to boil a bunch of sweet potatoes. You want to end up with about 3 cups worth of mashed ones, so how ever many taters that is, use that many. You boil the sweet potatoes with the skins on, and after they're boiled, the skins just slip right off in your hand, practically. On the other hand, trying to peel one raw sweet potato, let alone a whole potful of them, would be enough to sour you on this recipe from the get-go.

So boil 'em, them peel 'em, and dump them in a big bowl and put in AT LEAST 1 cup sugar, 1/3 cup milk, 1 stick butter and 1 running-over teaspoon of vanilla. You also need just a dash of salt in there or it will taste flat. The sugar part you have to do to taste: Start with a cup, and if it needs more, then by all means, put more. After you get done tasting and testing, then beat in 2 eggs. Trust me, you do not want to put the eggs in first and then go tasting to see if you've got enough sugar in there. After all that's done, put the tater stuff in a greased casserole dish. (You can make a vat of this and freeze it.)

The topping is the kicker. You want 1 cup of dark brown sugar, 1/3 cup butter, 1/3 cup flour, 1 cup of shredded coconut and 1 cup of pecan pieces. Stir that all up together and spread it over the top of the taters. Bake at 350 degrees for about a half hour.

Posted November 19, 2006 Permalink