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[1] All of the toddies here are shown in clear glasses or mugs. Why? It makes the drink look better (photo © L’Adresse | NYC). [2] In Colonial times a pat of butter was added to the toddy, creating Hot Buttered Rum. It clouded the drink, but in those days, everything was drunk from a…
Continue reading “A Hot Tea Toddy Recipe For National Hot Toddy & Hot Tea Days”
We were quite young when we first learned about Stash Tea. It was in the early 1970s, and in those days, in the Northeast, there were few natural food stores. Yogurt was still a cult food eaten by “health nuts” and people in Greek and Middle Eastern communities. In these days of the hippie, we…
Continue reading “Stash Tea Varieties, Specialty Tea For National Tea Month”
[1] A quickie pizza for breakfast uses ready-to-eat naan flatbread instead of a pizza crust. The recipe is below (photos #1, #2 and #4 © Frigo Cheese). [2] Add bacon, breakfast sausage or other topping(s) to the pizza. [3] Campari tomatoes are similar in size to plum tomatoes, but with a round rather than oval…
Continue reading “Breakfast Pizza Recipe For National Pizza Week”
Struggling through diet after diet in the 1980s, we ate a lot of salad. In those days, before the wide distribution of artisan vinegars and olive oils, we preferred “diet” salad dressings to generic oil and vinegar. The brand with the widest choice was Walden Farms: zero calories, zero carbs, zero fats. Not to mention,…
Continue reading “Walden Farms Zero Calorie Dressing, Zero Fat, Zero Carbs”
[1] Sables, French shortbread cookies, made with blue cheese (photos #1 and #2 © Jasper Hill Farm). [2] Bayley Hazen, one of America’s great blue cheeses (LINK REVIEW?). [3] Use real maple syrup, not “pancake syrup” (photo © Rent Mother Nature). [4] You can dip shortbread in chocolate, or enrobe the entire cookie (photo ©…
Continue reading “Blue Cheese Sablés Recipe (Shortbread Cookies Recipe)”
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