Even though it’s been continuous rain with brief moments of sunshine, our summer temperatures have still been quite hot – mid to upper 80s with humidity above 60 percent. And that means it feels more like 100 degrees . . . and while it’s great for my garden, this kind of weather isn’t great for my hair – frizz and curl is the name of the game these days.
Just a super quick recipe post for you today – and it also happens to be one of our favorites: Curried Broccoli-Cheddar Tart with Bacon. Tender bites of green broccoli suspended in currried whipped egg, scattered with spring onions, cheddar cheese and topped with crispy pieces of bacon. And if that weren’t enough, all that goodness is nestled into a buttery, flaky crust.
Doughnuts. The mere mention of doughnuts and my knees grow weak; glazed, frittered, cream-filled, jelly-filled, cinnamon dusted, powder sugar dusted, nut-topped, plain, fried or baked, I’ll admit to being an equal opportunity eater of all things doughnuts.
The Professor and I have been on the road quite a bit this summer; in fact, we’ve been on the move since March and still have a few more shoots to complete before the year is finished. It’s been a wild spring and summer but we just wouldn’t have it any other way.
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Musical pairing – Take It To The Limit by Eagles
I laugh whenever I make this salad because the truth of the matter is this: it’s the only recipe both of my sons have specifically asked me for from their childhood. I’m certain it’s not a reflection on my cooking back in the day because I’ve always been a fairly decent cook. My sons ate well, we didn’t eat out in restaurants often as it was just too expensive – and yes, I did indulge them in a McDonald’s Happy Meal more often than I should have (they were far more interested in the ‘prize’ than the meal itself).
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Musical pairing – Heart Of Glass by Blondie
Three of our dinner guests huddled around the stove eyeing me suspiciously while I mashed softened butter into a bit of flour; I was making gravy to go with my braised pot roast and roasted vegetables.
Musical pairing – Spanglish by Hans Zimmer
I am over-the-moon excited to introduce you to a friend of mine, Audrey who will now be a regular contributor here at Smith Bites! Audrey is a die-hard theme park junkie and is also a movie buff who also has her own movie blog – and will be writing about all things food relating to movies – doesn’t that sound like fun?!! When we first chatted about her being a contributor, we tossed around several ideas but when she finally said, ‘you know, I’ve been obsessed with making the infamous sandwich from Spanglish . . .’ and I have to tell you, the little hairs on my neck and arms stood on end . . . and the rest, as they say, is history. Take it away Audrey!
Hi. My name is Audrey and I confess to being an aspiring foodie who barely knows her way around a kitchen. You may remember me as the girl who didn’t understand the concept of a scone. And yet, almost exactly one year ago I was able to make some exquisite versions of the pastries with the help from Debra of Smith Bites. As I get older, and as I assume my husband’s tolerance for food poisoning can only last so long, I’m ready to learn how to cook well.
In an effort to blend this new world of culinary arts with my love of pop culture, I’ll be recreating food from some of my favorite movies. I’ll be making desserts from Harry Potter, bread from Lord of the Rings, and I just may give my own recipe of Trek-inspired Romulan Ale an intergalactic whirl. If anything can keep me motivated when I’m intimidated, when I want to lurk away and lick my knife and spatula wounds, it will be the interaction with the movies I know so well.
Musical pairing – The Way I Am by Ingrid Michaelson
This will be one of those short and sweet posts because a couple of months ago, I promised the egg dish to these biscuits and now I’m going to fulfill that promise! If you’ve been reading Smith Bites for a while, you’ll know that we are big, big fans of Virginia Willis and her recipes; in fact, we’re on the list to receive her ‘Southern Saturdays’ by email which is where this particular egg dish comes from.
Musical pairing – Koop Island Blues by Koop
I fell in love with Spaghetti Carbonara during my trip to Rome several years ago and it’s been one of my all-time favorite comfort dishes ever since. Perfectly cooked al dente pasta wrapped in a silky, luscious sauce made with egg yolks and parmesan cheese, doused with copious amounts of black pepper and pancetta folded into the mix. It’s the stuff dreams are made of I tell you!