The Professor and I are participating in Verizon’s ‘Savy Gourmet’ program and have been having fun testing Motorola’s new XYBoard (ZIE-board). We met a group of Midwest friends in Chicago last month to get a few lessons on what this new tablet can do. We’ll be talking about the XYBoard tablet in future posts but now I want to share my take on a particular salad we enjoyed at a top-secret dinner, held in a top-secret place.
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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 – Country Strong by Gwyneth Paltrow
I would have to say that one of the perks of being a food blogger is having the opportunity to be surrounded by so many fabulous home-cooks as well as meeting some mighty fine chefs – and let me just tell you, these people bring their A-game to the blogging world! Last fall I met Chef Virginia Willis who is just as gracious as a Southerner can be. I had been reading her blog for a while and I subscribed to her newsletter so when this Country Ham Cheddar Biscuit recipe showed up in my email, I knew we’d be making them.
Musical pairing – I’m on Fire by Bruce Springsteen
Pssst . . . not to be the bearer of bad news but (deep breath) . . . . Thanksgiving is less than two weeks away. I don’t know about you, but this time of year gets super busy in our house and since we love hosting Thanksgiving, I look for recipes that can be made a day or two ahead or things I can make ahead and freeze – like these Jalapeno-Cheddar scones. I made these for last year’s Thanksgiving dinner and there wasn’t a single crumb left . . . not a creature was stirring, not even a . . . oh wait . . . wrong holiday . . .