I loved Gourmet magazine. Loved being taken to different localities around the world and educating myself as to how others lived and ate. The one issue I will not part with is the April 1990 issue. In it, is my most prized of recipes: Key Lime Pie with Almond Crumb Crust. Yes, I like most any kind of Key Lime Pie and will not turn down a graham-cracker crusted one, but if you have the time and especially if you have a food processor, why not take the time to whirl some zweiback toast, blanched almonds, and crush some key…
Read MoreTo-Day
To-Day I know of two newscasters, one on broadcast television and on the other on cable, who end their on-air segments with the phrase “On This Day,” then recap what has happened in years past “on this day.” I love to discover a word’s origins. The word, “today” comes to us in Old English as todӕge, or to dӕge meaning “on (the) day.” “To” and “day” were separate words until the early 1900s. In German, we get *hiu tagu “on (this) day,” with Latin’s influence of “on this side.” When I think of the Latin combination of words to describe today, I…
Read MoreBlessBack Dinner, part 2: Hosting a gratitude meal
Gratitude can turn a meal into a feast, a house into a home, a stranger into a friend. ― Melody Beattie BlessBack Dinner, part 2: Hosting a Gratitude Meal On April 10, I shared ideas for you to thank your life influencers by taking them out to dinner. For this post, let’s talk about ways to host a BlessBack dinner in your home. Hosting a BlessBack dinner might sound fun and it is. I know some of you will want to unleash your creativity as you plan. For those of you on Pinterest, I have created…
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