Hot From The Kettle ®
Even though we haven't had much of a winter here, I still can't wait for the warmer, longer days that May brings. The warmer weather and sunshine just make you want to fire up the grill and eat dinner on the patio. Though its not quite that warm yet- we can still get into a sunnier state of mind with bright spring flavors and fresh produce.
Photo Credit: Southern LivingWith the 138th Kentucky Derby happening next weekend, keep it classic and stick with bourbon- the Southern standby.
For skeptics, bear with me; bourbon can be surprisingly palatable when paired with the right accompaniments. Pick your favorite and drink like a racehorse while cheering on your favorite, oversized derby hat optional.
It’s Saint George’s Day! And to most people that respond with a blank stare that connotes “so what” until they are reminded of St George and the Dragon. Then images of knights and dragons, of ladies in waiting and castles, of noble steeds and regal crowns come to mind; oh what a glorious feast! But what’s the real story.
When the weather starts to turn chilly, I want my oven on as much as possible. Not so much as a temperature control feature, but more an olfactory control feature. I love the smell of things baking in the oven – bread, apple pie, pumpkin pie, baked brie, a turkey, a rib roast, or just about anything.
I was raised by my grandparents, and my grandmother loved baking, too. In fact, she baked everyday. The aroma would hit me at the door every time I arrived home from school or from playing outside. It was comforting. It was home. I suppose I want my children to have those same olfactory memories.
It's still apple season, so let's keep the apple recipes going! Grandma's recipe box is filled with various apple recipes. So since it's the season, let's keep it going.
When I was a kid my Czech grandmother used to make sauerbraten quite regularly. I hated it. As an adult, I love it!
Sauerbraten is essentially brined roasted meat. Grandma used a cut of beef known as bottom round, but other cultures often use different meats to make sauerbraten.
