Guilty as charged....

Well. Here it goes. I am guilty of neglecting you my dear readers. I have been one busy bee with my new job. While the traveling around the globe, both for training and in my new giant territory, have been exciting, I have had little time for myself. And therefore for you. Will you ever forgive me?

I promise to come back. While I may not be able to make daily contributions, I will be sure to get the goods out! I love my little blog. It helps get my creative juices flowing.

Another thing that I have been guilty of is not cooking. Ever. Can you imagine? I have been great at the old adage: making reservations. Or better put...eating at Casa Linda and picking up premade food from Publix. Also, my fridge is on the flux. Oh brother. I could put together a collection of recipes on how to raid your pantry and come up with some sort of meal. But I too, have been coming short on time to do that!

Here is a quick list for food when you are on the run:
1. Apples. High fiber. Need no refrigeration. And no waste. You don't even need to feel bad about throwing the core out your car window on I-95. But for some reason I still do.
2. Publix. Tonight I had the Parmesan and broccoli stuffed chicken breast (40 min in oven!)and feta bowtie pasta with a fruit cup for dessert. Pretty well rounded and under $10.
3. Granola Bars. breakfast. snack. dessert. Special K makes one with raspberries and chocolate. Just bought Fiber One's newest...mocha. yum!
4. Kashi oatmeal. Apples and Cinnamon drizzled with honey.
5. Sleepy time tea. Take me away. Really.
6. LaCroix h20. It is on sale right now. Get some!
7. Papa Johns. Dinner does double duty as breakfast.
8. Let yourself have a #two cheeseburger meal from Mickey Ds every now and then.
9. Soup. yes. boring. I know.
10. Two words. Room Service.

Bacon Makes Everything Better

click here.
enough said.

http://www.nytimes.com/2009/01/28/dining/28bacon.html

What's going on between my ears and in my mouth...

Do you ever have random thoughts?

Of course you do...

Here are few that are spinning around my head right now:

1. Are these girls on the Bachelor serious?

2. Mmmmm. Rosemary and Olive Oil Triscuit Crackers are so addicting!

3. Don't girls realize that needy is NOT attractive?.

4. Speaking of needy, there is a Jennifer Aniston Special on E!.

5. Sometimes when your life is spinning out of control, a nice, helpful person is a lifesaver.

6. As is a friendly person. So be nice, helpful, and friendly. Maybe someone else is having their bad day.

7. Cheese is my weakness. Tonight I am making my traditional single gals dinner. Portabellos topped with yummy goodness. Tonight it is a little olive oil and Horseradish Cheddar Cheese from Boar's Head. Broil on low for about 10min. Then top with cheese until it melts.

8. Publix has the BEST fresh food. From the salad, to dips, to hmmmmm...cheese!

9. Paula Deen hits the nail on the head with her house mix. Toss veggies in olive oil, garlic, salt, and pepper. That's all you need.

10. LaCroix sparkling water makes you feel fancy.

11. My pink UGGs. Ugly, yes. But too comfy to give up! Even in public.

12. Pothos make the best house plants. They always perk up with a little h2o and sunshine. They've got the right idea!

Who knew a night home and $12.71 spent at Publix could make one so happy?

Ahhhh. The simple pleasures.

Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

Off to the Big Apple!

Blonde Appetit will be heading to New York

for training next week!

Wish me luck
and
Happy Eating!

New York Cheesecake
courtesy: http://allrecipes.com

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Video of the Week: Rachael Ray

The New England Clam Chowda' Challenge

Happy New Year!

This year has already been a busy one for me! If you do not already know, by day I sell drugs (the legal kind....) and recently landed myself a new diagnostic sales position. I am leaving behind my baby, Cymbalta, for a new venture. As of December 15th, I have been studying up on fibromyalgia and rheumatoid arthritis. I leave for New York next week for training and then back to South Carolina, only to leave again for San Diego. Busy. I hope that your new year is full of exciting changes as well!

I have to say that I was so over-come with positive feedback about my blog over the holidays that it really warmed my heart. You like me, you really like me! A big thank you to all the ladies that shared their views with me at the Holiday Market and another special thanks to Flip and Ben. Send me your recipes! Muah! xoxo

I don't know if any of your are familiar with Twitter, but it is another social network that let's you update what you are up to. I recently posted that I was going back to my roots with some New England Clam Chowder. I have to admit. I did not make it myself. However, I did grow up enjoying its creamy deliciousness. This weekend I was approached about posting a recipe. My buddy Flip informed me that he has tried many recipes and has yet to find one he really enjoys. Well Flip...you put me up to a challenge. While Food Network had many typical recipes, I wanted to find an authentic New England recipe. After debating about a few recipes, I stumbled upon this one. I am going to try my hand at this recipe and I urge you to as well.

This New England Clam Chowder recipe comes from The Cliff House in coastal Maine. As a young girl, I grew up vacationing in Maine every year. My father is one of eight children and his mother has a house and two cabins in Wells, Maine. All the brothers and sisters would take turns over the summer with their families. I have oodles of memories of Maine and it will always hold a very special place in my heart. We would always go to the Cliff House for brunch when we were there. The restaurant sits, as described, on a rugged cliff looking over the ocean. It is also a great place to explore. The rocky coast is worn smooth from the crashing waves and you can climb over the rocks and enjoy the spectacular views. The Cliff House has expanded in the years since I have last visited and now includes a posh spa and more.

The Cliff House Resort and Spa is a must do when you are in the Kennebunkport area of coastal Maine. The food is devine as is the atmosphere.

The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine

Ingredients:
1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced

Preparation:

To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

New Years Predictions 2009

Okay! I was tagged by Anne from The Daily Digress ,with a fun and inspirational idea. You see, she was tagged by Blog O' Beth, whom she is quite fond of and decided to carry on the tradition. We were all challenged to document our own News Years Predictions. We are to choose 5 predictions and then tag at least 3 others to do the same. I feel like I am doing an adult version of a silly children's game. And therefore, I kinda like it. Youth is wasted on the young. Ha! What an old lady expression! I really don't feel that way considering I am amazed at how childish I actually am in this adult body. Yikes. Am I really an adult? No way. It's the kids table for me, baby.

Okay! Here we go...

1. I predict that my gal pals and I will have a glorious time in Vegas this April, and an even more rockin' time seeing Elton John. It will bond us together, with glorious memories and such. Even though I am a novice gambler, I will channel the high-rollin' spirit of my daddy-o and will win big!!! Move over Moneymaker! And remember, what happens in Vegas, stays in Vegas! Shhhhhhh. For an article for a local magazine, I recently interviewed a psychotherapist who informed me that a study showed that what makes people most happy is spending quality, intimate time with people of your same sex. Girl's Night Out anyone?


2. I predict, uggghhhhhhhhhhh, why do I do this to myself: The Gamecocks will have a better season this year than last. *thump* *thump* *thump* that's me banging my head against the wall.

3. I predict that my new job with be a great new experience for me. A big challenge, yet I will persevere and become the Rookie of the Year! oh....and I will finally finish my book.

4. I predict that after reading up on food trends for 2009, I am confident these three will hit big: Luxury for Less - meaning simple, yet elegant dinner parties over extravagant events, affordable cuisine selections vs over-priced, froo-froo entrees, Peruvian is the new Thai: Peruvian cooking is influenced by a melting pot of countries and cultures, and look for a trend towards Tea: green, antioxidants, organic, ginger, the possibilities are limitless.

5. I predict that this is the year of the comeback: Britney will rock it. Jennifer Aniston will finally stop whining and come into her own personally and professionally, Oprah will re-embrace living the good life and get skinny again, and most importantly...the USA will actually have an influential political leader. And bo-ho chic will be big again. Peace. It's a beautiful thing. ohhh.....I also think that platinum blonds will be big in 2009. Where's that peroxide?

I am going to tag the following: Hey ladies...I hope that you try and document your 2009 predictions: Angie with Oh My Goff, Hayley with Buff Chickpea, and Dee with Texas to Mexico. Happy New Year ladies and Good luck! I look forward to reading your thoughts!

Lemon-Ginger Iced Tea with Berry Cubes (remember what I said about tea!)
Ellie Krieger

Ingredients
1 cup (4 ounces) raspberries, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger
6 white tea bags
3 lemons, juiced (about 1/2 cup)
Lemon slices
Mint sprigs, for garnish

Directions
Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

p.s. I hear it is good with vodka. hmmmm. and cheers!

Too pooped to pop...any more champagne!

Happy New Year To All My Blonde Appetit Readers!!!!

I am sitting at Jr's house....super sleepy from last night's festivities. I hope that you all had a joyous New Years Eve. There is always something refreshing about beginning a new year. 2009 is a clean slate and there are 364 more days to be filled up with unexpected happenings. I just returned home from watching Marley and Me with my bestest gal pal. Awwwww. It is great, but a real tear jerker. One theme that resonated with me was the element of surprise. How life can surprise you , no matter how well you plan it out. Also, how you can surprise yourself with what you want, what you become, and the moments that truly make you happy. I think that 2009 is going to be full of surprises for me. Full of unknowns. Truthfully, it makes me feel both excited and scared. So, raise your champagne glasses, and toast with me to 2009. May we all surprise ourselves.

Today, we made a feast of ham, greens and beans (ps. Southerners...black eyed peas are not really peas but beans...fyi. Just saying). A Southern New Years Day tradition! Here's to a prosperous New Years!!! $$$

Virgin Collard Greens (my first attempt)

1 bunch fresh collards, washed and trimmed

1/2 cup brown sugar, or so, plus more to taste

1/4 cup or so salt

3 pats butter

1 ham hock

Vinegar would be a great addition, but someone doesn't care for it too much. hmmm.

Bring a stock pot full of salted water to a boil. Cut the collards into skinny strips. Add 2/3s to the boiling water. Add the ham hock, brown sugar, and butter to the water. In a steamer over the pot, add the remaining 1/3 collards and sprinkle with more brown sugar. Put the lid on the pot and turn heat to low. Let set for 3+ hours. Before serving, add the steamed collards to the pot. When ready to serve, strain the water, leaving the ham in the pot. So simple yet, full of flavor!!!

White Elephant Gift Exchange

Lisa Hockenberry
Jolie – RSVP – December 2008 – White Elephant Gift Exchange

A White Elephant Gift Exchange is a popular party game that is played during the holiday season! There are many names for this type of party, such as Dirty Santa or Yankee Swap, however the rules remain the same. The term “white elephant” refers to a gift whose cost exceeds its usefulness. As with many holiday parties, everyone arrives with a gift and leaves with a gift, however it is what happens in between that sets this game apart. Gifts are usually humorous and it is a light-heart way to have fun with your supper club, best gals, or even colleagues.

THE RULES:
1. On your invitation, state that everyone must bring a wrapped present. Often, hosts set a price limit per gift.
2. When guests arrive, have them set their gifts under the tree, on a table, or other designated spot.
3. Then, when it time to play the game, pass around a hat with numbered pieces of paper (one number per gift). Have each guest draw a slip of paper.
4. This designates the order in which the guests choose the gifts. The guest that draws the “1” gets to choose the first gift and opens it for all to see.
5. Then it's the turn of the person who drew "2." She can choose to steal the first person's gift or pick another gift from the pile, and open it. If the second person chooses to steal the first person’s gift, the first person gets to choose another gift from the pile.
6. The person who drew "3" goes next, and must choose between stealing one of the first two gifts or choosing a new gift from the pile.
7. The game continues in this manner until everyone has a gift. Often a rule is set in the beginning of the game that a gift may only be traded 2-3 times.

GIFT IDEAS:
If there are both men and women exchanging gifts, guests can bring a gift that matches their gender and then swap with like guests. Some ideas may be wine or liquor with a silly name, a Styrofoam cooler filled with inexpensive beer, or gift certificates to local restaurants. I once attended a party with a large percentage of Gamecock fans and one guest brought in a Clemson house flag! Sure enough the biggest USC fan ended up with that prize! Another gag gift is to take a toilet seat, paint it gold, and decoupage it with jewels and rhinestones – the ultimate throne fit for a king or queen!
If you are exchanging gifts with your girlfriends, many quite helpful gifts can be found with humorous names, such as Takeouts Silicon Bra Inserts – The Better Boob Job, or Rich Girl Hand Cream from the Lippmann Collection! Any sassy mama loves fancy toiletries to help with beautification!
If it is a mixed crowd of spouses, colleagues, and even (Yikes!) your boss, more subdued gifts may be appropriate. For example, a fabulous winter scarf or chic colorful boots to assist in braving the cold weather that following Monday at work! An interactive game that can get the crowd mingling is another useful idea!

HELPFUL HINTS:
This time of year is stressful enough! Have a casual gathering and serve a soup and salad combo.
Set up a bar and let your guests help themselves to beer and wine. Consider serving a signature cocktail, such as a pomegranate martini.
Don’t go overboard with flowers and such. Let your holiday decorations serve their purpose. Play festive music.
Remember, when wrapping your gifts, the best and most elaborately wrapped gifts get chosen first. Get creative with your wrapping!

Turkey Cheesesteaks with Cranberry Mayo
Courtesy: Mr. Friendly’s, owner Ricky Mollohan

Ingredients (for two big sandwiches)
1 cup chopped leftover turkey

1 green bell pepper, cut into long strips

1 red bell pepper, cut into long strips

½ white onion, cut into long strips

1 tsp chopped garlic

1 tsp dried thyme

1 tsp Cajun seasoning

2 tbsp olive oil

¼ cup sundried cranberries or other leftover cranberry mixture

2 slices provolone cheese

2 hoagie buns

1 tbsp mayonnaise

1 tbsp sour cream

Salt and pepper

Begin by preheating your oven to 400 degrees. Slice open the hoagie buns and place them in the oven for 5 minutes to toast.
Meanwhile, in large sauté pan over medium-high heat, add olive oil and onions. Season with salt and pepper and sauté for 2 minutes. Add green and red bell peppers, and reseason with salt and pepper. Continue to cook until onions turn light brown and are caramelized.
Add chopped turkey meat to the onion-pepper mixture and toss in pan. Season it all with Cajun seasoning, garlic and dried thyme. Continue to cook and stir until turkey is hot. Remove from heat and set aside.
In a mixing bowl, combine the cranberries, mayonnaise and sour cream. Mix well as to blend mayo and sour cream together. Season the mixture with salt and pepper and mix again.
Spread the cranberry mayo on both sides of bun. Load up the bottom bun with turkey-onion-pepper mixture and top with provolone cheese. Now, put the other piece of the bun on top and you've got a great sandwich!

Heading to a Holiday Party and Need a Unique Dish?

Try this:

Green Apple & Peanut Butter Enchiladas

courtesy: Brent Dampier

2 - 8 oz. cans of crescent rolls
2 sticks butter
4 green apples, peeled, seeded, and sliced
1 cup sugar
1 teaspoon cinnamon
½ cup peanut butter
12 ounces Mountain Dew

Preheat oven to 350° F. Melt butter over medium-low heat in medium saucepan. Add sugar and cinnamon and blend well. Unroll crescent rolls and place a generous dab of peanut butter topped with green apple slice(s) on each. Roll from large end to small end. Place in 13”x 9” baking dish. Pour butter mixture over each, and then pour the Mountain Dew over the top of dish. Bake at 350° F for 45 minutes or until golden brown.

Makes 6-8 servings

Cook’s Notes: For softer more savory apples, add apple slices to the butter mixture and simmer while preparing crescent rolls. Remove apples making sure to return as much butter mixture to the saucepan as possible.


Brent is so thoughtful to share his one-of-a-kind recipes with Blonde Appetit! He vouches for this recipe and even states that it receives rave reviews even when...I quote, "he is not behind the wheel."


Can you think of a creative title for this recipe? Brent is working on his own cookbook and may enter this recipe in a famous contest. Your name could go down in history. Blonde Appetit has her thinking cap on!!!!!!!!

Blonde Appetit's Favorite Things

Monopoly Lilly Pulitzer Edition

America's oldest game gets a pink and green facelift! Every last detail is customized in true Lilly Pulitzer fashion. This limited edition Monopoly game features a wildly printed game board and tokens such as Via Totes and Classic Shifts. The Vias of Palm Beach replace the railroads and the "Get Out of Jail Free" card reads: "Swap your jail stripes for Lilly brights!"

$50

www.lillypulitzer.com

or

Belk at Columbiana Mall

Blonde Appetit's Favorite Things

Smoked Salmon Trio
Ideal for entertaining or gift giving, our assortment showcases the art of the smoke master with three delectable varieties of smoked salmon. Farm-raised in Scotland, the salmon is brined and smoked for us by the Browne Trading Co., a family-run smokehouse on the Maine coast, using techniques passed down through generations of fishermen. The sampler comes in a wooden gift box and includes three 1/2-pound salmon fillets: Scotch-Cured Salmon, cold-smoked with sweet fruitwoods and offering a subtle hint of whiskey flavor; Maine Sea Spice Salmon, rubbed with paprika, garlic and herbs, then smoked to a peppery, complex finish; and Lemon & Dill Salmon, with a bright dill-laced flavor reminiscent of traditional gravlax. Each fillet is fully trimmed and hand-cut into thin slices for serving. 1 1/2 lb. total.

http://williamssonoma.com

The Five Points Special

Alas, towns change. Stores open. Then they close. Big business comes to Five Points in spite of hurting the mom and pop local pubs, coffee shops and retail locations. Sometimes it can be a good thing, but many times it has long time residents lingering with the memories of "the way it was..."

When I was a Sophomore in college I lived with two roommates on the top floor of an old, brick professor's apartment building on Blossom St., until the 3rd girl moved off the Hall and into the eaves of our wall...a mere storage space that we coined "the Nook." I bounced checks at Wachovia, rented disco boots at OEO, shopped at Luna when all they really carried was Free People, ate gelati and drank coffee at Adriana's, and bought gifts at Joyful Alternative. I can smell the patchouli scented candles now. We did our laundy at Soaps (the Good Time laundy!) and drank Mr. Pibb. We sunned ourselves and ate Fla-vo-Ice at the park on Blossom. We were a little young for the bar scene, but once in a while snuck into Sharkey's and drank Midori Sours - as if that did not give away our age! I got busted for underage drinking at Tammeny Hall during a fraternity event and cringed as everyone watched me get my ticket from above. Another thing I learned was not to trust men with green hair and blinking buttons on St. Patty's day, for they are police that will take you to Kenny's Auto Supply and take your ID. However, the Asian liquor store down Harden will still sell to you. I dreamed of being old enough to drink outside at Rough Draft. That was the coolest.

My friends and I worked odd jobs: I sold beer to the box seats at Bombers Stadium and never learned the table numbers as a hostess as CBC and Harpers (we were required to heavy starch our shirts so I took aerisole hairspray and ironed them.) My girlfriends (poorly) slung salsa at Monterrey Jacks*, worked the baby room at The Firm, or served drinks to "old people" at Willy's. We went to class in overalls and baseball caps and took our dogs to the river. We cut a hole in the fence between Blossom and Harden so we could sneak up the hill to class. I still drove and received a merciful amount of parking tickets. So much so that my car was towed.

One thing we did not do much is cook. Other than Rago with chicken (?!!) in which we rarely did the dishes...many a plate, pot, or cup was thrown away. Sorry Mom and Dad! We did sometimes eat. If it wasn't at our place of work (I was allowed one hot dog per game but I got in good with all the stands and would sometimes have three!!!), we hit up cheap local dives.

For late night food it was Franks Hot Dog stand. The burger with the works, corndogs with ketchup and mustard, and the fried mushrooms rocked. How we did not get arrested for pulling our car up curbside beats me!? Our all time favorite place to eat was New York Bagel. For under $4 would would get a yummy sandwich and drink and read up on the Crime Blotter, etc in the Free Times. Blonde Appetit hearts NYBagel. I remember there were all those over-used pictures of men sitting on newly constructed high rises and panoramic views of NYC. I loved the sandwich that consisted of an everything bagel with chive cream cheese and turkey. We also loved the Gamecock, which I recall being a hot sandwich with turkey, roast beef, and provolone cheese. Those were the days when bagels were low fat and no-one counted carbs. Did we really even care?

Goodbye old Five Points...I will remember you fondly.**

*The Five Points Special was my all-time favorite sandwich and it was served at Monterrey Jacks. It was similar to many of the Turkey/Roast Beef "Original" Sandwiches found at restaurants in Five Points, but with a twist. It was served on a hoagie roll with cheese and real bacon, and seasoned fries. It had the best dipping sauce, a spicy ranch. And they served Mr. Pibb. We had a thing for Mr. Pibb. I once had the crummiest day and rushed home to eat my leftover Five Points Special. I came through the back door and saw my two roomies sitting on the couch. I shared with them the whoas of my day and how all that would make it better was my yummy sandwich. I dismissed their blank expressions and walked over to the fridge. Empty. I had made it home minutes after two thieves had inhaled my precious goodness. Where was my sandwich you ask? The world will never know.

**I stand corrected: The STP from Groucho's was a staple breakfast/lunch/dinner choice. A secret to a better STP: ask for "real" bacon under the cheese. So glad they bottled the 45 sauce. Although I let it remain a guilty pleasure for only when I dine in. I know the recipe is secret, but I also know it is so bad for you, it's good. p.s. two words: ball ice.

Hey Good Lookin'! Whatcha Got Cookin?

Something about the holidays makes me want to bake sweet treats, light roaring fires, and just be cozy. I had a large supply of apples leftover from a work project (don't ask!) and last night I had the inkling to make homemade apple pie. A la mode. Three cheers for my gal Tina for submitting this recipe earlier this autumn. I made it and it was warm, apple-y, with just the right amount of spice. Topped with vanilla bean ice cream it was the perfect Sunday night treat. Next on my baking list...those oh-so-cute gingerbread men!

Click here for Tina's Apple "Of My Eye" Pie.

Move over milk and cookies...Santa's New Favorite Treat

Apple Bourbon Punch

courtesy: MaryBeth McNeish Fedirko

2 bottles of Maker's, 4 granny smith apples (sliced), and a fresh vanilla bean stick. let it soak for 10 days and voila!

Over Thanksgiving, my high school girlfriend mentioned on...eh....facebook that she was enjoying some apple bourbon punch. Sounds dee-lish I replied - now you can try some tonight...or 10 days from tonight! I think it would be the perfect cocktail for waiting on Santa. Maybe substitute it for those milk and cookies and you never know what you may find under the tree.

You could find Santa himself.

asleep.

Blonde Appetit's Favorite Things

The New MacBook Pro

all the kids are doing it...

http://www.apple.com/

Blonde Appetit's Favorite Things

Pier One Doggy T-Shirts

My FAV is Takey Outey! ha! Love the little to-go box! Great stocking stuffer.

The T-shirt's the message. For casual outings, dress your pet with one of these fun tees. Available in Buddha Belly, Take Out and Digging.
$8

http://www.pier1.com/

Feast of the Seven Fishes

Feast of the Seven Fishes

Southern Italians around the world celebrate Christmas Eve with a Feast of the Seven Fishes, also known as La Vigilia (Italian: "the vigil").

It is a meal that typically consists of seven different seafood dishes. Some Italian families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of the baby Jesus. The tradition of eating seafood on Christmas Eve dates from the medieval Catholic tradition of abstinence--in this case, refraining from the consumption of meat or milk products--on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil.

There are many hypotheses for what the number "7" relates to, one being the number of Sacraments in the Roman Catholic Church. Another theory is that seven is a number representing perfection: the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ. The components to the meal are similar for most families as there are always some seven combinations of anchovies, sardines, dried salt cod, smelts, eels, squid, octopus, shrimp, mussels, oysters, and clams. In the mixes are pastas, vegetables, baked or fried kale patties, baked goods, and the pride-filled homemade wine. Also, this tradition still remains very popular to this day. http://wikipedia.com/

Well, this year my mom rented a little cozy cabin up on Lake Murrary for the week of Christmas. Even though she and her husband live in Lexington, it will be a mini-holiday get-a-way. My responsibility is Christmas Eve dinner. Having grown up in Connecticut in a Catholic family, with a little Italian background in the mix too, we honor the "no meat" tradition on Christmas Eve. I am tossing around a few recipes...here are 3 choices. I want to keep it simple, not too heavy, and fresh. Which recipe do YOU think I should make?

Tuscan Shrimp with White Beans
Recipe courtesy Michael Chiarello

Ingredients
3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Directions
Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

Green Pasta with Shrimp

courtesy: The Fresh Market

Servings: 4

Ingredients:

3 cups water

1 pound fresh shrimp, unpeeled

2 teaspoons Creole seasoning 1 pound asparagus

Dressing

1 1/2 cups fresh basil

1/2 cup TFM Extra Virgin Olive Oil

1/3 cup lemon juice

3 cloves of garlic

1 teaspoon salt

1/4 teaspoon black pepper

8 - 12 ounces TFM Whole Wheat Spaghetti

Preparation:

Make dressing by processing basil, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor until smooth. Bring 3 cups of water to a boil: add shrimp and Creole seasoning. Cook for 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and devein if desired, set aside. (Or sauté peeled shrimp in Creole seasoning before adding to pasta.) Snap off tough ends of the asparagus; cut asparagus into 2-inch pieces. Cook spaghetti according to package instructions, adding asparagus the last 3-5 minutes. Drain. Combine shrimp, pasta, and asparagus in a large bowl; drizzle mixture with dressing, tossing gently to coat.

Baked Shrimp with Tomatoes and Feta

2007, Ellie Krieger

Ingredients

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

2 cloves garlic, minced (about 2 teaspoons)

2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices

1/4 cup finely minced fresh flat-leaf parsley

tablespoon finely minced fresh dill

1 1/4 pounds medium shrimp, peeled and deveined

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup crumbled feta cheese(about 3 ounces)

Directions

Preheat the oven to 425 degrees F. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken. Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Foodie Find of the Week: Nutella

Okay. I have a confession. I am nuts for NUTELLA! It's chocolaty, creamy, hazelnut goodness has me craving more...and more...and more. My personal favorite way to eat it is straight from the jar with a spoon. It is that good. Try these following recipes and I assure you that you too will understand my newest obsession! ohhh. And it is excellent with graham crackers and peanut butter too.

Grilled Pineapple with Nutella
courtesy: Giada de Laurentiis

Ingredients
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts
Directions
Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

Chocolate Hazelnut Smootches
courtesy: Giada de Laurentiis

Ingredients
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the
egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack. yield: 36-40 cookies

Nutella Sandwich
courtesy: Giada de Laurentiis

Ingredients
6 slices (1/2-inch-thick) ciabatta bread
1/2 to 3/4 cup chocolate-hazelnut spread (such as Nutella)
Directions
Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve.

Nutella and Banana Sandwiches
courtesy: Bobby Flay

Ingredients
1 1/2 sticks unsalted butter, at room temperature
8 (1/2-inch thick) slices Pullman bread or pain de mie
1/4 cup sugar mixed together with 3 tablespoons ground cinnamon
1 jar chocolate hazelnut spread (recommended: Nutella)
2 ripe bananas, sliced 1/4-inch thick
1/4 cup chopped hazelnuts, toasted
Whole strawberries, for serving
Directions
Heat a griddle or large nonstick saute pan over medium heat. Put butter on griddle to melt (do not use all of the butter if doing this in batches), then place bread on griddle, sprinkle with cinnamon sugar mixture, and flip; cook for a few seconds so cinnamon sugar adheres. Flip bread back over and spread with chocolate hazelnut spread. Arrange sliced bananas on top and then sprinkle with hazelnuts. Cook until just melted and then combine the slices to make 4 sandwiches. Serve warm with whole strawberries on the side.

Grilled Banana and Nutella Panini
courtesy: Bobby Flay

Ingredients
3 ripe bananas, sliced
12 slices whole-wheat bread
1 cup chocolate-hazelnut spread (recommended: Nutella)
16 tablespoons unsalted butter, softened
3 tablespoons confectioners' sugar

Place the bananas in a bowl and mash until smooth.
Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
Heat the grill to medium-high.
Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.