I love Deviled Eggs. Who’s with me?
Not just any old deviled eggs, either. Truth be told, I have had my share of really bad deviled eggs over the years (and the store-bought kind are about the worst on the planet).
To love deviled eggs like I do, they must be good…and I mean they have got to be eat-’em-like-candy-good. The filling is key to a really good Deviled Egg, but so is the presentation. Continue reading
It’s 9 a.m. on Thanksgiving morning and after brewing up a cup of Joe and stepping outside for a bit, I thought I would steal a bit of time before the Thanksgiving feast and blog a few lines!
The sun is already warm and it is shaping up to be a perfect, sunny day with a predicted high of 82 degrees. This is the weather we live for every year. Here in the desert southwest (Arizona), it’s when we come alive. The blazing century mark temps of summer are behind us and now there is much to be done and enjoyed outdoors.
A set of twins in my refrigerator were screaming my name yesterday.
Pork Tenderloin twins that are.
I had to do something with these two beautiful babies, and so my creative spirit was sparked.
Besides, I was hungry.
As I prepared the roast beef for the oven, my thoughts wandered to my childhood.
On Sunday afternoons in what seems like a lifetime ago, we (my Dad, Mom, and siblings) often went to my paternal grandmother’s house…and we feasted.
Together as one huge family, we celebrated food and it was bountiful–roast beef, ham, potatoes, gravy-like velvet, salads of every color, Halupki, Pierogi, homemade pickles, cakes, pies, and cookies. You name it, it was a cornucopia of all the comfort food you could possibly imagine.
Green Chili Pork Loin
Today is a family reunion of biblical proportions. It’s my husband’s side of the family. It’s been years since the last one and I’m so looking forward to it.
I love this side of the family. So many colorful characters–all of them, the product of generations of Texas and Arizona cattlemen and cowboys.
We were instructed to bring “a dish” to share and so I pondered, what to bring, what to make? This is not an anemic gourmet crowd–for them, it’s all about comfort food, and troughs of it.
We all have gifts. One of mine is cooking and baking–especially baking.
Food (in all its amazing combinations) is a marvel, isn’t it?
We have so many choices when it comes to cooking at home or eating out. The possibilities are endless.
In His creation, God could have made us to subsist on one single food for survival, in which case we probably would not have needed taste-buds. But God, in His infinite love for us, made many bountiful things for us to enjoy.
Exhibit “A” is this three-layer German Chocolate cake. Yum!
Thank you, Lord, for all your many blessings.
German Chocolate Cake
Vanity All Is Vanity 