Author: Gail

Williamsburg Pottery in Williamsburg, Virginia Goes On and On

Williamsburg Pottery is an endless shopping mecca for bargain hunters. No kidding. If you love a treasure hunt, check out this top tourist destination for everything under the sun…and more. The world-famous salt glaze pottery is their claim-to-fame. But don’t stop there. Hundreds of outdoor accents from colorful banners to cement garden embellishments add character and distinction to any area. Then comb over the interior decor including framed art, Oriental rugs, candles, glassware, bedding, and silk floral arrangements. Don’t miss the gourmet kitchen marketplace on your way out for specialty foods, international wines, and local favorites. Indulge yourself. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Oyster Snack Crackers! When you get that craving for something slightly salty partnered with a crunchy snack, turn to these little gems made from basic oyster crackers. Add seasonings and oil; bake and store in an airtight container. I literally sprinkle them on homemade soups, organic salads, and sometimes the palm of my hand. In a pinch, I’ve crushed them as a coating for baked chicken or fish. It’s all up to you. 
OYSTER SNACK CRACKERS 
Ingredients:

16-ounce package of oyster crackers

1/2 cup butter, melted

1/2 cup olive oil

1 envelope dry ranch dressing mix

1/2 teaspoon dill weed

1/4 teaspoon onion powder

1/2 teaspoon lemon pepper
Instructions:

Preheat oven to 325°. Take a one gallon ziplock bag. Pour oyster crackers into bag. In a glass measuring cup, combine butter, olive oil, ranch seasoning mix, dill weed, onion powder, and lemon pepper. Stir well. Pour over crackers. Seal the bag and toss to coat, alternating every 5 minutes until all liquid is absorbed. Transfer to a baking sheet. Form single layer. Bake 10 minutes; toss and bake 10 minutes longer. Do not burn. Let cool and then store in an airtight container. Will keep for weeks. 

Light at the End of the Tunnel

“No matter what you’re going through,

there’s a light at the end

of the tunnel and it may seem

hard to get it but you can do it

and just keep working towards it

and you’ll find the positive 

side of things.”

~Demi Lovato 

Dining Outside the Home: Blue Talon Bistro in Colonial Williamsburg, Virginia 

Dining Outside the Home: Blue Talon Bistro in Colonial Williamsburg, Virginia. If you’re looking for the charm of a neighborhood bistro with a French twist, this corner bistro in the heart of Colonial Williamsburg fits the bill. The French Onion Gratinee has the power to transport you to the French countryside with its rich cheesy onion broth. But save room for more. Make the meal a dining experience by enjoying every course over a nice glass of Bordeaux. Linger awhile. Absorb the atmosphere. Inhale the aromas. And most certainly try the dessert. Bon Appétit!

Dining Outside the Home: Plaza Azteca in Williamsburg, Virginia 

Dining Outside the Home: Plaza Azteca in Williamsburg, Virginia! Rich flavors originating in Jalisco, Mexico came across the U.S. to the East Coast over twenty years ago. Now customers come to Plaza Azteca expecting table side guacamole prepared fresh before their eyes. If you’re looking for ordinary, forget it. The grill is working overtime serving up everything from stuffed pineapple to sizzling fajitas. The biggest challenge is breaking away from the usual choices to sample something truly new and amazing. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Nori Sesame Popcorn! If you’ve never tasted dried edible seaweed, you’re really missing out. It wasn’t until recently that I gave it a whirl and I have to tell you, I kinda like it. Besides, it’s a great source of vitamins and minerals. Asian cultures have known this all along, so it’s like preaching to the choir when I rave about the natural health benefits. When nori is added to a batch of popcorn, seasoned with roasted sesame seeds and Oriental rice crackers, it transforms a typical snack into a sensational wholesome one. Prepare to grab a handful and nibble away. 
NORI SESAME POPCORN 
Ingredients:

1 packet microwave popcorn, any variety

8-ounces rice cracker blend, bite-size pieces

2 tablespoons sesame oil

2 teaspoons roasted sesame seeds

1/2 teaspoon seasoned salt

.21 ounces dried seaweed sheets, cut into small strips
Instructions:

Preheat oven to 350°. Prepare the microwave popcorn according to package directions. Transfer to a large bowl. Discard any unpopped kernels. Add the rice cracker pieces. Toss with sesame oil, sesame seeds, seasoned salt, and nori strips. Transfer to a baking sheet. Bake for 8-10 minutes, turning occasionally to prevent burning. Cool five minutes before serving. Store in an airtight container. 

Dining Outside the Home: Sal’s by Victor Italian Restaurant in Williamsburg, Virginia 

Dining Outside the Home: Sal’s by Victor Italian Restaurant in Williamsburg, Virginia. The authentic Italian homemade pizza is just the tip of the iceberg on this extensive menu of Sicilian favorites. The warm glow of Tuscany reflects artwork from Venice and beyond. Never mind that the natural flow of Italian conversation lingers against a backdrop of regional classic music. Everyone is family here and the food proves it. That’s amoré!

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Mushroom Beef Tips! The biggest challenge you’ll have today is deciding if you’re going to serve this over buttery egg noodles or garlic mashed potatoes! I know, right? Some days I take the way of least resistance and use a slow-cook method, but this recipe can certainly be pulled together in minutes as well. I really enjoy using my French Le Creuset cast-iron Dutch oven because it seals in the juices the way a crockpot enhances results. It just goes to show you how creative cooking can be. 
MUSHROOM BEEF TIPS
Ingredients:

1 pound sirloin steak, boneless, cut into 1-inch pieces 

10-ounce can beef consommé 

1/4 cup red wine

1/4 cup Lea and Perrins sauce

1 tablespoon French Dijon mustard

1/8 teaspoon tarragon 

1/8 teaspoon garlic powder 

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper

1 cup mushrooms, sliced

2 tablespoons flour

2 tablespoons water
Instructions:

Place beef tips in a covered roaster. Add beef consommé, wine, Lea and Perrins sauce, mustard, tarragon, garlic powder, salt, and pepper. Place sliced mushrooms over all. Cover and bake at 275° for 6-8 hours. Then To mix water and flour in a small bowl, to thicken sauce, and stir into beef mixture. Cover and cook another half hour until thickened. Serve over noodles or potatoes.