Author: Gail

Three Cheers For the Liebster Award!  Hip, Hip, Hooray!

Greetings, Food Lovers!
I have been nominated by Freda https://aromaticessence.wordpress.com for my third award, and it is (drum roll, please) THE LIEBSTER AWARD!  I humbly acknowledge the award and am honored to list it among my accomplishments.  I enjoy Freda’s blog because she has creative recipes with delicious results!  Surprise yourself and become a Follower.  It’s a wonderful way to connect with fellow bloggers as well.

The rules are as follows:
1.Thank and link to the nominating blog.
2.Answer their 10 questions and propose 10 new ones for your nominees.
3. Nominate a few blogs and tell them that they’ve been nominated.
4.Write a post containing the questions.
5.Include these rules in the post.

The 10 questions for me to answer include:

1. what is your favorite cuisine? French, of course.

2. Tea or coffee? I love coffee, especially a double shot of espresso over ice with a splash of cream.

3. Your best childhood memory? In a family of brothers, I was ecstatic when, at the age of 12, I got a baby sister!

4. Where would your dream vacation be? and why?  One of my dream vacations came true four years ago when I travelled to the south of France in celebration of the engagement to my husband.  The romance, wine, shopping, and love shared was everything dreams are made of in preparation for marital bliss.

5. What is your most and least liked spice? Call me crazy, but I really like crushed red pepper flakes.  Farther down the list would be anise.

6. If you could have one super power , what would that be and why?  I wish I could speak and understand fluent French.

7. What do you do to bounce back when you feel really low?  I pray, delve into scripture for comfort, protection, and love.  Then I count my blessings.

8. What have you benefitted from blogosphere? The freedom of creativity and expression have opened up a new world for me among fellow bloggers.

9. Your favorite online shopping site? No brainer…….Williams-Sonoma for kitchen items.

10. Do you prefer reading a book or watching a movie that has been adapted from the same book ? Reading, absolutely.  I enjoy the experience of boundless imagination.

With that being said, here are my Nominees!

1. Ágika

2. Blog-sur-aude

3. Forbidden Jungle

4. Françoise La Prune

5. From the soul to the nib of the pen

These are the 10 questions for the noble Nominees:
1. What is your favorite foreign food?
2. Would you rather eat alone at a fancy restaurant OR own an award winning restaurant?
3. Is there anything you wish would make a Fashion comeback?
4. Are you Romantic OR Realistic?
5. Name 3 people you would share a meal with if your choices were endless.
6. What is one secret about yourself that no one knows, but you wouldn’t mind revealing?
7. If you could live forever at a “Magic Age”, what would it be? And Why?
8. Would you rather be on the cover of a magazine or walk the Red Carpet?
9. Name one thing on your “Bucket List” that you have fulfilled.
10. Which do you prefer—-Dark Chocolate, White Chocolate, or Milk Chocolate?

Please accept the nomination and Pay it Forward!

Congratulations!
Gail snapshotsincursive


Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Upside-Down Pineapple Bundt Cake!  This light and easy alternative for dessert will satisfy your sweet tooth without packing on the pounds. The secret is the tropical taste of pineapple. 

UPSIDE-DOWN PINEAPPLE BUNDT CAKE
Ingredients:
1 box Angel Food Cake Mix
1 20-ounce can of Crushed Pineapple with Juice
1/2 cup brown sugar
Directions:
Set oven rack to lowest setting. Preheat oven to 350°. Spray Bundt pan with non-stick cooking oil. Sprinkle brown sugar on the bottom of the pan.  Mix the Angel Food Cake Mix with the Crushed Pineapple, including juice, by hand for one minute or until well blended.  Pour into Bundt pan and place in oven on a foil-lined cookie sheet.  Bake for 35-45 minutes until  toothpick comes out clean and the cake is set. Allow to cool for 15-20 minutes before inverting onto a serving plate.
Option:  Garnish with a sprig of tarragon and top with maraschino cherries, stems removed. 
Serving Suggestion
Mixed Berry Sauce:
1 pound of fresh blueberries 
1 pound of fresh mulberries 
1 tablespoon water
1 tablespoon lemon juice
1/2 cup granulated sugar
In a medium sauce pan add berries, water, lemon juice, and sugar. Cook on medium heat, while stirring until the berries reduce down. Change the heat to low setting and press the berries against the side of the pan to make them burst. Continue cooking for 30 minutes until mixture thickens. Remove from heat and cool for 10 minutes. Add 2 drops of lemon extract while stirring with a spoon. Pour into jar and store in refrigerator. 
Hint:  This is delicious on toast or pancakes or ice cream. 

The Mint Julep 

THE MINT JULEP

“Then comes the zenith of man’s pleasure.

Then comes the julep ­­– the mint julep.
Who has not tasted one has lived in vain.

…Then when it is made, sip it slowly.
August suns are shining,
the breath of the south wind is upon you.
It is fragrant, cold and sweet – it is seductive.
No maiden’s kiss is tenderer or more refreshing,
no maiden’s touch could be more passionate.
Sip it and dream – you cannot dream amiss.
Sip it and dream – it is a dream itself.”

~ 19th Century American Journalist

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Turnips and Roasted Sweet Potatoes! Here’s a little twist on adding turnips to your menu. When seasoned and mixed with other root vegetables, like sweet potatoes, the somewhat bland flavor of the turnip becomes robust and savory. You’ll find yourself serving them more often. 

TURNIPS & ROASTED SWEET POTATOES 
Ingredients:
3 medium sweet potatoes, peeled and cut into wedges 
4 medium turnips, peeled and cut into chunks
1/4 cup extra virgin olive oil
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until vegetables are evenly coated. Marinate in the refrigerator for one hour. Spray a baking sheet with non-stick spray. Spread vegetables into single layer. Avoid contact. Bake about 40 minutes or until tender and slightly browned. 
Serving suggestion:  For a creamy dip, mix Greek yogurt with fresh onion chives.  It will seem like a mild onion dip, but with a much lighter flavor. 

The Allure of Poppies

“And now, my beauties, something with poison in it, I think. With poison in it, but attractive to the eye, and soothing to the smell. Poppies…Poppies. Poppies will put them to sleep. Sleeeep. Now they’ll sleeeep!”

– Wicked Witch of the West, Wizard of Oz. 

Stubby, the Cat

LOST in TRANSLATION 


“I call him Stubby, The Cat. 
He thinks I said, “Studly, let’s chat.”
In the air goes his nose
With a debonair pose
And a “Meow” (or two) following that.”

~ Gail Dorna

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités!  For those who appreciate a healthy choice while socializing, this one is for the books!  Add an assortment of baked bagel chips for a salty crunch finish. 

SMOKED SALMON DILL SPREAD
Ingredients:
8 ounces of Neufchâtel cheese 
2 tablespoons prepared horseradish 
2 tablespoons fresh Dill, chopped 
Dash of White Pepper 
1/4 pound Smoked Salmon, chopped
Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Lilacs Outside My Window 

When Lilacs Last in the Dooryard Bloom’d
by Walt Whitman

“When lilacs last in the dooryard bloom’d, 
And the great star early droop’d in the western sky in the night, 
I mourn’d, and yet shall mourn with ever-returning spring. 

Ever-returning spring, trinity sure to me you bring,
Lilac blooming perennial and drooping star in the west,
And thought of him I love.”

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Ranch Pretzel Twists! You’re thinking snack-city. I know, right? Except this version of baked pretzels is made with one of the healthiest foods around: Chia Seeds! They’re a good source of vitamins and minerals in a balanced diet. With every bite you’ll practically be doing the “Happy Dance”.

RANCH PRETZEL TWISTS
Ingredients:
15-ounce bag of pretzel twists 
1 cup pure vegetable oil
1/8 teaspoon garlic powder
1/4 teaspoon cayenne pepper 
1/4 teaspoon seasoned salt
1/4 teaspoon Worcestershire sauce 
1 packet Ranch seasoning mix
1 tablespoon chia seeds
Directions:
Preheat the oven to 275°. Empty pretzel twists into a gallon storage zipper bag. Mix thoroughly all the remaining ingredients except chia seeds. Pour over pretzels and close the bag. Toss the bag to evenly coat all pieces until the oil is absorbed. Empty contents onto a baking sheet coated with non-stick spray. Try to form a single layer. Lastly, sprinkle the chia seeds over the pretzels. Bake 10 minutes. Then turn pretzels over and bake an additional 5 minutes. Remove from oven and let cool before storing in sealed container.