Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Kohlrabi Fritters! I stumbled onto this odd shaped vegetable at the Farmers Market and was intrigued by the green spiked bulbous shape with its long leafy shoots. It reminded me of a turnip, but had the faint aroma of cabbage. After learning its name, I just had to try it. My mind was already thinking of its seasoned taste fried crisp in olive oil. 
KOHLRABI FRITTERS
Ingredients:

1 medium kohlrabi 

1 small sweet potato

1/2 yellow onion

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/8 teaspoon crushed red pepper flakes

1 teaspoon baking powder

1/2 cup flour

2 eggs, beaten

1 green onion

Olive oil for frying
Instructions:

Peel kohlrabi and sweet potato. Using a food processor, grate the kohlrabi, sweet potato, and yellow onion. It should equal 3 1/2 cups of shredded vegetables. Transfer to a bowl. Add seasonings, baking powder, and flour. Fold in the beaten eggs to coat well. Snip the green onion with kitchen shears and gently mix in. The fritters should stick together. Pour enough olive oil in a skillet to cover the bottom of the pan. Heat on medium high. Drop kohlrabi mixture by heaping spoonfuls into the oil. Pan fry 2 minutes without burning. Turn over and fry another 2 minutes. Watch! Remove and drain on paper towels. Continue making fritters until all mixture is used. Serve warm with a dollop of Greek yogurt and garnish with green onion snips. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Judy’s Pumpkin Sea Salt Caramel Sauce! I always get excited when I receive the gift of food. My friend, Judy, thrilled me beyond measure when she shared this treat from her kitchen. It’s the perfect combination of sea salt caramel and pumpkin purée. It not only transforms a cup of coffee into a pumpkin spice addiction, but it also tastes incredible on a breakfast muffin. If you ask my husband, he’ll say you can eat it over ice cream by the spoonful.
JUDY’S PUMPKIN SEA SALT CARAMEL SAUCE 
Ingredients:

1 cup sugar

1 tablespoon water

3/4 cup heavy cream, room temperature 

4 tablespoons unsalted butter, melted

1/3 cup pumpkin purée 

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon sea salt

1 teaspoon vanilla
Instructions:

In a 2-quart heavy-bottomed pan over medium-low heat, combine sugar and water. Bring to a boil, stirring often to avoid scorching. Continue cooking until sugar turns light amber in color and all sugar crystals have dissolved, about 8-10 minutes. Remove from heat. Add butter and mix well. Change utensils to a heat-resistant whisk and quickly whisk in the cream and pumpkin. Lastly, add cinnamon, nutmeg, sea salt, and vanilla. Whisk until smooth, removing all lumps. Transfer to a jar. Cool at room temperature, seal, and store in the refrigerator. 

The Shadow That Never Leaves 

“There is no easy walk

to freedom anywhere,

and many of us

will have to pass

through the Valley of the

Shadow of Death again

and again before we reach

the mountaintop of our desires.”

~ Nelson Mandela 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Ina Garten’s Fruit Crunch Sundae! The Barefoot Contessa is a familiar face on the Food Network these days. Not only does she offer great ideas for any meal, but she makes them seem incredibly simple. Today’s recipe comes from a recent episode where Ina wanted to serve up a special breakfast for her husband. I like the idea of taking everyday food and turning it into something extraordinary. By baking a batch of crunchy granola and storing it in an airtight container, single servings can be assembled in a flash. Use whatever fruit is on hand to make it unique. 
INA GARTEN’S FRUIT CRUNCH SUNDAE 
Ingredients:

1 cup old-fashioned oats

1/2 cup shredded coconut 

1/2 cup sliced almonds 

3 tablespoons vegetable oil

2 tablespoons pure honey

4 strawberries 

1/4 cup blueberries 

1/4 cup pineapple tidbits

1 cup Greek yogurt
Instructions:

Preheat oven to 350°. Toss the oats, coconut, almonds, oil, and honey together in a large bowl until completely combined. Pour into a baking sheet and bake until mixture turns golden brown. Stir occasionally. Remove the granola from the oven and allow to cool. Stir once. Combine the strawberries, blueberries, and pineapple in a bowl. Using stemmed glasses or parfait glasses, layer granola, yogurt, and fruit until full. You may alternate ingredients to repeat layers. Serve immediately. 

Historic Gaslamp Quarter of San Diego is an Architectural Marvel 

Historic Gaslamp Quarter of San Diego, California is an Architectural Marvel! Explore this district by foot or trolley to appreciate the area once known as New Town, simply because the gas-lighted street lamps marked saloons, gambling halls, and bordellos for sailors on shore leave. Today the area is a hub of shopping, dining, and nightly entertainment with music, festivals, and other events. The buildings are still magnificent, having been restored and utilized as a popular focus for local flavor. Grab ahold of the past as you enjoy the present while soaking up the character of these dynamic painted ladies. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Havarti Mashed Potatoes! The best kept secret for staying organized during the flurry of activity of family gatherings is “make-ahead” recipes that have the oven doing most of the work. By creating this side dish the day before you eliminate everyone hovering in the kitchen while you whip it up at the last minute. And leftovers are a breeze because they automatically become Divine Duchess Potatoes.* Do yourself a favor, enjoy that glass of wine with your guests while the mashed potatoes bake in the oven. 
HAVARTI MASHED POTATOES 
Ingredients:

10 potatoes, peeled and cut up

4 tablespoons butter, softened 

1/2 cup milk

1/2 cup yogurt 

1/2 teaspoon rosemary 

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 cup Havarti cheese, shredded

1/2 cup extra sharp cheddar cheese, finely shredded 

1 tablespoon parsley
Instructions:

Preheat oven to 350°. Grease a 1 1/2 quart casserole dish. Place potatoes in a 4 quart pan. Cover with water. Salt if desired. Heat to boiling; reduce heat to medium-low and cook potatoes until tender, about 15 minutes. Drain well. Add butter and mash. Slowly add milk beating slowly to eliminate lumps. Add yogurt, rosemary, salt, and pepper. Beat vigorously until potatoes are fluffy. Fold in Havarti cheese. Transfer to casserole dish and top with cheddar cheese. Bake uncovered 30-35 minutes. Garnish with parsley. 
*Leftovers can be used to make Divine Duchess Potatoes. See link

https://snapshotsincursive.com/2015/11/13

La Jolla Shores Park is Home to Sea Lions in San Diego, California 

La Jolla Shores Park is Home to Sea Lions in San Diego, California! Among the rock formations, cave crevices, crashing waves, and sandy beachfront lies a hidden cove where wild sea lions congregate and claim the area as their own. This seal sanctuary gives passersby the opportunity to step gingerly on sandstone cliffs to get a closer look at the colony of marine mammals at rest and at play. Watch them safely from above or bravely head down to the ocean’s edge where snapshots can be taken effortlessly. After all, these sea lions enjoy the sun, wind, water, and company of seagulls just as Nature intended. When you follow the scenic walkway along the shoreline, expect to see pelicans in flight, body surfers, scuba divers, and snorkelers. Not far from Shell Beach, against a concrete barrier, the tide pools fill La Jolla Children’s Pool which is another gorgeous spot to marvel at breathtaking sunsets and unpredictable sea life. Although it’s a temptation to gain proximity, stay a safe distance away and keep the interactions to a minimum. These creatures are, after all, in their natural habitat. It is best to pay attention to the bark or growl warning when invading their space. Remember, a picture is worth a thousand words. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Glorious Glazed Pecans! Go to any big city or farmers market and you’ll find street vendors roasting sweet and savory candied nuts. The bakery aroma practically has you walking on air. Now you can bring this enticing smell and sugary sweetness right into your very own kitchen. I’ve made it a tradition to bake a couple batches for holiday gift-giving. When mixed with an assortment of smoked almonds, wasabi peas, salty cashews, and honey roasted peanuts, these glazed pecans become a gourmet choice for absolutely anyone on your list. In fact, anticipation creates excitement followed by open delight and thanksgiving. 
GLORIOUS GLAZED PECANS 
Ingredients:

1 pound pecan halves 

1 cup sugar

1 teaspoon sea salt 

1 teaspoon cinnamon 

1 egg white, room temperature 

1 tablespoon water
Instructions: 

Preheat oven to 300°. Spray a baking sheet with nonstick oil. In a small bowl mix sugar, salt, and cinnamon. Stir well and set aside. In a large bowl beat egg white and water until frothy. Add one pound of pecans and coat well to cover. Pour sugar mixture over nuts. Stir completely to form a coating over pecans. Transfer nuts to the baking sheet. Form a single layer. Bake 30 minutes, turning every 10 minutes to form a crystallized finish. Remove from oven. Let cool and then store in an airtight container.