Dining Outside the Home: McNamara’s Irish Pub and Restaurant in Nashville, Tennessee! For authentic Gaelic food in homey surroundings, McNamara’s friendly atmosphere feels as though you stepped into a local pub in Ireland. Inhale the aromas of savory shepherds pie, tender corned beef, buttery cabbage, or crispy fish and chips. Popular draft beers, aged Irish whiskeys, and after-dinner libations move the meal along toward Happy Hour and live entertainment. Prepare yourself for a great time where everyone is treated like family.
Discovering recipes that stand the test of time are a true treasure. Families harbor trade secrets with measurements that require “a large cup” of this to “a handful” of that. Most come with stories that pass down from great-grandmother to the youngest child. Handwritten notes are often scribbled along ragged edges of stained cookbook pages. We all have our stories. Step into my kitchen where fresh ingredients, garden herbs, rich chocolate, and French butter are staples. I continue to be favored by the “Food Network” on Twitter, Snapshotsincursive@DornaGail, as well as Ina Garten’s The Barefoot Contessa, on Instagram @gail_dorna. I’d love to connect with you there as well. Catch a glimpse of “Eating My Way Through the Alphabet: Timeless Classics!” This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all my countless guests and devoted followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you find here in the next several weeks can be prepared very easily. Feel free to contact me with questions or comments. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: TIMELESS CLASSICS!”
“I love everything about the holidays:
the decorations, the parties, and
spending time with friends and family.
What I love most is that feeling
of giving back. Every bit counts.”
~ Brad Goreski
Eating My Way Through the Holidays: Sweet Celebrations! Good times naturally accompany good food. Every family has its favorites. Some indulge in time-worn traditions while others enjoy modern classics. As you embrace the holidays with companionship, nostalgia, fusion food, or festivities, celebrate the spirit of the season. In the next few weeks, join me as I share sweet dishes as well as inspiring ideas. Bring it home for the holidays with Sweet Celebrations from Gail’s Kitchen!
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“I do think that Thanksgiving is
a very nice holiday because
it’s all about saying Thank You;
it’s being thankful.”
~ Jacob Tremblay
“If thy brother wrongs thee,
remember not so much his wrong-doing,
but more than ever that
he is thy brother.”
“Cherish all your happy moments;
they make a fine cushion
for old age.”
~ Booth Tarkington
What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Devil’s Food Cake! Sometimes all you crave is a slice of good old-fashioned chocolate cake like your grandma used to make, before Betty Crocker introduced the world to cake mixes. It’s very simple, really. Take a walk down Memory Lane with a recipe that recaptures youthful musings.
DEVIL’S FOOD CAKE
2 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1/2 cup salad oil
1 cup boiling water
1 cup milk
2 eggs, beaten
2 teaspoons vanilla
Preheat oven to 350°. Grease and flour a bundt pan. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt. Add salad oil and boiling water. Stir until lumps are gone. Gradually add milk; stir. Add eggs and vanilla; stir. Pour into prepared pan. Bake for 35-40 minutes. Cool in pan on wire rack 10 minutes. Invert onto serving platter. Cool before frosting or sprinkling with powdered sugar.
“You just have to live today.
And I think one of my
New Year’s resolutions is definitely
trying to stop and live in the moment
and cherish it.”
~ Thomas Rhett