Do you know how difficult it is to skin a whole bag of tiny key limes? Check back on June 5th to see how the cordial turned out.
I'm thinking of a drink using the key limoncello and eagle brand milk.
Tuesday, March 23, 2010
We celebrated our 36th anniversary by using our gift certificate to LoRusso's. We had never been there, but we were very impressed with almost everything about the restaurant. The atmosphere is very romantic complete with a piano player. We had a great table that was tucked into a cubby-hole with drapes surrounding it for nearly complete privacy and low-noise. The food was awesome. Dad had some sort of halibut with conch and a chili reduction glaze, and I had a filet with asiago cream sauce. I've got photos of some of the food, which I'll post later.
Since it was our anniversary we received the free dessert and a photo to take home. The waitress was extraordinary. A perfect evening.
Saturday, March 20, 2010
We had a great time in Chicago with Rachel and Josh. It was the week-end of my birthday and they treated me to a fabulous breakfast/brunch at Orange - which is a very cool place that I definitely would like to patronize again. The Field Museum was remarkable and not do-able in one day, or even one week-end. Josh took us up to his office and we got to see where he works (or pretends to work :-)).
That casserole that Rachel is holding was a yummy breakfast casserole that we had before we went to the Field Museum. She has a nick-name for it, but I have forgotten what it is, so maybe she'll remind me here.
Lots of fun -- thanks to our hosts!
Tuesday, February 9, 2010
Monday, January 18, 2010
Christmas Ham Bean Soup
1 bone from a ham
6 beef boullion cubes
1 bag brown beans
1 large onion, chopped
1-2 cups chopped carrots
1 cup chopped celery
Pepper - LOTS
Curry Powder, to taste.
Bring the beans to a boil for 20 minutes and then allow to sit for 2 hours with a lid. (Or put the beans in the crockpot the night before).
Place the hambone in a large pot and cover with water. Bring to a boil and simmer for about 30 minutes or longer. Remove the ham bone to a serving platter and allow to cool.
Add the chopped onion, carrots and celery to the simmering ham broth water. When the ham bone cools enough, remove all the little pieces of ham. You'll be surprised about how much is still left on that bone! Discard the bone and return the ham bits to the soup. Add the softened beans to the soup. Continue to simmer on low for about 1 hour. (Or place into a crockpot on low).
When the beans are tender, add the beef boullion, salt, pepper and curry powder. We use about 2-3 tablespoons of black pepper.
This makes a huge vat of delicious soup which can be used for lunches or dinners and there is enough to freeze for later.