" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Easy Does It

The warm weather is finally here!
Time for barbecuing and all the easy side dishes that go along with it.

Coleslaw is a summer staple that has been around for years.
It is easy to throw together to serve a crowd. This is a creamy version with a bit of added tang.
You can adjust seasonings to suit your tastes. Sweet vidalia onions and garden chives are in season now and go well in this salad.

Happy Spring!

Creamy Cole Slaw
  • 1 bag of shredded cabbage coleslaw mix
  • 1/2 sweet vidalia onion minced
  • 1 tbsp sugar
  • 1/2 cup each of mayonnaise and sour cream
  • 1/4 cup of vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp celery seed
  • 2 tbsp fresh chopped chives
  • 2 tbsp lemon juice
  • 1 tsp dill weed
  • salt and pepper to taste
Mix well in a bowl and chill for at least one hour.

Toss before serving.


Creme de la Creme

I am the first to admit it. I am not a "dessert person". Lord knows.... I don't even have a "sweet tooth!"
I am a savory person all the way, however, when I tried this dessert.... I think I could be converted.

Crème Brûlée.
My friend got me onto this famous french dessert that dates back to 1691.
Translated it means burnt cream.
Essentially it is a custard is that is chilled and immediately before serving , sugar is sprinkled over the top and caramelized with a blow torch or put under a broiler, resulting in a hot, crunchy caramelized top that contrasts with the cool, soft custard.
You can scale the recipe down depending on your ramekin size. This recipe makes 6 to 8 medium ramekins.

This is a total delight!
I can't say anymore..just go and make it...and be prepared...
For total bliss~

Thank you Adriana, for sharing your wonderful recipe.

Crème Brûlée

  • 3 cups heavy cream
  • 6 egg yolks
  • 1/3 cup of sugar
  • 1 split vanilla bean

In a sauce pan warm the cream.
Split the vanilla bean lengthwise scrape seeds and add both to the cream.
In a bowl mix the sugar and egg yolks well.
Add the cream to the eggs mixture whisking all the while.
Strain to remove large seeds and vanilla bean.
Pour into Ramekins 3/4 full and place on large deep baking sheet. Add water to create a "double boiler"
Cook at 375F for 45 min until firm like jello.
Sprinkle sugar on top and use a blow torch to caramelize or heat under broiler.



Where's the Butter?

I simply love ethnic food from distant countries. Indian food is becoming increasingly popular.
We have quite a few Indian restaurants in our city.
One of the most popular dishes is Butter Chicken. It actually has no butter in it at all. The name refers to the silky tender texture of the chicken that literally melts in your mouth.

A friend gave me her recipe for butter chicken. I tweaked it a little to suit my taste.
It was a huge success in my house as everyone loved it!

Garam Masala and tandoori paste can be found in the ethnic isle of most grocery stores.
Serve over top of a fragrant bed of basmati rice with peas and warm Naan bread on the side.

Butter Chicken (Chicken Makhani)

  • 4 boneless skinless chicken breasts cut into pieces
  • 4 tbs tandoori paste
  • 1 tbsp garam masala
  • salt and pepper


  • 2tbsp tomato paste
  • 2 cups of cream
  • 2 chopped tomatoes
  • 1 tsp garam masala
  • 1 tsp minced garlic
  • half a small minced onion
  • 1/2 tsp chili flakes
  • 2 tbsp tandoori paste
  • pepper
  • ~oil

In a zip lock bag combine the paste, garam masala, salt and pepper. Add the chicken . Toss to mix well and place in fridge to marinate overnight.


Preheat oven to 350F. Place the chicken with the marinade in a dutch oven. (Cast iron works best here) Brown on stove top then place in oven for 45 min until tender and cooked through.

Meanwhile in a saucepan heat a bit of olive oil and add the onion and garlic. When soft add the rest of the ingredients and bring to a simmer.

Add to the chicken in the dutch oven and return to oven for 10 minutes or until sauce has thickened.

Wine Suggestion: Gewurztraminer