Shhhh… don’t tell the hubby!
Grab some coffee, water or what have you. Let’s chit chat about granite and more as I meander (frequently) through what’s on my mind. Since I have random thoughts and get distracted, we might not get back to the original subject. Now, you’re wondering – does she really talk like this?? Yep!! Sure do! Just ask my besties, well versed in listening to me ramble along. Patiently waiting to insert some words of their own. Thank goodness they love me as I am!
I hope not to bore you to tears (yawn). Sharing fun finds, wines I love, and some cheese. Lastly, no day is complete without a little cheese and vino, at least in my opinion! Now, I love to eat, sigh, so you’ll see some recipes now and again also. Let’s give your cookbook a night off and have some fun trying new tastes instead.
For instance, I simply have to share this great ice cream recipe that I found – great for summer! Sue, the food blogger I love following, has lovely recipes and I have yet to find one that isn’t amazing. Please be sure to check her out at https://theviewfromgreatisland.com
Lime Chiffon Ice Cream (from https://theviewfromgreatisland.com/easy-lime-ice-cream-recipe/)
- 1/2 cup fresh squeezed and strained lime juice
- 1 cup sugar
- 16 ounce tub of sour cream
- 1-2 drops green food coloring (optional)
Stir together the lime juice and sugar, stirring until the sugar has dissolved.
- Add in the sour cream and food coloring, if using. Whisk or stir until everything is well combined and smooth. You can do this in a food processor if you like.
- Process according to your ice cream maker’s instructions. Spoon the soft ice cream into a pan, cover, and freeze until firm.
- Serve garnished with lime zest.
I have to tell you, we shared this with friends and it was AMAZING!!!
Meanwhile, please subscribe, don’t miss any of my nutty life, new boards I’ve created and what’s for dinner later on! Please be sure to check out my FAQS page as well.
Until our next chit chat together…
Welcome and hi there! As a result of answering a lot of curious minds, and having a lot of fun with our customers at shows, we thought we’d continue to bring you an extension of rambling that you get from me at a show (you’re so lucky! 😉 Our thoughts are to try to post something weekly or even bi-weekly so as not to overwhelm any of us (me especially!). On the other hand, if it’s a really good week with lots of neat stuff to talk about, you might get more.
Besides, I love to try loads of different things, and share with my friends about new wines, new cheeses, and of course, share my excitement when I find an amazing color of granite or marble, fall into a great new find, and share just… “stuff” I think is interesting! So stay tuned and see how this goes!
To start us off, and let’s be honest here – who doesn’t like food?? As you can see, here’s a great recipe that I just LOVE to have with my Pinot Griego, and since today is Sunday, this is just the ticket to share with friends on a lazy Sunday afternoon! This results in wanting more, and more, and… The recipe/photo are from Tastebook (thank you, thank you, thank you)…
French Onion Soup Stuffed Mushrooms
Feel free to tweak and add other goodies to these scrumptious bites like turkey sausage (we’re trying to be healthier in our ahem, old age) or crab meat.
- 2 Tablespoons Butter
- 2 whole Large Onions, halved and sliced thin
- 1/4 cup Beef Broth
- 7 dashes Worcestershire Sauce
- Splash of Red or White Wine
- 1/2 cup Grated Gruyere Cheese (can use Swiss)
- Kosher Salt
- 24 whole White or Crimini Mushrooms, washed and stems removed
- Minced Parsley
- In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
- Place mushroom caps face down in a baking dish. Heap cavity with sauteed onions, then sprinkle Gruyere over the top. Bake for 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown (oh googly moogly this is the truly good part).
- Lastly, sprinkle minced parsley over the top and serve.
Toodles, until our next chit chat!