We took a leisurely afternoon and explored the immediate area around our apartment. The cobblestones are something else. I saw people slipping and catching themselves everywhere, so it isn’t just me and my propensity to fall on my face! Continue reading “Jet lag and living in Lisboa”
I am in the midst of cleaning out old files, which includes old recipes. I came upon one I have to share as it was one of my most favorite desserts in the 1970s. I used to hang out a lot at a restaurant/bar in Honolulu called Horatio’s. Needless to say, it had a nautical theme and an absolutely divine version of Pimm’s Cup No.1. It also had “burnt crème”. The first time I tasted this kind of dessert was at Horatio’s (Ward Avenue locale). So in looking through the recipes I am either going to document, or discard, I came upon just that recipe card. It was so popular it was also shown in the recipes section of a Sunday Honolulu Advertiser issue (shown side-by-side, here). So here is the recipe for Horatio’s Burnt Crème:
Since I am trekking down memory lane, The Advertiser used to go out to restaurants with popular recipes and get the chefs to let them print the best of the best. Spats was an Italian restaurant in Waikiki at the Hyatt Regency that turned into disco when the dinner time was over. They closed in the 80’s. But here is their Amaretto Torte recipe for your enjoyment:
Recently a neighbor/friend of mine brought us a delicious raspberry glaze sheet cake made from her mother’s recipe (credit to Gloria Forney & Samantha Forney). Samantha gave me permission to put this up on this website. Hope you enjoy it!
I was thinking of putting a drink recipe on Our Heathy Eating with a link back to the Sip and Mingle event that hubby and I attended a couple of weeks ago. However, I came to the conclusion it fits best here. The folks at Total Wine and More passed along an interesting recipe that might be good for the summer so I am going to share it here but with attribution to Total Wine, Tukwila store: Continue reading “Sip and Mingle Drink Recipe”
Last Thursday evening, April 5th, my husband and I attended a “Spring Fling” (AKA) “Sip and Mingle” at our local Total Wine & More store. It was also known as “A Total Discovery Event” for Grand Reserve and Reserve Members. Interestingly, we learned that Rosé can be made using almost any red grape. Since a wine’s color, tannins and much of its flavor come from the skin of the grapes used, the style of any Rosé usually depends on the amount of time skins and juice are left to soak together after the grapes are crushed. Winemakers crafting Rosé only keep the skins in contact with the juice for a short time – 12 to 36 hours, instead of the days or weeks for most red wines.
A cool fall morning in Seattle is like no other place. Go into a coffee shop, have a cappuccino and watch as the city awakens. People watching can be a most interesting hobby.
There is the homeless person who buys a mocha latte in the coffee shop so (s)he can sit quietly in the corner and sleep in relative safety. Across the room the unemployed, well-suited, well-soled job seeker, with his nervous cup of java, reviews yet one more time his resume and the job description. Will this be his lucky cup of joe and his lucky day?