Category Archives: Ramblings

I ramble. Get over it.

No-Bake Pie Recipe for the 4th of July

It’s the 4th of July. There will be barbecues and picnics and family and desserts. And it’s hot. Most of the food can be grilled outside, but you really don’t want to turn the oven on to make those desserts. I’ve got a yummy no-bake refrigerator pie that is perfect for this situation. This is a pie from my childhood and I can’t remember a family Independence Day gathering without it. My mother was wrangling four kids, making all that food, and ready for some short-cuts when it came to dessert. This pie is EASY. If you can operate a hand mixer, you can make it. I’m not even sure you need the hand mixer!

Red White and Blue Pie

Cream Cheese and Lemon Pie with Berries Recipe

Graham Cracker Crust Ingredients 

(Easy-Peasy Cheat! Buy a ready-made graham cracker crust!)

  • 10 sheets of graham crackers (1 1/2 cups)
  • 6 Tablespoons melted butter
  • 1/3 cup granulated sugar Continue reading

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TGIF! A Yummy Pisco Sour Recipe

I know it is Foodie Friday – but this Friday I thought we would do a drink. This is mostly because I just got the bill for my car repair and I need one.  Also, last time I posted a picture of a pisco sour on my Facebook,  people seemed to approve. Yes, I am that desperate for approval. Also, it is summer, and pisco sours are a yummy and refreshing drink.

Pisco Sour

Pisco!

Before we start, let me say I am not exceptionally finicky about my pisco. Some people will insist on Peruvian pisco and others favor Chilean pisco. Yes, they are slightly different, but they will both work for this recipe.   If you want to embroil yourself in a 400-year-old debate about who has the better pisco, google away. If you want a tasty drink, read on!

Ingredients for 2 Pisco Sours:

  • 3 shots pisco
  • 1 shot fresh lime juice*
  • 1 shot simple syrup*
  • 1 egg white (optional)
  • dash bitters (Chilean or angostura – I’ve never found the Chilean ones locally)

(*adjust lime and simple syrup amounts to taste) Continue reading

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Guajillo What? Pasta al Mojo de Ajo con Camarones

I thought I would bring you something with a little Latino flair today. Dylan, my chef from “Tall Order” is third generation Mexican American. He doesn’t speak any Spanish, but his roots shine through when he is cooking at home for Win. Since Bones has callously refused to butcher a goat and dig a pit so I could make you authentic barbacoa, I had to fall back on something I could throw together in the kitchen during the five minutes I generally allow for food prep. Ready?

Dried Chilies for Mojo de Ajo

Dried Guajillo

Recipe:  Pasta al Mojo de Ajo con Camarones

Ingredients:

  • 3/4 cup olive oil
  • 3 whole guajillo chiles
  • 3/4 cup minced garlic (I use the stuff in the jar, but you chop up a million cloves of garlic if it makes you happy)
  • 5 tablespoons fresh lime juice
  • 1 1/2 teaspoons salt
  • 1 lb Angel Hair Pasta
  • 1 lb peeled shrimp
  • grated Parmesan or queso anejo (optional)
  • green onions, parsley or cilantro (optional)

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