I am heading to BlogherCon again this year. You should too! Really, fun, not scary. I promise.
But…I think I need these Food Lover Temporary Tattoos from Archie McPhee. What do you think? Are you going? Which tatt is best for your style?
June, 2008
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Blogher Accessories
June 12, 2008 by Tarrant Figlio
Category BlogHer, retro food | Tags: BlogHer,BlogherCon | 3 Comments
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Deviled Crab
June 10, 2008 by Tarrant Figlio
Ok, this recipe is not how I make deviled crab at all. However, some of you might like it this way…
2 hard boiled eggs
1 raw egg
2 TBS melted butter
1/2 c hot water
crab meat
1/2 c bread crumbs
1/4 teasp dry mustard
2 TBS vinegar
salt and cayenne pepper to tasteMix yolk of raw egg with yolks of boiled eggs. Add dry mustard, vinegar, melted butter, pepper and salt. Chop whites of hard boiled eggs, add crab meat and bread crumbs. Mix with dressing. Add beaten egg white and water. Place in shells or casserole. Cover with bread crumbs and dot with butter. Bake at 450. Mrs. E. C. Marshall- From the Alachua Hospital Auxiliary Cookbook, 1969.
Category Fish, Recipes, retro food | Tags: crab,Recipes,retro food | 5 Comments
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Apricot-Chutney Sauce
June 6, 2008 by Tarrant Figlio
From the same newspaper clipping as yesterday…sounds delicious…and like a very good substitute for mango chutney.
3 17 oz cans apricots in syrup or 24 fresh apricots
1/2 cup seedless raisins
1/3 cup candied ginger
1/2 cup vinegar
1/2 cup brown sugar, packed
3 whole cloves
1 whole allspice
1/3 stick cinnamon
1 clove garlic, minced
1/4 cup toasted slivered almonds
saltDrain canned apricots. (Or blanch apricots in 1 cup boiling water, then drain, peel and remove pits.) Dice apricots and set aside 1/3. Combine remaining 2/3 of apricots with raisins, ginger, vinegar, brown sugar, cloves, allspice, cinnamon and garlic in saucepan. Bring to boil, simmer 5 minutes. Puree reserved apricots and stir into mixture with almonds. Season to taste with salt. Makes about 3 1/2 cups.
Category Sauces | Tags: | 2 Comments
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Pina Colada Sauce
June 5, 2008 by Tarrant Figlio
Well, we don’t have any alcohol around the house…save for some apricot brandy from a party 5 years ago and a bottle of dry sack sherry that hasn’t been opened and was a gift to my father a couple of decades ago. You can tell…big drinkers in this house. However, this sauce may have me beg a bit of rum from someone…or see if I can find a similarly old bottle of rum extract around here. Of course, I may just leave it out entirely.
From a newspaper clipping with no date…
1/2 pineapple peeled and cut up
1 cup coconut milk
1/4 cup sugar
2 tbsps rumBlend pineapple, coconut milk, sugar and rum in food processor or blender until smooth. Spoon over sherbet or ice cream. Makes about 2 3/4 cups.
Category Desserts | Tags: | 4 Comments
