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2015
21 Oct

Who is Poobah?  That’s my Dad.  When my first son was born, we asked Dad what he wanted to be called.  “The Grand Poobah!” was his response.  Thinking that was wildly hilarious, we started calling him Poobah, and so…

20 Oct

Many days, food, for me, is a form of entertainment.  I demonstrate how to make fun dishes on TV. I dream up wild concoctions to post on Instagram.  I dine out, seeking unique food experiences.  Sometimes I lose track…

16 Oct

I have made some version of these tarts a bazillion times in the past month.  For the Test Kitchen, they were served a la mode.  At the Cheese 101 Class they had cheddar in the crust.  On Sonoran Living…

16 Oct

These Graveyard Pumpkin Cheesecake Parfaits are based on a standard no-bake cheesecake recipe and just add pumpkin and spice.  They’re a good recipe for Halloween because you can make them in advance and chill until you’re ready to serve…

16 Oct

This recipe for Albondigas is a favorite during the winter months.  Albondigas are Mexican meatballs, many times served in a savory red chile broth. The Original Recipe When it comes to food festivals, the Arizona Taco Festival is definitely…

15 Oct

This week God had a message for me and it was loud and clear.  Every day, words, circumstances, Bible study, posts on Facebook, everything called to mind that life’s not fair.  I grew up knowing this, happily quoting Billy Crystal’s…

14 Oct

When most folks think about rice, two types come to mind:  white and brown.  But, in reality, most any rice can be brown or white, it’s all simply a matter of how the rice is milled.  White rice is…

13 Oct

Sunday marked my third cooking class at Luci’s Healthy Marketplace.  The theme of this class was cheese.  In addition to teaching everyone the basics of a proper cheese plate for entertaining (post on that to come sometime soon) we…

10 Oct

It’s time again for Sun Dried Tomato Ketchup!  The latest in my Traina Foods series is a classic comfort food.  Cabbage rolls are a staple of delis, but sadly haven’t ever been on my dinner table before this recipe…

10 Oct

This salad was inspired from my obsession with lighting berries.  Yes, I’m weird, but hey, it’s my blog.  I do what I want.  As you can see, this salad has blackberries.  They reflect light in such a ridiculously luxurious way…

8 Oct

“Control freak?  Oh yes, that’s me.  I’m here. What’s up next?  Of course, we’re going here, doing this.  The game plan is set, any potential hazards and delays anticipated.” ______________________________________________________ Control ruled my life.  If I could control circumstances…

6 Oct

Tucked on a back street, a hole in the wall, Il Bosco is one of my favorite hidden gems in Scottsdale, AZ.  I drove past it hundreds of times before some trusted advisers in food told me to check…

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