Comfort Foods and Indulgences

ImageOr the Uncondensed Title: Green Chile, Parmesan and Black Pepper Buttermilk Biscuits with Chorizo & Chipotle Gravy. Whew!

While I can overeat with the best of them, a Hearty Breakfast Boy I am not. It slows me down and makes me feel sluggish which is why I usually stick to a banana and some peanut butter. Sometimes oatmeal, occasionally an omelette.

These rules change if we’re talking brunch, though. My little peckish early morning hunger turns into a full-fledged giant appetite after I’ve been up for a few hours. Or automatically after 10am.

This recipe is something Adam came up with last Sunday, the first lazy day we’ve had together in quite some time. He just returned from 17 days in Wisconsin, working on a project while freezing his ass off. He had an idea for changing up his biscuits and gravy to which I replied “Oh gosh, I’m not sure about that. I think you’ll have to make it so I can try it.”  Of course I was sure about it, you can’t really mess up biscuits and gravy, can you?

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bergdorfshoesMy, my how the tables have turned! It wasn’t so long ago that I was the comfort food provider. Ok, I wasn’t the best at it, that's true. But I did try in my own non-foodie fashion. My own particular way of comforting tends to be located in the shoe department. Whenever I needed a bit of TLC, be it from a broken heart, a lost job or just a downright crappy day, I wouldn’t even think of heading into the kitchen but would head straight to Barneys shoe department. Better yet, if in NYC, into the shoe Mecca of all shoe Mecca’s, Bergdorf’s.

As a matter of fact, I was in NYC last week and after a family luncheon that left me feeling rather low, I marched myself straight into Bergdorf’s, took the escalator to the second floor and personally said hello to every shoe out on display. And this took a bit of time too.

Don’t know if you’ve ever been to Bergdorf’s shoe department but it is huge. Stellar and Amazing! A world unto itself. By the time I’d greeted each shoe, said “Hi, I’m Annie and I totally get and appreciate you”, an hour had passed and I felt all better. Thank God it’s the looking not the buying that sets me straight, shoe prices being what they are today.

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ImageI knew I would regret the Wall Street Journal’s expanded leisure section! Before, I was free to read the home sections of any newspaper knowing my darling husband, Bill, would never notice if there was an article on how to be or do a better anything (even dominatrix sex), but the Wall Street Journal - that’s different. He habitually reads it cover to cover. This Saturday’s paper had a recipe for POT OF GOLD (“serves 16!”), and that is when he said– in a moment of early morning intimacy – “You never made me Pot au Feu!”

A little research shows that a classic Pot au Feu is “comfort food”. Cool! I like comfort. And, that it takes the better part of an afternoon to prepare. That is not comforting! Decidedly un-cool!

Hmmm. I think this WSJ Saturday home page is going to be in our family for quite some time. I have two choices: 1) I could throw a hissy fit, or 2) I could rise into a state of Zen adventure! I do love adventure!

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the purple pie placeThis site is Foodie Porn!

(You do not want your friends to know about Goldbely...honestly. And, word of warning, do not check out this site unless you have TUMS at your fingertips)

I tripped on this awesome web site today and scrolling down the imagery, it became obvious that there was nothing...N*O*T*H*I*N*G on this site that comes under the heading of “healthy.” About time!

Goldbely declares, “We are on a mission to discover all things delicious… seeking out the legendary local restaurants, amazing artisans and great gourmet food purveyors that produce amazing regional products…Our vision is an online marketplace that connects curious eaters with America's best gourmet food purveyors. We are creating an alternative to the food conglomerates.”

Their goal - “To make the world a yummier place.”

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Strawberry, Lime, and Mint Pavlova with Whipped Creamstrawberry mint pavlova

After a long winter where even Southern California has had its share of cold temperatures, it’s nice to transition to brighter, fresher, springtime recipes. Pavlova is a perfect example - light, airy, elegant – it’s a whimsical dessert that combines crisp meringue with a “marsmallow-y” center, lightly sweetened whipped cream, and macerated fresh fruit that provides beautiful color and texture.

There’s been a long-running argument between Australia and New Zealand over who invented the pavlova which was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. While Australians and New Zealanders agree on that, there is still no consensus on who invented it.

Regardless of where it was created, this recipe, adapted from Cook’s Illustrated, is easy to make and perfect for spring holidays like Easter and Passover. By following a few simple techniques, the recipe delivers a nearly foolproof showstopper for your spring celebration.

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