Comfort Foods and Indulgences

Growing up, we spent the month of August at a tennis resort near La Jolla, California. For me, it was like going to camp each year. The same families came back year after year and our days were filled with lots of tennis, stealing golf carts, movie night, and lunch at the “club house”. As a young child, sitting in the club house with my friends, drinking my “Tab” with lemon and ordering my own lunch was a huge treat.

I always ordered the same thing; grilled ham and swiss cheese on pumpernickel bread with a side of cabbage salad. It was grilled perfectly and all year long I would crave this sandwich. I did attempt to make it at home and although it was good, there was nothing better than eating it on the deck of the club house, looking down on center court – watching all the greats play.

I like to wake up early, while the house is really, really quiet and have a little “me” time.  Generally, I make myself a cup of tea, read the NY Times and the LA Times food and life style section (on line), read my emails and check out my favorite blogs.  I love that 1 hour in the a.m. right before all the turmoil and chatter begins.

Yesterday, I was reading Sprinkle Bites and she had posted a recipe for French Toast Muffins.  Before I had finished reading the post, I was on my way into the kitchen to make these for the family for breakfast.  I love, love, love one bowl recipes.  To not have to drag out my mixer and all its parts is truly a wonderful thing.  This is one of those recipes.  Easy, quick, pantry ingredients and scrumptious.

If you are looking for an easy way to serve a crowd potatoes this summer, you should try this.  These sports bar-inspired creations are roasted instead of deep fried (like the loaded potato skins) and come out tasting great.

Choosing the smallest red potatoes you can find keeps them easy to eat.  A tray full on the table or the buffet line are a yummy addition to all the cookouts I know you are planning.

With butter, bacon and cheese they taste just as sinful as the deep fried version we are used to eating. 

I have to admit I have been craving potatoes lately.  After two weeks of rain, weed pressure in the vineyard is high.  I have been hoeing around the vines so that root establishment does not have any competition from our friends, "the weeds".  Anyway, it is extremely hard work and carbs have been calling.  These potatoes hit the spot.

My mom says I have expensive taste. You wouldn’t know it by the stores I go to, such as Marshall’s and Loehmann's. Yet, when it comes to eating, I like high quality foods and am more than willing to splurge.

That’s why I didn’t hesitate to buy saffron. Well, that’s not really true. I did hesitate. Not because of the price; because I have an uneasy relationship with saffron. It’s sort of like kissing someone, and the "wow" factor just isn’t there. You know, he’s a nice guy, but there aren’t any fireworks. So, you give him another try, and it’s great. Then the next time it's only so-so. You know what I mean? That’s been my experience with saffron. (Not with guys; Jeff has always been a great kisser).

I’m unequivocal when it comes to food – when I don't like something, I don't usually try it again. Which is why I’m surprised about my willingness to give saffron another chance. When I first tasted it in a great Indian restaurant, I found its floral overtones unpalatable. I thought I would be put off saffron forever after that. However, another delicious Indian restaurant redeemed saffron for me by serving it in a lovely rice and pea dish. Since then, I've had it in Spanish and Middle Eastern dishes and have begun cooking with it (to mixed results). Yet, the recipe I share today is a keeper. And coming from me, that is high praise.