Everyone is always moving on to the next big thing. What is up with you people? That cupcake fad sure took off. I knew why, and I was on it so fast. I’m still on it in case anyone asks. Like someone will. In the same way that I always came home from a trip to London, Paris or even New York sporting a new fashion trend, I was carting back boxes of Magnolia cupcakes from the bakery’s West Village location as gifts for friends. Turning them all on to my addiction.
I’m not fickle. In fact I’m the opposite, loyal through and through. All y’all have moved on to pies or those fancy small French macaroons. I’m sticking by the cupcake. Oh, yes I am.
So, how come it took you so long to get into the biscuit craze? Can I toot my own horn here and tell you how long I’ve been a fan of the biscuit? Jumping in to answer before you say no. A long-ass time. My whole life, in fact. My southern grandmother, we called her Granny, made them for me. Pretty sure she dunked them in some bacon fat before they went into the oven. Those buttery, flakey biscuits came out perfect. Served piping hot, butter melting everywhere, dripping onto the plate for my first unforgettable bite. There is nothing quite like it. Until now.
I 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!”
Wow, what a Thanksgiving feast we had. A house full of family and friends, warm hearts, lots of smiles and very happy children. The food...stellar, as several women from the same family came together to
make a feast for twenty-something people, one I will not soon forget. 
I love parfaits. They are such pretty things to make, with all kinds of possibilities from what ingredients you are going to layer to what glasses you will serve them in.
So this isn't just broccoli with Cheetos crushed over the top, that would be silly. This is broccoli with a garnish of Cheetos served on top of a rich, garlic-shallot infused sauce made from Gouda and Parmesan cheeses. Perfection.