Chicken Liver Pate

I don't know when I decided I really love Chicken Liver Pate, but I'm glad I do! 

This year Dad & Ma raised broiler chickens once again for family consumption and we specifically had our eye on the livers for a decadent pate for the Holiday.
I have to say I was anxious to try the pate with these homegrown livers because so far, everything that I've tasted that has been raised or farmed locally has been superior to anything I've ever had of the same purchased in a grocery store. 

These livers are no exception. 

"Clean" is the best way to describe the delicate flavor. Accented by perfectly matched herbs, shallots, garlic and onions. I believe I've hit upon a really good recipe. As always, I research classic recipes and techniques before striking out on my own. This recipe is an adaptation of the classic Jacques Pepin recipe in Food & Wine magazine. 

If you can get your hands on some local, organically raised chicken livers, please do. At the risk of sounding like an episode of "Portlandia", ask your source what the chickens were fed and under what conditions they were raised. Honestly, if they were farm raised and fed a good organic diet, allowed to scratch for bugs, eat some natural vegetation and had time in a nice environment, they really will taste better!

Chicken Liver Pate

1 lb. fresh chicken livers 
2 sticks unsalted butter -room temp
1 small shallot - minced
1/2 small yellow onion minced
3 cloves garlic-minced
1 tsp. dried tarragon
1 tsp. herbs de Provence 
2 bay leaves
1/2 cup water
2 tblsp. good cognac or brandy 
1-2 tsp. sea salt - flakes if possible 
1-2 tsp. freshly ground black pepper 
squeeze (about 1 tsp.) of fresh lemon juice

In a large saute pan cook the minced shallot, onion and garlic in 2 tblsp. of the butter over med-low heat until soft and clear. Add bay leaves, herbs de Provence and tarragon. Add chicken livers and water, turn heat to medium and cook for at least 3-4 minutes, turning the livers several times. They should slightly pink in the center. Transfer just the livers to a food processor fitted with a steel blade, leaving the onion and herb mixture in the pan. 
Remove the bay leaves and discard. Turn the heat to med-high and cook for 1-2 more minutes to evaporate any excess liquid in the pan. Turn off heat. Add the cognac to the livers in the food processor. Add onion and herb mixture and and the remaining butter, pulse several times to combine. Add sea salt and pepper to taste - start with the smaller amount and add to taste. Add fresh lemon juice and pulse several more times until smooth and creamy. Taste one more time and adjust seasonings. Remember that when you serve the pate cold, the flavors will be more muted than when the pate is warm and freshly made. Pour the pate into 4 (1/2 cup) ramekins- sometimes I need 5- depends on the day!
cover tightly with plastic wrap -making sure the plastic wrap is pressed down onto the pate. 

Refrigerate at least 6-8 hours before serving and overnight is best. 

Serve on crackers or crostini style bread, keeping a small bowl of flaky sea salt handy to sprinkle on top. 

This pate will keep approx. two weeks if tightly sealed with plastic wrap and kept cold. 


Lemon Poppyseed Cookies w/ Fresh Lemon Glaze

The annual Holiday Treat exchange at my office is always a fun time. We have a passionate team member who started and keeps this tradition alive each year. We've graduated to not only exchanging the baked goods, but we are lulled into the Holiday Spirit by cheerful seasonal tunes on the conference room stereo. Hot tea and samples of the treats are laid out in preparation. I have my favorites and carefully seek them out each year...Mexican Wedding cookies, toffee bars, rugelach. We have a secretly talented team of bakers disguised as office dwellers by day.
This is my contribution for 2011 and I have the King Arthur Flour Co. people to thank for my inspiration. I've taken their roll out cookie dough recipe and revamped it to have a burst of tangy lemon and slight crunch of poppyseed, classic flavors not reserved just for muffins. The fresh lemon glaze adds another layer of lemon flavor. These are delicious with a cup of tea.

Lisa’s Lemon Poppyseed Cookies

Makes approx. 3 dozen 2 inch cookies 
Recipe adapted from King Arthur Flour’s Cookie Companion

Dough prep time: 20 minutes
Chill time: 1 hour
Bake time: 12-16 minutes
Glaze time: let set for approx. 20 minutes before pkging. cookies

1 cup salted butter (2 sticks)
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Zest of ½ fresh lemon
Juice of ½ fresh lemon
1 large egg
1/4 cup heavy cream
3 tablespoons cornstarch
3 cups all purpose flour

2 tablespoons poppy seeds

In the bowl of an electric mixer, cream the butter, sugar, salt, baking powder, vanilla extract, lemon extract, lemon zest and juice till light and fluffy. Add the egg and beat well. Don't forget to scrape down the bowl!

Add half the cream, all of the cornstarch, poppy seeds and half the flour. Beat well then add the remaining ingredients. Form the dough into 2 logs about 2 inches in diameter by rolling in wax paper, chill for at least 1 hour and cut into approx. ¼” thick discs and bake as directed above.

Bake cookies on a parchment lined sheet pan in a 350 degree F oven for 12-16 minutes. They should just be lightly browned around the edges. Glaze with fresh lemon glaze.

Fresh Lemon Glaze

3 tablespoons of fresh lemon juice
1 cup powdered sugar

Strain the fresh lemon juice to remove seeds and pulp, mix the powdered sugar in until a smooth glaze forms. Glaze should be the consistency of honey, add powdered sugar and/or additional lemon juice to get desired consistency. Glaze each cooled cookie with about ½ teaspoon of glaze and let set until hardened.


Turkey Time

Face it...you roast a turkey every year for Thanksgiving because it's tradition. Yet, you are always battling the over/under cooked turkey dilemma. Why?  Because most of us only roast whole turkeys once a year. You can't get really good at something unless you do it often, right? Well, that's why you need a foolproof way to ensure your turkey is perfect on Thanksgiving Day. These are my top 3 tried and true tips for your yearly turkey roasting experience.

1.) CALIBRATE -Make sure you know the REAL temperature of your oven-buy a good oven thermometer and calibrate your oven. By that I mean set your oven to 350 degrees F and put the thermometer in. Let your oven heat fully and run for at least 15 minutes and then check the thermometer, what does it say? If it says anything besides 350 degrees F then make a note of that. If its running hot adjust your temperature setting down, if its running cool, vice versa.

2.) PROBE your bird- they aren't just for aliens. A good quality probe thermometer allows you to roast your bird to a precise internal temperature. This also helps when your oven runs hotter or cooler than the setting on your dial. If you roast your turkey solely on time per pound, you are taking chances that you will have over/under cooked turkey.

3.) DEFROST in time- you can also have a battle on your hands if your turkey is partially frozen when you go to roast your bird. Defrost in a refrigerator for at least 3 days prior. There are quick defrost methods just in case you goof. Leite's Culinaria has a great article on this.


Semolina Quinoa Bread

I was just minding my own business making a simple batch of Semolina Bread last week.
I had also just finished cooking a batch of Quinoa (pronounce- Keen-Wah).
What if I took some of the Quinoa and added it to my dough?
It would definitely add some moisture, great protein kick and a nice nutty flavor. So I added it and it turned out fabulous!!! So here is the recipe for you.

Semolina - Quinoa Bread - makes one loaf

1/2 cup whole wheat flour
1 cup unbleached white bread flour
1 & 1/2 cups semolina flour
1 & 1/2 tsp. sea salt
1 cup Water (warm - not over 90 degrees F)
1 tsp granulated sugar
1 scant tblsp. active dry yeast
1/2 cup quinoa - cooked to package directions and cooled to room temp.

In a large bowl or bread mixer combine flours and salt, set aside. Dissolve yeast in warm water with sugar. Let bloom for about 4 minutes. Then add yeast mixture to dry ingredients, stir to combine. Add cooked quinoa. Mix until dough is combined into a shaggy dough ball, add additional bread flour as necessary to keep dough from being too sticky. Knead for 3 minutes and allow to rest.
Knead after resting for an additional 5 minutes. Place in a greased bowl that will allow the dough to double in size. Let rise for about 1 hour in a warm draft free location. Your oven with the light on is perfect.
When dough is doubled, punch down and form into a loaf, by patting it out into a rough circle. Roll dough into a thick log, pinching the bottom seam and folding in the ends.
Place in a greased 9 X 5 X 3 loaf pan and allow to rise to double. This should take about 45 minutes.
Preheat the oven to 375 degrees F when ready to bake and bake loaf for 25 minutes or until golden brown. Internal temp. of loaf should be 190 degrees F. when done.
Turn out loaf onto a cooling rack, allowing to cool on it's side for at least one hour.
Slice and serve! Excellent toasted with butter and jam! Keep loaf in the refrigerator if you will have it on hand for more than 3 days.


More Dinner in Photos

Grilled Swordfish with Cheese Tortellini, fresh spinach and tomato

Homemade Pizza on the BBQ!!! sooooo goooood!



What am I going to do with all of this Basil?

Serve with fresh from the garden summer tomatoes and Mama Terra's fresh,
creamy goat cheese, drizzled with a really good olive oil,
6 year old syrupy balsamic vinegar, coarse sea salt & freshly ground pepper.
Wish you were eating dinner at my house, don't you!



My New Favorite Dinner

Would you call them tacos? I don't know...I call them my new favorite dinner. Simple & quick, I've been craving these lovely little things several times a month and with the warmer weather here, I bbq the sirloin and just quickly warm the corn tortillas in a large fry pan on the stove. After that, I'm ready to just assemble a few and follow them with an icy cold beer!

This version you see here was assembled on little 4 inch corn tortillas with bbq'd beef sirloin, spicy corn and tomato relish, a little sauteed Swiss chard sits underneath along with a sprinkle of cheddar cheese.

Super good, super yummy and super quick after a long day at work. These will be showing up at my house quite often this summer, I'm sure!


Build a Better Biscuit

Build a better biscuit and the world is your oyster....or biscuit...however you want to look at it.

A biscuit can take you many places sweet or savory. Today we made homemade biscuits with sausage gravy and for a snack later we split open the leftover biscuits and spread them with sweet butter and organic strawberry jam.

If I had some fresh berries, of any kind, on hand, these biscuits would serve as the shortcake. Topped with plain yogurt or whipped cream, you won't miss the overly sweet Angel Food cake or Twinkie -like sponge cake cups traditionally used for this dessert.

Keep this recipe on hand for any time you need a flaky, buttery, tender counterpart to your sweet or savory inspiration!

My twist on these biscuits is that they are one third whole wheat pastry flour, and I use a food processor to make these in the blink of an eye. I start with frozen butter and cut it into cubes and let it thaw slightly while I assemble the ingredients. If you don't have frozen butter just put a stick in the freezer for a few minutes. I also sour my milk with a tsp of vinegar in place of having to make a special trip to the store for buttermilk when I'm in the mood to make these!

This recipe makes 8 large or 12 small biscuits.

Flaky Wheat Biscuits

2 cups all-purpose flour
1 cup whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup (1 stick) salted butter- frozen
1 cup milk (2%)
1 tsp vinegar

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
Cube butter into about 8 pieces. Mix the teaspoon of vinegar into milk and let stand for about 5 minutes, stirring once or twice.

In a food processor bowl fitted with blade, place all dry ingredients. Pulse a few times to blend. Add the cubed butter and pulse about 8-10 times to incorporate butter. Pour milk in all at once, pulse 2-3 times only until dough barely comes together.
Turn dough out onto a lightly floured board, gently pat dough together to make one mass.
Gently flatten the dough, squaring the edges with your hands until dough is about 3/4" thick. Using a very sharp knife cut dough into 8 or 12 somewhat equal squares.

Arrange on baking sheet and bake 12-15 minutes or until bottoms are golden brown. Check the bottoms for color, the tops will stay pale. These biscuits rise to about 2 inches tall.
If you want taller biscuits, pat dough out to about 1- 1/4" thick and bake slightly longer.

Split and Serve!

                              ....with homemade sausage and tarragon gravy!


Healthy Stuff

"Man! I love Granola" he keeps saying. "I'll eat it on yogurt, with milk, by itself"....

OK! I'll make granola!

My own combination of my favorite things, we've been eating it everyday for a week, and it tastes better now (a week later) than when I made it.

3 cups (old fashioned)rolled oats
1 cup walnut pieces
1 cup raisins
1 cup dried apples (chopped)
1/2 tsp salt
2 tsp cinnamon
1/3 cup real maple syrup
1/3 cup honey
1/3 cup canola oil

Preheat oven to 350 degrees F.
Prepare a cookie sheet or jelly roll pan with parchment paper. 

Combine all of the ingredients in a large bowl, except for the syrup, honey and oil.
Warm the syrup, honey and oil in a saucepan or in a glass bowl in the microwave until just warm. Pour over dry mixture and stir to coat evenly. Spread out on the pan and bake for 15- 25 minutes (depending on how crispy you like your granola). Stir every 5-7 minutes to bake evenly. Cool and store in airtight containers. Makes about 8 cups.


mmmm......... Dinner

All I can say is....it was delicious....seared Ahi Tuna with freshly picked local asparagus....


Can't stop eating the Peanut Butter Cookies!

Holy cow, these are SOOOOOOO GOOOOOOD!!!!!
(BTW- I would have pics of the cookies....but I ate them all)
First of all I have to admit that my King Arthur Whole Grain Baking Book is the ultimate "healthy" baking book with all of the recipes being good and good for you.

Finding myself with no less than 4 jars of Peanut Butter on hand, I thought a nice peanut butter cookie would hit the spot. I have a go-to recipe that I love, but it has the usual suspects, lots of butter, sugar, and white flour. It was then that I spotted this delicious recipe for Peanut Butter Chews. As usual, I tweaked this recipe to suit my tastes.
A delicious cookie with a chewy texture that lasts even after it is cooled....oh and I added Chocolate chips too....just had to!

Peanut Butter Chews (adapted from King Arthur Flour- Whole Grain Baking)

1 cup organic crunchy Peanut Butter (I used Trader Joe's)
1/2 cup dark brown sugar - packed
1/2 cup granulated white sugar
1 large egg
1/4 cup water
2 tblsp dark corn syrup or honey
1 tsp vanilla extract
1 tsp baking soda
1 scant tsp sea salt (1/2 tsp if you are using standard table salt)
1 1/2 cups Whole wheat pastry flour
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. In a stand mixer, combine all of the ingredients, except the flour. When thoroughly combined, add flour and mix until it just pulls together.  Add the chocolate chips.

The dough will be quite stiff and the chocolate chips may want to keep falling out.
Work the chips in by kneading the dough several times.
On a piece of parchment paper roll the dough into a log about 2 inches in diameter and 18-20 inches long. Cut dough with a very sharp knife into about 28 even pieces.
Arrange on a parchment lined cookie sheet (I fit 12 per pan) and flatten with the tines of a fork to give the cookies a traditional peanut butter cookie design. Replace any chocolate chips that try to escape!

Bake about 12 minutes, reversing the pans front to back, top to bottom if necessary to ensure even baking. Don't over bake or you'll lose the chewy texture, they should be very pale and underdone "looking" on top, even though they should be a delicate golden brown on the bottom.
Cool (or not) and enjoy. Keep tightly wrapped for several days and they stay very chewy.


Let them eat Broccoli Soup

Broccoli is a tough sell in my house, I love it...no one else does. So what do I do when I have a big bag of organic broccoli from a late fall Farmer's Market that I stowed several months ago in the freezer? Make them eat broccoli soup!

This recipe is easy, and not too caloric, because it's not "Broccoli Cheese" soup...now that's a artery hardener if you go the traditional route with heavy cream and cheddar cheese. Although you could add a cup or two of shredded sharp cheddar to this and you would have a really decadent bowl of soup!

Cream of Broccoli Soup

1 medium sized sweet onion - minced
2 tblsp butter
1 tsp granulated sugar
2 tsp aged balsamic vinegar
2 tblsp minced garlic
2 lbs fresh or frozen broccoli pieces (add peeled, chopped stems, they have lots of flavor!)
4 cups chicken broth or stock (use vegetable broth for vegetarian soup)
1 cup 2 % milk
1 1/2 cups sour cream (light is fine)
2 tblsp sea salt
2 tsp freshly ground black pepper
1/2 tsp celery salt
2 tsp honey
3 drops Tabasco sauce
1 tsp soy sauce

In a large stockpot (at least 4 quarts) saute minced onion in butter over med- high heat.
When onion is softened, add sugar, balsamic vinegar and garlic, cook over low- med heat until onions are dark golden brown about 15 minutes.
Add broccoli pieces and broth. Simmer until broccoli is tender about 10-15 minutes.
Turn off heat and add milk and sour cream.
Blend soup in batches, filling the blender only 1/3 full and blend until smooth. Be careful when blending hot soup, keep a towel handy to hold the cover of the blender jar on tightly. Exploding hot soup is very dangerous. Keep blended soup in a big bowl to return to stockpot when finished blending.

Return blended soup to a clean stockpot (I just wash the one I used) and season.
Cool completely and refrigerate (Soup always tastes better the next day!)

To serve immediately, reheat over low- med heat briefly to desired serving temperature.
Makes approx. 2 1/2 quarts or enough for 8-10 people.


BBQ'd Lemon Ricotta Cheesecake

Looks good doesn't it? It tasted fabulous! Why did I BBQ it? Well, long story short, as I was preparing all of the ingredients, I went to light the oven for the crust and no go....oven dead! As I sat on the floor with my head in my hands contemplating my options, I'm thinking....heat source....heat source.....gas grill! If Paula Deen can bake corn bread in a shovel over a  campfire, there's no reason why I can't pull off a BBQ'd cheesecake, right? 
Luckily, the broiler function was still working on my oven, so the first thing I did was broil the crust. I proceeded to finish the batter for the cheesecake. 
Then I went outside to the dark, cold patio and lit the gas grill. I scrubbed the grill to make sure it was really, really clean. I did not want my cheesecake taking on any smoky, bbq flavors, after all it is supposed to be a delicate lemon ricotta cheesecake. 
I set the grill to med-low and watched the temperature gauge, it finally registered just about 325 degrees F. OK..I've got the temp I need! I carefully poured the batter into the broiled crust and set the cheesecake on a heavy cookie sheet. I checked the temp every 20 minutes or so and it held steady. After 1 hr and 10 minutes, I had a beautiful, gently baked cheesecake! Yay for BBQ'd Lemon Ricotta Cheesecake!

BBQ'd Lemon Ricotta Cheesecake

Preheat oven to 350 degrees F  
1 & 1/2 inner wrapped pkg.'s graham crackers 
3 tblsp melted butter
2 tblsp granulated sugar 

Crush the graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse quickly to combine. Pour into a spring form pan. Press crust into the bottom and slightly up the sides of the pan with the bottom of glass or your hands. Bake for 10 minutes or until golden brown. Remove and set aside. 

Set oven or gas grill to 325 degrees F 
3- 8 oz bricks of cream cheese 
2 cups ricotta cheese 
3 eggs
1 cup granulated sugar  
1 tsp real vanilla extract
grated zest of 1 and 1/2 fresh lemons

Bring cream cheese, ricotta and eggs to room temperature. In a large bowl combine cream cheese, ricotta cheese and sugar. Beat with mixer until smooth about 2 minutes, add eggs, vanilla and lemon zest. Beat until smooth about 1 minute. Pour batter into baked crust. 
Set spring form pan onto heavy, rimmed cookie sheet.
Bake for 60-70 minutes or until just set. Let cool at least 4-6 hours before serving or refrigerate overnight.

On top of thoroughly cooled cheesecake, pour 1 cup of prepared (jarred) lemon curd or lemon pie filling. Zest 1/2 lemon on top. Serve! 16 slices. 


Cupcake Crush

Easy Chocolate Cupcakes

I thought perhaps the cupcake wave had hit the shore several years ago and receded quietly into the depths of the next "big thing". The love affair with cupcakes is still going strong thanks to TV food channels, cookbooks, and the advent of more and more cupcake shops popping up in neighborhoods around the nation. I'm slow to ride waves, I usually give it a chance to take hold, work out the kinks and then I check it out.
I recently starting paying more attention to cupcakes, mostly out of the necessity to provide easy and quick birthday celebrations at the office (why they put me in charge of that, I'll never know!) Store bought cake and ice cream is OK, but I was getting bored.
I decided to try out the cupcake trend, they are easy to bake and I enjoy sweet little things in their own "containers". No forks, no plates, no knives, and I can even skip the messy ice cream! Pop out a tray of cupcakes at my office for birthday celebrations and no one seems to complain! I found this recipe in a collection from Hershey's Cocoa. As usual, I made my own additions and changes to make them super chocolaty! If you make the frosting while the cupcakes are baking, everything will be ready to assemble very quickly after the cupcakes are cooled.

1-3/4 cups all-purpose flour
3/4 cup Dutch Process cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 tsp salt
2 cups granulated white sugar
2 large eggs
1 cup whole milk
1/2 cup veg oil
2 tsp real vanilla extract
2 oz unsweetened chocolate, melted & slightly cooled
3/4 cup boiling water

Preheat oven to 350 degrees F and prepare 2 (12 each capacity) standard muffin tins with cupcake papers.
Sift together dry ingredients into a large mixing bowl. Combine sugar, eggs, milk, oil and vanilla, carefully beat in cooled melted unsweetened chocolate and add to dry ingredients. Beat with mixer (hand-held or stand) for about 2 minutes on medium until batter is smooth. Add 3/4 cup boiling water. Batter will thin out noticeably. 
Divide batter evenly among lined muffin tins. Bake 20-25 minutes or until just set and inserted toothpick comes out clean. Remove from pans immediately and let cool for 1 hour.

Fluffy Chocolate Ganache Frosting

16 oz of semi sweet chocolate chips
16 oz heavy whipping cream
1 tsp vanilla extract

Bring heavy cream to scald in a saucepan over med-high heat. Turn off heat and immediately add chocolate chips. Let sit for 2 minutes. Stir to melt chocolate into cream and add vanilla extract. Let ganache cool in refrigerator for about one hour. Whip with handheld or stand mixer until fluffy. Frost cupcakes by hand with a spatula or by filling a piping bag fitted with a star tip and pipe frosting onto each cupcake. Decorate with sprinkles if you wish!

Note: If you have ganache left over, which you might if you are light handed on the frosting. It will keep several weeks in the refrigerator in an airtight container. Use for another recipe or for a late night chocolate fix....spooned right out of the container!


What's for Breakfast?

This recipe feeds about 12 people and will save you from slaving over the stove when you have a huge crowd to feed! This is a go-to recipe whenever we have family over and just recently was a hit at the office when we decided to celebrate with a breakfast buffet.
The variations are endless, saute only your family's favorite veggies. You can also add cubed ham, cooked crumbled sausage or bacon or even crispy cooked hash brown potatoes!
Here's the best part.... you will make it the night before and pop it into the oven about 1 hour before you are ready to serve. Kick back in your jammies and enjoy the morning paper with a freshly pulled shot of espresso....that's what I did.

Breakfast Strata
(Start the strata the day before by leaving the bread pieces out to become stale, otherwise you can dry the bread pieces out in a 375 degree F oven while you saute the veggies).
Butter a deep baking dish that holds at least 3 quarts.

16 extra large eggs
3 cups whole milk
2 cups shredded medium cheddar cheese
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp granulated garlic
2 drops Tabasco sauce
1/2 tsp celery salt
Whisk together the above ingredients and set aside.

1 loaf bakery style French Bread- torn into bite size pieces and dried out (see above)
1/2 large green bell pepper- diced
1 large portabello mushroom cap- diced
1 bunch green onions- white part and some of green part- diced
2 cups grape tomatoes- leave whole
1 8 oz pkg- fresh spinach
2 tblsp butter or olive oil

In a large saute pan over medium -high heat saute the mushrooms, bell pepper and green onion in butter or oil, saute for 5-7 minutes and add tomatoes, saute for 3-5 minutes or until tomato skins start to split. Remove from pan and set aside. Add the fresh spinach to the saute pan and cook until reduced to half. Let cool slightly and squeeze any excess water from the spinach.
Into the buttered baking dish, add dried bread, pour sauteed veggies and spinach on top of the bread and distribute evenly. Pour egg mixture over everything and cover tightly with plastic wrap and refrigerate overnight.

In the morning, preheat oven to 400 degrees F and bake Strata for 50-60 minutes. The strata will be puffy and golden brown around the edges. Serve immediately!

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About Me

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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