annie blog

The Verdict

on the homemade “ice cream” is that it is super duper yummy. Now I’m thinking about lots of other desserts that I can make in my freezer this summer….like this coconut mango semifreddo. It looks delicious.

Speaking of good food ideas, this is a brilliant idea for a mason jar picnic. It looks so pretty and easy and adaptable for different family members and their preferences. I want to try that pesto pasta salad and the white wine sangria. I’ll just confess it — I need picnic help. It seems like every time I pack a picnic for my boys, it ends up taking up half the cargo area of the car. I don’t know how my mother used to do it. We would go on long car journeys when I was a little girl and everywhere we went we had delightful little picnics. She is the queen of picnics, truly. It was funny, while she was the queen of picnics, my dad, Papa Joe, was the king of eating food while driving. He could make a perfect cup with his right hand while driving with his left. We in the back seat would fill his hand with pound cake, mini Snickers, peanut M&Ms….he never dropped a morsel, talented man.

Finally, I’m this close to making some freezer strawberry jam. My mom, Mama Suzie, usually makes the most wonderful strawberry jam every summer and she very generously makes a bunch of it just for my family. But this year was rough for strawberries in Alabama (really the strawberries were the least of it for so many down there with all the terrible destruction) and, for some reason, my Aldi has organic strawberries for 99 cents a pound. What? I couldn’t believe it…I think that I must have read the carton 5 times out of disbelief. I almost loaded my entire cart full but managed to keep myself to 3 pounds. For now. Hmmmmm, maybe Saturday will be a jam day here in the Barlow house.

We shall see.

Happy Thursday, y’all!

The Verdict

on the homemade “ice cream” is that it is super duper yummy. Now I’m thinking about lots of other desserts that I can make in my freezer this summer….like this coconut mango semifreddo. It looks delicious.

Speaking of good food ideas, this is a brilliant idea for a mason jar picnic. It looks so pretty and easy and adaptable for different family members and their preferences. I want to try that pesto pasta salad and the white wine sangria. I’ll just confess it — I need picnic help. It seems like every time I pack a picnic for my boys, it ends up taking up half the cargo area of the car. I don’t know how my mother used to do it. We would go on long car journeys when I was a little girl and everywhere we went we had delightful little picnics. She is the queen of picnics, truly. It was funny, while she was the queen of picnics, my dad, Papa Joe, was the king of eating food while driving. He could make a perfect cup with his right hand while driving with his left. We in the back seat would fill his hand with pound cake, mini Snickers, peanut M&Ms….he never dropped a morsel, talented man.

Finally, I’m this close to making some freezer strawberry jam. My mom, Mama Suzie, usually makes the most wonderful strawberry jam every summer and she very generously makes a bunch of it just for my family. But this year was rough for strawberries in Alabama (really the strawberries were the least of it for so many down there with all the terrible destruction) and, for some reason, my Aldi has organic strawberries for 99 cents a pound. What? I couldn’t believe it…I think that I must have read the carton 5 times out of disbelief. I almost loaded my entire cart full but managed to keep myself to 3 pounds. For now. Hmmmmm, maybe Saturday will be a jam day here in the Barlow house.

We shall see.

Happy Thursday, y’all!

The Verdict

on the homemade “ice cream” is that it is super duper yummy. Now I’m thinking about lots of other desserts that I can make in my freezer this summer….like this coconut mango semifreddo. It looks delicious.

Speaking of good food ideas, this is a brilliant idea for a mason jar picnic. It looks so pretty and easy and adaptable for different family members and their preferences. I want to try that pesto pasta salad and the white wine sangria. I’ll just confess it — I need picnic help. It seems like every time I pack a picnic for my boys, it ends up taking up half the cargo area of the car. I don’t know how my mother used to do it. We would go on long car journeys when I was a little girl and everywhere we went we had delightful little picnics. She is the queen of picnics, truly. It was funny, while she was the queen of picnics, my dad, Papa Joe, was the king of eating food while driving. He could make a perfect cup with his right hand while driving with his left. We in the back seat would fill his hand with pound cake, mini Snickers, peanut M&Ms….he never dropped a morsel, talented man.

Finally, I’m this close to making some freezer strawberry jam. My mom, Mama Suzie, usually makes the most wonderful strawberry jam every summer and she very generously makes a bunch of it just for my family. But this year was rough for strawberries in Alabama (really the strawberries were the least of it for so many down there with all the terrible destruction) and, for some reason, my Aldi has organic strawberries for 99 cents a pound. What? I couldn’t believe it…I think that I must have read the carton 5 times out of disbelief. I almost loaded my entire cart full but managed to keep myself to 3 pounds. For now. Hmmmmm, maybe Saturday will be a jam day here in the Barlow house.

We shall see.

Happy Thursday, y’all!

Homemade Ice Cream

isn’t something I’ve ever made. Not that I don’t love homemade ice cream — because I do love it. Guess I’ve just never had all the equipment.

Then I read some cookbooks by David Lebowitz.

And, though I still don’t have an ice cream maker, I am making ice cream. This recipe is so easy, though, that I think calling the labor so far required as “making” might be taking it a little far.

The recipe called for whizzing milk, bittersweet chocolate, pureed bananas, and Irish Creme Liquor in the food processor and freezing it. There’s no cranking or rock salt or rolling a can involved.

I’ve not had it yet because it’s still firming up in the freezer but I’m thinking that with those ingredients that it couldn’t really be bad.

I’ll let y’all know tomorrow.

Happy Tuesday!

Homemade Ice Cream

isn’t something I’ve ever made. Not that I don’t love homemade ice cream — because I do love it. Guess I’ve just never had all the equipment.

Then I read some cookbooks by David Lebowitz.

And, though I still don’t have an ice cream maker, I am making ice cream. This recipe is so easy, though, that I think calling the labor so far required as “making” might be taking it a little far.

The recipe called for whizzing milk, bittersweet chocolate, pureed bananas, and Irish Creme Liquor in the food processor and freezing it. There’s no cranking or rock salt or rolling a can involved.

I’ve not had it yet because it’s still firming up in the freezer but I’m thinking that with those ingredients that it couldn’t really be bad.

I’ll let y’all know tomorrow.

Happy Tuesday!

Homemade Ice Cream

isn’t something I’ve ever made. Not that I don’t love homemade ice cream — because I do love it. Guess I’ve just never had all the equipment.

Then I read some cookbooks by David Lebowitz.

And, though I still don’t have an ice cream maker, I am making ice cream. This recipe is so easy, though, that I think calling the labor so far required as “making” might be taking it a little far.

The recipe called for whizzing milk, bittersweet chocolate, pureed bananas, and Irish Creme Liquor in the food processor and freezing it. There’s no cranking or rock salt or rolling a can involved.

I’ve not had it yet because it’s still firming up in the freezer but I’m thinking that with those ingredients that it couldn’t really be bad.

I’ll let y’all know tomorrow.

Happy Tuesday!

Happy Memorial Day!

I hope that this finds y’all having a good Memorial Day. We have what looks like perfect pool weather; so I guess that’s what we’ll be doing today. We’ve been a few times already since school let out. Now I’m being reminded of the attention deficit that I get from watching my bookend boys like a hawk. The two middles get counted, too, but it’s the other two that keep me from getting anything done at the pool. No books or magazines for me until July, I guess. I will be getting thousands of freckles instead.

Food today will deviate from my fish on Monday schedule that I mentioned last week. We’re having traditional Memorial Day food, instead. Watermelon, corn, hot dogs, and chocolate chip cookies.

Hot dogs aren’t my favorite, I’ll admit, but the boys like them. I was intending to just eat a turkey sandwich instead of a hot dog until I saw these recipes for kicked-up hot dogs. I’ll be having the one with guacamole, salsa, and chopped red onions. In fact, I’m even looking forward to it. Also, on Three Many Cooks today, Pam makes a beautiful fresh strawberry pie. It looks fabulous and is going on my “to make” list….

Happy Monday, y’all!

Happy Memorial Day!

I hope that this finds y’all having a good Memorial Day. We have what looks like perfect pool weather; so I guess that’s what we’ll be doing today. We’ve been a few times already since school let out. Now I’m being reminded of the attention deficit that I get from watching my bookend boys like a hawk. The two middles get counted, too, but it’s the other two that keep me from getting anything done at the pool. No books or magazines for me until July, I guess. I will be getting thousands of freckles instead.

Food today will deviate from my fish on Monday schedule that I mentioned last week. We’re having traditional Memorial Day food, instead. Watermelon, corn, hot dogs, and chocolate chip cookies.

Hot dogs aren’t my favorite, I’ll admit, but the boys like them. I was intending to just eat a turkey sandwich instead of a hot dog until I saw these recipes for kicked-up hot dogs. I’ll be having the one with guacamole, salsa, and chopped red onions. In fact, I’m even looking forward to it. Also, on Three Many Cooks today, Pam makes a beautiful fresh strawberry pie. It looks fabulous and is going on my “to make” list….

Happy Monday, y’all!

Happy Memorial Day!

I hope that this finds y’all having a good Memorial Day. We have what looks like perfect pool weather; so I guess that’s what we’ll be doing today. We’ve been a few times already since school let out. Now I’m being reminded of the attention deficit that I get from watching my bookend boys like a hawk. The two middles get counted, too, but it’s the other two that keep me from getting anything done at the pool. No books or magazines for me until July, I guess. I will be getting thousands of freckles instead.

Food today will deviate from my fish on Monday schedule that I mentioned last week. We’re having traditional Memorial Day food, instead. Watermelon, corn, hot dogs, and chocolate chip cookies.

Hot dogs aren’t my favorite, I’ll admit, but the boys like them. I was intending to just eat a turkey sandwich instead of a hot dog until I saw these recipes for kicked-up hot dogs. I’ll be having the one with guacamole, salsa, and chopped red onions. In fact, I’m even looking forward to it. Also, on Three Many Cooks today, Pam makes a beautiful fresh strawberry pie. It looks fabulous and is going on my “to make” list….

Happy Monday, y’all!

Corn Tomilato

This is the recipe for that yummy corn stuff that is served sometimes at Tex-Mex restaurants. It is so good, y’all. I think it might technically be spoon bread, though I’m not sure. It’s great to have along with spicy food.

You can use frozen corn (thaw it first) or, since it is summer and fresh corn is readily available, you can always just cut some off the cob. Either will work fine.

Corn Tomilato

5 T. butter
1/3 cup sugar
1/4 cup flour or masa (if you have it)
2 cups corn, divided
1/2 cup water
1/2 cup cornmeal
1/2 t. salt
1 t. baking powder
2 T. plus 1 t. milk

Preheat your oven to 350 degrees.

Put the butter in a food processor fitted with the knife blade. Pulse until it is fluffy. Add the sugar. Pulse a few times. Add the flour and pulse until it is a uniform mixture. Scrape the butter/sugar/flour mixture out onto a small plate or into a little bowl. In the now empty food processor, put 1 cup of corn and 1/2 cup of water. Pulse until the corn is all chopped up and mixed with the water. Put the butter mixture back into the food processor along with all the remaining ingredients except for the reserved 1 cup of corn. Pulse this mixture until mixed well. Add the reserved corn and pulse just enough for the remaining corn to be distributed but not all chopped up. Pour the mixture into an oiled 9X9 casserole or similarly sized container. Cover tightly with aluminum foil. Place the aluminum foil covered container into a bigger casserole dish. Fill the larger dish with water to the depth of about an inch or so. Bake 50 minutes or so or until done. (Don’t skip the water bath step — it’s imperative for the corn mixture to be moist and this is the way.)

Yummy!

Happy Saturday, everybody!