Hope this finds you well. It’s a whirlwind here in the kitchen and in all other parts of my life. I have a long list of “to do’s, “honey do’s”, and “won’t somebody else do this for me” do’s. How about you?
These last few months have been a time of change, reinvention, crazy chaos, exciting new adventures, big highs and deep lows. Seems like a lot of people I know are going through transitions of one kind or another. I think it’s LIFE full throttle and I’m running with it.
I’m digging deep and going out of my comfort zone this year. You’ll see some of that happening here on the blog. I’m really excited to launch my newsletter, Nancy’s Dish in November. Don’t forget to sign up for it here on the page (over to the right). You’ll get exclusive “dish”, recipes, and other fun tips that I won’t be sharing anywhere else.
For the next few days, my dear friend Jane Asher will hanging out with you over on my Facebook page while I zero in on some of those “to do’s”. Luckily, I’m also getting some good family time in as well. My son is home from college for the weekend and we all intend to get busy with some serious cooking. Hint: The girls went apple picking yesterday and we’ll be perfecting some sort of apple pie, cobbler, crisp recipe for the newsletter
I’ll check in with you after the weekend. In the meantime, please give Jane some love and feel free to share your thoughts, finds, recipes, etc on Facebook or right here on my blog.
I’ve been around long enough to remember what life was like before the internet. When you actually had to go the the library to research facts and check out books. If you wanted to buy merchandise that wasn’t available locally, you ordered it from the Sears catalog or called the store and ordered it from a real person. My husband and I were discussing this with our teenagers who could NOT grasp this concept no matter how hard they tried. We felt like Ma & Pa Kettle sittin’ on the porch swing rambling on about the good ole days. It’s funny, as crazy and sped up as the world has become, I LOVE living in these times. The internet still seems magical to me. Press a button and you’re talking with someone on the other side of the planet or you’ve just purchased a new set of mixing bowls on QVC. Hey, that IS pretty cool! Back in the day, you had to travel to foreign lands to meet people and experience other cultures…or at least have a pen pal. When I was in high school, our family was very involved in AFS (American Field Service) where we had the opportunity to host an array of international exchange students. I remember our annual fundraiser: “The Foreign Food Fair”. Booths were set up in the high school cafeteria with flags and foods of different countries. I still remember Mrs. Antoniades’ baklava representing Greece ~ pure sticky honey heaven! This was a great way for us to celebrate cultures of far away lands. Nowadays, all those countries seem a little bit closer…in fact, just a click away. I’m finding this out BIG time.
During the last 15 months, I’ve noted that people from more that 24countries are following Back to the Kitchen. Just this past week, folks from Nigeria, the Philippines, Pakistan, Chile, & Malaysia have all come on board ~ THAT blows my mind! Our top 5 countries thus far, in order, are: The United States, Australia, Canada, United Kingdom, & India. It’s very exciting to have a world wide community in the kitchen, but if you think about it, it makes perfect sense. You’ve heard of the international language of love? Well, I’m thinking the love of food may conquer all.
I was recently asked what I have stocked in my pantry. Truth be told, I’ve paired things down quite a bit after downsizing to my current kitchen. I only have a couple of shelves and drawers to store things in, so I rotate items more often than I used to. That being said, I’ve put together a list of my 35 favorite Pantry “Must-haves” so that I’m well-stocked with the staples.
Pantry Must Haves:
soy sauce or gluten free tamari
pasta sauce (read the labels)
pasta or rice pasta
dry beans & lentils
nuts and nut butters
coarse sea salt
All purpose flour
Of course, if you want to go over 35 items, there are plenty of other things we could add to the list, especially when you get in the realm of herbs and spices. Be in touch -let me know if you have anything to add to the list–I’d love to hear from you.
Our bull mastiff CoCo is always on hand to help test out my new recipes. Check out these kabobs that I plan to feature in my new E-book…yeah, a cookbook! I’m putting together the best of the best of Back to the Kitchen and a few new surprises. I’ll keep you posted. In the meantime, listen for the SIZZLE!
Dairy Free Fudgsicles
2 cups coconut milk
½ cup unsweetened cocoa powder
1 tsp vanilla
¼ cup honey or maple syrup
Combine all ingredients in a blender for about 1-2 minutes, until fully blended. Pour into popsicle molds and freeze overnight.
**Recipe Note: You may use almond milk instead of coconut milk, but your fudgsicle will be more icy in texture as opposed to creamy. For a creamier fudgsicle, use full fat coconut milk.
AND…if you like to change things up, try these Fudgsicles with a Twist~
1) Coffee Mocha: use ½ cup cooled brewed coffee & 1 ½ cups coconut milk.
2) Mint Chocolate: add 1 tsp peppermint extract or ¼ tsp peppermint oil
3) Strawberry Chocolate: slice 6 large strawberries and place in mold before pouring in liquid. Use a chopstick to arrange if need be.