Once a Pioneer always a Pioneer – Alumni Weekend is Comming Up!!!

I attended Sacred Heart University for my undergrad. It is located in the corner of the Fairfield, Bridgeport, and Trumbull area of Connecticut. As a student there I was on the Cross Country and Track team who was studying graphic design. So I had a ton of class work plus the 3:30pm practice schedule Monday to Thursday Saturday meets and then depending on the time of year Sunday morning practice (mostly it be at 9:30 am). For the first two years before turning the age of 21 having friends with fake ids or having older friends who were of age to buy you alcohol was key to dorm life.  Junior year one of my roommates was already 22 at the start of they year because she had transferred in from another school my sophomore year. So until I turned 21 a few months later my other roommates and I would give her more than enough money to get alcohol or I would drive the hockey team somewhere and get alcohol  for compensation. Spring semester my junior year was the start of the crazy nights. Since I was the oldest out of most of my friends and the only one 21 & over for the first month and a half at school was a little slow because most of my friends were born within 5 week time span. Weird right.

One of the favorite times at the beginning of the school year was alumni weekend. Even though I was still in college or just starting, it was a weekend where everyone banded together as one school and welcome back those who had graduated. Alumni weekend was also and always will be a weekend where you meet new people, connect and network with other alums, see friends that you haven’t seen in a while, and most of all drink with those who you made the best memories with.

This year Alumni weekend is September 19-21.  I didn’t go last year due to money situations and none of my friends were going either. But this year, we plan on going because most of us have not seen each other in two or more years. That is far two long for people who were as close as my friends were.


Recipes that I found on my computer

So I am trying to clean out my computer of documents that I do not need and have no valuable information in them. I came across several documents that have recipes in them. Instead of deleting the file without doing anything with the recipes I figured that I would share the recipes with you all.

Hot Wings with a Blue Cheese Sauce


For sauce:

  • 1 cup Greek yogurt
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons finely grated red onion
  • 2 tablespoons finely chopped fresh cilantro
  • Kosher salt and freshly ground pepper
  • For the Wings:
  • Peanut oil, for frying
  • 1 1/2 cups all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 tablespoons ancho chili powder
  • 1 1/2 teaspoons garlic powder
  • 3 pounds chicken wings, split at the joint, tips removed
  • 1/2 cup red wine vinegar
  • 1 to 2 tablespoons pureed chipotle chiles in adobo sauce
  • 1 tablespoon New Mexico chili powder
  • 1 tablespoon dijon mustard
  • 1 to 2 tablespoons honey
  • 1 stick unsalted butter, quartered
  • Chopped fresh cilantro, for garnish (optional)
  • Jicama sticks, for serving


  1. Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
  2. Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
  3. Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
  4. Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

Avocado Hummus


  • 200g cooked chickpeas (drained and rinsed)
  • 1 large or 2 medium Avocados
  • 1 large clove of garlic
  • 3 tablespoons of tahini
  • juice of 1 lemon
  • a big handful of fresh coriander
  • ½ teaspoon ground cumin
  • salt and pepper
  • olive oil


  • put all the ingredients into a food processor (or use a stick blender) with a splash of olive oil and puree until smooth. You can add more olive oil to get the right consistency. Taste and season accordingly.

Pear & Pomegranate Salsa


  • 2 fresh pears, cored and diced
  • 1 fresh pomegranate, seeded
  • ½ red onion, diced
  • ½ cup chopped fresh cilantro leaves
  • juice of ½ lemon


  1. toss all ingredients together until combined. Salt to taste.

Cherry Tomato Salad With Buttermilk-Basil Dressing


  • 6 cups red and yellow cherry tomatoes, halved if large
  • Kosher salt and freshly ground pepper
  • 2/3 cup buttermilk
  • 1/4 cup sour cream
  • 3 tablespoons thinly sliced fresh basil leaves
  • 1 shallot, minced
  • 2 cloves garlic, minced


  1. Put the cherry tomatoes in a large serving bowl.
  2. Season with salt and pepper and toss. In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic.
  3. Season with pepper.
  4. Drizzle the dressing over the tomatoes and toss.

Broccoli Salad  By: Paula Dean


  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onion
  • 1/2 cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup sugar
  • 1/2 cup halved cherry tomatoes
  • Salt and freshly ground black pepper


Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

BLT Burgers


  • 1/4 cup(s) ketchup
  • 1/4 cup(s) light mayonnaise
  • 1 tablespoon(s) yellow mustard
  • 1 1/4 pound(s) lean ground beefz
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 8 slice(s) bacon
  • 4 sesame hamburgers buns, split
  • Lettuce, tomato and/or onion, for garnish


  1. Preheat grill to medium-high (or preheat your broiler)
  2. Stir ketchup, mayonnaise and mustard in a bowl until blended; set aside.
  3. Shape beef into 4 patties, each 3⁄4-inch thick. Sprinkle with salt and pepper. Wrap each burger with 2 strips of bacon, crossing each other at right angles.
  4. Place patties on the hot grill rack (or broiler pan) and cook about 10 to 12 minutes, or until they reach your desired doneness, turning once. Place the buns on the grill to toast during last 2 minutes of cooking.
  5. Serve burgers on buns with lettuce, tomato, onion and ketchup sauce. Make some frozen fries for a side dish.

Rachael Ray’s Lemon Risotto


  • 1 quart chicken stock
  • 1 tablespoon of EvOO
  • (extra virgin olive oil)
  • 1 small to medium onion
  • finely chopped
  • 2 garlic cloves
  • finely chopped or grated
  • zest and juice of 1 lemon
  • 1/2 cup of dry white wine
  • salt and black pepper
  • 2 tablespoons butter
  • cut into small pieces
  • 1/2 cup of grated Pecorino Romano
  • cheese, a couple of handfuls
  • 2 tablespoons slivered fresh mint leaves
  • A handful of basil leave, shredded or torn


In a medium saucepan, heat the stock aand two cups of water over medium-low heat. in a risoto pot or large skillet with round bottom, heat the evoo over medium to medium-high heat. add onions and garlic to the risoto pot and saute to soften for 3 to 4 minutes. stir in the rice and add the zest of the lemon, then heat the rice for 1 to 2 minutes before adding the wine and cooking to evaborate. A few laddles at a time, add the warm stock and stir for a minite to develop the starch (this will make the risoto creamy). Keep adding stock each time the pan starts becoming dry at the edges. the total cooking time will take 18 minutes or so. When the rice is cooked al dente, season with salt and pepper, stir in the butter, lemon juice, cheese, and herbs. Garnish with lemon zest and herbs. Serve immediately.

Avocado Crab Melt


  • 1 1/2 cups picked crabmeat
  • 2 tablespoons minced red onion
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice
  • Salt and pepper
  • 4 English muffins, split and toasted
  • 2 avocados from Mexico, peeled, pitted and sliced
  • 1 cup shredded Swiss cheese


  1. Heat broiler. In a bowl, mix together crabmeat, onion, jalapeño, cilantro and lime juice; season with salt and pepper.
  2. Spoon 3 tablespoons crabmeat mixture onto each muffin half; top with 3 slices avocado and sprinkle with 2 tablespoons cheese.
  3. Broil until cheese is melted and bubbly.

Artichoke and Tomato Panzanella


  • 3 cups 1 1/2-inch-cubed whole-wheat bread
  • One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
  • 2/3 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 3 large red tomatoes, cut into wedges (about 2 pounds)
  • 1 cup pitted black olives, halved
  • 3/4 cup chopped fresh basil leaves (about 1 bunch)
  • 1/4 cup white wine vinegar


  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper.
  2. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes.
  3. Remove the bread and artichokes from the grill and transfer to a large bowl.
  4. Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Drizzle the dressing over the salad.
  6. Toss to combine and serve immediately.

Tri-Color Orzo


  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cups fresh arugula (about 3 ounces)
  • 3/4 cup crumbled ricotta salata cheese (or feta cheese)
  • 1/2 cup dried cherries
  • 12 fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet.
  3. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  4. Once the orzo is cool, transfer to a large serving bowl.
  5. Add the remaining ingredients and toss gently to combine. Serve.

Bacon-wrapped Halibut     By: Rachael Ray


  • 2 pounds baby Yukon gold potatoes
  • salt
  • 1 pound Brussels sprouts
  • 4 (6 to 8 ounces) skinless halibut fillets
  • 2 teaspoons Old Bay seafood seasoning
  • 4 slices smoky bacon
  • 2 ½ tablespoons vegetable oil
  • black pepper
  • 1 large shallot, thinly sliced
  • ½ red bell pepper, seeded and chopped
  • 2 garlic cloves, finely chopped
  • a few sprigs of fresh thyme, leaves removed and chopped
  • ¾ cup of chicken stock
  • 1 tablespoon butter, cut into pieces
  • a few stems of fresh tarragon, leaves removed and chopped
  • ½ cup sour cream
  • ¼ to 1/3 cup chopped fresh chives
  • 4 lemon wedges


  1. Halve the potatoes and place in pot.
  2. Cover the potatoes with water, bring to a boil, then salt the water and cook the potatoes until tender, 10-12 minutes
  3. Preheat the oven to 375 degrees
  4. Halve the Brussels sprouts, place them cut side down on the cutting board, thinly slice lengthwise, and reserve.
  5. While the potatoes cook, season the fish with Old bay and wrap the fish in bacon.
  6. Heat the ½ tablespoon of vegetable oil over a medium-high heat in an oven proof skillet.
  7. When oil is hot, add the fish and cook for 2 minutes on each side to crisp up the bacon, then transfer to the oven for 7 to 8 minutes to cook through.
  8. While the fish cooks, heat the remaining 2 tablespoons of oil in a large skillet over high heat.
  9. Add the sliced Brussels sprouts and toss to coat in oil.
  10. Season with salt and pepper and cook for 2 to 3 minutes, then add shallots, bell peppers, garlic, and thyme.
  11. Toss for a minute or two more, then add about ½ cup of the stock and cook it out for 2 to 3 minutes more.
  12. Turn off the heat and melt the butter, then garnish with tarragon.
  13. Drain the potatoes and return them to the hot pot.
  14. Mash with sour cream, the chives, the remaining ¼ cup of stock and salt and pepper to taste.
  15. Serve the fish on the Brussels Sprouts with mash potatoes and lemon wedges on the side.

Shrimp Primavera with Goat Cheese


  • ½ (16 ounces) packages whole wheat rotini pasta
  • 2 teaspoons olive oil
  • 3 green onions, slivered
  • 2 cloves garlic, minced
  • 1 (8 ounce) jar quartered marinated artichoke hearts, drained
  • 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 tablespoons capers
  • ¼ teaspoon chipotle chile powder
  • 1 pound large shrimp, peeled and deveined
  • 1/3 pound crumbled goat cheese


  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add articholes, tomatoes, capers, and chipotle chile powder; bring to a boil.
  3. Reduce to low heat and simmer.
  4. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  5. Divide pasta evenly into bowls and top shrimp and tomato sauce. Scatter goat cheese over sauce.

Avocado Filled with Red Snapper Ceviche


  • 1 pound Skinless Red Snapper Fillets ~ cubed
  • 2 cups Fresh Lime Juice
  • 1 cup Diced Tomato
  • ¼ cup Diced Red Onion
  • ¼ cup Chopped Cilantro
  • 1 Medium Diced Jalapeno
  • ¼ tsp. White Pepper
  • 1½ tsp Kosher Sea Salt
  • ½ cup Ketchup
  • 2 oz. Tomato Juice
  • 4 Avocados from Mexico


  1. Clean and cube snapper fillets into ¼” pieces and place in a ceramic or glass dish.
  2. Combine snapper with lime juice, mix and cover.
  3. Refrigerate for one hour and stir. Let sit covered in refrigerator for 3 more hours. Stir mixture every hour.
  4. Rinse snapper in cold water and drain.
  5. In a large bowl, mix snapper and all remaining ingredients.
  6. Cut the avocados in half lengthwise and remove pit. Fill avocado half with the red snapper ceviche.



  • 6 tablespoons butter (3/4 stick)
  • 3 cups chocolate chips, divided
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt]
  • Ice cream, for serving (optional)


  1. Grease and flour a 9-inch pie pan. Pre-heat the oven to 350°F.
  2. Melt the butter in the microwave. Add 2 cups of the chocolate chips; remove from the heat and stir until the chocolate melts. Set aside to cool completely.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium-high speed until light, about 3 minutes.
  4. Stir in the cooled chocolate. In a medium size bowl, combine the flour, baking powder, salt and the remaining 1 cup of chocolate chips.
  5. Fold the flour mixture into the batter until just combined.

Pour into the prepared pan and bake for 35-40 minutes, until the center is puffed (the top may crack).
  6. The inside will still be very soft. Cool to room temperature before serving with ice cream, if desired.

Ginger and Chocolate-Chip Bars


  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups light brown sugar
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 12 ounces semisweet chocolate chips


  1. Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.
  3. Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).
  4. To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

**To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Tiramisu Cake



  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • 1/4 cup coffee
  • 1 Tablespoon coffee flavored liqueur
  • Filling Ingredients:
  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup confectioners’ sugar
  • 2 Tablespoons coffee flavored liqueur


  • 2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 Tablespoons coffee flavored liqueur


  • 2 Tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate


  1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.
  2. Prepare the cake mix according to package directions.
  3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
  4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.


  1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.


  1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff.
  2. Fold 1/2 cup of cream mixture into filling mixture.
  3. Assembling the Cake:
  4. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
  5. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
  6. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
  7. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.
  8. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
  9. To make the chocolate curls, use a vegetable peeler and run it down the edge of the cake.

Raspberry Bars


  • 1 1/2 cups plus 2 tablespoons butter, softened
  • 1 2/3 cups granulated sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 2/3 cups toasted hazelnuts, chopped in food processor
  • 2 cups raspberry preserves (not jelly)


  1. Pre-heat the oven to 350°F. Spray a 9-inch x 13-inch inch baking pan with nonstick cooking spray.
  2. Cream the butter and sugar with an electric mixer until fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the salt and flour and mix just to incorporate – do not over-mix. Stir in the nuts and mix until just blended.
  5. Press two-thirds of the dough into the prepared pan.
  6. Spread with the raspberry preserves, then crumble the remaining dough on top. Bake until top is lightly browned, about 1 hour.
  7. Cool completely on a cooling rack and cut into squares.

Monkey Bread



  • 4 cans refrigerated biscuits
  • 1 cup packed brown sugar
  • 1 1/2 sticks butter (3/4 cup)
  • 1/2 cup white sugar
  • 2 Tablespoons cinnamon
  • 1/2 cup raisins (these are optional, it’s great with or without them)


  • 1/2 pound cream cheese
  • 1/2 pound butter
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice



  1. Allow cream cheese and butter to get to room temperature.
  2. Beat butter and cream cheese together in a large bowl with a mixer.
  3. Slowly add in the pound of powdered sugar.
  4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
  5. When almost done, add in the extract and lemon juice.


  1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
  2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
  3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
  4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
  5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.



Tasty Goodness

Here are some recipes I have tried recently and had loved. Hopefully you’ll all love them too.


Tropical Revival


  • 1/2 cup basil leaves
  • 1 cup fresh spinach
  • 1 cup unsweetened coconut milk
  • 1 cup coconut water
  • 3 cups cubed frozen pineapple
  • 1 tablespoon unsweetened coconut flakes
  • 20 + grams of protein powder


  1. blend all greens and milks together until smooth
  2. blend in all other ingredients.

Banana Coconut Smoothie

  • 1 sliced banana
  • 1/2 cup Thai kitchen coconut milk
  • 1/2 cup ice cubes
  • 1/2 pineapple juice

place all ingredients into blender. blend on a medium-high speed until smooth.


Mini Raspberry Cheesecake


  • 1.5 cups walnuts
  • 1 cup figs, soaked
  • 1/2 cup shredded coconut
  • 1 tablespoon coconut oil
  • pinch of salt

Raspberry Banana Cream:

  • 1/2 cup raspberries
  • 2 frozen bananas
  • 2 cups raw cashews, soaked
  • 4 soaked dates
  • 1/2 lemon, juiced
  • pinch of salt

Raspberry Cream:

  • 1 cup raspberries
  • 2 cups raw cashews, soaked
  • 4 soaked dates
  • 1/2 lemon, juiced
  • pinch of salt


  • For the crust:
    • in a blender pulse nuts a few times
    • add all of the other ingredients, blend well
    • press mixture into form
  • For Raspberry Banana Cream
    • Blend all ingredients
    • add mixture to crust
  • For Raspberry Cream
    • blend all ingredients together
    • pour on top
  • Put in freezer for at least 3 hours
  • add fresh raspberries on top when firm

Cooking and new recipes

So my parents an one of my 3 brothers went to Europe on August 3 and will be back tomorrow. So my brothers and I have been taking turns cooking meals.

Day 1: Do what ever you want to cure the hangover for John and Caitlin’s wedding at the boat house. I went to a 90th birthday party with my boyfriend that was catered. (open bar as well)

Day 2: pork in the crock pot.

Day 3: rigatoni pasta with homemade meat sauce (James who is 17 did not realize how long homemade sauce takes to cook)

Day 4: Baked chicken cutlets with pesto sauce over penne with a tomato/cucumber salad

Day 5: Lasagna made with the left over meat sauce from day 2

Day 6: Grilled wings with different seasonings. It took me a while to remember that because thursday i had two interviews in the city and it was a really long day.

Day 7: Fend for yourself or eat left overs.

Day 8: Fend for yourself. My boyfriend and best friend came over so i made burgers and hot dogs with grilled veggies.

Day 9: Sloppy Joe’s with the left over ground beef that would spoil in the fridge. Sweet Baby Rays BBQ sauce and Peter Luger’s steak sauce with a little bit of Franks hot sauce and ketchup makes a great sauce for sloppy joe’s.

Day 10: We will find out when i get home.


Here are some new recipes:

Golden Gazpacho with Avocado Soup

  • 2 pounds yellow or orange tomatoes, halved
  • 1 small garlic clove, crushed
  • 1/4 cup extra-virgin olive oil
  • 1 jalapeno, seeded and minced
  • kosher salt and pepper
  • diced avocado and tortilla chips for serving

In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. with machine on, gradually add the olive oil until incorporated. Transfer to  a bowl, stir in the jalapeno and season with salt and pepper. Refrigerate until chilled (about 30 minutes). Ladle the gazpacho into bowls and top with diced  avocados. serve with tortilla chips.



Sweet Corn Panna Cotta with Fresh Blueberry Compote

Panna Cotta

  • 2 ears of corn, husked
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 3/4 cup with an extra tablespoon heavy cream
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt
  • 1/4 cup and 2 tablespoons granulated sugar
  • 3 tablespoons dark brown sugar

Blueberry Compote

  • 1 tablespoon sugar
  • 1/2 teaspoon finely grated lemon zest
  • 1 1/2 teaspoon fresh lemon juice
  • pinch of kosher salt
  • 1 1/2 cups blueberries


  1. Make the panna cotta. In a medium pot fitted with a steamer basket, steam the corn until tender, 15 minutes. Let cool, then cut the kernels from the cobs (you should have 1 1/2 cups); discard the cobs. Transfer the kernels to blender.
  2. meanwhile, in a heatproof medium bowl, sprinkle the gelatin over 1/4 cup of milk. Let it stand for 5 minutes.
  3. in a small skillet, combine the remaining 1/2 cup plus 1 tablespoon of milk with the cream, salt and both sugars and bring to a simmer, whisking to dissolve the sugars. Scrape the hot milk mixture into the gelatin and stir until gelatin dissolves. Pour the mixture into the blender over the corn and puree until smooth.
  4. strain the puree through a sieve into a large bowl, pressing on the solids; discard the solids. Strain again without pressing; discard any solids in the sieve. set the panna cotta in an ice bath until cool, stir into four 8-ounce ramekins. Cover and refrigerate overnight until firm.
  5. Make the Blueberry compote. In a large bowl, combine all the ingredients and mix until the sugar is dissolved. Let stand for at least 30 minutes, stirring occasionally.  Serve the panna cotta in the ramekins with the compete.



Cardamom-Oatmeal Cookie Ice Cream Sandwiches

  • 3/4  cup all purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup old fashioned rolled oats
  • 1 pint ice cream, for filling
  1. preheat oven to 350 and line two large baking sheets with parchment paper.
  2. in a medium mixing bowl, whisk the flower, cardamom, salt, and baking soda. In a large mixing bowl, using an electric mixer, beat the butter with the sugar at a medium-high speed until fluffy, 1 to 2 minutes. At a medium speed, beat in the egg. Beat in buttermilk and vanilla until smooth, then beat in the dry ingredients. Fold in the oats.
  3. using 2 tablespoons ice cream scoop, scoop 10 mounds of dough onto each baking sheet, about 2 inches apart. Bake in the lower and upper thirds of the oven for 13 minutes, until the cookies are fluffy and set; shift the cookies half way through  baking. transfer the cookies to racks to cool completely.
  4. for each ice cream sandwich scoop 3 tablespoons of ice cream on to the underside of a cookie and top with another cookie. wrap in plastic and freeze until ice cream is firm.

The window seat in the coffee shop

Sitting in the Starbucks on the corner of 29th and Park ave seems so natural. Most people I know would hate commuting into New York City for anything. Mainly due to spending money for train/taxi/subway fare is what they dread the most but I sure don’t mind doing it. It may seem weird but if it gets me away from my home in Manhasset I will do anything.