Holiday blah

Although my blog is about food and the joys of indulging in it, I would not be a good citizen if I did not discuss other things. I have had the occasional battle of the holiday blahs and I am sure I am not alone.
This is for some the happiest time of the year and for others...not so much. How are you guys feeling? I am sharing an article I read earlier this month. Hopefully it will help someone. Just know you are not alone. Feel free to comment or share your ideas of how to shake the holiday blues. Remember we are bigger than the circumstances. I wish you guys nothing but joy but understand if it is not always that way!

There are many festive signs that the holidays are upon us. Christmas carols on the radio, department store Santas, holiday window displays, ads for the latest gift ideas. While many of us welcome the pageantry, others feel a powerful loneliness that undercuts any possible feelings of comfort and joy.  We all know people who say they "dread" the holidays.  The holiday blues refers to specific feelings and symptoms that can mimic depression such as:

• Depressed mood
• Decreased interest in life activities normally enjoyed such as social gatherings, shopping, cooking, hobbies
• Feeling overwhelmed
• Irritability
• Fatigue, feeling drained physically and emotionally
• Sleep or appetite disturbances
• Anxiety, feeling nervous, edgy or "keyed up"
• Excessive guilt

What causes the holiday blues?

• Burning the candle at both ends
• Putting pressure on ourselves to have everything done today, and done perfectly
• Not following our normal eating and sleeping routines
• Using more alcohol
• Getting together with family can be difficult when discord or unresolved issues exist
• Unpleasant memories or experiences from prior holidays
• Financial pressures and expectations of buying gifts

What are some solutions?

• Keep a regular sleep schedule as much as possible
• Try to maintain a healthy balanced diet amidst the cookies, eggnog and other goodies
• Limit alcohol intake (it may make you fall asleep easier, but disrupts the quality of sleep overall)
• Take medications as prescribed
• Make sure to schedule alone time to feed your mind, spirit, and body
• Maintain your exercise routine
• Don't strive for perfection, rather do the best you can and ask for help from others
• Limit time at gatherings if needed

According to a 2006 survey conducted by the research firm Greenberg Quinlan Rosner for the American Psychological Association, one in four Americans report experiencing loneliness during the holiday season. Perhaps you're among them. If so, you might dread the feeling and wonder what you can do to avoid it.

Reasons for Holiday Loneliness
Why, during Thanksgiving, Christmas, Hanukkah and New Year's, can a person feel lonely? After all, they are times of social gatherings, shared rituals and reminiscences. And if a person is lonely at other times, why do holidays seem to make the feeling even worse?

"Loneliness is or seems more intense during the holidays because of all the media coverage that describes holidays as a time for gatherings, friends and family," says Elaine Rodino, Ph.D., a psychologist in private practice in State College, Pennsylvania. She asserts that this Norman Rockwell-like characterization of the holidays can seem unreal to people whose families don't fit the traditional-nuclear-family mold due to circumstances within or beyond their control. Deaths, divorce, misunderstandings, financial problems, geographical separation -- these and other factors can affect a person's sense of isolation during the holidays.

Holidays also have a way of bringing up the past, causing us to compare current holidays to previous ones. According to Susan Anderson, LCSW, a psychotherapist and author of "The Journey from Abandonment to Healing" and "Taming Your Outer Child," "The sights, smells and sounds of holidays hearken back to childhood when you were nestled in your family and create a painful contrast to your current aloneness."

Of course, that's if your past holidays were happy ones. But what if your memories of those times are sad or even traumatic? In that case, you might still feel lonely if your emotional wounds haven't been addressed and healed.

Loneliness and Depression 
Is feeling lonely on holidays the same as being depressed? "The pain of loneliness mimics severe depression," says Anderson. "Loneliness can include the sadness, self-loathing and lack of motivation that typify severe depression. But loneliness is temporary and circumstantial in that it can instantly lift when companionship becomes available."

Rodino agrees: "When a person feels lonely, it is based on the actuality of being alone or feeling different than those around [him or her]. This, for example, may be a person alone in a new city for a new job. There is a reality to the loneliness. If the person is feeling down and lonely, yet they have easy access to family and friends, this sounds more like depression."

Crucial to coping with holiday loneliness is being aware of any unrealistic expectations you may have about what to do and how to feel. "Sometimes a moderate amount of good times may be seen as 'not enough' compared to the expectations," says Rodino. Anderson offers a similar view: "The media hype and your own conception of holidays raise your expectation for joy and togetherness, setting you up for heightened sorrow about being alone. You 'should' on yourself for not having the life you 'expected' to have."

Both Rodino and Anderson point out that holiday loneliness can trigger feelings of abandonment, unworthiness and self-doubt, and raises the question "What's wrong with me?"

Taking Charge of Your Feelings
Rather than dread the isolation and loneliness you feel during the holidays, there are things you can do to minimize those feelings and experience greater emotional balance and personal fulfillment. Anderson and Rodino offer these suggestions:
-Recognize your loneliness instead of denying it. Your feelings are real and worth exploring. If you feel you can't share with family or friends what you're going through, consider talking with a therapist.
-Anticipate your loneliness and plan for it. Reconnect with people with whom you've lost touch. Create your own social event and invite people to it.
-Celebrate the holidays in a different way. If being at home or attending a family event is a source of discomfort, take a trip. If giving gifts or making holiday preparations stress or depress you, pare down those tasks or share them with others.
-Take care of yourself. Do what you can to reduce your stress and connect with things and activities that you enjoy. Get plenty of rest, eat delicious and healthy foods, go to a museum or movie, get amassage, take a bubble bath -- do whatever feels safe and brings you comfort.
-Limit your alcohol intake. Alcohol is a depressant, not a stimulant, and as such it can magnify your feelings of sadness.
-Reach out and help someone else. Volunteering is a powerful antidote to loneliness because it boosts one's feelings of self-worth and usefulness. Embracing the holiday spirit by giving of your time and efforts to those less fortunate might increase your connection to others and give you greater perspective and inner peace.

As the pageantry of this festive season unfolds, no matter what you decide to do, know that you can control the script of your celebrations -- and that holiday loneliness need not play a role at all.

Want to Know More?
You can learn more about Dr. Elaine Rodino at www.drelainerodino.com and about Susan Anderson at www.abandonment.net.

Article source Youbeauty.com

How are you holding up?

It has been a couple days since Christmas. I have been overloaded with some of the best dishes you can imagine. I have to give Maggie Williams a shout out for making the best red rice I have ever eaten. She wins the prize hands down every time I taste it.  So how is everyone fairing after such heavy dishes being bestowed upon them? I am hanging in there. It has been to my advantage that I have been feeling under the weather the last few days because I really could not eat the way I wanted to with my sinuses acting up as they have been. Thank goodness for small favors!

The gifts have been given, and festive wrappings have joined dining leftovers for this week's trash pickup. As you seek to find new places for new things, you'll enjoy the rest of the holiday season in the company of friends and family from afar. Rounds of holiday get-togethers continue in the days ahead, peaking with a Saturday-night New Year's Eve, which many will spend at home with friends. So now you need to scare up a hostess gift or a dish to share. It's a common dilemma in this holiday season, when budgets are pinched and gatherings have become more casual and even impromptu.

You don't want to show up empty-handed, even if it's just a last-minute, thrown-together party in your neighbor's living room. A bottle of wine or a bowl of mixed nuts is often the easiest fix. But with very little time and the simplest of ingredients, you can put together something about which your friends will rave. Bringing a dish to share for a dinner will take some of the pressure off the host or hostess.  Sweets are something everyone loves, and if you choose wisely you'll have something nice and portable on party night.

I am posting a recipe for cinnamon turtle brittle. Give it a try. Simple, easy and delicious. As always I say let's eat!

CINNAMON TURTLE BRITTLE

1 cup water

4 cups granulated sugar

1⁄4 teaspoon salt

1⁄2 teaspoon cream of tartar

2 cups light corn syrup

4 teaspoons cinnamon

1⁄4 cup butter

4 cups roasted pecan pieces

1 teaspoon baking soda

1 cup chocolate chips

Spray and wipe with oil a heavy duty cookie sheet with half-inch sides. Sprinkle chocolate chips evenly over pan. In a large pan, combine water, sugar, salt, cream of tartar and corn syrup and bring to a boil. Using a candy thermometer, boil to 350 degrees. (Or drop a spoonful into a cup of very cold water. It will separate into hard threads when it's ready.) Remove from heat and whisk in cinnamon, butter, pecans and baking soda. Pour over chocolate chips.

Let cool at least 2 hours. Break into pieces and package in cellophane bags or cookie tins. If using bags, tie with a ribbon or fold over and tape or staple on a decorative paper header.

Holiday traditions

The great thing about the holiday season -- besides the gifts! -- is having the chance to spend valuable time with our loved ones, show our appreciation for one another and overall, give thanks.

Traditions are important in every family, regardless of religion or how you choose to observe the holiday season. They provide meaningful and cherished lifelong memories and more so, an opportunity to spend quality time together. Family traditions can be as simple as you make them; they can be a Christmas Eve family game night by the fire, preparing a holiday meal as a family, saying grace or even a Sunday spent together helping others at the neighborhood food bank or soup kitchen.

The holiday season is steeped in traditions. From locale to locale, state to state, and nation to nation, each has specific meals and foods that are served at holiday time. With Thanksgiving the first event of the holiday season, we go on to Hanukkah, the Festival of Lights, Christmas, and Kwanzaa. New Years Day rounds out the holiday season. Making the perfect meal for these holidays can be as simple or extravagant as you wish to make them. Let’s discuss the perfect holiday meals, and ways to enjoy them to the fullest.

The Special American Traditional Holidays

Let’s look at each of these holidays, and see what a typical holiday meal would be comprised of:

• Hanukkah, the Jewish Festival of Lights, comes at different times each year because it falls on the 25th of Kislev on the Hebrew calendar. This translates to November-December on the Gregorian calendar. Focus on this Jewish holiday is on the lighting of the menorah. It is done during this holiday in commemoration of the re-dedication of the Temple after destruction by the Greeks. During these 8 days, after the menorah is lit, participants will feast on chicken or brisket. Latkes – potato pancakes – are a specialty during this celebration. They are traditionally served with applesauce. 
• At Christmas, participants celebrate the birth of Christ. During this holiday time, many fine meals are served. For hundreds of years, goose has been the choice for the holiday meal. Although more a tradition in England, people in the United States still serve goose. Roast turkey, duck and pheasant are also served. The Smithfield ham, a special ham from Virginia, is also popular. Such things as cheese logs, Chex mix and eggnog round out this holiday season. 
• Kwanzaa was established in 1966 in the midst of the Black Freedom Movement. Kwanzaa is a cultural holiday. It is practiced by Africans of all religious faiths, and was created by Dr. Maulana Karenga, professor of Africana Studies at California State University. The premise of Kwanzaa is to preserve, revitalize and promote African American culture. It is celebrated for seven days, from December 26th to January 1st. Meals served during Kwanzaa are typically of African origin. These include African vegetarian stew, Akara, a fritter made from black eyed peas, fried okra, Duro Wat, a spicy Ethiopian chicken stew, Tsebhe Sga, an Ethiopian beef stew, and Mafe, a peanut butter stew that is made throughout West Africa. 

No mention of holiday meals is complete without mention of the 12-dish Christmas meal that is a big tradition in the European nations of Poland, Ukraine and Lithuania. The 12 dishes represent the 12 apostles and 12 months of the year. Because of the fast taking place, no meat, eggs or milk are allowed during the supper. Typical foods are fish, mushrooms and various grains. Herring, carp or pike are eaten, fixed various ways depending on locale.

Among the many things that form our foundation and hold us together as a family and as a society are the traditions which we hold dear. Whether happy, somber or pious, traditions help to anchor us in our daily lives and establish us as members of a unique segment of the general populace. Christmas traditions, in particular, help to identify our system of beliefs and values, as well as our heritage - right down to what we eat for dinner on that most sacred of days. While some annual holiday meals simply reflect a celebratory attitude, still others mirror a deeper understanding and appreciation of the true spirit of the season. Let's have a look at the traditional foods which people around the globe use to grace their tables as they gather to enjoy their holiday feast.

ARGENTINA

There are two traditional Christmas dinners that are enjoyed by the people of Argentina. Some of the natives typically prepare Ninos Envuettas - three inch squares of steak, filled with meat, spices, hard-boiled eggs and onions, which are rolled before cooking. Others celebrate by preparing roast peacock, garnished with some of its own vibrant feathers. These entrees are then surrounded by a variety of regional side dishes.

BRAZIL

In Brazil, the Christmas meal is quite a feast, offering large quantities of food, such as a wide variety of dishes which include fresh vegetables (including Couve a Mineira - kale, highly seasoned with garlic) and luscious fruits. Accompanying these are bowls of zesty, colorful rice and platters filled with ham and Ceia de Natal - Brazilian Christmas turkey.

CZECH REPUBLIC

Carp is the main course for Christmas dinner in the Czech Republic. To introduce the meal, fish soup is served, as well as a variety of salads. As a complement to the fish, sides which include potatoes, eggs and luscious vegetable dishes are served, and the meal is topped off with Christmas cake, heavily peppered with raisins and almonds. Rather than enjoying their feast on Christmas day, folks in the Czech Republic share their traditional holiday meal on Christmas Eve.

DENMARK

The Danish prepare a feast of succulent goose, filled with prunes and apples and draped with a luscious lingonberry sauce. This is served with roasted brown potatoes and colorful red cabbage. Preceding the entrée is rice pudding, containing a single whole almond - the lucky recipient of the almond wins a special treat at the end of the meal, often consisting of a marzipan. Like the Czechs, the folks in Denmark enjoy their holiday feast on Christmas Eve.

EGYPT

Those who celebrate Christmas in Egypt share their holiday meal well after midnight on Christmas Eve. Traditional fare consists of soup, boiled meat and rice, and is topped off by Kahk - biscuits which are sweet to the taste and decorated with a cross. The eating of Kahk, too, encompasses a separate tradition which reflects the eating of similar biscuits by the Moslems on Eid el Fitr.

GERMANY

Folks in Germany celebrate the holiday with a huge feast which begins with roast goose and breads that are laden with raisins, dried fruit, nuts and citron (known as Christstollen). Also on the table are deliciously spicy bars (Lebkuchen), Dresden Stollen (another form of fruited bread) and marzipan. Prior to this, a separate dinner takes place on Christmas Eve which includes roast pig, macaroni and white sausage.

ICELAND

As in Denmark, the people of Iceland include a tasty rice pudding with their Christmas meal, filled with raisins and a single almond. The main course consists of smoked mutton and leaf-bread (Laufabraud) - a slim, deep-fried wheat bread that's decorated with elaborate patterning. In lieu of the smoked mutton, some families feast on Rock Ptarmigan - a small winter grouse found in Iceland - which has a wonderfully gamy taste and can be fairly difficult to acquire.

ITALY

Italians celebrate the holiday with two wonderful feasts - one on Christmas Eve, the other on Christmas Day. The meal on December 24th brings a variety of seafood dishes, lentils, pasta, numerous salads and - quite often - Capitone (roast eel). Christmas Day brings the second feast, consisting of platters of regionalized Italian appetizers (salami, olives, spiced meats, etc.) and soup. For the main course, there are typically several varieties of pasta, including lasagna and tortellini, among an assortment of other shapes; and numerous meat and vegetable dishes, as well as salad. The three traditional desserts that are present at most holiday feasts are panforte (gingerbread), torrone (nougat candy) and panettone (fruitcake).

PERU

Peruvians celebrate the Christmas holiday with a feast of roast turkey, tamales and numerous types of salad. The traditional dessert is fruitcake, as in some other countries. Up until this point, folks celebrate quite heartily from the beginning of the season, and enjoy food from a plentiful number of vendors selling regional favorites through the marketplaces. The Peruvian feast isn't given the same emphasis as the Christmas meal is in other areas of the world.

POLAND

The Wigilia - traditional Polish Christmas dinner - begins with the breaking of a thin wafer (the Oplatek) by the head of the house, and is followed by a variety of dishes that are inherent to the region, as well as the more basic staples that can be found in most areas of Poland. These items include beet soup, sauerkraut and dumplings, noodles with poppy seeds, a variety of fish recipes and prune dumplings. Desserts are also abundant, and include strudel, fruit compote and a type of porridge made of grains, raisins, honey and nuts (known as Kutya).

SWEDEN

While the feasting begins on December 13th, along with the festivities, it reaches a crescendo on Christmas Eve, with a huge Christmas smorgasbord. The holiday fare consists of jellied pigs' feet, Lutfisk (cod in cream sauce), ham and porridge. Included in the yuletide celebration is the traditional Doppa I Grytan (meaning, "dipping in the kettle"), in which those who are gathered dip small hunks of dark bread in the juices of meats, such as pork, corned beef and sausage.

ZIMBABWE

Large feasts are enjoyed for the Christmas meal in Zimbabwe, and are typically prepared by a number of the women in a particular part of the community - or those who are members of a specific church. Traditional fare may include roast ox, bread with jam and porridge that's made with cornmeal. An alternative to the roast ox is goat, although some families partake of both types of meat during the holiday meal. Beverages traditionally include cups of sugared tea.

While the methods of celebration differ from country to country during the holidays, most employ a tradition which includes gathering with friends and relatives to break bread. In the spirit of the season, they enjoy a sumptuous Christmas feast containing foods that have their traditions firmly rooted within generations of family members.

Regardless of where you live, each holiday has its own traditional meals. Because we live in such a fast paced society, with both parents often working outside the home, it is often next to impossible to spend days in the kitchen preparing a holiday meal. Planning ahead is essential, and using food items that are quick and easy is the name of the game. Here, we provide information on making the holiday meal not only enjoyable, but easy on the cook and host/hostess. A meal does not have to be elaborate to be elegant. I will share a recipe for standing rib roast as an idea of elegant but not elaborate dish for your holiday meal.

Standing rib roast, not to be confused with prime rib, is often a traditional meal on Christmas night. It is not served often due to expense, but makes a perfect holiday meal. A standing rib roast consists of the 6th through 12th rib of the cut. Always ask your butcher for the short end of the loin when preparing standing rib roast. Allow for 2 portions per rib. A four rib roast is adequate for eight people. Here’s how to make an excellent standing rib roast.

A well-marbled standing rib roast with four ribs

Ingredients
sea salt
cracked black pepper
garlic powder
whole garlic cloves
meat thermometer
aluminum foil


1. Season the roast with sea salt, pepper and garlic powder. Allow to sit over night to allow the spices to permeate the meat. Keep refrigerated, then allow the meat to sit at room temperature one hour before cooking.

2. Make slits in the roast and insert slices of garlic. Dry roast in a 300-325 degree oven until desired doneness is reached. Temperatures on a meat thermometer should read: 130°F - very rare, 140°F - medium rare, 160°F - medium well done, 170°F - very well done. Remove the roast from the oven a few minutes before reaching the desired temperature. Let stand at room temperature for 2o minutes, then carve in thin slices.

3. Typically, this roast is served with the pan drippings – “Au Jus” – the juice of the meat.

A holiday meal can be easy and elegant. Take time to plan your next holiday feast, and make it as easy on yourself as possible. I hope you take the time to try this recipe if at all possible. As always in parting I say, “Let’s Eat”!

Source: http://www.theholidayspot.com/christmas/worldxmas/

Family time finger foods...what are you eating?

One of the things I really love about the holiday season is the break my kids have from school. We spend a lot of time hanging out and enjoying family time. My family is one that can appreciate good food no matter what the occasion.  The holiday season is no exception. In fact holiday finger foods tend to be the far more exciting. We spend the evening eating some awesome finger foods and playing games. The games on deck are jenga, spades, gin rummy, pictionary, dominoes and the list goes on. I have learned if you want to have a long night of play, I have to keep the food options light and minimal..otherwise it is a man down situation.

Finger foods are perfect when you're hosting a casual holiday get together, attending a potluck or when you just wish to spread some holiday cheer among your family, friends and co-workers. They are easy for people to handle when they just want a nibble and usually won't even require you lug along plates or silverware for everyone. Food should look as good as it tastes if you want it to be festive for the occasion. Versatile recipes make preparation easier and the spread more enticing. I am listing several that work for my family and hopefully it will inspire you to give a few of the suggestions a try. As always I say " Let's Eat"!

Chicken Bites

Chicken offers a safe bet for finger food. Pep up everyday favorites for holiday food. Popcorn chicken and wings, for example, cook quickly and are just the right size for finger foods. Chicken breast baked, cut into pieces and served with toothpicks for people to skewer them, is another way of serving chicken. Grilled or deep-fried wings are another good option. Chicken wings can also be baked. To create more flavor, add sauces, such as hoisin, barbecue or sweet and sour sauce, before baking.

Dips

Serve store-bought or homemade dips with toasted breads or crackers. Place the dips on serving platters or in bowls. A platter with a small serving knife works well and keeps people from dipping into the same area. A platter is a good idea if you have guests that tend to bite and dip, which is unappetizing to others. An excellent idea for a Christmas Eve finger food dip is a tray of crumbled gourmet cheese such as goat cheese. Top the cheese with olives, garlic, capers or anything that sounds like a good taste combination. Drizzle olive oil across it all and serve next to a basket of fresh bread cut into pieces and toasted. Place a small card next to each dish listing the name and ingredients.

Vegetables

Holiday food does not mean you have to load up on high calorie foods if you would prefer not to. The most basic vegetable finger food is the vegetable tray. Just cut vegetables in bite size pieces and serve raw. Raw vegetables are the easiest option and tend to go quickly.

Cooking vegetables creates a whole new set of tasty bite-sized food. Consider putting chopped cooked vegetables inside crescent rolls before baking. Then cut the rolls to create pin-wheeled veggie bites.

Roast garlic cloves until soft. Add sun dried tomato bits and mix, smashing the roasted garlic as you go. Hollow out cherry tomatoes and fill with the mixture.

If you would like to serve a soup, create a crème style soup from your choice of vegetables and a favorite recipe. Don't break out the bowls though; serve your soup as a finger food by serving it in shot glasses.
 

Deviled Eggs

Eggs are a great choice because most people eat them, they are inexpensive, easy to prepare and can make quite a cheerful display. The white cup with the yellow filling is nice and bright, but try dressing it up even further for the holidays. Sprinkle half with chopped fresh green herbs over them to finish them off and the other half by sprinkling something red over it, such as finely diced red peppers, paprika or pimentos. Lay them out on a bed of leafy greens placed on a silver tray for an attractive presentation.

Finger Sandwiches

Finger sandwiches are always a hit, and you can make a variety of types without much trouble. Some people might prefer sandwiches consisting of cheeses, lunch meats or chicken salad, while others might appreciate vegetarian options such as spicy black bean hummus, cucumber or flavored cream cheese with strawberry jam. Use different breads, such as white, rye, pumpernickel and wheat, for a lovely array. Instead of cutting your finger sandwiches into boring squares or triangles, make them festive by using holiday cookie cutters to cut out sandwich shapes into stars, bells or holly leaves. Toast them or grill them before serving to add warmth and texture.


Stuffed Cherry Tomatoes

They make the perfect bite-sized vehicle for a savory stuffing, since sweet cherry tomatoes go with so many different flavors. The fact that they are bright and red for a great Christmas presentation is a huge bonus. Think of things you might normally serve sliced or wedged tomatoes with, and come up with a variation of them to stuff the tomatoes. Try stuffing them with crumbled bacon and diced lettuce for a mini BLT; with mozzarella cheese and pizza spices; with chopped lunch meats mixed with a ranch dressing; or with tuna and diced onions. The only thing to remember when stuffing cherry tomatoes is to slice a very thin slice off of the bottom of the tomato with a sharp knife so it will sit upon a sturdy base and not roll around on your tray.

Desserts

Finger foods are not just for appetizers or potlucks. Bite-sized desserts served as finger foods make it easier for your guests to enjoy a variety of sweets. Instead of baking your cheesecake, cake batter or fruit tarts in a large pan, make them in smaller portions in mini-muffin tins. Cut your brownies into bite-sized pieces instead of large squares. Opt for smaller cookie cutters when making your sugar cookies. Pipe puddings into miniature chocolate mold cups so they can be popped right into the mouth.

Ring in the holidays alcohol free!

Many holiday celebrations include festive drinks, and we’ve got easy recipes for non alcoholic beverages for every occasion, from Christmas brunch to New Year’s Eve to a neighborhood cookie swap. Most holiday drinks are festive beverages served from Thanksgiving to Christmas and into New Year's season. The holidays are a time for friends, family, eating...and drinking. Whether you are throwing a Christmas party or a New Years Eve party, serving the right combination of cocktails is essential to a successful event. Even if you're not throwing a party and are just looking to have a fun night in, be it alone or with your partner, these drinks are excellent options. One thing to remember if you are having a party is that you should have non-alcoholic as well as alcoholic beverages available. You want to make sure that any non-drinkers as well as any designated drivers can have delicious holiday drink options as well.

If you want to have a variety of drink available for guests, have child friendly drinks available, or are planning a mid-day holiday brunch, non-alcoholic party punch drinks are a perfect fit.As a bonus, they are all easy to prepare and easy on your budget. Be sure to serve your drinks in pretty, holiday glasses. Use the juice from each of the recipes to make "ice" cubes: keep your beverages cold without diluting them! Garnish with fresh fruit slices, cherries, and mint.

For many popular holiday cocktails, you can simply remove the alcohol and the drink will taste just as good. Celebrate the holidays with tasty drinks everyone will enjoy. Please make sure to do your part this holiday by not driving while intoxicated, designating a driver and being a responsible host. Have a safe and happy holiday season!

Pomegranate Fizz

Ingredients:
Infused Rosemary Pomegranate Juice
Lemon
Simple Syrup
Tonic

Preparation: In bar tin, muddle lemon wedge with 1/4 oz. of simple syrup. Add 3 oz. of infused pomegranate juice. Shake and strain into rocks glass with ice. Top glass with tonic water and tumble.

Big Easy Driver

Ingredients:
11/2 cups Lemon Juice
1/2 cup Sugar
6 cups Water
1 cup Torn Fresh Mint Leaves
24 oz. Club Soda
Lemon Slices

Preparation: Place the lemon juice, sugar and 1 cup water in a large pitcher. Stir until the sugar dissolves, then add 5 more cups water, mint leaves, club soda and a few lemon slices to garnish.

Creamsicle Mojito

Ingredients:
Handful of Mint
Handful of Sliced Strawberries
1 oz. Vanilla Simple Syrup
Orange Juice
Club Soda & Sprite

Preparation: In a pint glass, muddle strawberries, mint and vanilla syrup. Fill with ice to the brim. Add orange juice to ¾ of the glass. Shake mix in shaker and return to glass. Top off with Sprite and club sods. Stir and garnish before serving.


Blueberry Hill

Ingredients:
6 Blueberries
1 oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
6 oz. Soda Water
Preparation: Muddle blueberries with agave nectar, add fresh juices then club soda. Stir and enjoy.


Gingerbread Surprise

Ingredients:
2 tablespoons Ginger Syrup
1/2 cup Sparkling Apple Cider
Cinnamon Sticks
Crystallized Ginger

Preparation: Mix ginger syrup and apple cider with splash of soda water. Shake with ice. Sugar rim the glass and garnish with cinnamon stick and fresh ginger.

Peppermint Hot Chocolate(serves 4)

Ingredients:
1/3 cup Unsweetened Cocoa Powder
4 cups Milk
1/3 cup Semisweet Chocolate (chips or bars)
1/4 cup Crushed Peppermint Sticks
Pinch of Salt
Whipped Cream
Marshmallows

Preparation: Heat milk in a medium saucepan and slowly mix in cocoa powder until completely dissolved. Add semisweet chocolate and crushed peppermint and simmer over medium heat until melted, about 10 minutes.
As soon as mixture comes to a boil, remove from heat, add salt, stir and pour into mugs. Garnish with whipped cream and marshmallows.

Holidays are here....what are you drinking?

From Thanksgiving to Christmas to New Years the holiday season is full of opportunities to entertain.  It’s that time of year when you are most likely to be hosting a party with friends or family. You can make that gathering a little more festive and special by extending the Holiday spirit to the drinks and refreshments you offer your guests. Not only are we eating some of the best dishes of the year we are introduced to or revisiting amazing cocktails as well.

For many this is the only time of the year they ever really indulge in any form of adult beverage. Even ardent wine fans like to get adventurous during the holidays and clink-clink with a creative cocktail or two. I at one point in my under graduate college days I had a bartenders license so learning how to make new and exciting cocktails has always been a hobby of mine. I am personally a fan of cocktails that are cute and sweet so that leaves a lot of room for me to try all kinds of things.

Holiday themed drinks can range from classics like egg-nog to Christmas inspired martinis, Mulled Wine to fun and tasty drinks like the Grinch or the Holly Berry.  These are wonderful and festive additions to any Christmas or Holiday party. There are, however, many other less traditional options. 

 The holiday season also offers inspiration for decorating glassware and using unique garnishes. Tiny candy canes can make a wonderful and colorful stir stick or garnish. Cranberries add a festive color and can decorate glassware or the drinks themselves. Crushed candy cane makes a unique and festive rimmer for any sweet martini. 

Specialty cocktails which taste like traditional Christmas or holiday treats are a great mood setter. Some Holiday cocktails are complicated and expensive to make, but I have tried to keep it simple. The following cocktails and shots are some that I found interesting. Give a few of them a try and let me know what you think. This is the one time a year you may hear me say "Let's Drink"!

HOT TODDY BASIC                                        

Ingredients:

Generous pinch powdered cinnamon
4 whole cloves
1-1/2 oz whiskey or brandy, rum, gin, or vodka
1 oz sugar syrup or to taste
Boiling water
Cinnamon stick
Grated nutmeg
Lemon slice

Mixing instructions:

Warm a mug or old fashioned glass and add all ingredients, except nutmeg, and fill with boiling water. Stir and top with grated nutmeg. Garnish with cinnamon stick, if you wish.

Any type of whiskey, rum or brandy will make a good toddy. It is a matter of personal preference. Measurements are approximate, depending on how strong, sweet or spicy you want your toddy to be.

ADULT HOT CHOCOLATE

Ingredients:
1-1/2 oz peppermint schnapps
1 cup hot chocolate
1 generous tbsp whipped cream

Mixing instructions:

Pour hot chocolate and schnapps into a warmed mug and stir well. Top with whipped cream.Garnishes 

ENGLISH CHRISTMAS PUNCH

Ingredients:
3 cups strong tea
2 bottles (750-ml each) dry red wine
1 bottle (750-ml) dark rum
1 lb superfine sugar
Juice of 1 large orange
Juice of 1 large lemon


Mixing instructions:
Heat wine, tea and fruit juices in a chafing dish or saucepan, but do not boil. This punch may be served from the chafing dish or transferred to a heatproof punch bowl.

Put sugar into a large ladle and saturate with rum. If ladle is not large enough for all the sugar, put remainder in punch bowl. Ignite rum in ladle and pour blazing into punch. Stir well, extinguish flames, and then pour remainder of rum into punch. Stir again and serve.

Makes about 27 servings.

WHITE CHRISTMAS DREAM

Ingredients:
1 oz amaretto
1 oz heavy cream
1 oz vodka

Mixing instructions:
Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass.

Option: Garnish with nutmeg.

SNICKERDOODLE

Smacking of cinnamon, butterscotch and cream, this snickerdoodle-tini is a delectable, yet modestly-sized, dessert drink.
Ingredients
1 ounce Partida Resposado Tequila
3/4 ounce Baileys
1/2 ounce butterscotch schnapps
3/4 ounce cream
Splash of cinnamon schnapps
Cinnamon stick for garnish

Directions
Combine all ingredients except cinnamon stick in a shaker and shake with ice.
Strain into martini glass and garnish with a cinnamon stick.

SEVEN LAYER COOKIE

The classic seven layer cookie gets a cocktail makeover that boasts far fewer calories and more festive flair.
Ingredients
Crushed cookie crumbs
3/4 ounce Godiva Liqueur
3/4 ounce coconut rum
1/2 ounce butterscotch schnapps
1/2 ounce Partida Anejo Tequila
1/4 ounce Frangelico
1/2 ounce Baileys
1/2 ounce Amaretto

Directions
Dip the rim of a martini glass in water then in cookie crumbs. Set aside.
Shake remaining ingredients in a shaker with ice and strain into prepared martini glass to serve.

CHOCOLATE PEPPERMINT COOKIE

Chocolate and mint are a quintessential holiday pair. Swapping out a handful of chocolate mint cookies for this chocolate mint drink will help you squeeze into that sexy holiday dress.

Ingredients
Finely crushed candy cane
3/4 ounce Partida Blanco Tequila
1 ounce peppermint schnapps
3/4 ounce Godiva Liqueur
1-1/2 ounces cream

Directions
Dip the rim of a martini glass in water and then in crushed candy cane. Set aside.
Shake remaining ingredients in a shaker with ice and strain into prepared martini glass. Garnish with a small candy cane, if desired.

TOASTED MACAROON

Turn your love for macaroons into a sweet sipping affair with this coconut rum and tequila drink. If you really love coconut, be sure to garnish cocktail with a sprinkling of finely crushed unsweetened toasted coconut.
Ingredients
1 ounce lite coconut milk
1-1/2 ounces coconut rum
1/4 ounce Licor 43
1/2 ounce Partida Blanco Tequila
1/2 ounce Frangelico

Directions
Combine ingredients in a shaker and shake with ice.
Strain into a glass filled with ice and garnish with toasted coconut shavings on top, if desired.

SUGAR COOKIE

The classic sugar cookie may be one of your kids’ favorite eats but this simple sugar cookie cocktail will fast become one of your go-to holiday treats.
Ingredients
1 teaspoon brown sugar plus more for rimming glass
2-1/2 ounces Partida Resposado Tequila

Directions
Dip the rim of a cordial glass in water then brown sugar.
Add tequila and brown sugar into a shaker with ice and shake ingredients well. Strain into prepared glass.

Simple, themed garnishes can make any ordinary drink look festive. Candy canes can be hung on the rim of a glass or stuck into the cocktail itself (this is particularly nice if the cocktail contains peppermint schnapps).
Candy canes can also be ground up and added to the rim of the glass. This can be achieved by putting sugar syrup on the rim of the glass and putting the ground up candy canes on a plate, then turning the glass upside down on the plate so that the candy cane powder sticks to the sugar syrup.

Small plastic themed toys can be hung on the rim or added to clear cocktails as long as they are large enough to see, don’t risk anyone choking on cocktail decorations! Maraschino cherries and mint leaves look great on a cocktail and achieve the red and green look for Christmas.

Enjoy, and Happy Holidays!

Eat the cake Anna Mae!...lol

While it’s enjoyed all over the world, cake is heartily embraced by Southerners who, of course, have added unique and delicious twists to the historical glory of the sweet treat. Old-fashioned Southern cakes have become a part of the American canon of cake baking. Southern cakes are often traditional cakes that have been enjoyed by Southerners for generations. Many cake recipes are passed down from one generation to the next and are made using ingredients that are traditionally considered Southern.

Cakes give me particular pleasure, with the glorious mess of flour and sugar, and the mystery of turning a jumble of single ingredients into a smooth, luscious batter which emerges from the oven as a third entity: The sweet, delicious, inviting incarnation of a homemade cake.

Cake boasts a long lineage stretching back to the ancient Egyptians – the first civilization to show any skill in baking, sweetening much of its bread with honey. The actual word “cake,” however, is traced back to Viking origins. The Norse word “kaka” means a baked flour confection sweetened with sugar or honey, mixed with eggs and often, but not always, with milk and fat.

The histories of cake, bread, biscuits and buns are indistinct. The beginnings of all would be bread in its simplest form. As techniques for baking and leavening developed and eating patterns changed, what were originally regarded as forms of bread came to be seen as categories of their own and named accordingly. 

During the 19th century, technology made the cake baker's life much easier. The chemical raising agent bicarbonate of soda, introduced in the 1840s, followed by baking powder (a dry mixture of bicarbonate of soda with a mild acid such as cream of tartar ), replaced yeast, providing a greater leavening effect with less effort. Another helpful breakthrough was the development of ovens with more accurate temperature control.

Cake sustains a celebratory reputation. They are a must-have at birthdays, weddings, graduations and wakes. There’s no need to wait for those occasions, though, to enjoy one of these special Southern cakes: coconut cake, Mississippi mud cake, red velvet cake, hummingbird cake, brown sugar pound cake, southern dump cake, southern caramel cake, and the list goes on and on. The cake that I am choosing to showcase today is the humming bird cake. This stems from a friend of mine requesting me to make her this cake specifically for the Christmas holiday.

Naming the Hummingbird Cake
There are different theories to explain the origins of this cake's unique name, and so far nobody agrees on which one is right. Here are several explanations.

•  This cake is so yummy that it makes you HUM with delight, or happiness when you anticipate having a slice
•  Hummingbirds drink nectar from flowers and this cake is just a sweet as a flower's nectar
•  Hummingbirds themselves are associated with the lighthearted and sweet side of life, hence the name of this cake
•  When the cake is served, people hover around it the way hummingbirds hover around nectar bearing flowers
• Although a cake made for people, it is a cake sweet enough to attract even hummingbirds
•  Bananas and pineapples come from the tropics, and the national bird of Jamaica is a hummingbird...could this be how it got its name?

So pick the theory that makes the most sense to you, or embrace all of them as having a role in how Hummingbird Cake got its name.

Other Names for Hummingbird Cake
Even though the ingredients stay basically the same, the Hummingbird Cake has other names such as:

▪Never Ending Cake
▪Jamaican Cake
▪Granny's Best Cake
▪Nothing Left Cake
▪Cake That Won't Last

History of Hummingbird Cake
The Hummingbird Cake first achieved mass appeal after it was submitted to Southern Living Magazine in February of 1978, by Mrs. L.H. Wiggins of Greensboro North Carolina. Unfortunately, Mrs. Wiggins did not supply an explanation of the cake's whimsical name. Hummingbird Cake went on to become the most requested recipe from Southern Living Magazine, until it was recently surpassed by requests for another southern favorite: Coconut Cake.

Although this cake may have started as a simple banana cake from the tropics, it became an American dessert with the addition of pecans, which are grown in the USA, and a thick layer of classic cream cheese frosting, which is also uniquely American.

Having sufficiently discussed the Hummingbird cake I find it only fitting that I share a variation of the recipe that seems to be easy enough to follow. So what is your favorite cake? Is there one that your family must have during the holiday season? Feel free to post your favorites or request any that you would like a recipe for. As always in parting I say” Let’s Eat”!

Hummingbird Cake Recipe
from Southern Living Magazine February 1978

Cake Directions

1 cup pecans, toasted and finely chopped
3 cups all purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
¾ cup canola or safflower oil
1 ½ teaspoons vanilla extract
1 - 8 ounce can crushed pineapple, do not drain
2 cups mashed ripe bananas (3 - 4 medium sized bananas)

Preheat oven to 350 degrees, and place the rack in the center of the oven. Butter or spray two - 9x2 inch round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Cream Cheese Frosting Directions

¼ cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 ⅔ cups icing (confectioners) sugar
1 teaspoon vanilla extract
½ cup finely chopped pecans

In the bowl of an electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

Garnish with pecan halves if desired

Serves 10 to 12 people

SOURCES
Joyofbaking.com
Marthastewart.com
Thehungryhousewife.blogspot.com
Bigoven.com
Cakespy.com
Ezrapoundcake.com

Lazy Saturdays...what's for dinner?

It is Saturday and typically that is the day of the week where most of us either go out or eat something simple.  Saturdays were almost always cold cut sandwich night when we were kids growing up in my mothers house.  We would debate what kind to get, how much and more than anything who was going to walk to the store to get it.  I was discussing with a friend the other night about being sent to the neighborhood corner store to get luncheon meat from the deli counter. For any of you who grew up in San Angelo, Texas you know the best place in town to get lunch meat cut was at Lee's Superette on the corner of 17th Street and Randolph or what is now Martin Luther King. I do not know what Mr. and Mrs. Lee did to their lunch meat and cheese but anything coming out of that meat cabinet was absolutely delicious.  They do not do it like that anymore. I mean yeah Sarah Lee and Boars Head are all great...but nothing beats Lee's. (Sweet memories)  Once we got home we went about trying to make our individual sandwiches look better than the other sibling.  I learned early on that people really enjoy food with all their senses. Typically if it looks good, and it smells good it will taste good. Now that is never the standard by which you should base things but sometimes that works.

Back to the topic at hand. So as I am sitting here writing I am also finishing up dinner. I can sometimes get away with quick meals on the weekend but often I am cooking just about as much on the weekend as any other night of the week. Tonight is no exception. It is kind of an eclectic blend of things I had a taste for. I am making jerked beef with peppers and onions,  garlic naan bread, and veggie rice. I know most of that does not match in the overall scheme of things but trust me it all tastes delicious.  I am always looking for the newest best tasting thing. I am a firm believer that if it has a recipe, I can make it. I will tweak it until it tastes the way I want it but sometimes some things need to stay as authentic as possible.

Don't let busy weekends stop you from preparing delicious meals. When your jam-packed schedule allows little time for cooking, adapt your go-to recipes for the weekday but make it extra special with a side (or two!) or end with a delectable dessert. With each recipe taking around 30 minutes or less on both prep and cooking time, you'll have a good meal in a jiffy!

So what does your family do for dinner on the weekend. Is there a regular tradition, the hodge podge of left overs,  or is it every person for themselves? I am going to post a quick but easy suggestion, feel free to give it a try. It is hardly traditional Mexican fair but it is quick and will take care of that craving. So to all my traditional Mexican meal creators back home, don't fret you know I know better...ha ha. Let me know how it turns out. As always in parting I say. "Let's Eat!"

Beef Enchilada Bake

Could also layer as a Mexican lasagna.

Perfect sides:
Black bean salsa
Spanish rice
Baked tortilla chips

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 8



Ingredients

8 oz ground beef
1/2 cup frozen chopped onion
8 oz can tomato sauce
1 envelope enchilada sauce mix
1 1/2 cups water
16 oz can refried beans
8 8in flour tortillas
2/3 cup Mexican style shredded cheese



Directions

Preheat oven to 350.
Grease a 12 X 8 baking dish.

Cook ground beef and onion in a large skillet over medium-high heat, stirring frequently, until ground beef is browned. About 8 minutes. Drain.

Add tomato sauce and enchilada mix to ground beef and onions. Mix well. Stir in water. Cook, stirring occasional, for 3 minutes.

Spoon equal portions of the refried beans down the center of each tortilla. Fold tortillas to enclose filling. Arrange in prepared baking dish.

Spoon ground beef mixture evenly over tortillas.. Sprinkle with cheese. Bake until hot and bubbly, about 15 minutes.

Oh the good old days...

When you think of your childhood what were some of your favorite dishes? Not just the thing your mom cooked every Tuesday whether you liked it or not. I am talking about that one dish that when you knew it was being prepared, your mouth watered, you made sure to be super hungry so you could indulge completely. I can say with all honesty that my mom has always been a great chef so I had a list the things that I could not wait to have and to try and narrow it down to one or two would be quite futile. 

We all have certain foods from our childhood that are incredibly meaningful.  Foods hold meaning to us; they can spark a specific memory or just a general feeling of nostalgia. As a child -- at a time when we cannot produce our own sustenance -- our meals are an incredibly important way in which we connect to our caregivers. Whether we realize it or not, it is one manner where we are quite directly nurtured by them.Sometimes just the wafting smell of a brisket can bring us back in years, to a fall Sunday evening where you and your family gathered around the table to break bread together.

 

It has been very difficult at best but I have decided on two dishes that I ask for faithfully when I go home to San Angelo Texas to see my family.  One of my favorite dishes that my mother makes is baked chicken and rice. I know it sounds not so fancy and it isn't but what it still is absolutely, completely, and amazingly delicious. She takes the chicken and season it with her special blend. She puts the rice in the bottom of the roaster pan with butter and lays the chicken on top of it. I know there are onions, and garlic and sometimes bell peppers and several other items I have yet to figure out, but most of all "Momma" love. I have attempted to reproduce this dish at least 30 times in my life, and it still just don't taste like my mothers. My mother has never been one to follow recipes so when asking her what all she puts into something you get the typical pinch of this, dash of that type response. Got to love her though! She is one of the main reasons I have the love of food and desire to cook that I possess today. 

Another dish that I love and still request every time I go home is neck bones and potatoes with a side of hot water corn bread.  I have come to the conclusion that I can not make hot water corn bread to save my life. Again I have attempted this dish as simple as it seems but it just does not taste as good as when my mother makes it for me. Maybe I am just spoiled...ha ha. It may very well be it tastes so good  just because she made it,  but what ever it is, Terressa Holcomb can make a pot of neck bones and potatoes that will make you hurt something trying to scarf it down your throat. Just thinking about it makes me want to call her at 2 in the morning and request her to FED EX me a pot. I have sense enough not to do but it sure sounded good in my head. 

Okay now I have made myself extremely hungry. It is way too late at night to be watering at the mouth the way I am at this very moment.  I will stop with those two dishes but trust me the list could go on. Now it is your turn. Let me know what you guys loved to have your mother or in some instances father prepare for you. I am going to post a recipe for neck bones and potatoes and if you like give it a try.  As always in parting I say, "Let's Eat"!

Boiled Neck Bones and Potatoes

1. Presoak 3lbs of fresh pork or beef neck bones for 1 hour in iodized salt water. Remove neck bones from water, rinse thoroughly with warm water to remove sediments and fatty inert from meat. After meat has been rinsed and cleaned properly, add 10 cups of water to large pot, bring to a boil, and add neck bones to pot.

2. Let neck bones boil uncovered for 1 hour, before reducing to minimum heat, skim excess grease several times before placing lid on cooking pot.

3. Simmer neck bones for another hour.

4. While neck bones are cooking, peel and cut 6 whole white potatoes into halves or chunks.

5. After neck bones have simmered for an additional hour, stop cooking, let stand for 15 minutes.

6. Remove neck bones from pot, discard water, fresh water will be needed to re-start the last cooking process. Bring to a boil 10 cups of fresh water, add neck bones to pot.

7. Add pre-cut potatoes and 1 ½ finely sliced white onion to pot, add a generous amount of salt-free Mrs. Dash seasoning blend.

8. Add 2 tablespoons of Goya Adobo seasoning

9. Add Texas Pete hot sauce (use discretion-to your liking)

10. Add 1 tablespoon of thyme and oregano

11. Add 2 tablespoons of Spice-World Garlic

12. Add 1 teaspoon of corn starch, add 1 tablespoon of flour

13. Stir in all ingredients reduce heat and let simmer for 1 and ½ hour. During the final stage of the cooking, skim excess grease, there should be no trace of meat grease visible. Pick meat with fork, if meat is tender, almost falling off the bone - then this delightful recipe is ready to serve.

It's not just meat and bread!

For those of you who do not know I am proudly married and the mother of three boys. My older two are twins aged 15 and  my baby boy is 2 years old. I am surrounded by testosterone and prefer it that way...ha ha! The men in my life love to eat and are quite opinionated about what they do and do not like when it comes to the food they consume.  The one resounding request no matter what time of day or season of the year that all of the fellas in my home have when hungry is a sandwich. Not just any sandwich but one made by me.  In fact my twins have told me that one of the determining factors in choosing who they will date and or eventually marry will be if she can make a good sandwich. As sexist as that may sound,  men around the world seem to agree with them.

People everywhere enjoy sandwiches daily, and oh how we love them. One could say that we owe the very cornerstone of modern society to the sandwich. It’s the people’s food and everyone and their mother enjoys sandwiches from the hard working factory-laborer to the leaders of the world. I suspect that just about every food culture on the planet includes something that everyone would recognize as a sandwich. How could it be otherwise? Layered food between two slices of bread makes such good sense and, in its simplest form, a sandwich is the modest layering of flavors with very little fuss.

So what is the first thing that comes to mind when preparing a snack or meal when you are really feeling hungry? Convenience! It’s the number one, most important factor for many when it comes to meal and snack time. With all the activities we have going on in our lives, preparing meals can be a real struggle. It’s no wonder many people turn to fast food and junk food…it’s quick, it’s cheap and it’s convenient.

Sad to say, but good food choices often get thrown out the window when things get busy. That’s why I propose the ever-versatile sandwich as the quintessential “fast food” when you feel the pangs of hunger. Sandwiches are convenient, easy on the budget and, best of all, cooking can be minimal or not required at all. What more can you ask for?While most think of sandwiches as lunchtime fare, we all know they can be made for any time and any meal of the day.

Making the perfect sandwich is an art. It takes a lot of patience and love to put together this culinary staple. There has to be the perfect meat to condiment ration. You can’t have too much mayo or you’ll lose the flavors of everything else. You can’t have too much lettuce or you’ll wonder what happened to all of the meat. And, you can’t have too much bread. Too much bread can kill a sandwich. Plus, there’s the whole “To toast, or not to toast” debate. I have one rule when it comes to toasting sandwiches. If you’re going to toast it, then by all means toast it! Don’t just pop it in the toaster oven or on the grill for 2 seconds – no one wants a half warm sandwich.

Choose good quality bread.  Vary your choices with pita, buns, an English muffin, a sandwich loaf, sourdough or rolls. Don’t forget tortillas — wraps count as sandwiches in my book too!Add a filling such as turkey, cheese, hummus, egg salad, tuna, sardines, or avocado. Don’t go overboard on quantity, though. Pile on plenty of delicious, fresh veggies. Green it up! There’s a glorious gamut of gorgeous greens to give your sandwich color, flavor and a nutritional boost. Try baby spinach, arugula, watercress, fresh herbs, cabbage and a variety of lettuces.  Remember, convenience is key! It’s easier to forgo the fast food stops when you've got what you need on hand to make quick delicious sandwich. Stock your pantry and fridge so this is as easy as 1-2-3.

With all that being said what is your favorite sandwich? For me it depends on the day and what my taste buds are craving at that moment. The one sandwich I can eat everyday in any variation would most likely be the BLT. I know, many of you are not pork eaters and that is okay. There are so many substitutions out there that would imitate that smokey deliciousness.  I eat pork maybe twice a month at best but if I am going to eat it, I prefer it to be bacon.  I personally like thick sliced extra crispy bacon when I am creating this sandwich for myself. 

I think the sandwich that comes in a at a very close second would be grilled cheese. Crusty on the outside, warm and gooey in the middle, grilled-cheese sandwiches spell comfort, no matter how you slice them. Start with a good melting cheese, and beyond that, the combos are endless.

Alright guys I have told you why sandwiches are AWESOME...now I will leave you some of the best grilled cheese recipes I have see and I am sure you will enjoy.   Thank you all so much for taking time to check out my blog. It is such a blessing to share with you. As always in parting I say, "Let's Eat!"

Ten Best Grilled Cheese Recipes:

1 Italian indulgence: Spread 2 thick slices of Italian bread with garlic butter. Cover with sliced mozzarella. Top 1 with roasted red peppers, then a scattering of fresh basil leaves. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

2 Garlicky Parisian: Spread a slice of crusty French bread with garlic butter. Top with cooked asparagus spears. Crumble Roquefort over top or cover with slices of Camembert. Generously sprinkle with dried tarragon. Broil until melted.

3 Mediterranean pita: Spread a pita with pesto. Add a layer of thinly sliced tomatoes. Mix feta with chopped sun-dried tomatoes and black olives, then sprinkle overtop. Broil until it melts a little.

4 Spiced apricot chutney: Spread 2 slices of white bread with mango chutney. Lay slices of mozzarella on both. Sprinkle with cumin. Top 1 slice with slivers of dried apricots. Sandwich together and butter the outside. Cook in a frying pan or sandwich grill.

5 Smokin' cheddar: Layer 2 slices of white or rye bread with smoked cheddar or smoked Gouda. Cover 1 side with pickles, the other with prosciutto. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

6 Sweet and spicy: Cover 2 slices of raisin bread with havarti cheese with jalapeno. Add a few arugula leaves. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

7 German ham and cheese: Spread 2 slices of light rye bread with grainy mustard. Cover with a layer of Muenster, Tilsit or Cambozola. Lightly sprinkle 1 side with caraway seeds, then add a slice of Black Forest ham. Sandwich together. Butter the outside and cook in a frying pan or sandwich grill.

8 O Canada: Cover 2 slices of bread with nippy cheddar. Top 1 with cooked peameal bacon or thin apple wedges sprinkled with cinnamon. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

9 Hot-pepper chèvre: Lightly spread 2 slices of egg bread or baguette with spicy red-pepper jelly. Generously crumble goat cheese over 1 side. Sandwich together. Butter the outside and cook in a frying pan or sandwich grill.

10 Stampede meltdown: Stir shredded leftover pork or beef with enough barbecue sauce to moisten. Add a dash of hot sauce, if you like. Pile on a big piece of crusty country bread. Top with a thick slice of Swiss or fontina. Broil until melted.