122 something wrong Recipes

handfuls arugula, hazelnut oil, champagne vinegar, dijon mustard, dried cherries, sugar, smoked duck breast, cold, thinly sliced (smoked duck breast is available at most gourmet food markets, like whole foods, or online), hazelnuts , roasted and finely chopped (i like to make a dust with mine), very sharp , good aged cheddar (i used something called robusto, a hard aged gouda, which i also bought from whole foods), kosher salt

red, red salad, reminiscent of the 50s favorite chopped salad , this dish indulges your whim for something red and colorful for spring and summer eating. you can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. toast the meal with icy lemonade. this makes about 8 1- to 1 1/2-cup servings., radishes, greens removed, trimmed and quartered, head red cabbage, cored and chopped, grape tomatoes, red kidney beans, drained and rinsed, red bell pepper, seeded and diced, red onion, diced, salt and freshly ground black pepper to taste, salad dressing to taste

butter, softened, white sugar, brown sugar, flour, baking soda, baking powder, vanilla, eggs, chocolate chips

old age, i decided , is a gift., i am now , probably for the first time in my life, the person i have always wanted to be., i would never trade my amazing friends , my wonderful life, my loving family for less gray hair or a flatter belly. as i ve aged, i ve become more kind to myself, and less critical of myself. i ve become my own friend., i don tsp chide myself for eating that extra cookie, or for not making my bed, or for buying that silly cement gecko that i didn tsp need, but looks so avant garde on my patio. i am entitled to a treat, to be messy, to be extravagant., whose business is it if i choose to read or play on the computer until 4 am and sleep until noon, i will dance with myself to those wonderful tunes of the 50 s, 60 s, & 70 s, and if i, wish i will walk the beach in a swim suit that is stretched over a bulging body, and will dive into the waves with abandon if i choose to, despite the pitying glances from the jet set., will get old ., i know i am sometimes forgetful. but there again , some of life is just as well forgotten. and i eventually remember the important things.., over the years my heart has been broken ..., but broken hearts are what give us strength andunderstanding and compassion. a heart never broken is pristine and sterile and will never know the joy of being imperfect., i am so blessed to have lived long enough to have my hair turning gray, and to have my youthful laughs be forever etched into deep grooves on my face. so many have never laughed, and so may have died before their hair could turn silver., as you get older , it is easier to be positive. you care less about what other people think. i don tsp question myself anymore. i ve even earned the right to be wrong., answer your question , i like being old. it has set me free.. i like the person i have become., i am not going to live forever, but while i am still here, i will not waste time lamenting about what could have been, or worrying about what will be. and i shall eat dessert every single day. (if i feel like it), may our friendship never come apart especially when it s straight from the heart, may you always have a rainbow of smiles on your face and in your heart forever and ever

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

tuna (drained, but not squeezed dry ), eggs, mayonnaise, dill weed (optional), oil, to fry in

firm tofu , cut into strips shaped like bacon, nutritional yeast, soya sauce, liquid smoke, oil , something neutral, not olive

frozen chopped broccoli, garlic, jarred minced, butter, divided, all-purpose flour, milk, salt, pepper, cream cheese, softened, cheddar cheese, shredded, breadcrumbs or 1/2 cup crushed ritz cracker, fine and dry

chicken breasts or 4 -6 chicken thighs, cream of mushroom soup, water (just use the cream of mushroom soup cans!), frozen mixed vegetables (something with broccoli is yummy), uncooked rice, paprika, pepper

white wine (pinot grigio, riesling, something light and sweet), water, honey

coleslaw, chopped green onion, almonds, sunflower seeds, chicken-flavored ramen noodles (uncooked & crumbled ), oil, cider vinegar (or something dark), sugar, soy sauce

cream cheese, softened, sour cream, taco seasoning, cumin, chili powder, cayenne pepper , to taste, green chilies, diced, tomato, chopped, green pepper, chopped, onion, chopped, shredded cheese, divided, chicken breast, cooked and shredded, burrito-size flour tortillas, enchilada sauce , of your choice

butter, brown sugar, eggs, beaten, vanilla, all-purpose flour, chocolate frosting, vanilla frosting, peanut butter (optional), crushed pecans or 1 -2 cup walnuts

plain flour, milk , and water mixed, egg, salt, malt vinegar, vegetable oil , for greasing baking tin

red bell peppers, shredded carrots, pickled peppers , i used long red zergut brand, garlic-stuffed olives (10-12 olives), toasted wheat germ, whole grain mustard, extra hot prepared horseradish, polar tuna in vegetable oil, fresh ground pepper, kosher salt, trader joe s lavash wrap bread, spinach , organic baby of course rinsed washed, prepped & chilled, romano cheese , whole milk fresca style crumbled

any good cut of beef. (i usually use shoulder )., sliced onions ., whole head of garlic. (don tsp be scared. cooked garlic doesn tsp smell )., honey ., red wine for the recipe ., other half to drink while preparing ., soy-sauce. (the real stuff ), bay leaves ., pimento spice ., oil, roaster if you have 1. if not ,any large pot that can go into the oven.

ok...first caveat...if you are making your own crust , it will take longer then stated. but there is nothing wrong with saving a little time, and using a pre-made frozen crust; it saves all kinds of downtime in this busy world, especially at christmas when we are all a bit...busy. if you want to make your own crust, then check out my favorite crust recipe here on this site..., eggs, heavy cream, whole milk, thick bacon , fried crisp and chopped (or chop first and then crisp) drained, gruyere , emmenthal, or other good swiss cheese, grated (i use a 1/2 combo of and emmenthal), freshly ground nutmeg, salt and pepper

butter or 3 tbsp margarine, chopped onions, flour, hot milk or 2 cups hot non-dairy milk substitute, dried chipped beef or 1/2 lb deli sliced turkey, paprika, tabasco sauce, freshly ground black pepper, sherry wine or 1 dash marsala, vanilla