Party Like a President

On my last birthday, my brother gave me a book about the US President’s drinking, gambling and carousing habits through the years. In it I found a recipe for syllabub, an olde English dessert, which was popular during James Monroe’s presidency.

Here’s the recipe: 2/3 c. white wine, 1/3 c. sherry, 2 T. grated lemon zest, ¼ c. lemon juice, 2/3 c. sugar, 2 c. heavy cream, fresh mint sprigs and berries. Mix the wine, sherry, lemon zest and lemon juice in a bowl. Stir in the sugar until dissolved.



In a separate bowl, whip the cream until the mixture forms into medium-size stiff peaks. Then, combine and stir with the wine mixture. Scoop the mixture into wineglasses. Cover the glasses and chill in the refrigerator for at least 12 hours. When ready to serve, top with the mint and berries.



Source: Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office, By Brian Abrams. Workman Publishing. 2015


Intertribal Agriculture Council logoSix talented Native youth leaders from Dream of Wild Health created this salad using ingredients important to their Native American cultures as well as vegetables grown at their Hugo, Minnesota farm. The youth promoted this salad at Minnesota Twins baseball games as part of a healthy food initiative called Roots for the Home Team that encourages local youth groups with entrepreneurial projects.


Cherry tomatoes are delicious in this salad, but if you can find ground cherries at a farmers’ market or grow your own, they are amazing! Makes: 8 (1-cup) servings.

For the salad:

  • 4 sprigs fresh thyme
  • 1½ cups whole wild rice
  • 3 cups low-sodium vegetable broth
  • 1 cup cooked black beans (if using dried beans, 1/3 cup dried yields 1 cup cooked)
  • 2 bunches (about 8 cups) kale
  • 1 cup baby tomatoes or ground cherries, rinsed and halved
  • ½ cup grated pecorino Romano cheese or parmesan cheese

For the dressing:

  • Juice of 1 lemon (about 2 tablespoons juice)
  • 1 tablespoon fresh grated lemon zest
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt & freshly ground black pepper

black beansCook the black beans. Either soak beans overnight or use the quick-boil method. Then, add beans to a pot of fresh water, and boil until done, about 1-2 hours. Set aside to cool.



wild riceMeanwhile, cook the wild rice. Rinse the rice well in a bowl of cold water and drain. Add rice, vegetable broth, and thyme to a pot and simmer for 20 minutes. Remove from heat and let the rice stand in the pot, covered, for 5 minutes. Remove the thyme stems and fluff the rice with a fork. Set aside to cool.

kaleWash the kale and remove the ribs. Thinly slice the kale into ribbons. Using a salad spinner, spin until most of the water is gone.



salad dressing- lemon juice and oilve oilIn a large serving bowl, add the kale, a drizzle of olive oil, and a little salt. Massage the kale until it starts to soften and wilt, about 2 to 3 minutes. Set aside while you make the dressing.

To make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, salt & pepper, and ¼ cup of olive oil.

To serve, add the wild rice, black beans, tomatoes or ground cherries, and sprinkle with cheese. Drizzle the dressing over top and toss to combine.

Call Dr Diane for the recipe!

cranberry sauceWhat could be more common at this time of year than the word…recipe? Call the good word Dr Diane to find out!!


recipe (noun)
1. A set of directions with a list of ingredients for making or preparing something, especially food.
2. A formula for or means to a desired end: a recipe for success.
3. A medical prescription.

Used since the 1580s, as a “medical prescription,” from Middle French récipé, from Latin recipe “to take!,” second person imperative singular of recipere “to take”; the word written by physicians at the head of prescriptions. Figurative use from 1640s, meaning “instructions for preparing food” first recorded 1743. The original sense survives only in the pharmacist’s abbreviation Rx.


Add some ZEST to your life…..word for the day

baskets of avocados and orangesWade (my husband) recently celebrated a birthday, and since he likes pie rather than cake, he requested a Key Lime Pie for dessert. This turned out to be easier said than done, as NONE of the pie shops or restaurants in town serves one.

I thought I would make him one and the recipe called for “zesting” a lime peel, thus our Word for Today was discovered!

“Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor (“zest”) to foods.

In terms of fruit anatomy, zest is obtained from the flavedo (exocarp, or the outermost layer of the fruit wall.). The flavedo and white pith (albedo) of a citrus fruit together makes up its peel.”

When you zest zesting a limea lime, you scrape the outer peeling off the lime with a special tool, here’s what it look likes…


Source cited:

Word for the day…if you’re hungry, eat like a Hungarian

Cabreras albondigas#2-examGoulash (Hungarian: gulyás) is a soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Bosnia and Herzegovina, Croatia, the Czech Republic, Germany, Liechtenstein, Lithuania, Latvia, the Netherlands, Poland, Romania, Russia, Scandinavia, Serbia, Montenegro, Slovakia, Slovenia, Ukraine and some regions of Italy.

Etymology: The name originates from the Hungarian gulyás, pronounced yuja. The word gulya means ‘herd of cattle’ in Hungarian, and gulyás means ‘herdsman’. The word gulyás originally meant only “herdsman,” but over time the dish became gulyáshús (goulash meat) – that is to say, a meat dish which was prepared by herdsmen.

To read the entire fascinating history of this stew/soup, go to:

My homemade cranberry sauce recipe for the holidays…….

cranberry sauceMy homemade cranberry sauce recipe for the holidays…….

I use three bags of fresh cranberries washed and rinsed, add fruit juice to about 1 inch below the top of the big pot I make it in, add a couple handfuls of nuts, sometimes a handful of raisins, shred some fresh orange rind in it, add a bunch of cinnamon and brown sugar and honey to it and then let it come to a low boil.

I then stir and boil it some more, making sure to squish or “pop” all the cranberries as it’s brewing. Keep adding sugar until it tastes semi-sweet (don’t want it to be too sweet), and then let it cool. Mine comes out kinda slushy, not in jellied form, like the canned cranberry sauce, but everyone in my family raves about it. Can be served with traditional turkey dinner, delish with ham and served over waffles and pancakes too!

Hugs, Diane T. and furfamily

The Big T-Day countdown

Well, the turkey’s in the oven, the Waldorf salad is chillin in the fridge, and my infamous homemade cranberry sauce is defrosted. (I make huge batches of it at Christmas time for family gifts, and there’s always one left over for the next year’s Thanksgiving meal.)

I’ll be adding to this post as dinner is being prepared!

The rest of the menu is… gravy, stuffing, baked yams, crescent rolls, and for dessert…pumpkin pie, of course!

yummmmmmmmmmmmmmm  ;>