A former listener reminisces about the long-running, Boston-based radio program, The Yankee Kitchen, hosted by Gus Saunders. She relates the impact that the show had on her life by sharing her passion for food.
And by "family" I mean our extended family of friends, relatives, and significant others. I have wonderful friends who've opened up their hearts and homes to me, my children and my siblings. We've shared many holidays together laughing, eating and drinking. They're special, devoted friends and they mean the world to me.
A selection of my extended blended family
This recipe came from my mother-in-law, God rest her soul. An amazingly energetic, opinionated, incredibly wise, devoted grandmother, mother, sister, and friend, Mom made a big impact on everyone. And so did her stuffing.
Mike's Mother's Stuffing 1 pound of Ritz crackers (Buy a couple of boxes because the 16 oz. box is now 13.5 oz.) 1 stick butter 3 or 4 onions 1/2 pkg. celery hearts 3 carrots 12 oz. fresh mushrooms, sliced or 2 cans, drained (if you don't like them, don't add them) 2 eggs salt, pepper & garlic powder Saute fresh mushrooms in 1/2 stick butter. Roughly chop onions and celery in a food processor in a couple separate batches. Remove and saute in 1/2 stick butter. Add a little water and cook until softened. Grate carrots and set aside. Crush Ritz crackers. It's easy to do if you crush them while they're still in the package. Place in a large bowl and add beaten eggs, carrots, mushrooms, and the onion/celery mixture. Mix together. Add some salt, pepper and a little garlic powder. Add water to make a semi-moist stuffing. Place in a baking dish. Drizzle turkey drippings over the top before baking in a 350 degree oven for 45 minutes. Serves 8-10 people.
The stuff of stuffing
The food processor is your friend
The sweetness of the carrots really makes the dish
I recently took a personality test on Facebook. Five questions later they had me pegged. I am "The Child". Guilty! I do like to have a good time!
Another test result said this: "You like a good time so much that in order to get it you can overcome some of the little-girl fears that you have not quite outgrown."
Right again!
One sure-fire way for me to have a good time is to watch QVC. Now that brings me an immense amount of pleasure!
"Hello. My name is Anita and I am a QVC addict."
I love QVC for many reasons, not the least of which is that they sell really great stuff! But the way they sell it... Wow!
First, QVC is happy. There are no controversial issues here, no world problems to solve: just simple pleasures that are available for the buying with the promise of a little joy that can make your life better. The hosts are masters of their trade. What they say is unscripted. They engage you with their unbridled enthusiasm and draw you into their world of pleasures. I am all in.
And I am not alone.
QVC fans are crazy about their David Venable. David is a fantastic host and is known as QVC's resident foodie. David is all about food: making it, sharing it, and enjoying every delectable morsel of it. His enthusiasm is our joy. We identify with his passions. And we're passionate about him.
On his QVC Facebook page, David invites viewers to post "foodie fotos" of the dishes that they've made.
I just bought David's cookbook a couple of weeks ago and I'm having a good time trying out his recipes and posting them to his page.
This one is really good. It's a TBLT Salad. Turkey bacon, lettuce & tomato. The dressing, made with Greek yogurt, is creamy and delicious. Add the crunch of homemade garlic croutons, and you've got yourself one tasty, satisfying meal.
How about this one?
This is called Italian Wedding Casserole. Chicken meatballs in a creamy sauce with farfalle and spinach. The beauty of this one is that it makes a good amount. Enjoy one tonight, and freeze a second for another day.
This potato dish is over-the-top. Garlic Mashed Cauliflower and Potatoes. Decadence in white.
During his presentations, when David tastes food that he's wild about, he'll do his "Happy Dance".
He cracks me up!
Talk about a happy dance! Allow me to introduce you to an old family favorite: Irish Potato Casserole. Sorry there's no photo, but if you know what mashed potatoes look like, just add a little paprika to the top and you get the picture. And the taste? Out of this world! Totally addictive. It's one of those things you keep tasting because, well, because you just can't stop tasting. Happy Dance, happy dance, happy dance!
Irish Potato Casserole 8-10 medium potatoes, peeled and quartered 8 oz. cream cheese 8 oz. sour cream 1/2 c. butter, melted 1/4 c. chives, chopped 1 clove garlic, minced - a few dashes of garlic powder salt to taste paprika for color Cook potatoes in boiling salted water about 30 minutes or until tender. Drain potatoes and mash. Beat cream cheese in a mixer until smooth. Add potatoes and remaining ingredients except paprika. Beat just until combined. Spoon mixture in a buttered 2 quart casserole dish. Sprinkle with paprika. At this point, you may cover and refrigerate overnight, and remove 15 minutes before baking. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated. Makes 8-10 servings. Try these delicious potatoes for Thanksgiving and you'll pass on the gravy.
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