Sunday, November 2, 2014

How to Cook an Amazing Fresh Herb & Wine Turkey

 This is seriously easy and packed with flavor! Use fresh or dried herbs!

I had a seriously packed day today, but knew that bird was waiting to be turned into something amazing, and just have to move when you are moved...and the creative wave begins...and Voilà! It is not that complicated, but fulfilling-when it turns out perfect-and they all just wonder how you do it!  The kudos are priceless!
Easy directions:
Preheat oven to 425degrees
Thawed or fresh turkey, rinsed, patted dry, internals removed.
1/4 stick of butter-cold...rub on skin.
Add further olive oil to drizzle over bird
Lightly Sea Salt & Pepper skin
Rosemary-pick apart fresh pieces and drop sporadically over bird
Stuff bird with chopped garlic, onion, celery, and carrots
Lemon or other citrus optional in bird or in pan
Pour 1/4 cup of water in bottom of roaster to help steam
Tie up legs and bottom firmly, and tuck wings up and under the upper back.

Melt 1/2 stick butter, 2 tbsp. of fresh thyme, and 1/4 cup white wine.
Keep this warm on stove and baste bird every 30 minutes with this beautiful sauce. Cook 15 minutes and drop tetemperature  to 350 degrees. After first hour, monitor temperature of bird in the breast and upper leg.

When temperature reaches 165 degrees, internally, remove roaster and place on top of
stove. Cover with tented foil to allow juices to uptake into the bird. Allow to
rest at least one hour.

The great thing about turkey, is that you can make one and turn it into a week's worth of meals; each with it's own unique sophistication, flavor, and charm. Even sandwiches are better when the turkey is roasted at home. So, I love to add a little bit of charm to our lives by making my own...hope you enjoy it as much as we do... 

Bon Áppetit!

Tuesday, October 14, 2014

Every Girl Needs a Fancy Drink! My French Kiss Cocktail~

A girl cannot live on wine alone!

 I have begun to experiment with making a variety of cocktails and
found that I am simply in love!

Seriously, I think I may have missed my calling.
Life is to be enjoyed through grande flavors, I think.  

 Here is one of my favorite creations:

My French Kiss Cocktail
1oz Southern Comfort
1 oz Dry Vermouth
1 oz Orange juice
2 dashes Angostura Bitters
1 tsp lemon juice
1/4 tsp ground Ginger
1 splash dry Champagne
Served on the rocks, glass of your choice.

What's French about it? I don't know...I used French Champagne (not the one in the pic-that's Italian), and they love Ginger and use it in many cocktails!
So, there you go.

Wednesday, September 10, 2014

What French Kids Eat For School Lunch-Puts Americans to Shame!

I don't typically re-post material from other sources or blogs, but this one is so important I believe it needs to be shared! 
French Mothers, differ from American Mothers in many ways. Most French Mothers stay home to raise their own young children, and spend a large amount of time on food preparation for their families. How they do that with all of that shoe shopping, I have no idea! ;) 
Also, the children are only schooled 4 days per week, AND they have multiple and lengthy recesses.  Studies show that their children are far healthier than American children...these reasons may be why...
Read for more info and great food ideas...


Sunday, September 7, 2014

Sweet Baby Grapes

It was not the most bountiful harvest, after their trauma last year, when we had a quick move out of state, and then back again (don't ask)! While we were away, the vines did not receive enough water and the roots dried up, as did our grass, and to some degree our spirits.

I think the grapes suffered as much as the kids and I did! We lost 2 full grown vines and I feared we would lose the rest. But, thank God (and not without much prayer)
a few vines survived!

 So, for these few baby bunches that came to us, we are very thankful. They are as sweet and as flavorful as ever, and filling me with hope for restoration, not only of the vines, but also I am reminded of how God can restore all things...including me <3

Monday, September 1, 2014

Fab Fall Cake! Award Winning Spiced Melon Bundt Cake w/Vanilla Bean Cream Cheese Frost!

My kids and I whipped up this last minute delight for our local baking contest at the fair, and we won 3rd place! Not bad, as there were some pretty serious bakers there! 
The head chef from a local cafe complimented us on a wonderful cake! (Smile-Me) 

(Please forgive the cheesy plate...had to be a disposable...and the Fruit Cup center, was filled on the spot at the table, so it did not wilt the paper cup! )


  • 2 ½ cups of cake flour
  • 2 cups of shredded melon
  • 1 ½ cups of white sugar                            
  • 4 room temperature eggs
  • ¾ cup melted butter
  • 1 tbsp baking powder
  • 1 tsp anise
  • 1 tsp sea salt
  • ½ tsp nutmeg
  • ½ tsp all spice
  • ½ tsp cinnamon
  • ½ tsp vanilla bean paste
  • ¼ tsp ginger

  • 2 boxes softened cream cheese     
  • 1 cup confectioners’ sugar
  • 1 tsp vanilla bean paste 

Fruit Cup: 

  • 2 cups chopped Howell Melon
  • 1 cup white sugar
  • ¼ cup water
  • 1 tsp ground ginger
  • 2 tsp spiced rum 

Preheat over to 350degrees. Butter and flour Bundt pan. Mix together sugar, eggs, melted butter in small bowl. In larger bowl, mix all dry ingredients. Pour wet ingredients into center of dry ingredients and use wide spoon to mix until combined. Pour batter into Bundt pan and place in center of preheated oven. Bake for 50-55minutes until golden brown and toothpick comes out clean after insert.

       Mix cream cheese, sugar, and vanilla bean paste. Mix with a fork until combined and smooth Poached Ginger Melon: Bring water, sugar, ginger, and rum to a boil.  Add chopped melon and bring to a boil. Remove from heat and allow to stand for one hour. Chill overnight to thicken.  Serve as garnish with cake.

Bon Appetit!


Saturday, August 23, 2014

Wine Garden

After a tough winter, some of the vines made it and came through with grapes. 
Anxious to see if they ripen in time for harvest. 
This is year three, so maybe a small amount of wine?

Meanwhile, harvesting the best leaves for stuffing!