A somewhat backwards Xmas Eve dinner

Due to last minute popular demand (read my father-in-law), I’m making ham this year.  So all  the sides got changed around as well.  And I’m making the Harsha Family Midwestern Oyster Stew, guaranteed to be delicious even when you’re not near a coast.  I’m near one, but TRADITION! The rest of the meal is Marion … Read more

Happy Boxing Day!!!

Seelbach Cocktail Recipe By: Imbibe Magazine Serving Size: 1 Summary:  Named after the Louisville, Kentucky hotel where it was first crafted in 1917, the Seelbach cocktail is a classic mix of bourbon, Cointreau and both Angostura and Peychaud’s bitters. Ingredients: 1 ounce bourbon 1/2 ounce Cointreau 7 dashes Angostura bitters 7 dashes Peychaud’s bitters Champagne … Read more

July 4th 2014: stuff on sticks

Courtesy Hurricane Arthur, it was too wet to grill outside, so we improvised and used my Yakitori grill to make stick based foods: Suya, Yang Rou Chuan, and Eggplant Rollups.  Plus hotdogs (not on sticks), baked Mac and Cheese, Orzo and Shrimp Salad, green salad, and ribs from Redbones. Guests brought watermelon gazpacho (amazing), sangria (also … Read more