"Campfire Pie" (Potato & Onion Tart)

My husband and I love Food Network. It's the one channel that is consistently on at our house. Our favorite shows are Food Network Star, Chopped and both of Giada's shows. My husband also loves Mexican Made Easy, but I suspect he has a crush on Marcela. Anyway, he's always up insanely early on the weekends, naturally, so when I wake I usually find him parked on the couch watching Food Network.

One morning, I made it downstairs in time for Tyler Florence's show. We don't normally watch Tyler's Ultimate but it was on so we just watched. That day he made something that intrigued us. On the show he called it "Campfire Pie" but after trying to find it online, we saw it had a much fancier name - Caramelized Onion and Potato Tart.

Since we both love potatoes, I knew I had to make this as a side dish. After a trip out to Eastern Long Island where we stopped at a farm stand and purchased 2 incredibly large potatoes, it was time.

Here is the recipe, courtesy of Food Network online: (we halved it)

Ingredients
1 large onion, sliced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large Russet potatoes, washed
2 to 3 tablespoons butter, broken into small pieces

Special equipment: parchment paper cut into large circle to fit saute pan
Directions

Preheat oven to 350 degrees F.

Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.

Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.

Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.

Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.

Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.

Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.

Place the pan into the oven on the top rack and bake for about 45 minutes.

When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

I followed the recipe exactly. The potato pie was incredibly delicious!! Try it out :-)

It was a bit time consuming, taking a total of an hour and 15 minutes. But I made it on a Sunday morning and then reheated it in the oven for a few minutes before serving. Totally worth it.

Eating With A Travels...to Barcelona!

Since this blog is called EATING With A, not just cooking, I am going to touch on yummy places I've gone or things I have eaten from time to time. One place I really want to mention is in Barcelona. I'm talking about Mercat de Sant Joseph/ La Boqueria, a big open air market situated right off La Rambla, the main drag in Barcelona.

My husband and I stumbled upon this gem by mistake. Sure, it was a huge tourist spot but we didn't do much research before leaving for Europe. On our first day there, after leaving our luggage at the hotel, we started wandering. Soon we made it to La Rambla and as we stepped on the busy street some woman immediately came up to us and asked us where the market was. We shrugged, not even knowing what she was talking about and decided to walk south. A short time later we pass a huge, bustling area with the sign above it "Mercat." We decided to go have a look.

The market has anything (food wise) people living in Barcelona would want. Fresh meats, fresh fish, fresh fruits and vegetables, cheeses, desserts, the list goes on. A lot of the market wouldn't be applicable to a tourist unless they were staying somewhere they could cook. But...then there are the little food stands where you can sit at the counters and enjoy some tasty Tapas such as chicken croquettes, meatballs, empanadas, etc. Or the fruit stands with rows and rows of brightly colored fresh fruit juice. And don't forget all the candy and chocolate stands!! The juice intrigued me and for 2 Euro, my husband and I each got one. WOW! There is a lot to say about fresh fruit juice. The juice is all natural with just a little water added in as they blend the fruit up. I had a strawberry pineapple juice while my husband got Mango-something. We were addicted immediately. Later on that day we ate some tapas at one of the stands, purchased some gummy products that we'd never seen in the US, got a fresh fruit salad and of course, another round of juice. Raspberry pineapple for me the next time and I think my husband got something with Strawberry. But they had all kinds involving orange, coconut, kiwi, melon, blackberry, etc.

We visited the market once per day all 3 days we were in Barcelona (and on the first day, twice). The food is incredibly delicious and the juice is amazing. This place is definitely worth a visit if you head over to Barcelona. Adios!

Hamburger Pie!

The following recipe is one my husband and my dad LOVE so much. I originally found it on the Campbell's Kitchen website, but have since modified it as my own by tweaking a few things here or there.

It's easy to make - takes about 30 minutes or so. You can also half the recipe very easily to make a smaller batch.

It's a very filling dish and if I make a full one, it feeds my husband and I for 3 meals, unless I am nice and bring some to my dad to eat.

Hamburger Pie:

at least a pound of ground beef (if making a whole recipe). No more than a pound and a half.

2 packages of crescent rolls

at least 2 cups of whatever shredded cheese you like. (we use cheddar most of the time)

1 can of low fat cream of mushroom soup. (I want to try this recipe out with cream of broccoli but haven't gotten around to that yet).


Steps:

Preheat your oven to 350 degrees F.

Cook the beef in a skillet, stirring often to separate the beef, and until brown. Pour off the fat. (sometimes before I put the beef in the skillet I will mix in some salt or pepper or whatever spice calls out to me that day just for a little something extra - if it is anything else, usually paprika or something like that).

Stir in the soup.

Open 1 package of the crescent rolls and press on the bottom and up the sides of some sort of casserole baking dish. If you want to make it a true pie, use a 9 inch pie dish. I use a rectangle or square Corning cookware dish. Press all of the seams together to seal.

Start your layers! Layer half the beef mixture on the bottom, followed by half the cheese. Repeat the layers once more, or until you have used up your ingredients. The amount of cheese is subjective to how cheesy you like things. I love cheese but I have to go a little easy on it because my husband isn't as much of a cheese fan as I am.

Open the second package of crescent rolls. Place the dough over the filling and press the edges to seal, if desired, or make a cool pattern with the dough to make it look more like a pie.

Bake for 15 minutes or until top is golden brown.

Enjoy with salad, french fries or mashed potatoes or whatever side you like!

Cupcakes!

I've enjoyed decorating cupcakes for a few years now. I'm NOT anywhere close to being a pro. I just liked to use gel pens and make fun designs on cupcakes I baked.

Recently I've tried branching out. I began practicing using a piping bag to make decorations. The pictures above only indicate my 2nd time using them, so I have a lot of improving to do. But it's going well.

I also have started making filled cupcakes. I learned a neat trick from a show on Food Network on a pretty easy way to get filling in after you bake the cupcakes (use an apple corer to poke a hole on top, then drop in the filling and leave it open or put the little circle of cake back on to cover it!)

Last weekend I made "blueberry pie" cupcakes and cupcakes filled with nutella. The blueberry pie cupcakes are a take on the "bake sale cupcakes" that have been circulating the internet from Oprah's website, I believe. Basically, people baked cupcakes and used blue or red M&M's on top to make it look like cherries or blueberries and then piped tan icing over it to make it resemble a pie. They were super cute.

But I took it one step further... I filled the cupcakes with blueberry preserves! I did decorate some with the M&M's because they were so cute, but for people who don't like chocolate, I used blue sugar sprinkles.
To me, they were a little too sweet with the sugar sprinkles, so next time I am just going to use blue icing.

The other night, my husband requested cupcakes stuffed with strawberry preserves and chocolate icing. So that's what I made. I baked a basic white cupcake and mixed in hints of vanilla extract and cinnamon. It turned out well! He came home from work, where he took one as a snack and said, "those cupcakes were delicious!" yay! Boost to my ego.

I also decorated some with white icing to make it more like a strawberry shortcake.

I've been having a good time with the cupcakes so far. If you have any ideas, tips or tricks, send them my way!!

My First Cooking Success

I'm going to bring you back to the first meal I felt I cooked successfully. I'm talking about my mini chicken pot pies - and this is what I once cooked for me and my old roommate Laurie.

Laurie was my second roommate out of college. When I lived with my first, in a different apartment, I was still eating mostly boxed foods like PastaRoni, Macaroni and Cheese or frozen meals. In fact, I was dubbed "carb queen" at work because my leftovers usually consisted of leftover PastaRoni or something like that. But when I moved in with Laurie I started doing a little bit more. Not much - there was still a lot of cereal to be eaten, frozen meals in the freezer and easy mixes to make. But I remember using one of her cookbooks and making chicken finger parm. Hey - it was a start! Haha.

Well, something compelled me to make mini chicken pot pies. I don't even know how I found the recipe, but I made them. Here are the ingredients:
1 package of Pepperidge Farm Puff Pastry shells
1 tablespoon vegetable oil
Some chopped onion (to taste - whatever you like)
1 can low fat cream of chicken soup
1/2 cup milk
1 10 ounce package of frozen vegetables - whatever mix you like, but try to go for tiny cuts
2 cups cooked cubed chicken

First, cook the package of puff pastry shells.... or just a few. I usually make about 6 out of the 10 because that's all we eat immediately. I freeze whatever amount of the filling is left to use another week. Or, I put the leftover filling in the fridge and eat it over white rice - it's really yummy!!

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until tender.

Stir the soup, milk and frozen vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling.

Spoon the chicken mixture into the pastry shells.

I usually make rice (used to be white but now have migrated toward brown) on the side since I load my shells up with veggies. Sometimes I make stuffing. (In the picture, I have stuffing on the plate)

The whole process takes about 40 minutes but it's really good. I've also used Puff Pastry Sheets lately if I didn't have shells in the house. To do this, I let them thaw and cut them into squares that I mold into muffin baking sheets. Then I put the filling in the cups and fold the edges of the pasty sheets up to they meet on top and tuck everything in as best I can. It's a little trickier to do it this way but it will work.
If I do use the pasty sheets I also make an egg wash to brush over the top to hold it together better.

Anyway, so Laurie dubbed my meal good and I even made it for another friend who is a total foodie. He seemed to enjoy it but maybe he was just being polite because he had a crush on me. Who knows!

Enjoy!

Find me on Facebook!

Hello out there - my social marketing manager (thanks Laurie) convinced me to start a Facebook page for my blog as well as link it up to twitter. (I have never used twitter before...it scares me - but she linked it up so I don't have to do much).

Anyway, you can find my fan page on Facebook at Eating With A. There will be exclusives on there that I don't post on the blog. Right now there is a recipe up in the notes section for Pineapple Sangria.

The link for Twitter if you use it is here.

I hope you are all enjoying this so far. It's fun for me since I am still really learning to experiment with foods and baking (thank you Food Network).

I welcome all suggestions too - I want to try what you are making!!

Sweet n Sour Meatballs

One of the favorites here in my house are sweet n sour meatballs. There is nothing "special" about them and they are super easy to make... and I bet a lot of people already make these.

But we love them. Plus, they are super adaptable for whatever ground meat you like. We're tried ground beef, ground turkey and ground chicken. I personally like the taste the best with the ground chicken, but I HATE working with the ground chicken. It's always so sticky and messy.

Ground beef is my next choice - and we always have 90% or higher.

The recipe is easy... and you can adjust measurements to your taste. For the sweet n sour sauce we use Ketchup, Grape Jelly and a bit of water. That's it! I pour some ketchup in a small pot and get a simmer going, while slowly adding in the grape jelly and about a tablespoon of water to loosen it up.

Before I put the sauce on, however, I start on the meatballs. I usually use an egg to help with the binding, as well as breadcrumbs. Sometimes we use Panko breadcrumbs for a little different taste and texture. I add just a dash of salt and pepper to the meat for some extra taste. And sometimes, I throw in another spice or two just for fun - whatever I feel like adding on that day.

Once the meatballs are formed I get the sauce ready and starting to heat, then add the balls into the pot. I cover it halfway so some steam escapes and just let it simmer on medium heat for about 10-15 minutes or until cooked through.

These are great as part of your meal or to put out as appetizers for a party. Enjoy!

Chicken and Pasta - simple or not?

Well, I had 2 ingredients in front of me... chicken and pasta. I had to make dinner but wanted to do something different.

What I usually do in these situations is search the Internet to find a few chicken and pasta recipes, get some ideas and then make my own dish.

I found people using chicken broth, cream cheese, spinach, tomatoes, cream soups, etc. I wanted to shy away from the cream soups...generally they are a little fattier and my husband isn't a huge fan (yes, the super skinny one). But the chicken broth and light cream cheese intrigued me. I've never mixed those two ingredients together before. So here is what I made with some other stuff I had lying around my house...

Ingredients:
1 package of chicken tenderloin strips (roughly a pound)
pasta
1 can chicken broth
3/4 package light cream cheese bar
frozen spinach from Trader Joes
frozen shelled edamame from Trader Joes
Italian seasoning
Crushed red pepper flakes
Parmesan cheese as a garnish
a dash of salt

I'm not going to tell you how much pasta to cook. That's your choice. I made enough for 4 servings - dinner and then leftovers.

I poured the chicken broth into a skillet over medium heat and dropped in the tenderloin strips. After about 8 minutes, I dropped in the frozen spinach and edamame. Sure, you can thaw these 2 things and drain them, but I was lazy and needed to cook fast. Then I sprinkled a dash of sea salt over the mixture.

I placed the top of the skillet on and let everything simmer for probably another 8 minutes on medium heat. While that was simmering, I cubed the cream cheese. Once cubed and the spinach looked un-frozen and warm, I stirred in the cream cheese until everything was a nice light green creamy color. I then sprinkled in some Italian seasonings and crushed red pepper flakes and stirred. Top of the skillet went back on and I let everything cook till hot.

When everything was ready, I placed the pasta (I decided to use elbows) into bowls and topped it with the sauce, spinach, edamame and chicken. A sprinkle of shredded Parmesan cheese finished off the dish.

The whole process probably took me about a half hour. Not bad, and I could see preparing this the night before and then popping it in the microwave right after work. My husband said he really enjoyed the dish and I did as well. Good creation, one that will go in our cookbook!

Multi-Tasking

At work, I consider myself a decent multi-tasker. Phone is ringing and I need to send an e-mail? Done.

But in the kitchen? Somehow, if I try to do two things at once, one of them always, without fail, gets a little burned. It's ridiculous.

There was the time I was making rice where I had to saute it in some butter first. I put that on the stove and turn to chop some vegetables. Next thing I know, butter melted and burned half the rice.

Or just a few weeks ago, my husband and I bought chicken croquettes in the supermarket so we could have a Tapas night like we did in Spain on our honeymoon. I fry up some peppers, Spanish style, no problem. I roast some red potatoes, Spanish style, no problem. In between doing those 2 tasks, I burn the croquettes in oil. sigh.

It makes me feel stupid that I can't cook intricate meals without some sort of charring going on. Anyone have any tips?

Tie Dyed Cake

I once saw an idea online for a rainbow cake. it was awesome - had 6 different colors all swirled together like a tie-dyed T-shirt. I loved it. I couldn't get it out of my mind. I HAD to make a cake like that.

After researching how it was done, I decided to only use 2 colors plus the white of the cake. I chose 2 colors because we only HAD 2 colors of food gel in the house. They were orange and blue. Orange, blue and white cake.

Because my husband is a die-hard Mets fan (why? I don't know. They suck!), I decided to make him a Mets cake.

I got a lot of sh*t from my friends after I posted my finished product on Facebook. Most were insults on how the Mets suck.. okay fine. But a lot of people told me that the cake looked gross or weird.

I was shocked. Why would a tie-dyed cake be gross? Or weird? I thought it was cool! But whatever, I stood by my cake and my husband loved it. I ended up icing the entire cake in white icing so you only saw the colors when you cut into it.

It turned out to be pretty easy to get a swirled effect. Simply divide up the batter into even portions for however many colors you are doing. Since I had 3, I placed the batter into 3 bowls. I swirled my blue gel into one bowl, and orange into the other.

Then, I started dropping small amount of batter into the cake pan. First a dollop of white, then blue, then orange, all around until all the batter was in the cake pan. Since it was dropped in layers, that's how the cake bakes.

It's honestly pretty neat, and I bet kids would LOVE eating colored cake. Try it out - if nothing else, it's a fun activity. Enjoy!

Eggplant Patties

One of my FAVORITE things to do with eggplant is to make eggplant patties. I've been doing this for a little over a year now and it's something easy to do instead of grilling it or making eggplant parm.

Even someone living alone can use this recipe because they can freeze the patties to use for a later time or just have lunch or dinner for the week. I served this for both mine and my husband's parents at Father's Day 2009 and everyone loved them!

Originally, I found a version of this recipe online somewhere...it was for someone using eggplant to make meatballs. I changed the recipe slightly and prefer to make patties with it.

Recipe:
INGREDIENTS

* 3 tablespoons olive oil
* 3 cloves garlic, minced (I just buy minced garlic and use a few teaspoons - just use what you are comfortable with to taste)
* 4 cups cubed eggplant, with peel
* 1 tablespoon water
* 1/2 cup grated Parmesan cheese (sometimes I use feta cheese instead!)
* 1 cup chopped fresh parsley <---- (i actually used parsley flakes I had in the house mixed with oregano and Italian Seasoning instead)
* 2 eggs, beaten
* 3/4 cup dried bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease a baking sheet.
2. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
3. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be pressed into patties. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture (if needed) for 15 minutes, then form into patties.
4. Place eggplant patties on prepared baking sheet. Bake in preheated oven for 20-30 minutes (you know your oven!) They should start to get a slight brown look.


We've tried all sorts of toppings to eat our burgers with. My husband's mom like mustard and cole slaw. I like russian dressing and cole slaw. The cole slaw adds an interesting element to the eggplant burger.
I recently tried using a raspberry walnut vinaigrette as a garnish. It wasn't gross but ehhh, I think that was a one time trial.

Try the recipe - they are great alone... or cut up into a salad...or as a burger.. and if you find a good topping for it, let me know!!

Back to Hot Dogs

So...back to my love for hot dogs. One night for dinner a few weeks back, I just couldn't figure out what to make. My husband wasn't that hungry and just wanted pancakes. I didn't.

So, I settled on my tried and true hot dog (well, turkey dogs). I needed a little flair though... so I chopped some romaine lettuce, heated up some leftover baked macaroni and cheese I had made with veggies in it, and used both to top my hot dog with along with ketchup.

Sounds gross? Maybe to some. But it was delicious! I like putting cheese on my hot dogs anyway... I usually use ketchup and some shredded cheddar. But I wanted to be creative and it turned into a fabulous fun dinner. Classy? Heck no! But delicious as anything :-)

I Scream, You Scream, My Husband Screams for Ice Cream!

So, I mentioned in my welcome post that I've been making ice cream sundaes recently for my injured husband. Being that his arm is in a sling for 5 weeks, it's hard for him to prepare his nightly dessert, an ice cream sundae. Yes, he really does make one for himself almost every night. (He's super skinny, he can do things like that.)

So for the past week or so, I've been having a lot of fun building these sundaes and surprising him. I'm not actually creating my own ice cream, mostly been using store bought and figuring out fun toppings to use. My husband actually does make his own ice cream - my friend (actually, the fore-mentioned old roomie Laurie) - gave us an ice cream maker for our wedding. And my husband eagerly tries out his own creations. My rule: the entire flavor needs to be consumed before he can make more.

This is my rule for one reason...he keeps buying store bought when it goes on sale! Then, he usually prefers the store bought ice cream to his own creations since he's still learning and they are not store quality yet. Except for his peanut butter ice cream. That he eats as fast as he can. So, I limit him to one creation at a time so our freezer doesn't explode with uneaten homemade ice cream.

The latest creation was Brown Sugar ice cream. He debuted it at Father's Day to our families and it went over well. I used this ice cream tonight in a sundae I have now made twice for him. I call it the Brown Sugar Crumble.

The Brown Sugar Crumble uses a tiny scoop of Blue Bunny Bunny Tracks ice cream, just for a little extra something. Then a few scoops of his Brown Sugar ice cream, topped with caramel, crushed graham crackers, whipped cream and sprinkles.

Unfortunately, tonight marked the end of the Brown Sugar ice cream so unless he makes more, there will be no more Brown Sugar Crumbles in the house. Oh, well! It was fun making it while it lasted.

Surf Dogs

I LOVE hot dogs. I really do - there's nothing better or more satisfying sometimes. It bugs the living sh*t out of me that my husband won't touch them. Something about a traumatic experience choking on one as a kid. Please. Recently my Food Network magazine had a whole spread on yummy ways to dress up your hot dog. I was so excited! When we were invited to a block party, it was my perfect opportunity to try one out. I chose the "Surf Dog." It seemed like a refreshing choice for a hot (and I mean like, over 100 degrees hot) day.

The recipe called for grilling the hot dogs with a teriyaki glaze and then topping them with a mixture of chopped pineapple, red onions, scallions, red bell pepper, cayenne, salt and pepper. Here is how I changed the recipe.

First, I used cocktail wieners for a more appetizer-like dish. I mixed soy, teriyaki and worcestershire sauce in a pot and boiled the little cocktail wieners in there for a few minutes, poking them with toothpicks so the flavor would become infused into the dogs. Then, I made the toppings into a salsa. I used crushed pineapple and finely chopped red onions, scallions and red bell peppers. I mixed it all together in a bowl and instead of cayenne, I used paprika, sea salt and black pepper.

I cut regular sized hot dog buns into thirds, placed the cocktail wiener inside and topped it with my salsa mixture. Voila! The dish went over well at the block party and everyone was intrigued at this new way to eat a hot dog. Try it out!

Hello and welcome to Eating with A!

Hello out there. My name is Adrienne...and I've decided to hop on the blog bandwagon. My blog is going to be about food. I love food. I love sharing new recipes I've made and showing off pictures of my latest creations, no matter how simple they are. So instead of annoying my friends on Facebook with my posts, I'm going to post here now.

I'm still new to the whole cooking/baking world. Growing up, my mom didn't really cook many true dinners. There was a lot of hot dogs, mac n cheese and frozen meals in my house. Forget about baking - my mom was no baker. I honestly can't remember ever baking cookies or cupcakes with her.

I went to college 4 hours away from home but never really cooked there either. In fact, I remember one night, either Junior or Senior year, my friends and I cooked dinner in the common space kitchen. That was the first time I ever encountered raw chicken. We just made one of those meal in a box type things but it came out okay. It was a start. Then, at age 22, I was on my own. Living 4 hours away from home, with a real kitchen and needing to nourish myself. I started slow and easy. There were a lot of PastaRoni and Lean Cuisines filling my cabinets and freezer. But I started experimenting.

One night I had some friends over to watch The Mole. I remember cooking pasta and shrimp using a PastaRoni base... and then I remember setting a paper towel on fire because I wanted to wipe a drip off the stove. Oops. Luckily there were no further incidents and the meal was edible. A few months later I made fajitas on my own for some other friends - without a mix! (well, besides fajita seasoning). I used raw chicken too. That was an accomplishment for me. From then on, I slowly started cooking more and more, with less boxed ingredients.

The worst meal I ever made, by far, was my first (and only) attempt at shrimp scampi. My roommate Laurie can attest to that, though she claims it "wasn't that bad" and ate her whole plate. I, on the other hand, threw mine out and made toast. The recipe called for minced garlic. Well, I had garlic powder in the house. Same thing, right? Umm, yeah, found out the hard way that it was not and I ended up with a nasty, gritty, garlic-salty covered shrimp. Oh, boy, was that gross. I did redeem myself to Laurie at another time by making really delicious mini chicken pot pies. Life goes on.

Today, my husband gets to enjoy my creations, and right now he's injured with an arm in a sling so I've been making his favorite desserts for him nightly - ice cream sundaes. It's actually been fun, thinking of new creations and I started taking pictures of them.

But I will share all of this with you as days go by. The good, the bad and the ugly. Come with me on my adventures of cooking and baking and laugh at my mistakes or drool over my successful recipes. Sometimes, I'll post about going out to eat if I come across something worth sharing as well.

I hope you enjoy my posts, I can't wait to share with you all.