Friday, April 3, 2015

Breaking the Mold

I've had very few loves in my life. But the ones I do have are intense.

I love men. I have a type, but as long as a man shows that he really cares and listens and we can communicate with one another, I'm hooked.

I love my husband and son, my step-daughters and their children. They are what gets me through each day.

I love good times with my family. And to extend that I love food.

Food and I have had a love affair since I was a child. Standing in my mother's kitchen soaking up all the wonderful smells, she'd spent hours creating.

Working side by side with her as a teen, I learned to cook, was taught family recipes, and realized as the years went on, my love for my mother grew to more than mother daughter; she became my best friend.

We began traditions together, and now I carry on without her. But my romance with food extends beyond what my mother taught me. If she had beat cancer, she would have changed our holiday menus.

You see, my mother had a love for good food as well. We told stories with our cooking and baking. She was so much better than I. I was her sous chef, and that woman wouldn't make an item until she knew the recipe inside and out.

I'm more of a pinch here, dash there kind of woman. But, I did learn her love for backing, and I work hard to follow the recipe to get it right.

I'm sorry, I'm going on about my mom, whom I love dearly, though she's no longer here, and meant to talk about Easter dinner. I'll get on with my story.

I get to make Easter dinner. And I'm sorry to offend my southern roots, but ham, potato salad, baked beans, and green bean casserole are not on the menu.

When it's time to put together a holiday menu, I look for new recipes. The internet is a great place, and I've become a food Pinterest addict. It has it all at my fingertips.

And boards with names like food porn, food pornage, food romance, food romantic, food love, food lovers, the list goes on; I'm in good company with those who associate love with food.

I planned our menu of cheesy mashed potatoes, salad, deviled eggs, fried apples and rolls around another pork staple. Pork loin. I am a pork lover. I fell in love with Emeril Lagasse's phrase; pork fat rules. It does here, and I'm not ashamed to say it.

Anyway, I could stuff the loin, or cover it with herbs or wrap it or all of the above. I've chosen to cover it with mustard and herbs and wrap it in balsamic and molasses marinated bacon.

But, it's dessert I want to share with you today. I debated on a version of banana pudding with white chocolate and sugar cookies. Then I thought about a strawberry cake with strawberry cream cheese icing.

But as I searched, I kept getting dessert images of raspberries, and I knew that was the dessert for us.

Raspberry White Chocolate Macadamia Nut Trifle.  The picture below is a little different, no almonds, but it's going to look like this.

Layers of white chocolate macadamia nut blodies, cream cheese white chocolate pudding, whipping cream (real whipping cream) and raspberries.

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