Happy National Banana Bread Day


This is a recipe I made back in October using a Fall themed Williams-Sonoma mold. I’m pretty sure I used this recipe from the Food Network Kitchen.

Fun fact:  It was with the popularization of baking soda and baking powder in the 1930s that banana bread first became a standard feature of American cookbooks and appeared in Pillsbury’s 1933 Balanced Recipes cookbook. Banana bread later gained further acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.

What’s your favorite banana bread recipe?


My failed attempt at Arroz con Pollo

If you listen closely you can hear my husband complementing what seems to be an awesome pot of Arroz con Pollo. Little did he know that I was a little too adventurous and over zealous with my cooking and ruined 2 lbs of chicken thighs. But the expectation was set. Yikes!

For those of you that don’t know, Arroz con Pollo, is a traditional Latin American rice and chicken dish. And although seemingly simple to make, you have to get the right rice consistency and the spices/condiments have to be spot on. I over did it. I decided to go on one of my recipe hunting adventures on the internet and strayed from the traditional recipe. The overwhelming flavor (and aroma) of cumin turned everyone off. I was disappointed but completely agreed. It seemed more like an Indian cuisines dish than what we were all looking forward to experiencing.

This got me thinking about how we tend to overdo things in an attempt to impress our audience; to make sure the fruits of our labor result in a memorable experience. Why?

Everyone’s relationship to their audience is different.We must be mindful of what we are trying to accomplish and what is the exact message we are trying to communicate. Trying too hard will make us miss the mark and fog our opportunity to affect change and the way we/our services/our products/our food are perceived.

It’s about connection and relationships, if we over do it by over posting on social media, being too rigid in our views, or over seasoning our food, we run the risk of damaging those relationships. In my Arroz con Pollo example, I might have ruined the chances of my family ever wanting me to make it again. I ruined the relationship between them and a delicious dish I grew up with.

Listening to the feedback is of utmost importance. Doing it right always wins over doing more.

Winter, Corn Chowder, and a Very Special Woman

Born January 3rd, 1920, Katalina Herskovitz, my grandmother, would have been 97 years old today. She passed 10 years ago on Christmas Eve. And on this particular year, her Hebrew death anniversary fell on New Years Day; on Sunday, the day she always had as over for lunch.

To some, she was Katy. To others, Katyca; but we called her Anyu (A-ñu) which in Hungarian means mother. You see, Anyu was born in Transylvania which in 1920 was, questionably Romania but after the war, it reverted back to Hungary. She then married a Hungarian so that is the language they spoke at home. So when my oldest cousin, David, heard my aunt and my father call her Anyu, the name stuck, and 6 grandchildren, and 16 great-grandchildren later that is how we still refer to her.

She was an extraordinary woman. She loved to cook for us and had some staples that until this day my sisters and I make for our sons. I am planning on sharing some of her recipes with you on later posts. Today, I want to talk about winter foods. The Winter is also something that reminds me of my Anyu; it was the only time that she would be caught wearing pants. This woman would only be seen in dresses or skirts otherwise. She loved going on Ski trips with us. The highlight of her day was to be waiting for us at the house with her famous tomato soup to warm us up after a long day of skiing.

I like to think of soups in the winter too. This week I’ve been craving corn chowder. And so tonight, inspired by this post, I made the Chief in Training’s recipe of corn chowder (which was her grandmother’s recipe), with a twist. First, I switched the bacon for turkey bacon, and instead of regular milk and cream, I used Organic Valley Lactose-Free Milk and Lactose-Free Half & Half  (some members of my family have a “beef” with lactose). Other than that, I doubled the recipe and voila. It was delicious


UPDATE: It was brought to my attention that I had the history of Transylvania all wrong. The correct story goes like this:  Transylvania was part of the Austro-Hungarian Empire, mostly settled by ethnic Hungarians. After WW l, Transylvania became, and still is,  part of Romania.

I stand corrected!



A celebration with friends!

A couple of nights ago we had our good friends and neighbors over to celebrate our friendship, our families, and say goodbye to 2016. It was an evening filled with laughter, a good old game of Family Feud, wine, and delicious appetizers (if I may say so myself).

On the menu for the evening: caramelized onion quiche, bbq kielbasa, mozzarella and tomato skewers, a big salad, cheese, chicken liver pate, and crackers.  (recipes to follow).


For the salad, I used Baby Arugula, almond slivers, and dates. I dressed the salad with white balsamic vinegar, salt, and pepper. It’s super simple and delicious.

For the skewers, I used Marzano tomatoes cut in half, fresh basil leaves, and store-bought mozzarella balls. I placed the basil in between the cheese and the tomato. Once all the skewers were assembled and arranged on the platter, I drizzled them all with Balsamic Vinegar Reduction.


The bbq kielbasa that I made is a recipe from The Frugal Girls I found on Pinterest. This is the second time I make it but this time I varied it a little bit. The recipe calls for very specific ingredients. I used them all, but instead of regular kielbasa I used turkey kielbasa and I used an additional package of it, so instead of 2 I used 3. The recipe also calls from a bottle of Sweet Baby Rays BBQ Sauce, which I used; but I also used half a bottle of Old Mule.



The star was the caramelized onion quiche. I didn’t change anything from the recipe I used from Simply Recipes I just followed the steps exactly as suggested. I also chose to make the crust but you can certainly make this with a frozen, store-bought crust.

We served this with a variety of microbrewery beers, a bottle of 2012 Sean Minor Cabernet Sauvignon, a bottle of 2015 Josh Cellars Sauvignon Blan, and lots of love!

How do you celebrate with friends?

Fear vs Intuition

I learned an important lesson a few days ago. One that emphasized living in the present. Understanding that the only moment we have is now.

You see, I had been questioning how to separate fear from intuition. How would I know when a feeling I have is fear-based or something I should actually pay attention to.

The answer was simple, but one I hadn’t thought of. Fear is about the future. Fear is born from an expectation of what could be. However, the future, as well as the past, are basically illusions. They don’t exist. Only. Ow exists and that is where I tuition comes I to play. Intuition is about a situation happening in the present. In the only point in time, that matters.

It’s something to think about and remember when you’re fearful or getting ready to make a decision.