plum(b)ing the depths

Plum upside-down cake. I got on a real plum kick last summer, but little Eva has greatly limited my kitchen time this year.

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richie rich-otta

I'm in a snack cake frenzy, folks!

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plum job

This cake marks two firsts: Not only have I never baked with plums before, but I've also never tried a David Lebovitz recipe!

Now that I've done both, I feel confident in saying I'll do both again, early and often.

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the music meme

Friendly reminder (Emiline, this means you!): You have two more weeks to submit your entries for Beat the Heat!


Speaking of Emiline (of Sugar Plum fame), she tagged me for the music meme.

These are the instructions:

List seven songs you are into right now. No matter what the genre, whether they have words, or even if they’re not any good, but they must be songs you’re really enjoying now, shaping your summer (or whatever season). Post these instructions in your blog along with your 7 songs. Then tag 7 other people to see what they’re listening to.

As you might expect given my tendency for randomness, this is a very eclectic list. Some of the songs are mainstream, some of them are pretty obscure.

1. Michael Buble, "Lost" I just love his voice--my favorite part of the entire song is when his voice deepens to what's sure to be its lowest point. Swoon central.


(Let me reiterate: SWOON.)


2. Seether, "Rise Above This" Rock on, you scary-looking men. Rock on.


I dare you not to be touched.

3. Weezer, "Pork & Beans" The title alone sold me, the video made it irresistible, and the fact of the matter is, it's a great song.


(Watch it. Feel free to laugh out loud.)

4. Sixx: A.M., "Life is Beautiful" Indeed it is.



5. Jack Johnson, "Sitting, Waiting, Wishing" He's so fun. He just makes me think of a sunny beach teeming with attractive surfers.


(Surf's up, dude. Gnarly.)



6. Plumb, "In My Arms" It makes me sway.



7. Jesse McCartney, "Leavin'" Okay, you caught me. I'm a teenybopper at heart. I can't help but bounce around a little bit whenever I hear this. Leave me alone.


(Can't you just hear the tween-aged girls screeching? I don't screech.)




There you have it. I know this meme is quickly making the rounds, so if you haven't done and would like to, please do. You have my permission.

One more thing--look at what the rain has done to one of my tomato plants:


(We're talking a broken backbone here, folks. You just don't spring back from that.)

I think it's official--I'm a horrible gardener.

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mesquite treat #RealFlavorRealFast

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

I've been known to complain from time to time, about everything from the rain to terrible drivers to the ever-present dog hair on my clothes. One thing about which I never need to gripe again is the time and effort it takes to marinate my pork loin--Smithfield® has taken care of that!

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pl(um cr)umble

I love a good portmanteau!

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ode to the jelly belly

I. Love. Jelly Belly jelly beans.

Well, most of them. Some of them will never come within a foot of my mouth:
A&W Root Beer
Buttered Popcorn*
Cantaloupe*
Cappuccino*
Caramel Corn
Chocolate Pudding
Dr. Pepper*
Juicy Pear
Licorice
Mango
Peanut Butter*
Pink Grapefruit*

*It's odd that I hate these flavors because I love the actual thing. I guess they just don't translate well into chewy, sugary nibbles.




Mmm, much better (escalating to my absolute favorite):
Bubble Gum
Cotton Candy
Cinnamon
Crushed Pineapple
Pina Colada
Plum
Sizzling Cinnamon
French Vanilla
A&W Cream Soda
Toasted Marshmallow
Island Punch


I'm probably in the minority with some of those favorites, but hey--more for me...


Flavors I've yet to try:
Cafe Latte--probably not much different from cappuccino, which is vile
Caramel Apple--the real thing is delightful, but I have my doubts
Jalapeno--no way this can be good
Kiwi--perhaps...perhaps not
Wild Blackberry--sounds good to me


Eh, it's just not the same. I'm glad I can see colors--this makes the little suckers remarkably less appealing.


Thanks Mamster!

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a lil francophilia

Were the French the first to dip thick slices of bread into an eggy batter and fry them up? Some say yes, some say no, and we'll probably never know for sure. Regardless, one of the most popular breakfasts in America will always be known as French toast.

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liz lemon says...

"I’m going to go talk to some food about this."


I adore Tina Fey, and 30 Rock rocks. So do these muffins.

This post has nothing to do with Tina Fey or 30 Rock except that her character's name on the show is Liz Lemon and these muffins contain lemon. Talk about grasping at straws. Leave me alone--it's Friday.

Even my burnt-out brain knows that the tastes of lemon and blueberry meld beautifully. It's been proven time and time again.

These little muffins a la Emiline at Sugar Plum are no exception. Yes, she used blackberries, but I had to go with what I had on hand--blueberry preserves. I also went almond-less, as the only almonds in my apartment are in my Honey Bunches of Oats with Almonds (yum) and I didn't really feel like rooting around in the box and digging them out one by one.

My muffins aren't as pretty as Emiline's, but they're darn delicious and quite healthy. I'm sure Tina Fey's personal chef would approve. (Grasping at those straws, I tell you. Grasping.)(But wouldn't that be a great job?)

Lemon-Blueberry Swirl Muffins
(adapted from here)
makes 24 magnificent mini muffins

1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/ cup granulated sugar
2 1/2 tablespoons unsalted butter, melted
1 large egg
1 cup milk
1 1/4 teaspoons finely grated lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup blueberry preserves

Preheat oven to 350 degrees F. Line muffin tins with cups.
In a medium sized mixing bowl, sift together flours, baking powder, and salt.
In a large mixing bowl, whisk together sugar, melted butter, egg, milk, lemon peel, lemon juice, and vanilla extract until well combined. Dump flour mixture into liquid mixture and stir until all ingredients are moistened.
Warm preserves in the microwave until a pourable consistency is reached. Add to batter and stir until desired swirl-beauty is achieved.
Pour batter into muffin cups and bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out with moist crumbs attached. Cool in pan for 10 minutes, then lift muffins out onto a wire rack to cool completely.


(this calls for some wrapper-licking...)

More 30 Rock food-associated funniness:
Floyd: Hey.
Liz: Hey.
Floyd: Wow, hot dog times, huh?
Liz: I only eat them on special occasions.
Floyd: What’s the special occasion?
Liz: I decided to eat one.

Jack: Big night, Lemon? Let me guess, meatball sub, extra bread, bottle of NyQuil, Tivo Top Chef, a little Miss Bonnie Raitt, lights out.
Liz: No, I have something to do tonight, Jack.
Jack: Then you won't mind when I tell you that [whispering] Casey gets voted off tonight.
Liz: You monster! Why are you like this?

If you've made it through this discombobulated post, it goes without saying...but TGIF!

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i love 2016.

Some may remember 2016 with a bad taste in their mouths, but I'll always remember it as the year I wed the love of my life and saw what might be the most beautiful country in the world.

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beat the heat with a cat o' nine tails

Wow. When I first decided to host an event, I convinced myself that I'd be satisfied with even ten entries. Never in a million years would I have expected 64 of you to participate! (That's right, we had three late-comers, but I'm a softie like that...) I'm astounded and ever so grateful!


Now, let's get to it!

The only logical place to begin is with the starters (and a few miscellaneous sides):

I received two versions of salsa. The first was created by kellypea of Sass & Veracity, and she dubbed it SoCal NON-Cowboy Caviar. You won’t find sugar anywhere near her salsa/salad/salsa salad, but you’d better not skip the salsa verde.


Lucy from Sweets, Savories, etc. sent in the second salsa, inspired by the Southwestern Egg Rolls from Chili’s (one of my favorite chain restaurants). It’s appropriately named Southwestern Salsa, and contains all the goodies you find in one of those egg rolls and more.


One of my favorite foods to come out of Greece is Tzadziki Sauce—it’s so versatile and tasty. This particular version comes from one of my go-to sources for authentic Greek dishes--Erinn from Sunday Dish. She does it right!


Susan and Kenny from Life at Quail Hollow made good use of their copious tomatoes with this Tomatoes and Goat Cheese appetizer. Stunning presentation!


The next starter is a real looker--Ricotta-Stuffed Zucchini Rolls made by Jude of Apple Pie, Patis, and Pate. She dared to take a Gordon Ramsay recipe and change it up a bit, adding almonds instead of pine nuts. I, for one, am glad she did—think of that crunch, people!


Lore from Culinarty sent in our final hors d'oeuvre. She made Cheese Tuna Stuffed Tomatoes. These are so lovely that I’m even willing to overlook the use of a hard-boiled egg.


I wasn’t sure where to stick the entry from Sandi of WhistleStop Café. Frankly, Dilly Beans are one of my favorite foods, and you’ll find me eating them at all times of the day. Yes, the beans get cooked, and yes, the brine is boiled, but I love these things, so I’m making an executive decision as the sole judge and allowing it!



Let’s move on to the cold soups:

I'm not kidding when I say that avocados are my weakness. If I see them in the ingredient list, I'm hooked. Antonia of FOOD, GLORIOUS FOOD must've known this about me, because she offered up some magical Chilled Avocado Soup. Apparently the recipe came from her old milkman—if you ask me, he was a keeper!


Nuria from Spanish Recipes made a unique Green Gazpacho, utilizing some fennel and other lovely verdant veggies. The smell of this soup may take her back to her childhood, but it would probably take me to cloud nine!


How about a different but equally enticing gazpacho? This one comes from TS and JS of [eatingclub] vancouver. Would you look at that texture? Their father wasn’t interested in any cold soup, but I sure am.


The final gazpacho was a Citrus Gazpacho, sent to me from Sarah of Fritter. She almost set something on fire, but not her kitchen—her mouth! Be careful with those hot peppers!


I really, really hope to have some golden tomatoes soon, mostly because I want to make this Chilled Golden Tomato Bisque from Louise of Livin’ Local. She mentions the mantra “start with the best ingredients and don’t mess them up,” which I’ve never heard before but really like.



From there, let's move on to the salads. There were lots of salads, which makes perfect sense, wouldn't you say?

Elle from Elle’s New England Kitchen brought back this Fresh Summer Salad with Roasted Red Pepper Hummus, Feta, and Pita Bread Wedges. The New England weather hasn’t been too harsh lately, but this would hit the spot whatever the temperature outside.


Marilyn from Simmer Till Done has a great option for those of you green-thumbers who have cukes taking over your gardens. Her Cucumber-Feta-Tomato Salad is easy-peasy and definitely appropriate for feeding a crowd.


The Olympics have started up in Beijing, and Christine of Kits Chow made her take on a Beijing Cucumber Salad after hearing a reference to it on the radio. Looks good to me!


Mary from Shazam in the Kitchen made a salad right up my alley--Black Bean, Corn, and Cabbage Salad. Great flavors, great textures, and healthy to boot. I can see why she’s been eating this for years.


One of the best things about summer is the fresh fruit it brings. This salad of Summer Fruits made by OhioMom of Cooking in Cleveland would certainly hit the spot on a hot day. Isn’t that kiwi beautiful? I think it’s gotta be one of the most photogenic fruits.


If you like Greek flavors, you’re gonna love this Greek Salad submitted by nicisme from Cherrapeno. You can rest assured at its authenticity since she first had it on her honeymoon on a Greek island!


Another awesome greens-less salad is this Tomato, Pepper, Cucumber, and Feta Salad made by Laura of The Spiced Life. If, by chance, you’re wealthy and have a pantry full of balsamico, she recommends putting a drizzle of it right on top.


Dorit of prettybaking in Israel experiences some fierce heat during the summer, so we can definitely take her at her word that her Mango Salad is a refreshing treat. Take a look—it won’t take much convincing.


This aptly-named dish sent in by Nikki of canarygirl is downright gorgeous. I’ve never seen canned lentils, but she had some in her pantry and made excellent use of them. The bit of cloves in Michelle’s Incredible Lentil Salad is an awesome touch.


Coming to us all the way from South Africa is Jeanne of Cook Sister! She offers a Carrot and Coriander Salad, which hit the spot for her after a particularly trying commute home from work. Whether you call it coriander or cilantro, it’s still my favorite herb.


Caprese Salad is a quick, beautiful, delicious, and healthy dish made by Jescel from Spice of Life. Her post is particularly heartfelt, stressing how essential it is that we maintain some sort of personal contact in this technology-focused world.


I love me some beans, and Mindy from Coffee & Queso sent in her favorite summer side, a Tuscan Cannellini and Tuna Salad. It takes her back to her time spent studying abroad in Tuscany—I can barely contain my jealousy!


Jessica of FoodMayhem added a dazzling new dish to her repertoire with this Asian Pear Beet Salad. I’m loving those colors and the unique combination of tastes sounds pretty enticing.


Another fruity and minty salad (a Cantaloupe Salad with Avocado and Mint, to be exact) was sent in by cookinpanda of Flexitarian Menu. She tried a unique variety of melon--the Crenshaw--and deemed it to be very similar to the cantaloupe. It doesn’t matter what you call it--she had me at avocado.


Marie of A Year From Oak Cottage wrote a really lovely post about the importance of being kind—you really should read her beautiful words. They’re so beautiful that I’m willing to look past the boiling required for the potatoes in her Tomato, Potato, Corn, and Basil Salad. Simple and delicious.


I’m not surprised that Deeba from Passionate About Baking was able to overcome the heat with this Explosive Mango-Nectarine Salad. Her vinaigrette sounds amazing!


Our last salad comes from Ann of Redacted Recipes. Her Cool as a Cucumber, Melon, and Tomato Salad combines all sorts of textures, colors, and flavors to yield a completely appetizing dish.



Main dishes were scarce, but it's all about quality, not quantity:

Susan of Slice of Sueshe brought back her Cheesecake Factory-inspired Chinese Chicken Salad. Skip the fried wonton skins and use leftover cooked chicken and you’ve got a perfect no-heat-required summer meal.


In an effort to cope with the unacceptable lack of Mexican mercados in her vicinity, Francie Baker of Frantic Home Cook made this Bulgur Salad with Feta and Shrimp. If you can’t have Mexican, I think it’s a filling and suitable alternative.


Sharon from Culinary Adventures of a New Wife made a fancy-shmancy Tuscan Fagioli con Tonno. Don't you think food names sound more sophisticated when they're in Italian?


Chipotle is an eye-catching word for me. If I see it, I'm intrigued. Mrs. L from Pages, Pucks and Pantry made a Chipotle Chicken Taco Salad that sounds downright drool-worthy and completely good for you. That chicken was already cooked, right, Mrs. L?


Michelle of Big Black Dogs has improved the boring ol' BLT and made a BBLT--Bacon, Basil, Lettuce, and Tomato. I, for one, think basil would make all the difference for this quick-fix meal.



Every meal needs a beverage:

How about a Fuzzy Peach Melba? Cathy of Noble Pig has made one heck of a beautiful version, obviously inspired by the delicious dessert of the same name. What an excellent use for a plethora of peaches.


To me, Lassi brings to mind the loveable dog that frequently saves young Timmy. To Nazarina of giddy gastronome, an Iced Mango Lassi is a refreshing and delicious yogurt-based drink. I like 'em both.


Tiffany of The Garden Apartment got a mega watermelon, so she put it to good use. She made both a fantastic Watermelon Rum Colada and a Watermelon Granita. She admits to using the stove to make her simple syrup, but that’s okay--there’s always the microwave option!



Last, but in no way (no way) least, are the desserts:

First up, a cupcake fake-out! Rindy R. from Kitchen Klique created this Mint Chocolate "Cupcake" using just four ingredients and has me convinced that it's supercalifragilisticexpialidocious!


Although it's not all that hot in South Africa right now, this Strawberry Yogurt Tart from Nina of Nina’s Kitchen would hit the spot in any weather. She used a kettle to heat some water, but again, a microwave will do the trick.


Lynne of And Then I Do The Dishes brings us her Lemon-Lime Frozen Yogurt. I don't know about you, but I've always found lemon-lime-flavored anything to be refreshing, and I'm sure this is no exception.


Gloria from Canela Kitchen’s Recipes made a similar frozen concoction--Lemon Pie Ice Cream. I personally think this would be incredible on top of a hunk of warm blueberry pie.


Linda of make like sweeter! introduced me to a new delight--Halawa Tamr, or Walnut and Date Balls. They’re suitable for people on any diet, whether it be gluten-free, vegan, sugar-free, or dairy-free.


How about some cheesecake? Kevin of Closet Cooking prepared a gorgeous No-Bake Cheesecake, bejeweled with plump blueberries. I’m especially loving the addition of maple syrup to his crust.


Emiline of Sugar Plum will make your mouth water for her Greek Frozen Yogurt with Honey-Drizzled Currants. She was a bit surprised by the sourness of the currants, but I’m sure that was quickly taken care of with the honey drizzle. It’s also important to mention that she wrote her post with a piece of her finger missing—what a trooper.


Oakley Rhodes of Lemonbasil threw together this Minty "Ugly Fruit" Smoothie using some produce that was on the brink of biting it. She made a pretty good save, wouldn't you say? It’s great when something ugly morphs into something beautiful.


We're in serious need of some chocolate here! Luckily for us, Jessica from Fearless Kitchen created some Chocolate Hazelnut Ice Cream, making wonderful use of that glorious ingredient known as Nutella.


I love a good pina colada, but I'd love a slice of Lisa's Pina Colada Pie even more. It’s easy and quick—which is usually an important characteristic for me—as well as refreshing and creamy. Check out her blog The Cutting Edge of Ordinary for more great eats.


Something named Diet "Buster" Bars is bound to be delicious, and that's certainly true for this decadent creation from Cathy of Where's My Damn Answer. The possibilities for add-ins are endless, and I think each one deserves to be tested.


Elvis is getting a lot of recognition in Blogland these days. Bunny from Bunny's Warm Oven made an Elvis Parfait that the King (and everyone else) would no doubt love.


Sophie from Flour Arrangements just got a new oven, but she didn't need it for her No Bake Oatmeal Pumpkin Cookies. These would be appropriate for any season.


I love being introduced to exotic new foods, and Mike of Mike's Table has done just that with his Dragon Fruit and Coconut Sherbet. Isn’t his presentation magnificent?


Need more chocolate? I do. Check out Christie's awesome contribution--Chocolate and ANZAC Ice Cream Sandwiches. (Also awesome? Christie's blog, Fig and Cherry. Go see for yourself.)


If you're like me and your experience with figs begins and ends with Fig Newtons, you'll be excited by what Amy and Johnny of We Are Never Full made for the event--Figs with Yogurt, Honey, and Pistachio. This is a wonderfully elegant dessert, even if, like Amy and Johnny, you’re not a dessert person.


Melanie of My Kitchen Cafe recreated her delightful Frozen Key Lime Pie. I'll tell you one thing--I wouldn't have any problem devouring this before it got soft on me. And just look at that color!


Do you know what a paleta is? I didn't, but fortunately, Krysta of Evil Chef Mom was kind enough to educate me. She made these unique Banana & Dulce de Leche Paletas. Just hearing the words “dulce de leche” makes me weak in the knees.


Indigo from Happy Love Strawberry sent in a double whammy--Pineapple Sorbet and Coconut Ice Cream. I know sorbet is better for you, but give me that ice cream (even if it does require a bit of heat)!


Would you believe I've never tasted saffron? Mansi of Fun and Food certainly has, and she used it in this Shrikhand, a traditional Indian yogurt and saffron dessert. Not only is this a simple and delicious dish, but it also has the added bonus of being calcium-dense!


Whether you say "pee-cans" or "pa-cahns," these Pralines made by Lisa of My Own Sweet Thyme will please your palate. This is one of the best uses for the microwave that I’ve ever seen.


It's about time for a little more chocolate, wouldn't you say? Here's what Gigi of gigi cakes created--Milk Chocolate Malted Ice Cream. We’re lucky to have a picture of this ice cream, since it seems that Gigi’s ice creams have a tendency to be eaten before the camera can even come out of its case!


Susan of Sticky, Chewy, Creamy, Gooey made some stunning Mango-Blackberry Swirl Ice Cream. Doesn't that sound like a stellar combination? It’s quite the looker, too, and makes me wish I had my very own mango tree.


This Mixed Fruit and Yoghurt Parfait made by Zhulaiha of ovenhaven could double as a breakfast or healthy dessert. She says she prefers to call it her “These Are a Few Of My Favourite Things Parfait,” which is a nice reference to one of my favorite movies of all time.


I adore avocados. So does Jescel from Spice Of Life (and the aforementioned Caprese Salad), so she made an Avocado Shake. Does this healthy concoction count as a dessert? I vote yes, although I might get caught eating it for breakfast.


Amy from Tart Reform consulted a Robin Miller cookbook to make her Frozen Lime Pie. So simple, so delicious, and I’m loving the green sprinkles she threw in for color.


Have you ever heard of using cream cheese to make ice cream? Tartasacher from mil postres (1000 Desserts) created this Cheese Ice Cream with Red Sauce Fruits, which sounds like it’d be tangy and smooth and all together heavenly.


Finally, we have these No Bake Granola Bars from Lori of Lori’s Lipsmacking Goodness, which are perfect for any type of weather and any time of day. The variety of things you could add also make these appropriate for anyone’s tastes!


There you have it, folks--one whopper of a beat-the-heat round-up.

Perhaps you’re curious about the prize-winner, yes? When I said I’d be picking an entry based on deliciousness, relevance, perhaps some visual appeal, and any other random factor I deemed important, I assumed I’d have only a few entries from which to choose. As it is, there are just way too many amazing creations to justify singling one out, so I had to change my plans. The last thing I want to do is hurt feelings or create hostility (especially when it’s directed toward me...). So, I meticulously and painstakingly wrote out the names of all the contributors and drew one out of a bag.

Drum roll, please...

The winning entry is:


Sarah, from the lovely blog Fritter! Milady, if you’d like your prize (New South Grilling), please send me an email with some contact information. Don’t worry--I’m an extremely precautious and discrete person and I promise not to sell your address to any junk mail purveyors or stalkers.

Thanks again to everyone who participated (and even those who thought about contributing but got distracted)--I’m much obliged!

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