Let's give Alton Brown a great birthday present

To contact us Click HERE
Alton Brown tweeted to today what he would like for his birthday this year...

His tweet got me thinking about how to help even more. Remember the little fundraiser we did for Monterey Bay and Heifer International? I was happy to report of the $300 we raised. So I thought, why not try to help out this cause for AB's birthday here too.

I've been wondering what to do with this site in light of the new developments with Alton and his social media forray. In my current poll a lot of you have said you enjoy the news and reports of his events. So, if you have ever enjoyed anything on this site or got anything, please donate. It will be great to have the wonderful readers and Alton's fans banning together to bring in another good amount of money for another worthy cause. This would mean a great deal to me as well as AB.

So here's what I want to do.

Donate what you can, but remember PayPal takes a percentage 2.9% + $0.30 USD here's a chart to figure in the fees if you would like to include that.

Then I will send the whole pot to Samaritans Purse from all of AB's fans for his birthday.

Update
As of June 13, the birthday fund raiser is complete.
We ended with $100 to donate to the organization for Alton's birthday.  I have contacted them and am waiting to find the best method to send the money


Thanks to all who participated!

Alton Brown and Tennessee Aquarium's Serve and Protect Project

To contact us Click HERE

Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.

At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.

Gina Neely's Collard Greens

To contact us Click HERE
This is the only collard recipe you will ever need.  It's that good - smack your grandma good.


The Wife and I recently started a supper club with three other couples, and we volunteered to host the inaugural gathering.  We selected the theme "Fall in the South."  On the menu was crisp roast pork, pimiento potatoes gratin (recipes to come) and these collards from Gina Neely. The collards were a hit.  People who didn't like collards raved about these, and they were called "the best I've ever had" from an expert North Carolinian.

They were the perfect balance between sweet, savory with some heat from the red pepper flakes. These are hands down the best collards I've ever tasted.

Gina Neely's Collard Greens

5 bunches of collards
4 cups of salted water
4 large smoked ham hocks or shanks
1 cup sugar
salt
1 teaspoon red paper flakes (or more depending on how hot you like it)

Wash the collards, remove the stems and cut into one inch strips.


In a large stock pot bring 4 cups of salted water to a simmer and drop in the ham hocks.  Cover and let simmer for about 90 minutes.


Remove the ham hocks and set aside until they're cool enough to handle, then shred the pork off the bone.


Add the collards to the pot - yes it will be A LOT, but they cook down pretty quickly.


Using tongs, turn them every minute or so.   Let them cook down until there is enough room to add the remaining ingredients.


Add the meat from the ham hocks, sugar and pepper flakes, and give them a few turns with the tongs to combine.




Let the collards simmer away for another 90 minutes or so, and you'll be rewarded with one of the best southern sides you've every had.


Enjoy!

Jaques Pepin's Pound Cake

To contact us Click HERE
Let me start by saying that The Baby is a total carb queen.  When she won't eat her vegetables, chicken nuggets, etc., she'll always take a bite of bread, muffins, donut holes or cake.  That being the case, The Wife and I always try to keep some kind of baked goods around the kitchen, be it The Wife's pumpkin muffins, biscuits or a cake.  So when I saw this recipe in an email from Food and Wine, I made a mental note to make it next time we were in need.

This is a simple recipe to throw together at the last minute.  It comes together quickly, and is dense, buttery and sweet.

Jacques Pepin's Pound Cake

2 1/2 sticks unsalted butter
1 teaspoon Vanilla extract
1/4 teaspoon salt
1 1/4 cups sugar
1/4 cup milk - at room temperature
2 1/2 cups flour

In a stand mixer, combine the butter, vanilla, salt and sugar.  Beat until light and fluffy, about 3 minutes.  Beat in the milk.  Beat in the eggs, two at a time. Sift the flour over the batter, and whisk until smooth.


Scrape the batter into a bundt pan, and smooth the surface.


Bake the cake for 1 1/2 hours - or until the top is cracked and brown, and a toothpick inserted comes out clean.


Remove from the oven, and let the cake rest for 10 minutes before turning on a wire rack to cool.

Enjoy!

Alton Brown's The Chewy Recipe

To contact us Click HERE
Pin It

I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered.  It was chewy but was missing that wow factor for me.

Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies


Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts


Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.


Sift together the flour, salt and baking soda into a medium bowl.

Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.

Chill the dough for 1 hour. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.

Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.

Gina Neely's Collard Greens

To contact us Click HERE
This is the only collard recipe you will ever need.  It's that good - smack your grandma good.


The Wife and I recently started a supper club with three other couples, and we volunteered to host the inaugural gathering.  We selected the theme "Fall in the South."  On the menu was crisp roast pork, pimiento potatoes gratin (recipes to come) and these collards from Gina Neely. The collards were a hit.  People who didn't like collards raved about these, and they were called "the best I've ever had" from an expert North Carolinian.

They were the perfect balance between sweet, savory with some heat from the red pepper flakes. These are hands down the best collards I've ever tasted.

Gina Neely's Collard Greens

5 bunches of collards
4 cups of salted water
4 large smoked ham hocks or shanks
1 cup sugar
salt
1 teaspoon red paper flakes (or more depending on how hot you like it)

Wash the collards, remove the stems and cut into one inch strips.


In a large stock pot bring 4 cups of salted water to a simmer and drop in the ham hocks.  Cover and let simmer for about 90 minutes.


Remove the ham hocks and set aside until they're cool enough to handle, then shred the pork off the bone.


Add the collards to the pot - yes it will be A LOT, but they cook down pretty quickly.


Using tongs, turn them every minute or so.   Let them cook down until there is enough room to add the remaining ingredients.


Add the meat from the ham hocks, sugar and pepper flakes, and give them a few turns with the tongs to combine.




Let the collards simmer away for another 90 minutes or so, and you'll be rewarded with one of the best southern sides you've every had.


Enjoy!

Jaques Pepin's Pound Cake

To contact us Click HERE
Let me start by saying that The Baby is a total carb queen.  When she won't eat her vegetables, chicken nuggets, etc., she'll always take a bite of bread, muffins, donut holes or cake.  That being the case, The Wife and I always try to keep some kind of baked goods around the kitchen, be it The Wife's pumpkin muffins, biscuits or a cake.  So when I saw this recipe in an email from Food and Wine, I made a mental note to make it next time we were in need.

This is a simple recipe to throw together at the last minute.  It comes together quickly, and is dense, buttery and sweet.

Jacques Pepin's Pound Cake

2 1/2 sticks unsalted butter
1 teaspoon Vanilla extract
1/4 teaspoon salt
1 1/4 cups sugar
1/4 cup milk - at room temperature
2 1/2 cups flour

In a stand mixer, combine the butter, vanilla, salt and sugar.  Beat until light and fluffy, about 3 minutes.  Beat in the milk.  Beat in the eggs, two at a time. Sift the flour over the batter, and whisk until smooth.


Scrape the batter into a bundt pan, and smooth the surface.


Bake the cake for 1 1/2 hours - or until the top is cracked and brown, and a toothpick inserted comes out clean.


Remove from the oven, and let the cake rest for 10 minutes before turning on a wire rack to cool.

Enjoy!

Let's give Alton Brown a great birthday present

To contact us Click HERE
Alton Brown tweeted to today what he would like for his birthday this year...

His tweet got me thinking about how to help even more. Remember the little fundraiser we did for Monterey Bay and Heifer International? I was happy to report of the $300 we raised. So I thought, why not try to help out this cause for AB's birthday here too.

I've been wondering what to do with this site in light of the new developments with Alton and his social media forray. In my current poll a lot of you have said you enjoy the news and reports of his events. So, if you have ever enjoyed anything on this site or got anything, please donate. It will be great to have the wonderful readers and Alton's fans banning together to bring in another good amount of money for another worthy cause. This would mean a great deal to me as well as AB.

So here's what I want to do.

Donate what you can, but remember PayPal takes a percentage 2.9% + $0.30 USD here's a chart to figure in the fees if you would like to include that.

Then I will send the whole pot to Samaritans Purse from all of AB's fans for his birthday.

Update
As of June 13, the birthday fund raiser is complete.
We ended with $100 to donate to the organization for Alton's birthday.  I have contacted them and am waiting to find the best method to send the money


Thanks to all who participated!

Alton Brown and Tennessee Aquarium's Serve and Protect Project

To contact us Click HERE

Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.

At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.

Alton Brown's The Chewy Recipe

To contact us Click HERE
Pin It

I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered.  It was chewy but was missing that wow factor for me.

Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies


Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts


Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.


Sift together the flour, salt and baking soda into a medium bowl.

Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.

Chill the dough for 1 hour. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.

Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.

Jaques Pepin's Pound Cake

To contact us Click HERE
Let me start by saying that The Baby is a total carb queen.  When she won't eat her vegetables, chicken nuggets, etc., she'll always take a bite of bread, muffins, donut holes or cake.  That being the case, The Wife and I always try to keep some kind of baked goods around the kitchen, be it The Wife's pumpkin muffins, biscuits or a cake.  So when I saw this recipe in an email from Food and Wine, I made a mental note to make it next time we were in need.

This is a simple recipe to throw together at the last minute.  It comes together quickly, and is dense, buttery and sweet.

Jacques Pepin's Pound Cake

2 1/2 sticks unsalted butter
1 teaspoon Vanilla extract
1/4 teaspoon salt
1 1/4 cups sugar
1/4 cup milk - at room temperature
2 1/2 cups flour

In a stand mixer, combine the butter, vanilla, salt and sugar.  Beat until light and fluffy, about 3 minutes.  Beat in the milk.  Beat in the eggs, two at a time. Sift the flour over the batter, and whisk until smooth.


Scrape the batter into a bundt pan, and smooth the surface.


Bake the cake for 1 1/2 hours - or until the top is cracked and brown, and a toothpick inserted comes out clean.


Remove from the oven, and let the cake rest for 10 minutes before turning on a wire rack to cool.

Enjoy!

Let's give Alton Brown a great birthday present

To contact us Click HERE
Alton Brown tweeted to today what he would like for his birthday this year...

His tweet got me thinking about how to help even more. Remember the little fundraiser we did for Monterey Bay and Heifer International? I was happy to report of the $300 we raised. So I thought, why not try to help out this cause for AB's birthday here too.

I've been wondering what to do with this site in light of the new developments with Alton and his social media forray. In my current poll a lot of you have said you enjoy the news and reports of his events. So, if you have ever enjoyed anything on this site or got anything, please donate. It will be great to have the wonderful readers and Alton's fans banning together to bring in another good amount of money for another worthy cause. This would mean a great deal to me as well as AB.

So here's what I want to do.

Donate what you can, but remember PayPal takes a percentage 2.9% + $0.30 USD here's a chart to figure in the fees if you would like to include that.

Then I will send the whole pot to Samaritans Purse from all of AB's fans for his birthday.

Update
As of June 13, the birthday fund raiser is complete.
We ended with $100 to donate to the organization for Alton's birthday.  I have contacted them and am waiting to find the best method to send the money


Thanks to all who participated!

Alton Brown and Tennessee Aquarium's Serve and Protect Project

To contact us Click HERE

Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.

At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.

What's Been Happening

To contact us Click HERE
 Our baby celebrated her 21st birthday with a little help from some of her nieces and nephews.Flowers from my garden decorated a yellow cake with her favorite Fluffy Chocolate FrostingRaider creatively arranged the pillow for his snooze on the sofa. In the spring we contacted our township about a tree at the curb that was in decline.  They arrived today to remove it. The township planted trees in our neighborhood many years ago and sadly some of them are now in need of removal. I saw what is probably one of the last hummers of the season at the feeder.And something that makes me very happy...I got my new-to-me car in the garage!The past few weeks I have been working diligently downsizing and disposing of things we don't need.I have gone through every closet, nook and cranny.It feels much better already and reminds me of a song from a while back that I loved by Sara Groves and Joel Hanson called Traveling Light.
Well I was doubling over the load on my shoulders
Was a weight I carried with me everyday
Crossing miles of frustrations and rivers a raging
Picking up stones I found along the way
I staggered and I stumbled down
Pathways of trouble
I was hauling those souvenirs of misery
And with each step taken my back was breaking
'Til I found the One who took it all from me

Down by the riverside
(Down by the riverside)
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
(I found my freedom now)
I found my freedom now
And I'm traveling light

Through the darkest alleys and loneliest valleys
I was dragging those heavy chains of doubt and fear
Then with the one word spoken the locks were broken
Now He's leading me to places
Where there are no tears

Down by the riverside
(Down by the riverside)
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
(I found my freedom now)
I found my freedom now
And I'm traveling light

Down by the riverside
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
I found my freedom now
And I'm traveling light

Down by the riverside
(Down by the riverside)
I laid my burdens down,
Now I'm traveling light
My spirit lifted high
(I found my freedom now)
I found my freedom now
And I'm traveling light 

Crochet Stocking for Chloe

To contact us Click HERE
For Chloe's 1st Christmas
Stocking adapted fromfree pattern from Bernat Handicrafter Crochet Thread - Teeny Tiny Stockings
Bernat's pattern is for a small decorative stocking worked in cotton thread as pictured below from their site.  I adapted the pattern to create a stocking for baby Chloe's 1st Christmas using heavier yarn and larger hook.  My changes to the pattern are in red.
Skill Level 

MEASUREMENT
Approx 4 1/4" [11 cm] long from cuff to heel. {8" FROM CUFF TO HEEL AND 11" FROM TIP OF TOE TO TOP OF CUFF AT HANGING HOOP}MATERIALS {I USED VANNA'S CHOICE BABY (AQUA) AND VANNA'S CHOICE (LIME)  100% ACRYLIC 4 MEDIUM WEIGHT AND "H" HOOK}
Bernat® Handicrafter™ Crochet Thread (85 g/3 oz; 339 m/371 yds)
Contrast A Fresh Fern (31220) 1 ball
Contrast B Still Water (31201) 1 ball
Contrast C Sky Blue (31128) 1 ball
Contrast D Loyal Blue (31116) 1 ballNote: 1 ball each of 2 shades will make approx 5 Stockings.Size 1.75 mm (U.S. 6) steel crochet hook or size needed to obtain gauge. Stitch marker.GAUGE
30 sc and 32 rows = 4" [10 cm].Note: When joining colors, work to last 2 loops on hook of first color. Draw new color through last 2 loops and proceed.Beg at toe with Color 2, ch 3. Join with sl st into first ch to form ring.
1st rnd: Ch 1. 8 sc in ring. Join with sl st to first sc.
2nd rnd: Ch 1. 2 sc in each sc around. Join with sl st to first sc. 16 sc.
3rd rnd: Ch 1. 2 sc in each sc around. Join with sl st to first sc. 32 sc.
4th to 8th rnds: Ch 1. 1 sc in each sc around. Join with sl st to first sc. Join Color 1 at end of 8th rnd.
9th rnd: With Color 1, ch 3 (counts as dc). 1 dc in each of next 2 sc. Ch 1. Miss next sc. (1 dc in each of next 3 sc. Ch 1. Miss next sc) 7 times. Join with sl st to top of ch 3.
10th rnd: Sl st to first ch-1 sp. Ch 3 (counts as dc). 2 dc in same sp as last sl st. Ch 1. Miss next 3 dc. (3 dc in next ch-1 sp. Ch 1. Miss next 3 dc) 7 times. Join with sl st to top of ch 3.
Rep 10th rnd until work from beg measures 2 1/2" [6 cm]. Join Color 2 at end of last rnd. {I WORKED A TOTAL OF 4 ROWS AND THEN BEGAN HEEL}Heel: 1st row: (RS). With Color 2, ch 1. 1 sc in each of next 16 sts. Turn. Leave rem sts unworked.
2nd row: Ch 1. 1 sc in each sc to end of row. Turn. 16 sc.
Rep 2nd row until Heel measures 1" [2.5 cm], ending on a WS row.{I WORKED 8 ROWS}

With RS tog, fold heel in half. Working through both thicknesses, work 1 row of sc to join 2 sides tog. Fasten off.
Ankle: Join Color 1 with sl st to first ch-1 sp after Heel. Place marker.
1st rnd: Ch 3 (counts as dc). 2 dc in same sp as last sl st. Ch 1. Miss next 3 dc. (3 dc in next ch-1 sp. Ch 1. Miss next 3 dc) 3 times. Work (3 dc. Ch 1. Miss next st) 4 times evenly along side of Heel. Join with sl st to top of ch 3. 8 groups of 3-dc.{I HAD 9 GROUPS OF 3-DC}
2nd rnd: Sl st to first ch-1 sp. Ch 3 (counts as dc). 2 dc in same sp as last sl st. Ch 1. Miss next 3 dc. (3 dc in next ch-1 sp. Ch 1. Miss next 3 dc) 7 times. Join with sl st to top of ch 3. Rep 2nd rnd until work from marker measures 3" [7.5 cm]. Join Color 2 at end of last rnd. {I WORKED 10 RNDS MEASURING 5.5-INCHES}Next rnd: With Color 2, ch 1. 1 sc in each dc and ch-1 sp around. Join with sl st to first sc. 32 sc. {I HAD 35 SC AROUND}
Next 3 rnds: {I DID JUST 2 MORE Rnds} Ch 1. 1 sc in each sc around. Join with sl st to first st. Fasten off after last rnd.Optional: Hanging Loop: Join Color 2 with sl st at center back of Stocking at top edge. Ch 18.{I CHAINED 12}  Sl st in same sp as last sl st. Fasten off.

Since my stocking is going to be filled with gifts. I lined it with fabric from my small stash to keep items from poking through the holes.