I didn't get to this as soon as I thought I would. Does this perhaps mean that I'm not as organized as I thought? I do believe it does.
Halloween isn't as easy a holiday as it used to be, and that's all I'll say about my tardiness.
I may not be the most timely, but I certainly have things covered in the beverage department. Coffee? Check. Hootch? Yes please.
Don't fret. I am not completely insensitive to the needs of everyone. I do have drinks that can be served to all ages without ill effects of up all night caffeine, or substances only legal to those wandering the planet for some 21 odd years.
Gone are the days of boxes of Franzia. As are little white houses, tree houses and disco parties. It had to end some time. I had to become a grown up and hence entertain like one.
I'm not saying there's anything wrong with boxed wine, in fact I do believe most days I could easily sip on a tall glass of Franzia straight from the fridge. I think I just found that there was a huge world of drinks waiting for a party.
Life Is Still Sweet is still whipping out some essentials. I have to say that I'm a huge fan of having fun drinks to entertain with. I've even decided that some drinks can have their own parties and be the complete center of attention.
This week it's all about drinky drinks. Will cover the spectrum; coffee (it's fair to say the ultimate obsession), non-alcoholic-but-still-special-sips, and something with a kick - a proper drank.
What fantastic timing when Foodbuzz offered to send me some Godiva Coffee to test out and whip up into recipes. I must say I'm a bit hesitant about flavored coffees (yes, snobby would be more appropriate).
I was sent a bag each of Pumpkin Spice, and Caramel Pecan Bark. I've made more than a few pots of each and it's really hard to say which is my favorite.
When I started brainstorming ideas for my Life Is Still Sweet Essentials (see here if you're lost), I started jotting down a lot of dishes that I made when I first started cooking. Most of these were so easy that I thought to scratch them off the list entirely.
That's when it hit me. My essential kitchen is one with a good stash of pleasing, quick, earthy recipes. Dishes that can be made over and over with little thought but big flavor. Something much like a one hit wonder.
Since the basics of a biscuit have been clearly defined, it's now time to take it to another level.
The humble biscuit is capable of taking on a lot of different flavors. Since they are so easy to whip together, why not use them to entertain your holiday crowd?
It started a few months ago as I was lingering around fashiony places that I honestly have no real business lingering around. I mean, I'm not really the most fashionable of persons. I know many fashionable people and I wouldn't necessarily consider myself on their team (or that they would really want me on their team is more likely). But, I know good fashion when I see it, and I'm not all that schleppy either.
Let's just say I like to dream of being effortlessly chic, and I like admiring those who are already there.
So, with some 6 degrees of Kevin Bacon in blogland, I saw this post (a delicious breakfast concoction I might add), then ended up on her blog and seeing this Q & A. Then wound up on her blog and then noticed this little feature she was doing at the time called 28 Days of Classy and Fabulous Things.
Clearly I had some time on my hands, or my laundry perhaps was left piled ever so high. I started thinking a lot about personal styles and how blogs can morph and become the pure form of what one's style actually is.
Then it led to some soul searching on the essence of what my kitchen style was. And thus a few weeks of "Life Is Still Sweet Essentials" was born.
Now that I've outlined my frugal kitchen tactics, who wants dessert?
"Is there anything sweet?" is a favorite family phrase around here. Most weeks I schedule at least one dessert recipe to try, or remake one of our favorites. But for the most part, sweets are contrived out of necessity to remedy that craving for a little sugar.
Most often there is something in the reserves to work with. It's all about how far you're willing to step outside of the box.
I've made references in the past about my frugal nature. This week I thought I would lay it all out there just how cheap I am, and how I still manage to eat beyond what my wallet indicates I should eat.
I've learned a lot through my budgeting ways. I'm not saying it was easy, or that I have it all mastered.
I've managed to carve out a plan of attack that works for our family and my snooty eating habits.
I'd like to say I'd be happy with frozen vegetables and hamburger helper, but I just can't do it.
I'm champagne taste on a beer budget and I've found I'm pretty inflexible about what I'll put in my mouth.
Discussion of finances is probably not so champagne, and may be uncouth, but I'm going in to that territory - laying it all out there.