A little smile
I took the plunge, anyway, and whipped the dish together quickly and snapped a couple of photos. How hard could cooking it be? A cup of corn, some chile powder, hot sauce and parmesan, easy, easy and actually, pretty good.
I eat beef, as in a roast like prime rib, and hamburgers, and all steaks only until “warm” with the “bloody red juices” flowing; however, on the packaging for the pork loin roasts I buy, it says cook until thermometer reaches 160, which is what I do; we refuse to eat “pink” pork in this house.
It has a tantalizing tart/sweet thing going on ~ an amazing tangy lemon favor with just a little bit of sweetness! It is the absolute perfect combo of ingredients and 4 days later, it was still as fresh as the first day and then it was gone…
It is the best pound cake EVER and will be on my holiday dinner table!!!
Over the years, I’ve tried many variations of this biscuit and never achieved a “great” crusty top layer until by accident recently. Here’s how it went:
So back in the oven they went and when they came out and I bit into one, Voila! I was shocked! They were a beautiful golden brown, tender inside with a very crusty, cheesy, garlicky top!
So, I was pleased to have my first tilapia experience at a restaurant with my boss and co-workers when I was in the working world not so long ago. I saw tilapia on the menu but had never heard of it. I was curious and then thankfully someone before me ordered it. I was saved a lot of embarrassment as I would’ve definitely called it “till-up-eeee-uh!”
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding