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!”
"If I had it to do over again, I would have made a different kind of pie. The pie I threw at Mark made a terrific mess, but a blueberry pie would have been even better, since it would have permanently ruined his new blazer, the one he bought with Thelma. But Betty said bring a key lime pie, so I did."
Heartburn by Nora Ephron