Wednesday, February 20, 2019

107 results for 'HomeRearedChef'

“The Stepford Husband” A Menopausal Woman’s Fantasy

By HomeRearedChef, published on Jan 22, 2013

A world with "Stepford Husbands!" Now that’s a world I can certainly live in, happily basking in coddled indulgence, in spite of the constant nuisance of hot flashes and irritability!

Imagine this: your “Stepford husband” has prepared a foot-spa with perfectly warmed water, lavender scented, for your tired, aching and swollen feet. He is smiling adoringly, smelling delicious of his woodsy and spicy scented cologne, dressed in perfectly tapered jeans and pull-over V-tank-top, showing off his matured though chiseled body, painstakingly kept well all these many married years. He has gone... (more)

Tags: humor, women's issues, stepford husband, menopausal fantasy

My portrait is tattooed on my daughter’s arm!

By HomeRearedChef, published on Jan 21, 2013

Though I will admit that tattoos are not for me, because I would not put anything on my body that I could not remove or wipe off when I tired of it, there is awesome artwork staining flesh these days. And now my oldest daughter that has a “sleeve” of tattoos—a colorful menagerie—on one arm has added my portrait, of when I was about twenty-one years of age, to her collection. Sigh!

Am I flattered that I am now part of her proud collection, you may ask. Well, without doubt yes…and…no. I appreciate the artwork, who wouldn’t? And I most certainly appreciate the love and sentiment that inspired... (more)

Tags: love, honor, ink, tattoos, body art, creative art, portraits

Frangelico Laced Peanut-Butter Cake

By HomeRearedChef, published on Jan 20, 2013

This is an easy-piece-y cake to make, and though it is a dense cake, it is wonderfully moist and so peanut-buttery delicious, too!

Important info to share: This cake remains fresh and moist for a good 4 days. No kidding here!

Come; take a comfortable seat at our cozy table. Dinner is served!

This recipe makes [roughly] 24 servings, and can easily be cut in half.

STEPS 1 (cake):

Preheat oven to 350 degrees, and lightly butter and flour a 17x11½x2½ sheet pan.

1 cup smooth peanut butter

1 cup (2-cubes) butter, softened at room temperature

1... (more)

Tags: peanut butter, cake recipe, frangelico liqueur, s'mores frosting

Cuban Oxtail Stew for Two

By HomeRearedChef, published on Jan 18, 2013

It is browned then marinated in hearty red wine, garlic, onions and capers for a minimum of overnight but preferably 24 hours and up to 48 hours for ultimate flavors. It is then slowly simmered for many more hours. I’ll tell you now that the cooking meat’s aromas—not to mention the waiting!—is enough to keep you drooling and drive you insane.

The end result: the meat is tender and literally falling off the bone. The flavors speak to your taste-buds like singing poetry. And I can attest to this. My family literally hums through their meal; we tend to slurp loudly while licking our fingers.

... (more)

Tags: cuban oxtails, beef recipe, for couples

“Mocha Cream Stout BirraMisu” Tiramisu

By HomeRearedChef, published on Jan 17, 2013

This bizarre yet phenomenally delicious but not your everyday-run-of-the-mill tiramisu recipe is made without the traditional coffee, however it is infused with homebrewed coffee stout, and added hazelnut and amaretto liqueurs. The beer used in this recipe—technically named “Cluster Fuggle Stout Birramisu”—was generously provided by Settle Down Beer. The home brewers are Robert Anderson Jr. and Giovanni Albanese Jr.

Truth-be-told, though I love a good cup of Java, I have never been crazy about the coffee flavor in tiramisu. Go figure?! “But what is a tiramisu if not flavored with coffee!”... (more)

Tags: dessert recipe, stout-flavored tiramisu, mocha cream

When Food Tastes Better Than Sex

By HomeRearedChef, published on Jan 16, 2013

A woman knows when she’s reached that age of transition in life—our middle earth, Menopause—when she and her girlfriends can sit to shoot the breeze about the kids, the budget, the weather, and food and sex as if they belong under the same category.

Take, for instance, a piece of velvety rich, chocolaty fudge, so silky on the tongue—pleasurably delicious—“it is as satisfying as an orgasm,” this, a friend recently told me. We laughed! But then I couldn’t help but ponder on this new revelation, never having given this much thought before. I had to agree. How could I argue!

Without-a-doubt... (more)


No Pink Slime in These Home-Ground Beef & Butter Burgers

By HomeRearedChef, published on Jan 15, 2013

An easy solution: grind my own “choice” meat at home. Adding, then, only what I see fit should enter my stomach. So where’s the beef, you ask? Search no longer; here’s a hamburger you can sink your teeth into, free of worries, adding only the ingredients you want!

We were very surprised, to say the least, to find just how many of our friends and family members are now not willing to order a hamburger outside of home, so disgusted they are at learning about the “pink slime” and other fillers in our [national meat treasure], our beloved American hamburger. And I for one can certainly understand... (more)

Tags: beef, butter, hamburgers, pink slime, home-ground beef

And The Gentle Deer Walk Among Us

By HomeRearedChef, published on Jan 14, 2013

So to see them now, as they peacefully roam my property and graze without a care in the world, knowing no harm will come to them. Why, it’s enough to melt my once icy heart, like butter left in the scorching sun. Yes, a family of deer, at least a baker’s dozen, does indeed walk among us. For them, this is a Deer Haven. How beautiful is that?

From any of the windows in my home these gentle creatures can be seen and admired. I wake in the mornings and open my bedroom windows to see them quietly nibbling the bushes. I see them throughout the day, scattered in the front or backyards, nibbling... (more)

Tags: humor, animals, deer, gardens, fruit trees

Poultry in White Sangria BRINE

By HomeRearedChef, published on Jan 12, 2013

Brining is a process by which meat is tenderized. And meat that has been brined is made very tender, cooking-up flavorful and juicy.

There are many variations for brining meat, fish, and poultry—varying in the use of broths, beer and wine, and seasoning to your very personal taste, and usually with a combination of water, salt and sugar. This particular brine begins with a blend of fresh citrus (oranges, lemons, limes) and fresh pomegranate, equal ratios of brown sugar and sea salt, and sweet onion and fresh rosemary, together enhanced with Sauvignon Blanc.

Come; take a comfortable... (more)

Tags: poultry, recipe, sangria, brine

My Mother the Cool Dresser; Accessorized to Kill

By HomeRearedChef, published on Jan 11, 2013

Even now that she is nearing her 80’s her grandkids and great-grandkids refer to her as “Gramita (or Grandma) the cool dresser.” She is bejeweled and appropriately colorful, with added rouge to her once-high cheekbones and lipstick to still plump lips.

When she was a young woman living in San Salvador, El Salvador, early-enough to wear sexy 3-inch spike heels, she knew how to catch a man’s eye. And boy did she ever!

She carried her head and chin high and smiled her practiced coy smile, without ever parting her full lips. She even sashayed with pretention as she batted her eyes... (more)

Tags: fashion, women, cool dressing, fashionably accessorized

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