Soliloquy Of Food & Such

Chocolate Dipped Honey Graham Biscotti

2015-03-06T19:55:00.000-05:00

I am sharing Chocolate Dipped Graham Biscotti today over on Love Bakes Good Cakes! I went a little crazy and purchased an abundance of graham crackers....I really only need ONE box for another recipe, yet I was drawn to the 6 pack at Sam's Club. Yes, I-totally-need-these-crazy!

I have been adding graham cracker crumbs to my favorite chocolate chip cookie recipe, pancakes, pudding, etc. So when I decided to make biscotti I kept with the trend.

These are fancy version of chocolate covered graham crackers - in biscotti form.

Head on over to Love Bakes Good Cakes for the recipe!

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Greek Fries

2015-02-06T20:00:00.000-05:00

Greek Fries are an easy way to spice up frozen french fries. I've gone Greek again....I've got my Greek on with help from Mr. T (Sucka!). What the hell am I talking about? Find out over at LoveBakesGoodCakes.com

I am sharing this today over on Jamie's site .....head on over for step-by-step instructions how to get your Greek on, FOOL!

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Cracker Crumb Baked Scallops

2014-11-24T07:00:00.000-05:00

Cracker Crumb Baked Scallops are simply wicked; wicked delicious, wicked easy to prepare...they're just wicked good. I would be remiss not to focus on these little "juju beans of the sea". They are in season now (Oct-Dec) and you can pretty much find them anywhere in New England, specifically this time of year. Look for LOCAL, NATURAL (aka dry pack) scallops - avoid scallops (mostly imports) that have been treated with TSP.

These are bay scallops, the little ones. I always pick up a pound whenever I'm buying fish, mostly always using them in baked stuffed fish dishes. This time I decided to make them the center of attention.

You could serve this as an appetizer with crostini, as a side dish, over linguine, or simply on its own...right from the baking dish. Which is what I did....in my PJ's...on the couch while watching a Property Brother's marathon. It's a very nesty dish for such occasions.

I put everything in the food processor to make the crumb topping, but a Ziploc bag and rolling pin will also do the job to break up the crackers.

Orange is the new black - it's also the color of the old kitchen counter tops in the house we're staying in this winter. It was chic as the 2012 Pantone color of the year: Tangerine Tango, now....well...let's just enjoy the scallops.

Print THIS Recipe

Cracker Crumb Baked Scallops

makes 2 dinner servings

1.25 lbs bay scallops

1 sleeve butter flavored crackers, crushed into fine crumbs

2 TBS Parmesan cheese, freshly grated

2 TBS butter, melted

2 TBS lemon juice

1 clove garlic minced

1 TBS flat leaf parsley, minced

6 butter flavored crackers

lemon wedges for serving, optional

Heat oven to 350º; rinse the scallops, pat dry add them into a 1 quart sized baking dish (I used a pie plate); set aside.

Combine fine cracker crumbs, grated cheese, garlic, and parsley; add melted butter and lemon juice. Dot the crumb mixture over the scallops. Break up the remaining crackers with your hands to make large cracker crumbs and sprinkle these over the scallops and crumb mixture.

Bake for 25-30 minutes - until the scallops are bubbly and the cracker crumbs are golden brown.

Cool for 5 minutes to allow the juices to thicken and absorb into the topping. Serve with lemon wedges.

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Butternut Squash and Cranberry Muffins

2014-11-19T09:19:00.002-05:00

Butternut Squash and Cranberry Muffins are a perfect way to utilize some of your leftover Thanksgiving dinner side dishes. I always seem to buy more bags of cranberries than needed...I get caught up in the BOGO or 2fer$ sales this time of year. So I guess I can say that these muffins are also ideal for cranberry hoarders everywhere!

I still had some whole wheat flour kicking around from these >>bran muffins<<, aaaand I saved my two egg yolks to make these >>chocolate chip cookies<<. Butternut Squash Cranberry Muffins, with cookies chasers? Win-win! These muffins are packed with flavor; sweetened with brown sugar, paired with tart berries (both fresh and dried), and held together with a ton of squash.

I roasted my own butternut squash for these, then shmooshed it down and let set in a fine mesh strainer, in the fridge, overnight. I don't mind a chunk of squash here or there (see below), but if the voices in your head are opposed to chunks of squash in your muffins - simply run the squash through a blender, food processor, or food mill......but let those voices know that an extra piece of equipment is going to have to be washed, dried and stowed away. You could also use either sweet potato or pumpkin in place of the squash; I have used all of the above at one time or another to make these, any of the mashed orange veggies work great. Don't feel like roasting veggies? Not a problem. Grab a can of pumpkin or squash instead and knock yourself out!

This recipe will yield 8 large Texas-sized muffins, 16 regular muffins, or one 9x5 loaf bread. I opted for the large muffins for a quick on-the-go breakfast option this week.

So hoard cranberries, set aside some butternut squash to make these muffins. Double, triple or quadruple this recipe to make as may as your little heart desires.

Print THIS Recipe

Butternut Squash and Cranberry Muffins, adapted from kathleendaelemans.com

makes 8 large muffins

1 1/4 cup whole wheat flour

1/2 cup all purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 large egg

2 large egg whites

1 cup light brown sugar, firmly packed and scraped

1 1/2 cups cooked and mashed butternut squash

1/4 cup vegetable oil

2 tsp vanilla extract

1 cup fresh cranberries

1/2 cup dried cranberries

1/2 cup raisins

Preheat oven to 350º and grease muffin tin.

In a medium size bowl whisk together flours, baking powder, baking soda, and salt; set aside.

In a large mixing bowl combine eggs, sugar, squash, oil and vanilla. Stir by hand, or beat on low until well combined.

Pour dry ingredients into wet; with a spatula fold the ingredients in about 10 strokes - do not over mix - some flour will still be visible.

Add fresh and dried berries and raisins, continue to fold together until all combined.

Fill muffin tins about 3/4 of the way, bake for 25 minutes turning the pan half way through. (If making 16 regular sized muffins bake for 13-15 minutes, bake 9x5 loaf pan for 50-60 minutes).

Cool in pan for 10 minutes. Loosen sides with a knife and transfer onto a cooling rack until ready to serve.

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Pepperoni Pizza Grilled Cheese with Pizza Butter

2014-10-03T20:00:00.000-04:00

Today I am sharing my Pepperoni Pizza Grilled Cheese with Pizza Butter over on Jamie’s site, Love Bakes Good Cakes. Deja vu, right? Me stuffing things into grilled cheese sandwiches….of stuffing things with pepperoni….what can I say? I have issues with such.

You can get the recipe for pizza butter on Love Bakes GoodCakes, then make one for yourself.

When Kim is not thinking of things to stuff into grilled cheese sandwiches, she can be found on Soliloquy Of Food & Such, or on the following social media sites:

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Pumpkin Layer Cheesecake

2014-09-05T20:00:00.000-04:00

I am sharing this Pumpkin Layer Cheesecake today over at Love Bakes Good Cakes! Pumpkin ='s Fall....and it is Fallish up here in Alaska. A few mornings it dipped just below freezing this week; leaves are turning; summer is gone! There's a radio ad that says: Summers in Alaska.....the best 5 days ever!

Seeing how I'm in a fall mood, I decided to do a pumpkin recipe...something with just a hint of pumpkin. Check it out over on Jamie's site: Love Bakes Good Cakes

So while my friends & family in the Northeast are sweating it out with temps 80-90º, I am donning layers to stay comfortable in 40-50º. Not complaining, just explaining.

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2014-08-01T20:00:00.000-04:00

I know. I know. It's been a long time since my last post. Haven't we been here before? A Winter In Limbo, maybe? Is it all coming back to you?

Since we last spoke, Sean & I were heading north in our Motor Coach, north to Alaska. Along the way we had some very bad days, but we eventually got here and we're doing okay despite it all.

Getting back to normal, or the new normal, has taken a little time to get use to...but here I am....again...and again I'm posting on Jamie's site:

LOVEBAKESGOODCAKES

I am sharing my recipe for a sweet and tangy slaw: Crunchy Slaw With Citrus & Cilantro,

so head on over to Jamie's site and check it out.

All is good, Alaska is truly unique place and we're having fun working this summer. I promise I'll check in soon. Until then - stay well!!

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Chaos On Wheels: Virginia to Tennessee

2014-05-17T08:00:00.000-04:00

Chaos On Wheels is back!! We're taking you through Virginia and Tennessee on our way out of Washington, DC. We experienced the cherry blossoms, and crab cakes; spring was just beginning. We drove just a few hundred miles south, and spring had exploded! Lawns were being mowed, pasture grass was ready for the first cut, animals were grazing!! Meanwhile, in Maine - still frozen and snow covered. It was such a pleasure to drive through the hills of VA and experience this (sorry, Maine.)

Our route lead us straight through Roanoke, VA - where we happened upon Fort Chiswell RV Park. It was right off the highway, easy in and easy out. We didn't have a reservation but being so early in the season we were pretty confident we could get a site.

Although we are fully contained and can go for 4-5 days without needing to fill up on water, being able to plug in to charge all devices and grind coffee for the morning is a huge plus. We paid about $30.00 for our site, a full hookup, pull through, large rig friendly site. LET THE COFFEE GRINDING BEGIN!

This park was so peaceful, quiet, and just lovely! I did have a problem hooking onto the wifi at first, but then later that night got on and was happy. We listened to the cows in the neighboring fields and just enjoyed our surroundings.....then streamed a few episodes of The Americans.

Come to find out, this was our last enjoyable walk with Notch. As you can see in these pics he was super excited and interested in sniffing each and every tree, and inspecting the grounds...and the cows. We slept in, we were running behind, but still took an extra half hour or so to take a walk around. I'm now glad that we did.

Fort Chiswell is a place I enjoyed and would return to again. It's your basic nuts and bolts campground; they have all the basic amenities located in the green rolling hills of VA.

Our next stop was Pigeon Forge, TN. We didn't plan on going this far south, but there was a cold front moving in, and we were trying to avoid snow. Pigeon Forge is close to the entrance to the Smoky Mountains; we were excited about getting to see the area....we just didn't anticipate how built up and kitschy it was! The above pic was taken through the windshield as we drove down the main drag. The main drag is clustered with attractions such as this, including Dollywood, The Hatfield's & McCoys Dinner Theatre....and the areas own Titanic ship (iceberg and water fountain included). Maybe I read one too many hippie magazines about the Smoky Mountains?

Nonetheless, we found Pine Mountain RV Park, a park that was on the trolley route. This was a way for us to get out and see the area without having to drive our 40' coach through traffic. We paid about $43.00 for a site - again: full hook up, pull through, large rig accessible - they also offer level concrete pads here to park on and their sites have a nice design, some backing to the creek. Again, being off season we pulled in and acquired a spot for the night without a reservation.

So we parked Marve (that's what we named our coach), settled Notch, Duke & Big Bird for the day, then took the trolley one town over to Gatlinburg (actually, it was 4 trolleys...but who's counting). Oh, and we didn't really avoid the cold front all that well....it snowed this day....even this far south!

But that's okay, because it's always shinin' in the holler!!

When in the hills of TN sip some shine! Ole Smoky Moonshine is just one of the moonshine distilleries in the area, I think the first one to legally produce and dispense moonshine. They offer live bluegrass music AND a generous tasting bar. We tried them all.

They too, have added booze to jarred cherries.....and you thought I was crazy! Their "White Lightnin" is distilled 4 times; it is odorless, and tasteless, and oh, so smooth! The "Original" is distilled only twice, it's like drinking a 2x4. Some other flavors we tried include Apple Pie, Blackberry, Lemon Drop, Peach, Strawberry, Charred, and Pineapple...and a Punch flavored one....I can't recall them all 100%, but they were all delicious!

Lemon Drop way my pick. This is the only picture I have of it. Needless to say it wasn't around long....that snowy day we spent in TN....we drank the whole dang jar.

These were my 2 favorite campgrounds in the lower 48. Two very different places, two very different atmospheres; both comfortable, friendly, and accommodating. If you're in the vicinity, check them out....the shine, too!!

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Spaghetti and Cannellini Marinara Alla Momma

2014-05-15T08:00:00.000-04:00

Spaghetti and Cannellini Marinara Alla Momma was whipped up one night in the RV kitchen. We were hunkered down for a few days in Pine Grove, PA; it was rainy; we didn't feel like going out to get groceries. Viola!

I was looking to add some protein to our regular spaghetti dish, so I chose a can of cannellini beans. Then I knew I needed to zing it up, we like zingy food. I saw the half empty jar of banana peppers in the fridge, and thought: these look like calamari rings - we've eaten our share of Calamari Alla Momma these past few months)......I know!! (still talking to myself) - I'll Alla Momma the sauce!!

Here's what I learned:

1) Talking to one's self is not always a bad thing

2) Lose the obnoxious yellow bowl for future pics

3) This is a way to sneak in a meatfree meal to my meat & potatoes man

Print THIS Recipe
Spaghetti & Cannellini Marinara Alla Momma
makes 4 servings

1 pound dried spaghetti
1 14 oz can cannellini beans
1/2 cup banana pepper rings, mild
1/4 cup banana pepper ring juice
Pastene Five Minute Marinara Sauce

In a large pot cook spaghetti according to manufacturer's directions. While that's cooking, drain and rinse the beans in a large colander - leave them in the colander and pour the pasta water through them when the pasta is finished cooking. Transfer the spaghetti and beans into a large serving bowl, return the pot to the stove and make the Pastene Five Minute Marinara Sauce in the same pot. While the sauce is cooking, toss the banana peppers and juice into the spaghetti. When the sauce is ready, add to the pasta and toss. Serve with grated cheese.

Chaos On Wheels; Twin Grove RV Resort & Chocolate World, PA

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#TastyTuesday Party!!

2014-05-13T08:00:00.000-04:00

Hey guys! I am super excited to be bringing #TastyTuesday to ya this week!! One of my blog friends, Anyonita - from Anyonita Nibbles - put together this fantastic link party! #TastyTuesday is thrown out into the interweb universe by 15+ bloggers each week.

What’s a link party, you may be asking? It’s simply a show and tell for bloggers to share their fantastic recipes, craft, projects, etc….a virtual showcase! Don’t have a post to link up, no problem!! #TastyTuesday is like one-stop-shopping for you blog surfers; there are hundreds(!!) of links all in one location to keep you occupied and clicking for, like, everrrrrr!!

Ain't no party like a Pinterest party, cause a Pinterest party never quits (say whaaaat?) Oh yeah, #TastyTuesday is also a Pinterest driven party…..a Pinterest-A-Palooza, if you will. You link it, we pin it! Boom!!! Our #TastyTuesday Pinterest Board has quite the following…..so you links will also be getting some #pinluv from #TastyTuesday, as well. You’re welcome J

Here are the #TastyTuesday rules…….

Here is the #TastyTuesdaypromise…..

Let the #TastyTuesday linking, pinning and clicking commence!!! Muuuhhooohhhaaaaaaaaaa!!!

Sorry, I’ve always wanted to commence something.

An InLinkz Link-up

Mamma D-9's Potato Salad #EggFree

2014-05-07T08:00:00.000-04:00

Momma D-9's Potato Salad is a family favorite! No matter what the time of year, whenever I ask Sean: What do you want to have with this? He always says: Potato Salad. It's gotten to the point that I just assume that I'm making this...I don't even ask him anymore. Easter ham, summer cookouts, Oktoberfest sides, oven roasts...all are accompanied by this. Potato salad.

Sean's mom has been making this for years; a red potato base, dressed with chopped celery, onions, Cains mayonnaise, and salt and pepper; no egg, as to accommodate his egg allergy. For as long as he can remember there was always a Tupperware container filled with this salad for every holiday or special family event. Just knowing it was in the fridge was too tempting. Most nights before said events Sean was found helping himself, along with his aunt Deece, to a bowl of what she called "Miss Shu-shan's Poddado Salad".

Normally I'd make a vat of this for family dinners....or simply just to have it. Seeing how we are limited on space in the RV refrigerator I had to adjust my amounts accordingly. For the two of us this was just enough.

This is best if you make it a day ahead of time; let it mellow out in the refrigerator. It just tastes better the next day...the potatoes absorb all the flavors and everything gets chilled to perfection. Just keep Sean away until then!

Print THIS Recipe

Momma D-9's Potato Salad

makes 6 servings

1.5 pounds red potatoes

1/4 cup Cains mayonnaise

1/4 cup fine chopped celery

1/4 cup fine chopped red onion

2 tsp malt vinegar

salt & pepper to taste

2 TBS fresh fine chopped chives if in season (not shown)

Wash, and chop potatoes into 1/2" pieces. In a large covered pot, bring water to a boil (spaghetti sized pot, filled about 2/3 of the way with water). Add potatoes and a generous pinch of salt, vent to cover and reduce to low, keeping a gentle bubbling simmer. Cook for about 20-25 minutes OR until potatoes are just tender. Drain and rinse under cold water. Transfer potatoes onto a kitchen towel in a single layer and allow to dry for a few minutes. Add the potatoes into a mixing bowl, sprinkle the vinegar evenly over top, gently tossing to coat. Fold in the mayo, and chopped veggies - gently incorporating everything. Taste and season to your liking with salt and pepper. Cover or wrap tightly. Refrigerate 12-24 hours before serving.

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Maryland Crab Cakes & Cherry Hill Park

2014-05-05T20:00:00.000-04:00

Here yee here yee: on this day, that is the 5th day of May in 2014, I do declare it be required by law, that if one finds oneself in the great Old Line State of Maryland - or nearby vicinity - that they, being of sound mind and spirit, MUST consume Maryland Crab Cakes!! Show of hands?

We spent a week in Cherry Hill Park - the closest campground to the nation's capital. Cherry Hill Park has its own metro stop; the bus shuttles you down to the train - the train zips you into the Capital City - the Capital City produces many complex feelings and emotions.

You are enamored, you are enraged, you are overwhelmed, you are enlightened, you are outraged; you are just in awe of the tumultuous history that shaped this nation. You, in turn start speaking in politic-riddled, regulation-fabricating-jargon......and you want to make crab cakes. There is so much to see in DC, we could have spent MONTHS trying to see everything on our list. We rode the shuttle and the train every day into the city, walked around for hours, then returned exhausted to the comforts of the campground.

This was such a nice way to see DC, having to drive into the city (that you're really not familiar with) and dealing with traffic, parking, directions, maps, GPS, etc - fuggetaboutit! Get yourself a tent, or a camper, or stay at one of the cabins and let metro do the driving. Call Cherry Hill and book a site, or rent a cabin, cottage, or trailer!

On our last day we spent the morning in the laundromat (19 washers, 20 dryers!), located by the in ground swimming pools and the Star Cafe (yes, they have a cafe!). The showers in this building were exceptional; new and spotless! There was also a sauna...but we didn't use it. To see the other amenities available at Cherry Hill click >>> here <<<.

Our treat for laundry completion: Crab Cakes, Potato Salad, and the first official corn-on-the-cob of the season! These were easy to make; make them a little ahead of time, they require 3 hrs to set up in the fridge before you shape and fry them. We like to put tartar sauce on our seafood, it's our thang....some people serve crab cakes with cocktail sauce, we're not fans of it - so tartar it is!

You don't have to be in Maryland to make these, but if you are, then you should....and if you're not in Maryland, one bite of these will have you thinking that maybe you should be!

Print THIS Recipe

Maryland Crab Cakes, adapted from finecooking.com

makes 4 servings

1 pound lump crab meat

1 1/4 cups fresh breadcrumbs**

1 egg

1/4 cup mayonnaise

2 tsp Old Bay Seasoning

1 1/2 tsp Dijon mustard

2 tsp fresh squeezed lemon juice

1/2 tsp Worcestershire Sauce

1 TBS chopped flat-leaf parsley

2 TBS butter

1 TBS olive oil

For Serving:

lemon wedges

tartar sauce

Drain the crab and pick through to ensure there are no shells, put in a mixing bowl and set aside. In a small bowl whisk the egg, mayo, mustard, old bay seasoning, lemon juice, and Worcestershire sauce. Pour over the crab, fold in breaking up any large pieces - do not over mix. Add breadcrumbs and parsley, continue to gently fold the ingredients together - again, over mixing will make everything mushy. Cover with plastic wrap and refrigerate for 3 hours.

Shape the crab mixture into 8 patties, about 1 inch thick.

Heat butter and olive oil in a large nonstick skillet over medium heat - when the butter starts to get melted, white and frothy add the patties into the pan. Cook for 5 minutes, flip (being careful to to break the patties) and cook the other side for an additional 5 minutes or until both sides are well browned and crispy.

Serve immediately with lemon and tartar.

**to make fresh bread crumbs, pulse soft white sandwich bread in the food processor until finely chopped. This can also be done by hand (which is what I did), it's a little time consuming this way, but can be done!

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Taco Stuffed Grilled Cheese

2014-05-02T20:00:00.000-04:00

Hey guys! I'm over at Love Bakes Good Cakes again!! I'll be posting the first Friday of every month. Today I'm sharing these Taco Stuffed Grilled Cheese. Head on over to check them out.

>>>>>>> Click Here To Go To Love Bakes Good Cakes <<<<<<<

I smushed these all together upon necessity. Find out why.......at Love Bakes Good Cakes.

These a super easy to make, and just in time for Cinco De Mayo!

So, if you ever had to decide between a grilled cheese or tacos for supper, this is your answer...and it's an awesome answer.

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Let's keep in touch!

Please visit my LINK PARTY page to see where I am sharing this post.

Hatsie's Sesame Chicken

2014-04-28T08:00:00.000-04:00

Sesame Chicken is something I never seem to order when I go out. I don't order Chinese/Thai at all actually, due to Sean's allergies. I have successfully recreated some of my favorite dishes for him in the past....but never sesame chicken. Challenge Accepted!!

When I saw this Sesame Chicken on Hatsie's blog, Two Recipes, a few weeks ago - it looked simply stunning. I had all the components for this in my kitchen, right down to the sesame seeds. I just had to make it......and I did. Twice!

If you're looking for a new way to prepare boneless chicken, here it is. I start a small pot of water for the rice; while that's going I chop the chicken and throw that in a skillet. Whisk up some sauce, chop scallions....boom! Done.

I doubled up on the amount of sesame oil, and garlic powder, skipped the onion powder, and used white vinegar. I had no rice vinegar and seeing how it is a little more mellow than the white, I just used a little less.

Both times as this was cooking Sean was ~~immpatiently~~ eagerly waiting. The second the sauce hits the hot pan it's like an queue for taste buds to start singing. And they do...they want this.... and they want it now...on a bed of rice, and garnished with scallions and sesame seeds....liberal amounts of sesame seeds.....please and thank you (taste buds have manners, they were brought up right).

To get the recipe for this dish visit >>Two Recipes<<

Go. go now. Taste buds, remember?

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Please visit my LINK PARTY page to see where I have shared this post.

Remembering Notch

2014-04-27T21:03:00.000-04:00

This post isn't about food, it's about a little someone who made Soliloquy Of Food & Such possible. Notch has made many appearances in my posts; here on the blog, and also on my social media accounts. He was forever making our days happier, seemingly with just the wag a tail. Not only was he my official taste-tester (as long as it was doggie safe), he was center of our world.

I'd like to share this post for all my family and friends that loved Notch. They are just as shocked, just as upset, and just as saddened to learn of the passing of our dear friend.

As long as he was with someone, he was happy. If he could snuggle with them, even better. He loved to tunnel in blankets (just like a ferret), and slept in our bed with us every night...and most of the next day, too. He was couch potato one minute, then the next running and pulling us down the road like a little Tasmanian Devil on a leash.

When he wasn't hunkered down somewhere, his next favorite thing was food. He was always supervising me when taking blog pics. Five second rule? Pffffph - yeah right. He was a fantastic picker-upper; I dropped food on the floor and in .89 seconds it was GONE. Unless it was a pretzel or a saltine cracker...he didn't much care for those.

He was jostled around much during the first year of his life, but once he found us, or we found him, that was rectified. He lived a happy life with us for twelve years. He traveled everywhere we did, more than most people do! We traveled all throughout New England, cross-country to the Canadian Prairie, then throughout Alberta and Saskatchewan, and back again to New England. He started with us on our current journey to Alaska; we now take him with us in our hearts and in our memories.

He was a little dog with an intense personality. When he loved you, he intensely loved you; when he was naughty, he was intensely naughty, when he was excited, he was intensely excited; when he was attentive, he was intensely attentive. He gave 110% on everything that he did.

Knowing that he was loved, we held is paw, one in each or our hands as he left us. He was in no pain, nor was there suffering. We all have a little guy waiting for us at Rainbow Bridge.

Thank you for loving him.

Notch-Johnson Vealey 2002-2014

Chaos On Wheels | Tidal Basin Walk, Cherry Blossoms & Lincoln Memorial

2014-04-20T14:20:00.000-04:00

Here are a few pics from our recent walk around the Tidal Basin in Washington, D.C. This was the first day of "peak" bloom for the cherry blossoms. We got out early in the day, a few days before the actual celebration and festivities. All of my pictures were taken with my iPhone; it was clear and the skies were blue. Come on, lets go!

We started at the Tidal Basin Paddle Boat entrance; from here you can see the Jefferson Memorial on the south side of Tidal Basin.

The Tidal Basin was made in the early 1800's to accommodate the overflow from the Potomac River.

Just a little further down the path views of the Washington Monument can be seen through the overhanging cherry tree limbs.

There are over 3,700 cherry trees planted around the tidal basin; in 1912 Japan sent 3020 trees over as an act of friendship.

The Cherry Blossom Festival was first held in 1927, celebrating the original 1912 planting.

The Thomas Jefferson Memorial gives great views of the Washington Monument across the Basin (that's where I took the picture just above Jefferson, here). Inside the monument stands a 19' bronze statue of Jefferson; on the walls passages from the Declaration Of Independence, and other works by Jefferson: "I am not an advocate for frequent changes in laws and constitutions, but laws and institutions must go hand in hand with the progress of the human mind. As that becomes more developed, more enlightened, as new discoveries are made, new truths discovered and manners and opinions change, with the change of circumstances, institutions must advance also to keep pace with the times. We might as well require a man to wear still the coat which fitted him when a boy as civilized society to remain ever under the regimen of their barbarous ancestors."

Continuing on....crossing the Inlet Bridge directs you here. There are benches all along this side of the Basin, people stop to picnic here, or just stop to feed the ducks.

The trees on this side are taller and overhang more - providing a dramatic effect - but caution, watch where you're going....you don't wanna go swimming with the ducks!

Said duck.

It was a beautiful clear day. I had ventured under the canopy of blossoms for a minute and looked up.

The Franklin Delano Roosevelt Memorial is located just to the left. Restrooms are located here for your convince. I don't have any pictures of this - it was very busy here with school trips.

The Martin Luther King, Jr. National Memorial is located on the northwest corner of the Basin, just after the Roosevelt Memorial. From here we follow the path, then cut across to the World War II Memorial (again, not many pics - very crowded). It was very emotional to see the older war veterans paying their respects to their fallen friends, many now in wheel chairs.

Continuing to the Lincoln National Memorial we pass the reflection pool and the Korean War Veterans Memorial off to the left. Keep walking........Lincoln is waiting.

Inside this is his view, not to clear, but across the reflection pool is the Capital Building just to the right of the Washington Monument. Heading back to Constitution Avenue, we silently passed through the Vietnam Veterans Memorial, and then by the Oval Office. Traffic was pretty heavy and we were on the opposite side of the street, so all my pics are of vehicles in front of, and/or blocking, the White House.

Let's take a moment to reflect upon our morning. Here is a panoramic pic from our starting point.

And another one taken while sitting with the ducks.

This completes our walk today; in total we did just about 5 miles of walking. Now, off to the Stars And Stripes Cafeteria for lunch!

Stay tuned for more Chaos On Wheels posts to see where we've been, or follow us on:

Chaos On Wheels: Mohegan Sun Casino, Uncasville, CT

Chaos On Wheels: Twin Grove RV Resort & Chocolate World, PA

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Chicken Parm Pizza With Smoked Mozzarella

2014-04-18T08:00:00.000-04:00

This Chicken Parm Pizza with Smoked Mozzarella was pure serendipity! On our way back from the National Zoo, we passed a small Italian Deli, Vace. They had fresh dough and homemade smoked mozzarella in their cooler. They both called to me, as dough and cheese normally does....

Seeing how my RV oven is 1/4 the size of a normal one, I had to adapt my pizza pans accordingly. My full-sized sheet pans that are perfectly seasoned to yield a golden, crispy crust, sadly, would not fit in my new oven. I had to leave those behind and continue on! I know. SO brave!

For each pound of pizza dough I had to whack off 1/4 pound of for my small mini round pans, so the remaining 3/4 pound fit nicely in my quarter-sized sheet pans. My pizzas may be small, but they are still tasty. Sean gets excited for pizza, period - so now having four of them is just pure #PizzaNirvana.

I love smoked cheese; this one was so fresh, the rind was tender and packed full of flavor. You could smell the smokiness through the wrap. I may have done the Hannibal Lecter-fth-fth-fth-fth-fth-fava bean thing while I unwrapped it. It was THAT good...and I was in the privacy of my own home.

Cook up some boneless chicken, chop it, layer it between your pizza sauce and some smoked cheese; you won't be sorry. Especially when you remove it from the oven, browned and bubbly.

Print THIS Recipe

Chicken Parm Pizza With Smoked Mozzarella

To make this you will need:

2 pounds boneless chicken, cooked and chopped

2 pounds pizza dough (see below)

1 1/2 pounds smoked mozzarella

28 oz pizza sauce (see below)

1/2 tsp garlic powder, divided

Preheat oven to 425º. Roll out the dough, add onto a greased pizza pan/s. Layer sauce, chicken, then cheese. Sprinkle the garlic powder over the top of the cheese. Bake 20-25 minutes, or until the crust is golden brown and crispy.

Related Posts:

RI Pizza Dough

Pastene 5 Minute Marinara

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Chaos On Wheels | Twin Grove RV Resort & Chocolate World, Pennsylvania

2014-04-16T07:46:00.000-04:00

Twin Grove RV Resort & Cottages and Chocolate World, in Pennsylvania, was the next stop on our big adventure. Upon leaving Mohegan Sun, we experienced some crappy weather. Snow, sleet, and freezing rain. Not fun. Sean drove slow and steady most of the morning. We stopped for the night in Florida, NY. It wasn't so great at this campground, and it was very pricey considering the accommodations. Needless to say we were fully awake, packed up, and on the road very early the following morning.

When we pulled into Twin Grove, located in Pine Grove, PA, I could immediately tell this was going to be NOTHING like the last place. The park is huge - during peak season they have EVERY amenity you could imagine, and more. When we stayed it was off peak, nothing was operational except a shower house/laundromat (which were very clean and neat), and the office was only open 3-6. This was no problem for us. Our site had full hookups (electric, water, sewer, and cable) with wifi - all for $28.00 per night with our Good Sam Club discount. That's half of what the not-so-nice place charged!! Half!! We originally thought we would stay a night or two; we stayed for four nights, and got organized!

There were a few other people staying this time of year, but most of the campground was vacant. I can only imagine what it looks like full-swing during the peak season. Along with an in-ground pool, water slide, shuffle board court, min golf coarse, movie theater, Ferris wheel, carousel, amphitheater, restaurant, banquet facility, kiddie rides, ice cream stand....they have an awesome bark park for your dog. Let's just be honest, it's the only thing that really matters, right crazy dog people? <says the crazy dog lady> If you camp/RV with children this is THE place to visit. Click >> Here << for a full list of amenities.

The grounds are extremely well taken care of; much thought was given to the layout. There is a small stream that runs along one side, some sites abut the water - the back end abuts woods (with another dog potty area), there are trees planted throughout the facility - some new growth, some a bit older. The staff in the office/store were friendly and accommodating. We enjoyed the quiet surroundings.

We didn't want to leave...but we did; and hit Chocolate World in Hershey, PA on our way out of the area. Let me just say this about Chocolate World...if you're looking for cheap candy, and you don't like crowds, then maybe Chocolate World is not for you. If you're looking for FRESH candy - it might not be freshly made at this facility, but it's trucked right in instead of sitting in 5 warehouses before it makes its way to your local store - then go to Chocolate World. I'd like to consider myself a Twizzler Aficionado (um, Twizzler straws, people!) - the ones we purchased from Chocolate World were HANDS-DOWN the freshest I've ever experienced. ever. We bought a bag of the super-sized Twizzlers. That's right, 24" long Twizzlers. Let's just say their time on this earth wasn't long. If they made it a week I'd be joshing ya! The chocolate bars, too, were so fresh. We bought a case of Hershey Bars on account of all the campfires we'll be having. Can't have s'mores without chocolate!

Overall, this week was a success. The weather finally turned and we were able to get the water system in place....we have ice, people! Ice! We regrouped ourselves, and our belongings, as mentioned in this >>post<<. We bought a new flat screen TV to replace the 19", 475lb one that was in the RV (circa 1990) - and realized that we have a digital antenna already in place. I can't wait for Sunday, Charles Osgood...here we come!! Coffee, bow ties, and cinnamon buns for all!!

#cinnabunsunday

Stay tuned for more Chaos On Wheels posts to see where we've been, or follow us on:

Chaos On Wheels: Mohegan Sun Casino

Leftover Maraschino Cherries

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Venus De Milo Soup

2014-04-14T08:00:00.000-04:00

Venus De Milo Soup is another local favorite in the Southern New England area. Made famous by the Venus De Milo Restaurant, located in Swansea, Massachusetts; they offer banquet and wedding services in which this beefy-vegetable soup is the house specialty.

Back in the early 1990's the Providence Journal printed a recipe for this soup in their food section. I cut it out - I use to make this constantly during my high school years. FYI...my Mom still had it!

It's been a while, and I made some changes, but it's just a good as I remember. First, I altered the recipe to accommodate my crockpot. Next, I used beef consume and dried onion flakes in place of the onion soup mix; I added diced tomatoes and a bag of mixed frozen veggies (a mix of corn, peas, carrots, green beans, and lima beans); I used A-1 in place of Worcestershire sauce; finally, I chose ditalini in place of the orzo pasta...it's just more funner than orzo (don't tell orzo that, though - and don't tell my former English Grammar teacher I used the word 'funner').

Seeing how the the canned goods are somewhat high in sodium, I did not add salt. I used a lean ground beef, the consommé has some added fat so I tried to compensate for that.

This is a very hearty soup. Even Sean will accept this as a "meal".....but only if it is served with a sturdy cracker and grated cheese.

Print THIS Recipe

Venus De Milo Soup, adapted from Venus De Milo Restaurant

makes 8 servings

1 - pound lean ground beef

2 - 10.5 oz cans of condensed beef consommé, plus 3 cans (31.5oz) of water

1 - 14 oz can reduced sodium chicken broth

1 - 16 oz bag frozen mixed vegetables (corn, peas, carrots, green beans, lima beans)

1 - 14.5 oz can petite diced tomatoes

1 - cup diced carrots

1/2 cup diced celery

1/4 cup plus 2 TBS dried onion flakes

1 TBS A-1 Steak Sauce or Worcestershire Sauce

2 cups dried ditalini pasta

Brown the ground beef in a medium sized skillet. While that is going, add everything else EXCEPT the pasta into your crockpot, set on low.

When the beef is fully cooked, drain and add into the crockpot.

Cover, cook on low for 6 hours.

When ready to serve, in a separate pot cook pasta according to manufacturer's directions for aldente. Drain pasta, add to the crockpot. Stir to combine and serve.

Chicken Pho

Confetti Pasta & Beans

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Chaos On Wheels: Mohegan Sun, Uncasville, CT

2014-04-12T19:44:00.000-04:00

Chaos On Wheels will be my new series of posts documenting our cross-country RV road trip, New England to Alaska! And, we're off.....

Those who follow my Instagram or my personal FB page might think we are habitual gamblers! Or, Krispy Kreme addicts. Okay, maybe we hit the Krispy K a little too much, but the hot light app gets me every time! For the three weeks leading up to our departure, we spent the weekends boondocking, or dry camping, in the Mohegan Sun Casino RV Parking lot. It was about an hour from home; long enough for a test drive, yet not too long of a ride. Mohegan offers this parking lot specifically for RVers who want to stay and play! There were surprisingly others braving the chilly temps in March...we weren't the only crazy ones!

Once you pull into the lot, as the sign states, you call the dispatch office to check in. A security officer will meet you in the lot to issue you a required parking permit. The permit is free and can be found on their website >> here <<. If you can print it out in advance and have it fully completed, great. If not, security will have on for you. You can stay up to seven days on one permit, after which you need to reapply for another one. Once the officer signs off on your permit, just pop it in the window and you're good to go! A shuttle will come through the lot every 15-20 minutes to bring you to and from the casino. It's not required, but a nice gesture to tip the driver...they will literally pick you up and drop you off at your door, instead of the bus shelters. This comes in handy on rainy days.

The RV lot is high on a hill overlooking the Thames River. The view is lovely. Just off to the left is the casino hotel, erect and luring in the near vicinity.

Our first weekend here it was still too cold unwinterize the water lines...it was a dry trip! We packed simple breakfasts, ran the generator to make coffee and toast, and dined at the casino for either a big lunch or a big supper. For in between meals it was cheese and crackers, or hummus and carrots...and mini eggs. This was our lucky weekend. On sheer ignorance, having never run a slot machine before, Sean was max- betting and hit several bonus spin. He put in $20, bet $3 per spin, unknowingly, and won a few hundred!! Beginners Luck!! Frank Pepe Pizzeria Napoletana has a restaurant in the casino, this was our choice this weekend. They are an iconic Connecticut pizza place offering coal fired, Neapolitan style pizza. The crust gets that lovely black char on it from the high-temperature oven. It's amazing...and a large pizza is a LARGE pizza. There were 4 of us, we ordered: Foxon Park sodas, salads and 2 large pizzas: margarita (tomato sauce and mozzarella) and margarita with added garlic.

Our second weekend was much of the same....except for the winnings. We had Pepe's again; this time adding pepperoni (wha-who, we know how to party). All systems, except water, were tested again - and were functional: furnace, heat pump, propane, oven, stove top, generator, 12 volt; they all passed inspection.

Our third, and final weekend, was our transitional weekend....we had everything fully packed and were ready to go southwest from here! It was emotional leaving friends and family, and a little stressful ensuring that all our other affairs were settled, and/or in order. Staying a little longer this time around was a buffer; a way to decompress and get focused on our trip. Our families drove down to spend the day with us for one final goodbye. Friday Sean's brother stayed with us - as he did the past two weekends. We ate at the Land Down Irish Pub - the Irish Nachos, Fried Fish Sandwich, and Bangers & Mash were all excellent. Saturday my Mom & Dad came down for the day. They hadn't been to Mohegan in quite some time, so we gave them a tour of where we had been spending most of our time. We all had fun; we played the slots and then hit Land Down again...it's that good! Most of the same was ordered again in the addition to Pub Sliders, and a Bacon Burger. My brother, Shirley, and James came down on Sunday......we hit the buffet this time; it was very good. Given Sean's food allergies, and that James doesn't eat meat, there were still plenty of choices to accommodate their restrictions. Along with the prime rib, I sampled the Portuguese mussels, shrimp & butternut risotto, panko fried shrimp - then hit the dessert area for some coffee ice cream and flan.

The casino, lit up at night, in the rain; taken from inside the RV.

We left Mohegan a little bloated from all the great food - until next time. Mundo Wigo.

Stay tuned for more Chaos On Wheels posts to see where we've been, or follow us on:

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NY System Inspired Meatballs With Mustard Glaze

2014-04-10T06:05:00.000-04:00

NY System Hot Wieners were the inspiration behind these meatballs!
They are seasoned with Olneyville spices.
There are dried onion flakes flecked throughout the meat.
The meatballs are glazed in a yellow mustard sauce, sprinkled with just a hint of celery salt, and garnished with chopped sweet onions.
If you've never heard of NY Systems....lemme 'splain it to you.......

A New York System wiener is something that you must try if you are in Rhode Island. Even Alton Brown tweeted he was having one, with a glass of coffee milk (official beverage of the state of RI), as he was passing through town. Basically it's a wiener...tucked into a steamed bun...and topped with NY Systems spiced ground beef, yellow mustard, finely chopped onions, and a sprinkle of celery salt.

So WHY are they called "NY" system wieners if they are infamous in RI? As recently mentioned, Rhode Islanders have their own way of doing things. According to Johnson & Whales University, back in the early 1900's hot dogs were becoming more popular and they were associated with Coney Island (NY). Over time, the great people of RI transformed these "NY" hot dogs into to this culinary delight! In fact, Olneyville N.Y. Systems was awarded a James Beard Foundation America’s Classics Award for 2014.

Seeing I had the spice mix, I decided to jazz up some meatballs. So if you don't eat hot dogs (yes, some folk don't) here is a way to experience what all the hullabaloo is bout. Yes. Hullabaloo.

If you want to try and make your own spice mix, you can use >>>This<<<as a reference.
If you want to purchase some of the spice mix, you can do so >>>Here<<<
If you want to make the wieners at home, no problem! >>> Here's the recipe <<<
If you want to make these inspired meatballs:

Print THIS Recipe
NY System Inspired Meatballs
makes 12 meatballs

For the meatballs:
1 pound lean ground beef
2 TBS Olneville Spice Mix
1/4 dried onion fakes
1 egg
1/4 breadcrumbs
1/2 tsp Lawry's Seasoned Salt
1/8 tsp ground fresh black pepper
2 tsp olive oil
1/4 cup chopped sweet onions
celery salt, just a sprinkle when serving

For the glaze:
1/4 cup yellow mustard
2 TBS honey
2 tsp ketchup
1/2 tsp A-1 sauce

Heat a the olive oil in large skillet over medium/low heat - have it ready so as you roll the meatballs they can go right into a hot pan.

Combine the ground beef, spice mix, onion flakes, egg, breadcrumbs, seasoned salt & pepper - using your hands mix it all until just combined - do not overwork the meat. Roll into 12 meatballs.

Cook 4-5 minutes on each side (top and bottom) until browned and caramelized, reduce heat to low and cook another 5-7 minutes until no pink is no longer remaining in the middle - stirring frequently to ensure even cooking.

Wipe out any standing grease in the pan, optional - but recommended.

In a small bowl whisk the sauce together. Pour over meatballs, toss to coat. Keep over low heat for a few minutes to warm the sauce. Remove from heat, sprinkle in chopped onion, toss to combine. Serve with celery salt.

Bucatini & Bacon Meatballs

Homemade Spaghettio's with Meatballs

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Cinnabunnies With Biscoff Frosting

2014-04-08T08:00:00.000-04:00

Cinnabunnies = Fun with refrigerated cinnamon buns! You know, the ones in the tube? Those have always been fun for me. My Mom made them every holiday for breakfast - usually she was cooking dinner that day and she needed something to keep us quiet while she did her thang in the kitchen.

Until recently we have been staying with my family...so for all those missed holidays, with Sean & I living in either Maine or Alberta, we made up for lost time! For the past few months, every Sunday has been "Cinnabun Sunday". EVERY Sunday we would wake up to the smell of fresh brewed coffee and cinnamon buns. What service!!

But NOT just any refrigerated cinnamon rolls: <enter: Immaculate Baking Company>
My Mom stumbled upon this brand during her weekly grocery haul at Dave's Marketplace. They are GMO FREE; so first, lets give them props for that {props!}. You can actually pronounce every ingredient on the label....no bleached flour...no hydrogenated oils....no artificial preservatives. You can bake these in the morning, frost them, and set them aside for later; they will STILL be soft, like a normal baked good - you can't say that about the other brands!

The cinnamon buns are delicious - they are loaded with TONS of real cinnamon. If you like the kind the little dough boy pushes, then you will love these, hands down. The icing comes in a little plastic bag thingy, making it super easy to frost the buns; just swirl it on.

Lets Talk Cinnabunnies:

You will need:
1 can Immaculate Baking Company Cinnamon Rolls
2 TBS Biscoff
a few splashes of milk, to thin the frosting

Unroll each cinnamon roll; pinch off a small amount from the end to make the tail, set aside; fold in half; starting at the bottom fold, twist the dough 2-3 times creating the body, head and ears; roll the reserved "tail" dough into a ball and place in the center of the bottom twist.

I found it worked best to twist the bunnies into shape while keeping them on my work surface. If you pick up the dough to twist, gravity will work against you, stretching the dough out way too much.

Bake the normal amount of time, and as directed on the packaging. Cool for 3-4 minutes and frost.

I decided to add Biscoff to the icing, why not, right? It plays well with the cinnamon filling.

In a small bowl mix 2 TBS Biscoff with the icing package included in the cinnamon rolls - reserve about 1/4 of the white icing (keep it in the bag) to use for the tails. Thin the Biscoff frosting with a splash of milk - whisk it in until desired consistency.

Frost the bunnies; dab a little white icing on the tails; let set up a few minutes; serve warm!

I baked and frosted these the night before; the next morning I popped them in the microwave for 30 seconds, they were good as new!

Easter Related Posts

Cadbury Inspired Pinterest Reviews

Portuguese Sweet Bread & Malasadas

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Open Face Red Hot Tuna Melt

2014-04-06T10:00:00.000-04:00

Things are starting to happen. But let's just reflect upon this Open Faced Red Hot Tuna Melt for a moment.
(sigh)

Sean and I have departed Rhode Island and begun our cross-country journey....again. We've pretty much just shoved everything in our motor coach, no rhyme or reason, in an attempt to get a head start on our travels. You may have seen this picture on my Instagram or Twitter feed:

Well, to be honest...it was taken BEFORE we packed. Here's what it ACTUALLY looked like on day four. Cat on kitchen table FTW!!

Yikes! Right? We had to drag EVERYTHING out to reorganize. Needless to say I'm not spending a lot of time in the kitchen. I was looking for a quick, easy dinner....I had all the ingredients on-hand.....I needed to test the broiler in my RV oven...why the heck not? But I didn't want a plain ol' tuna melt - I wanted to kick it up a bit. Space is limited now; we are trying to consolidate (which is why I was so excited about my new nesting bowl set). Sean is a condiment-oholic; we have at least a dozen types of hot sauce, and we need to use them up!

I chose the Red Hot Ketchup one for this sandwich. That, combined with chopped banana peppers, was exactly what I was looking for. Sandwich officially kicked up!

I had a big-ass loaf of Italian bread - a large sliced Sicilian. You can't swing a a dead cat around in RI without it landing near an Italian bakery. ABSOLUTELY NO CATS WERE HARMED - it's just a saying - I didn't swing one - my Mom gave me the bread.....just saying.

Toast the bread, add the kicked up tuna, top with cheese and broil. Here's where the magic happens! Melted cheese = happiness

Print THIS Recipe

Open Face Red Hot Tuna Melt

makes 4 servings

4 large slices of Italian bread

2, 5 oz cans of chunk white tuna

1/2 cup banana pepper rings

2 TBS mayonnaise

2 TBS Red Hot Ketchup Style Hot Sauce

4 oz cheddar cheese

Preheat broiler, line a pan with foil.

Drain tuna, chop banana peppers - combine in a small bowl. Stir in mayo and hot sauce.

Toast the bread.

Divide tuna amongst the 4 slices of toast, top with cheese.

Broil for a few minutes, until the cheese is melted and oozy...

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Single Serving Chocolate Chip Cookies

2014-04-04T20:22:00.000-04:00

Today I am sharing my favorite go-to, whip-it-up-in-a-minute treat: Single Serving Chocolate Chip Cookies!! Why single serving, you ask? Well, I'll tell you ALL ABOUT it.....but you're going to have to visit me at Jamie's website: Love Bakes Good Cakes

>>>>>>>Click Here To Visit LoveBakesGoodCakes<<<<<<<

I'll explain why I cannot be trusted around a full batch of cookies. You'll get to meet my cookie alter ego. You'll also find out how to whip up two bakery-style, decedent chocolate chip cookies - two large cookies, I might add.

Head over to get the recipe and while you're there, tell Jamie I said "sup!"

Tropical White Chip Cookies

Soft & Chewy Old Fashioned Sugar Cookies (Topped 3 Ways!)

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Fridays Finds: Joseph Joseph Wares

2014-04-02T20:54:00.001-04:00

I know. It's been a long time since my last Fridays Find, so I am super excited to share this one here! Super. Excited. (Hashtag) #SuperExcited - Hashtag x2. I found some wicked good deals on Joseph Joseph kitchen wares at "The Marshall's" in North Kingstown, RI.

I originally saw the nesting bowl set on the Kitchn website well over a year ago. I liked it, I pinned it, I stalked it on Amazon....you know the usual: It-Will-Be-Mine kind of thing. Except, I wasn't about to shell out the $coin$ for it. I'm a Frugal Yankee, we don't pay top dollar for just anything.

This is the Nest™8 Plus, which may be discontinued; the Nest™7 Plus and the Nest™9 Plus are on the Joesph Joseph website - the 8 is no longer available. Annnnyway, when I eventually DID come across it - ON CLEARANCE - for the bargain price of $22.ºº - I scooped it up. (Okay, I actually did a little hand-clapping jig in the aisle, then acted out the "My Precious" scene from Lord Of The Rings). The Nest set includes a large mixing bowl, a colander, a small mixing bowl with measurements and a spout, a fine mesh sieve, and a set of measuring cups cups. The all stack inside each other saving me a ton room for other junk in my kitchen cabinets.

Box in hand, a proceeded down the aisle, towards the register corral maze-thingy they have going on in the front of the store...then I saw these cutting boards. "What-the-whaaaat??!!", I exclaimed. (I was all worked up about the nesting bowls.....note to self: get a life.) I purchased two Chop2Pot™ cutting boards, as well, that day for $7.99 each.

As you can see, the cutting board folds up on both sides forming a chute, conveying chopped food easily from board to pan.

Both of these items are super lightweight, which is good seeing how we are now living/traveling in a motor home. For an added bonus my new bowl set fit perfectly in my Zak bowl (my big $5.ºº find a few years back, from Crate & Barrel Outlet, Kittery, Maine).

It was meant to be.

Fridays Finds: Lime Marmalade

Fridays Finds: Melona Bars

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