The Last Thing You Put In Your Mouth....

I remember now that I've bought the danish fontina. I'd place it between ours and the one from val d'osta..

On the onions, when I roast them, I do it with some vinegar and honey - well, here:

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Recipe courtesy Tyler Florence

Prep Time:8 minInactive Prep Time: -- Cook Time:46 min
Level:
Easy
Serves:
6 servings

Ingredients
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Directions
Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.



Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29350_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

I'm one of the remaining humans who likes fruitcake. My old recipe was the one in Joy of Cooking that took twelve eggs and that I wrapped in Hennessy Cognac..

In later years I've switched to regular dried fruit and mostly don't make them anymore - if I'm going to spend the time, I'll make my own panettone (lots of eggs and rises, homemade candied fruit).

I see I got carried away on recipes on the wrong thread.
Now I'm hungry.

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar - they do sound rather tasty.

Heating up a bowl of rice and beans in the microwave....

What sort of beans?

Red beans. Carolina rice, red beans, peas, spinach, simmered in crushed tomatoes and seasoned with curry.

mini pecan danish
kind of like a reformed butter tart

ok I guess

<shrug>

Well, that's better! I love beans and rice, also sometimes add turmeric/curry, chile pepper.

I forgot to mention I also add red pepper flakes.

Yes!

Russian tea cookie. What's the difference between a Mexican wedding cookie and a Russian tea cookie, (other then the latter is two and a half times bigger)?

I only have recipes/photos for Mexican wedding cookies -



I've never made them but buy them if I see them at a certain local bakery.
Me, I hardly ever have pecans on hand..
Anyway, they melt in your mouth, as they say.

http://rodellekitchen.com/our-recipes/snixy-kitchens-mexican-wedding-cookies

Time
60 minutes
Difficulty
easy

Ingredients
1/2 cup unsalted butter, softened
1/4 cup powdered sugar (plus about 1/2 cup for rolling)
1 teaspoon Rodelle Vanilla Extract
1 cup all purpose flour
1/2 cup pecans, toasted, finely chopped (in a food processor)
Directions
Beat the butter in the bowl of an electric mixer until light and fluffy.
Add the 1/4 cup powdered sugar and Rodelle Vanilla Extract and mix to combine.
Beat in the flour and pecans until completely combined.
Roll the dough into a ball and wrap with plastic. Refrigerate until chilled, about 30 minutes.
Preheat the oven to 350°F.
Roll about a tablespoon of dough into a ball and place on a parchment-lined baking sheet. Repeat, placing dough about 1/2-inch apart.
Bake until the bottom is lightly golden browned, about 15 minutes. Let cool for a few minutes, then roll each cookie in powdered sugar and let cool on a cooling rack.

found this -
Russian Tea Cakes


Aha - she says there are many names for these cookies, including Mexican Wedding

Link with recipe -
http://www.crazyforcrust.com/2013/12/moms-russian-tea-cakes/

Apple, carrot, celery, beetroot, and ginger cold-pressed juice.

Mmmmmm.

Makes sense.

I'm having some tacky chardonnay with ice. I like it. I also tried the winery's cabernet sauvignon, which was surprisingly good, certainly for the price. Won't mention the winery name since I used the word tacky for one of those.

Waiting for my soup to develop character.

Black eyed peas cooked with tomato and caramelized onion.

Grits and eggs.

Jesus, you're on a grits jag, aren't ya?

You'll need to put your grits order online on auto-send.

Heehee. Actually, it's been a couple of weeks since I indulged. I ordered about 8 lbs of the stuff last time, so I'm good to go for a while yet.