by TT Jr. on May 14th, 2012 | Recipes, Spreads & Sauces
I love bagels. I just love them, specifically toasted. And with cream cheese. They are so delicious when they are still hot and the cream cheese starts to melt on them. My favorite flavor is salt bagels, and they are delicious with plain cream cheese, but sometimes that gets a little boring. So, I decided to make a vegetable cream cheese to see how it tasted with my mom's yummy salt bagels. It tasted like heaven on a hot bagel. The sweet crunchy carrots with the tangy, slightly spicy chives against the salty, hot, soft, crunchy bagel is incredible.
A
by TT on April 26th, 2012 | Recipes, Spreads & Sauces
In an attempt to broaden my 14 year old's seafood palate, I decided to cook tuna last week. Unfortunately, the fish counter that I visited had none available, so I went with her current favorite fish, salmon, and jumbo shrimp. Shrimp is a type of seafood that she doesn't like, but the rest of us do. I figured if I got her to try it again, it may start to be a seafood item that she likes. She adores coconut, so I thought some
coconut shrimp might do the trick.
Apparently, the lure of a coconut coating isn't enough
by TT on February 26th, 2010 | Desserts, Recipes
Last week we celebrated our daughter's twelfth birthday with our family. As is tradition, the birthday girl got to choose the dessert. While most people think of cakes and birthdays as a given pairing, our kids tend to choose other dessert items. Sam decided on a chocolate swirl cheesecake.
I had figured that Sam would want something with chocolate, as all four of our kids are chocolate addicts. However, more than half of our crowd aren't chocolate lovers. So, I needed to find a way to make a dessert that would please the birthday girl and her adoring crowd. Obviously, my
by TT on February 25th, 2010 | Restaurant Reviews
Although I have categorized this article as a restaurant review, I have to admit that it isn't a full review. Yes, my husband and I have been to Agave in both Portsmouth, NH, and Newburyport, MA, but we ordered the same dish and same drinks at each visit. However, and this is a big however, that dish and those drinks are well worth a review of their own.
We made our first visit to the Portsmouth location,
Agave Mexican Bistro Dos, last July. Enjoying a couple's weekend in this coastal city, we spent Saturday evening strolling the downtown. We discovered
by TT on February 22nd, 2010 | Healthy Cooking, Recipes, Soups & Stews
So, the last recipe that I'll be posting from our
belated Chinese New Year dinner is the simplest. As I was writing my articles last week, I thought about the order in which I should publish them. I'm glad that I had a moment of clarity and considered how hectic Mondays can be and saved the shortest recipe for last.
Mondays are busy due to the nature of my job, but this Monday is extra busy. First, it is February break, which means that I have a 12 and 13 year old hanging around the house, and although they understand
by TT on February 19th, 2010 | Recipes, Side Dishes
When I began planning the menu for our delayed Chinese New Year dinner, I had certain dishes in mind. As we had ground pork in our freezer, I wanted to try making pork dumplings. With my husband and our 13 year old being big fans of fried rice, that was on the list. And, of course, trying to keep some healthiness to the menu, I decided to make
Kung Pao Broccoli.
Deciding what to include in the fried rice was like working with LEGOs. If you're creating something new, there are no set colors or placement of blocks; it's your
by TT on February 17th, 2010 | Healthy Cooking, Recipes, Side Dishes
After a week and a half away from my kitchen, I was excited to spend some quality time cooking last night. Sadly, the reason for my kitchen absence was not a vacation to a tropical island nor a business trip in a fun city; a kitchen-based injury was the basis. Needless to say, my mandolin and I are not on speaking terms. It even may take some therapy to repair our relationship.
So. . .after a week and a half of letting others prepare meals and making the simplest of dishes on my own, I was ready to embark on a
