Monthly Archives: September 2014
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- 1 egg
- 3/4 cups warm milk
- 1/6 cup butter, melted, plus more garnish
- 1/2 teaspoon vanilla extract (I used pure vanilla paste, a potent alternative)
- Maple syrup
It’s been just over two weeks since my last post. Things in our world were just thrown upside down, as two weeks ago Wednesday we received a call that Bryan’s Auntie Judy had been admitted to the hospital. Needless to say we were shocked as Judy, one of Bryan’s closest aunts, was always full of vigor and monitored her health very, very closely. It turns out, she played it her health card too close to the vest. Only 63 years old and married for 43 years, Judy had battled (and beat) breast cancer several years ago. However, a few years later the cancer came back near her stomach. Judy kept this news to herself — undergoing many rounds of chemotherapy and various treatments alone — preferring to spend quality time with her family and just-born granddaughter without causing them any worry. Well, after three years of fighting, the cancer had spread beyond repair and Judy was hospitalized. When we got the call, we dropped everything, packed our bags (and Charlie’s) and drove up to the Bay Area. It was only then that we learned the truth and severity of the situation. After three days in the hospital and many visits by her loved ones, Judy passed away peacefully with her husband and sister-in-law by her side.
Needless to say the past week-and-a-half has been incredibly emotional as we’ve all comes to terms with the situation. Whether we agree with Judy’s decision is beside the point; we just lost one of the most fun-loving, straight-shooting, brave and compassionate women in our world. Judy was more than just Bryan’s aunt; she was a second mom, a shoulder to cry on, and an ear to listen. We love her very much and she will be missed more than she’ll ever know.
All that said, it’s a bit hard for me to just jump back into blogging. However, I think I’ve got the perfect post to get back into the spirit: a family recipe. It might not be Judy’s famous ziti, but it’s one of my favorite recipes that just happens to come from my husband, Bryan. It’s comforting, it’s delicious and he’s been making it since we first started dating, making minor adjustments throughout our relationship and finally perfecting it just a few weeks ago. What is it? A turkey burger, dubbed by yours truly as the Bishop Burger. It’s a staple in our household and I hope you and your family enjoy it as much as we do.
- 3/4 lb of ground turkey meat
- 1 tablespoon extra virgin olive oil
- 1 egg white
- 1 tablespoon spicy brown mustard (dijon works as a substitute)
- 1/4 cup diced white onion
- 1 clove garlic, diced
- 3 tablespoons feta cheese
- 1-2 dashes Worcestershire sauce
- Freshly ground black pepper
- 1 beer (for the handsome cook)
- Sliced tomatoes, for topping
- Grilled onion, for topping
- 1 ciabatta bun, brushed with extra virgin olive oil and toasted on grill
Heat the grill over medium high heat and cook the turkey burgers until done, about four minutes on each side. Remove from grill, cover in foil and let rest for a moment.
In the meantime, add buns to the grill (sliced side down) and let brown for a minute or two. Watch them closely so they do not burn. Remove from grill, top with a turkey patty and add your favorite toppings and condiments!
We threw some onion slices on the grill for fun and added it to layers of crisp lettuce, thick steak tomatoes (sprinkled with salt and pepper, of course) and spicy mustard. I opted out of the bun, using iceberg lettuce leaves as a wrap instead.
|Chocolate-Glazed Pumpkin Pie Cheesecake|
Thanksgiving is right around the corner, a wonderfully gluttonous day during which Americans will consume nearly three times their recommended daily calorie count. Sure, plates will be piled high with the usual suspects — slices of roasted turkey, heaping mounds of stuffing, fluffy mashed potatoes swimming in gravy — but what about dessert? While pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors, who says you can’t kick dessert up a notch?
Recipe adapted from
- Nonstick cooking spray
- 1/4 cup butter, melted
- 1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies)
- 1 8 ounce package cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 15 ounce can pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup chopped dark chocolate
- 1/3 cup whipping cream
- 2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)
1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
Obika Century City