PhotoHunt ~ Lights

Thanks to so many bloggers. . . The WhistleStop is the home of the new Saturday PhotoHunt! Each saturday morning bloggers from around the world post a photo that represents the 'theme' of the week. This is the link to the new Saturday PhotoHunt.
The Photohunt theme for this week is 'Lights'
I welcome each of you to the new PhotoHunt blog, with a warm cappuccino in front of the Christmas tree.

Everyone is welcome to join in ! These are not professional photographers for the most part. These are bloggers with cameras ~ who love to play with their pictures.
The themes are set on the SideBar

Happy Hunting y'all~
Sandi

I need my friends...

I need y'all to do me a favor...
I want to host the new Saturday Photohunts.

Please go here to VOTE for the Whistlestop. TN Chick has been our Hostess for years, and has decided to step down.
I have some fun ideas for the future of Saturday PhotoHunts !
Even if you aren't a photohunter... show me some bloggy love
Thanks y'all~
Sandi

Flavors... Cabbage

Y'all know by now that the 'flavor' of the week is Cabbage. Well, this is the perfect time of the year for a heaping bowl of stew. As you are rushing around with the flurry of holiday shopping, a pot on the stove is comfort food. This recipe is chunky and hearty... with a combinatin of all the perfect flavors.
It lasts well in the fridge, and may even get better!
I have capitalized all the flavors that are recommended in 'The Flavor Bible.
Hearty Cabbage Stew
1 tablespoon extra virgin OLIVE OIL
a big pinch of SALT
1/2 pound POTATOES, skin on, cut 1/4-inch pieces
4 cloves GARLIC, chopped
1/2 large yellow ONION, chunked
2 CARROTS, chunked
5 cups CHICKEN STOCK
1 can beer
2 Tbs THYME
1 can white beans (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup PARMIGIANO CHEESE, freshly grated
In a large soup pot over heat olive oil, Stir in the salt and potatoes. Cover and cook until they are a bit tender. Add the thyme, garlic and onion and cook for another minute or two. Keep the vegetables chunky for texture. Add the beer and reduce. Add in the chicken broth and bring to a simmer. Stir in the cabbage and beans and cook for a couple more minutes, until the cabbage softens up a bit. Add salt and pepper to taste.
Serve drizzled with a bit of olive oil and a generous topping of cheese.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Cooking Light ~ A Holiday Party

It is time for our monthly Cooking Light Virtual Supper Club. We all get together ~virtually~ and enjoy an evening with friends. This is one of the treats of blogging.
We find our recipes on Cooking Light . . . Out of oodles of recipes, I can always find something for our 'theme'.

This month we are having a holiday party. You will find plenty of 'light' goodies for your holiday party. Consider this a gift from me to you~
Marinated Herb Shrimp
3/4 cup fresh cilantro leaves
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
3 Tbs extra-virgin olive oil
3 Tbs fresh orange juice
1 Tbs fresh lime juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves
24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined 2 bell peppers
Wooden skewers
Combine all the ingredients, except for shrimp, in a food processor; process until smooth. Place in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 1 hour, stirring occasionally.
Divide the peppers into large 1 inch chunks.
Preheat broiler to high.
Remove shrimp from marinade; thread shrimp and peppers onto each of the wooden skewers. Place skewers on a broiler pan coated with cooking spray; top with any remaining marinade. Broil 5 inches from heat for 2 minutes on each side or until shrimp are done.
Imagine, if you only put a few on each skewer you have an appetizer. If you load the skewer and cook some rice. . . that's dinner!
Now let's see what everyone else has brought for our Holiday Party . . .
Jerry has Beef and Gorgonzola Toasts
Val is bringing Crab Cakes with a Red Pepper Mayonnaise
MaryAnn has made Honey Glazed Almonds
Roz has Mini Smoked Salmon Pizza's
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!

Y'all enjoy~
Sandi

Traveling Tuesdays ~ It's Beginning to Look a lot like Christmas

It's beginning to look a lt like Christmas, all around the town. London ~town that is!
This was a couple of years ago... we were there just in time for the holiday season. You've never seen Harrod's~ until you've seen Harrods lit up for Christmas.
There is a huge european-style Christmas market set up in Hyde Park. I couldn't find any pictures... if I remember correctly, it was too cold for snapping photos!
Where are you traveling this Tuesday?


Y'all enjoy the ride~
Sandi

Blue Monday

Do y' all have the same problem I do? When I have on my new leather gloves, I can't even answer my fancy phone.So I found a great pattern for some fingerless gloves... and they work perfectly!


Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

Photohunt ~ Ripped

The PhotoHunt for this week is 'Ripped'.

Did someone say Ripped?It ended up just being a tangle of ropes. . .Thank Goodness!

Happy Hunting y'all,
Sandi

Friday's Favorites ♥

We are excited about the push to shop small businesses this Christmas.
When you think about it . . . supporting small business and 'Made in America' keeps Americans at work.
What a better gift could there be for the Christmas Holidays?

To make it easier for you . . . I am including some links to the WhistleStop Cafe Main Site . You will find all kinds of gifts for anyone in your family. Here are some
WhistleStop Gift Packs and we have a whole collection of WhistleStop Cafe Cookbooks.

I have also gone crazy with ETSY this year. I am excited to share the thoughtful gifts I have come up with this year. . . But y'all will have to wait on those !

What is your favorite today?

Y'all join in~


Sandi

Flavors ~ Pairing with Pears

Y'all know by now that the Flavor for the week is Pears.
I can remember a dish that I had in Ravella at Loconda del Melanzanico. . . that I still remember to this day. I knew when pears came up, that I would try to combine the flavors to make a pear and pecorino ravioli.
Now, y'all may not believe this. . . but I don't make ravioli every day. So I picked a day when I would have plenty of help in the kitchen. It really helps to have a son who is a chef and a daughter who rocked the baby and kept us company in the kitchen ! We had more fun ~ and there was flour everywhere. In the end, the ravioli may not have turned out perfectly ~ the sauce sat to long while we were playing with the pasta. Fun in the kitchen. That's what it's all about !
The Flavor Bible suggests pairing pears with a sharp or bold cheese. The pairing with pecorino cheese makes my taste buds smile... and that is a good thing! I have Bolded the flavors that are suggested.
Pear and Pecorino Ravioli
Cacio Pepe e Pere
1 large ripe pear
8 ounces PECORINO ROMANO
2 Tbs MARSCARPONE CHEESE
2 cups all-purpose flour
1 tsp salt
2 large whole eggs
¼ tablespoons EXTRA VIRGIN OLIVE OIL
3 tablespoons water
For Cacio e Pepe Sauce
6 ounces butter
4 ounces PECORINO ROMANO, mild 12 month aged, grated
fresh sage
freshly ground BLACK PEPPER, to taste First, make the pasta . . . On a pasta board, combine flour, salt and add the egg. First with a fork, stirring to incorporate the egg, add the olive oil. Continue with your hands, blend until you have a smooth pasta ball. Cover with plastic and allow to rest.
Preparing the Filling by shredding with a large grater a very ripe pear and pecorino cheese into a bowl. Stir in marscarpone and beat until smooth. Cover with plastic wrap and set aside.
Roll out the dough into thin sheets to make the ravioli. Either use a ravioli press or a mold and fill with a spoonfull of the pear mixture. Seal the edges well and set aside.
In a small sauce pan, melt butter with a few sprigs of fresh sage. Add pecorino and stir until just melted.
Boil the ravioli and serve immediatly with Cacio e Pepe sauce.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Let's Go!

How about a mini road trip?
I could sure use a quick little get-away!Unfortunately. . . I only got as far as the car lot.
No fancy new wheels for me ~ This blue mini even has my initials on it !

I hope y'all are headed somewhere fun this Tuesday.
We'll all tag along~


Y'all enjoy the ride~
Sandi

Photohunt ~ Hand-Written

The PhotoHunt for this week is 'Hand-Written'. I could use a weekend with a little doodling in the sand.
Happy Hunting y'all,
Sandi

Flavors... Brussels Sprouts

If y'all are following along. . . you know that the flavor of the week is Brussels Sprouts.
I bet you didn't know that they are actually called 'brusselS sproutS'. The folks at Piggly Wiggly were impressed with my vegetable knowledge (NOT)
The brussels sprout is a vegetable that can be very bitter. If they are steamed or overcooked, they release a sulfur odor ~ which is why most people don't like them. They also will stink up the kitchen. However, if they are roasted, they loose that bitter flavor and become a toasty treat. I promise y'all ~ this is the only way to enjoy them!I checked the Flavor Bible and decided to improve my normal recipe. I have Capitalized the flavors that are recommended.
Roasted Brussel Sprouts with Pancetta
2 tablespoons OLIVE OIL
2 cups diced PANCETTA
3 cups baby Brussels sprouts
2 cloves GARLIC
2 Tbs THYME
1/4 cup PARMIGIANO
SALT
Preheat oven to 400°
In a large skillet add olive oil and diced pancetta. Let pancetta render, about 3 minutes. Add garlic and lightly brown. Remove from the heat. In the meantime, slice the Brussels sprouts in half and trim the edges. Toss with thyme, pancetta and olive oil. Roast brussels sprouts at 400° for 40 minutes, until dark and crispy. Add the Parmigiano while they are still warm. Salt generously just before serving.

Join us for the ride on Facebook and our blog Flavors.

Happy Thanksgiving to each of you. I hope you are spending the day with family and friends. We have so many things to be Thankful for ~ the flavors in our lives.
Happy Cooking y'all~
Sandi

It's a Thanksgiving roundup

This is the first time in 'I don't know how many years' that I am cooking Thanksgiving at our own house.
Seriously... I can't remember doing the whole Thanksgiving in the last 20 years. . . maybe even more than that!

This year I even have my own personal chef to help. It helps to have a son with a Chef coat. Luckily Rob is smoking the turkey. I've got him in a salt/sweet sage brine right now.
We are also in charge of all the fixin's.
Y'all know it is all about digging up those old recipes.
That's when having a blog comes in handy ~
Cornbread Dressing
Cranberry Chutney and Spicy Cranberries
Brussels Sprouts, Creamed Corn, and Collard Greens
Sweet Potatoes and Garlic Mashed Potatoes
Pumpkin Pie and Pecan Pie with a little whipped cream to top it off.
I hope I'm not forgetting anything!
Except maybe Alka-Seltzer :-)
Happy Thanksgiving y'all~
Sandi

Traveling Tuesdays ~ It's Turkey Time

It is Thanksgiving!
I am usually on a trip . . . or planning a trip to visit family over Thanksgiving.
2 years ago we celebrated this American holiday at St Paul's Cathedral in London.

How cool is that?
It was so Beautiful. We were gathered with other American's . . . singing hymns in that fabulous cathedral.
Then we celebrated with Turkey and all the fixin's.
Then, last year. . . we were singing hymns of a different sort~
In Auburn!
We were singing the War Eagle fight song as Auburn won the Iron Bowl.
I'm afraid that this year we might be listening to the Alabama fight song.
~Woouldn't that make Bill happy?!?
Maybe I SHOULD have planned a trip after all~


Where will y'all be going~
Sandi

Sweet potatoes ... without the marshmallows

Thanksgiving is just around the corner!
I'm trying a new sweet potato dish this year for Thanksgiving. I think it looks just as good . . . and leaves off that layer of marshmallows
Holiday Sweet Potatos
8 cups diced peeled sweet potato
4 cups 2% low-fat milk
2 1/4 cups diced peeled Rome apple
1 teaspoon salt
1 teaspoon grated orange rind
1 (3-inch) cinnamon stick
2 tablespoons maple syrup
1 teaspoon ground ginger
Dash of ground nutmeg
Combine the first 6 ingredients in a large saucepan; bring to a boil, and cook 20 minutes or until the sweet potato is very tender. Strain the mixture through a colander into a bowl, reserving 1/2 cup liquid. Discard cinnamon stick.
Place sweet potato mixture, reserved 1/2 cup liquid, maple syrup, ginger, and nutmeg in a food processor, and process until smooth.
I am going to sprinkle with a few pecans.

Y'all enjoy~

Sandi