I SO LOVE DQ'S BLIZZARDS

Well, one of the items I usually crave for is the Blizzard of DQ. Such tempting feast for the sweet tooth, the blizzard has lots of flavors to choose from and each one is definitely good. And as usual, what sets them apart from the other ice cream houses on town is their serving of the ice cream upside down. Truly they have some of the most delectable ice creams I have tasted. all of them and definitely have my favorites like Chocolate Chips and Oreo. Also I love their Mango Cheesecake among the newer flavors they have. Wow, yummy yummy yum!!!

Here are some of my pics with my bestfriend Chris and his brother Christian doing the rounds at SM Mall of Asia and enjoying the best of DQ's Blizzard.

Celebrating Summer

I'm having a hard time believing we've already reached the last weekend in June. Every year, I make a mental note to take time to fully enjoy summer and all the things I love about it. To savor the season the way I did when I was little.

Evan Sklar

But, for some reason, time refuses to move as slowly as it did then. As much as I adore Fall and the sweaters, boots, and tights that come with it, I always find myself surprised by its arrival and slightly disappointed another summer has come and gone without feeling I've celebrated it to its fullest.

Randy Harris Photography

While my days don't promise to be leisurely this summer, I am trying to make sure I embrace as many of my favorite things about this time of year as I can; I am hoping this will help me feel I enjoyed the season as much as possible by the time cool air start to blow again.

Union Photography

I've made my most-loved gazpacho recipes and experimented with new additions. I've enjoyed Hawaiian Shaved Ice, gelato, frozen yogurt, and popsicles, foods I enjoy year-round, but are certainly required eating in hotter months. I've even been able to spend a couple hours lakeside.

Katie Baum via 20x200

I intend to keep adding to my list over the coming months, and I am going to do some work towards reaching my goal right now as E and I head out to grab some of our favorite gelato! I hope whatever your plans, your weekend is full of simple delights of the season too. Have a great one!

Bethenny Frankel --- THE Skinnygirl CHEF’S TEN ESSENTIAL KITCHEN RULES (PLUS we are giving away 2 of copies of her NEW book!)

THE SKINNYGIRL DISH: Easy Recipes For Your Naturally Thin Life is the next step on the Skinnygirl journey and helps you get in touch with your inner chef while putting an end to the anxiety about what and how to eat.

With her nonstop Skinnygirl lifestyle, Bethenny empathizes with people who don’t have the time, patience or energy to cook. In THE SKINNYGIRL DISH, Bethenny walks readers through her kitchen, her cooking philosophy, the way she prepares for special occasions, or for a simple every day snack or meal. Throughout “the dish”, she inspires readers to use what they have, substitute empty calories for healthier ingredients, and create an endless array of simple, delicious, and creative dishes in their own kitchens, rather than limit themselves to someone else’s recipe. This is cooking the Skinnygirl way!

THE SKINNYGIRL DISH is divided into three parts:

• Part one teaches readers how to feel more confident with their cooking, how to stock their kitchen, how to cook by using what they have, and how to think like a chef. Bethenny also shares common cooking mistakes and how to avoid them.

• Part two contains recipes, amusing stories, tips for meals, snacks and drinks, and suggestions for how readers can tailor the recipes to their own needs and desires.

• Part three features chapters on Skinnygirl-style entertaining for special occasions and holidays. She also includes tips for personalizing recipes contributed by Chef Bobby Flay and stars from Top Chef.

THE Skinnygirl CHEF’S TEN ESSENTIAL KITCHEN RULES

From The Skinnygirl Dish by Bethenny Frankel

Rule #1 - Don’t Be a Hero

When convenient, use nonstick cookware instead of stainless steel. Use a quality broth instead of homemade stock. Buy pizza dough from your favorite local pizza joint.

Don’t be afraid to save time when it won’t significantly affect the outcome.

Rule #2 – Use What You Have

Substitute leeks or shallots for onions or scallions, dried herbs for fresh, basil for oregano, walnuts for onions, broccoli for zucchini, chicken for fish, etc.

Rule #3 – Something’s Got to Give

Taste should be your first priority, but being healthy can be delicious. Vegetables sautéed or roasted in oil taste richer. Bread is delicious with a bit of butter or olive oil.

Rule #4 – Embrace the “It Ain’t Worth It” Moment

Don’t torture yourself about every detail of a recipe. Step back and realize when it just isn’t worth the aggravation. You won’t want to cook if you don’t enjoy cooking.

Rule #5 – Taste As You Go

Good cooks always taste their food as they cook it. Amateur cooks simply follow a recipe, mix it all up and pray for the best.

Rule #6 – Mise en Place – the French Cooking Term You Should Know

“Put in place.” Pre-measure and put all ingredients into small ramekins or glass bowls. Line them up in the order you need them.

Take out all the tools you’ll need before you begin cooking.

Rule #7 – Memorize a Few Basics

Memorize a few key basics, like how many tablespoons are in a cup or whether you can bake muffins without using eggs. That way you won’t keep running to the Internet.

Rule #8 – Presentation is Everything

Garnish your dishes with brightly colored raw vegetables or herbs.

Contrast colors in your salads, and between main and side dishes.

Put fresh flowers on the table and light candles.

Rule #9 – Utilize the Leftovers

Use recyclable containers, label, and arrange leftovers into meal-sized portions. Be creative with recipes and substitute ingredients with what needs to be used.

Rule #10 – Minimize Clean-Up

Bribe friends and family with their favorite food. Bribery is perfectly acceptable if used for good, not evil – and cleaning your kitchen is always good.

In Naturally Thin Bethenny taught readers, “Your diet is your bank account.” In THE SKINNYGIRL DISH, she says, “Food is like your wardrobe.” It’s easy to open the closet and say that there’s nothing to wear, just as it’s easy to open the refrigerator and say there’s nothing to eat. With her famous wit and real-world sensibility, Bethenny shows how to start with the classic, base ingredients – the culinary versions of the perfect pair of jeans and the little black dress – and take risks, be daring, accessorize, and remember that even when eating healthy… variety is the spice of life.

We want to you to have your own copy for your coffee table or book shelf so we are giving two readers the chance to win YOUR very own copy! In a sentence below, tell us just why you can’t LIVE without Bethenny’s words of wisdom. Don’t forget to leave an email address too!

*All comments must be received by Monday, January 18th, at 11:59 EST. The winner will be chosen randomly. Open to U.S. residents only.*

For more information on THE SKINNYGIRL Dish please visit: www.bethenny.com or www.simonandschuster.com

If you are ever in the Salem, Oregon area...

Visit Cinebarre. Matt and I went last weekend on opening night. It is located in the old Regal theater next to the Salem Mall in the downtown. They have a handfull of locations around the U.S., and I was surprised that they would pick Salem, OR of all places. We had been frequenting "another" theater down the road from us for the dining theater experience, but Cinnebarre is the newer, flashier version. So far, we've had a great experience... Good food, good service, clean theater. You can order from your seat, so you don't have to climb over people in the dark to get a drink refill or dessert. Last week, we watched The Fourth Kind, and my only gripe was that the sound was really quiet. They have some vegetarian options on the menu, which is nice too! Anyhow, we'll be visiting tonight for 2012. See you there? Or another time, yes?

Summer Soup {Farmstand Gazpacho}

A few weeks ago, I shared a recipe for Green Gazpacho, and, as promised, I would also like to share a slightly more traditional take on this cold soup. This version quickly become a summer staple for us last year; with relatively few ingredients, many of which always seem to be on hand, this is a simple and easy meal to make.



Farmstand Gazpacho- 6 to 8 servings (recipe easily doubles)
Slightly adapted from original Parade Magazine recipe

Ingredients
2 cups cucumber- peeled, seeded & diced (into 1/4" cubes)
2 cups bell peppers- red or red & yellow- diced (1/4" cubes)
2 cups ripe tomatoes- diced (1/4" cubes)
1/2 cup red onion- diced
2 cups V8 juice (or tomato juice)
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2-3 dashes of Tobasco or other hot sauce

Directions
1. Place all vegetables in a large bowl. Add V8 juice, vinegar, oil and Tobasco. Season well with freshly ground salt and pepper. Toss.
2. Transfer portions at a time to food processor and pulse to puree; half can be left chunky if desired.
3. Combine portions. Refrigerate at least 4-6 hours before serving (although, as I mentioned with the Green Gazpacho, a lot of times we can't wait to eat it and do so right away!)

Summer Soup {Green Gazpacho}

On a hot day, nothing makes for a better meal than a chilled bowl of gazpacho; it is a staple in our house throughout the sweltering months of the year!

As we continue to look at things to love about summer, I wanted share two of our favorite recipes for this classic Spanish soup, starting today with a Mexican-inspired variation-- Green Gazpacho.

Green Gazpacho- Serves 4-5
(from The New Enchanted Broccoli Forest by Mollie Katzen)
Ingredients

-3 green tomatoes (3-inch diameter) or the least ripe you can find, cored and chopped.
- 1 medium-sized green bell pepper, chopped
- 1 medium (7-inch) cucumber, peeled, seeded and chopped
- 1 medium (4-inch) avocado, peeled, pitted and diced
- A handful of parsley
- A handful of cilantro
- 1/4 cup lime juice (about 2 juicy limes)
- 1 medium garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 to 2 tablespoon extra-virgin olive oil
- 1 tablespoon. red wine vinegar
- 1 teaspoon honey or sugar
- 1 cup cold water
- black pepper, to taste
- cayenne pepper, to taste
- Optional: tortilla chips for the top

Directions
1. Combine everything in a large bowl and mix well.
2. Puree the mixture in a blender or food processor, until reasonably smooth.
3. Transfer to bowl with lid and chill until very cold*
4. Serve plain or topped with tortilla chips

* For E and I, the leftovers are always enjoyed chilled, but rarely is the initial bowl enjoyed that way! Often we want to eat it immediately, so we dig right in-- room temperature and all. Also, this recipe is one that easily doubles.

____________________________________

I will share the second recipe, a more traditional take on gazpacho, in the coming weeks.

To Break Bread

When I was growing up, I loved sharing dinner with my family while sitting outside in the warm evening air, and I still feel the same way now. It is something I always look forward to when the weather gets warm and the days get longer, which is why enjoying meals outdoors with family and friends makes the list of my favorite things about summer.

Evan Sklar

Evan Sklar

Pia Ulin

Andrea Wyner Photography

Richard Foulser

Richard Foulser

Pia Ulin

James Carriere Photography

Pia Ulin

Melanie Acevedo

Pia Ulin

Animal Crackers in My Soup

When I was little, I don't believe there was another treat that felt quite as magical to me as Barnam's Animals Crackers.

I loved the short and thin cotton twill handle on the box, which I would slide around my wrist as proudly as if it were the fanciest of handbags. Looking back, it was probably my first love affair with packaging!

here

Lately, I've had a hankering for these animal crackers. I wonder if you can imagine what led me to this craving...

No, it's not this song, but watch this clip and try not to smile!

Leg Bone Connected to the Knee Bone

My mom sent me the link to these a-mazing cookies made by Heidi Kenney at My Paper Crane. I am absolutely in love with them and think they are the most perfect Halloween cookie ever.

The detailed bone-work is simply perfection. I'm not sure I could bring myself to eat them; I think I'd just want to stare at them and enjoy their utter cuteness! Love. Love. Love.

S'more Brownies

I normally don't love brownies all that much (besides the ones I mentioned here!) but, oh my goodness, these look insanely delicious! It might be the perfectly golden brown marshmallow topping that is doing it for me, but all I know is when I looked at this photo I thought, "YUM!"

Image from Food Network

Apple Crisp

I finally made the apple crisp I have been craving for over a week! I tried a new recipe, though, and I am not sure that I was 100% crazy about it (I like the other recipe I've used better.) My husband, however, loved it.



I was intrigued by the inclusion of maple syrup and pecans, which I did like in the recipe, yet I wasn't completely sold on the final outcome. I think I'll try this one again with a few tweaks.


Oh, and I chose to make it in a larger baking dish, as opposed to the individual ramekins the recipe indicated.


So, for now, I am still on the hunt for the perfect apple crisp recipe. Do you have a favorite? If so, I'd love to hear it!

*Sorry the photo quality isn't the greatest, especially the last one!

** I wish I'd had this or this to wear while I was baking.

Double Decker Arts Festival

Every April, Oxford plays host to the Double Decker Arts Festival, a celebration of art, music, and food. The streets around the Square are closed-off to accommodate the artists booths and the patrons who come to browse their wares.

Stages are set up at opposite ends of the Square; musicians play throughout the day, with the biggest acts taking the stage in the evening, after the art vendors have closed up shop. Many local restaurants have food stands at the festival offering a limited selection of their best fare.

The festival offers a perfect way to get a taste of the things that are well-loved and respected throughout the Oxford community.

There is a poster designed each year for the festival, and the one above is from this past year's event. Image found here.

The Square

Oxford, Mississippi is home to 19,000 residents and The University of Mississippi, lovingly called Ole Miss. Writers, artists, and musicians populate the city, and there is also a large sorority and fraternity scene that thrives on campus. Add in working professionals, especially in the area of law, other college students, and the intellectuals who populate the ranks of the university faculty, and you'll find an area that manages to be both artsy and preppy, and traditional and eclectic at the same time.

The Lyceum at The University of Mississippi. Photo by flickr user rachelluttrell

While there are many different types of people who populate the city, the epicenter of life in Oxford is, undoubtedly, "The Square." The Lafayette County Courthouse sits in the middle of the historic square and is flanked by City Hall, as well as numerous stores, restaurants, and bars. The boutiques and eateries even spill out onto the surrounding streets that lead in and out of The Square.

Photo by flickr user jimmywayne22

Beautiful photos of The Square at night- here, here, and here. Photos by flickr user briantmurphy

With an ever growing and changing restaurant scene, I can't speak for all the joints in town, but there are certainly some tried and true favorites that are must-visits for me when I am in town.

Breakfast or brunch can't be beat at Bottletree Bakery. It is located just off the Square, and, with its fabulous pastries, coffee, sandwiches and other delectables, there is surely something to please any appetite.

Love the reflection in the image at left! Photos here and here from flickr user UGArdner (away for a while)

With its southern-style cooking, delicious vegetable plate, and fried pickles (Yes, seriously. Fried pickles. If you've never had them, they're amazing, and these are by far the best fried pickles anywhere!) Ajax Diner is always on my list. The atmosphere compliments the food to make the whole dining experience quite perfect.

In the photo on the left you can barely see the sandwich toothpicks in the ceiling. They are shot there through straws. Quite a tricky feat. Photo on left: deepfriedkudzu.com. Photo on right: flickr user lucianveutian

City Grocery, an Oxford institution since 1992, is an excellent choice for fine dining. The restaurant has an extensive wine list and a variety of southern-influenced entrees, including Tabasco Bacon-Seared Swordfish and an upscale take on Shrimp and Grits. Find their menu online here.

Exterior Photo found here. Interior Shot found here.

Although not located on the Square, just a few miles outside town you will find Yocona River Inn. Another fine dining establishment, this small and cozy restaurant is housed in what was once a small country store. Yocona River Inn is located in what is a dry county, so this eatery is BYOB.

While this is far from a through account of all the amazing restaurants in Oxford, you can find a full list of dining choices here.

Things that make you go "Mmmm"

My wonderful husband made absolutely delicious grilled cheese sandwiches for dinner tonight; for me, grilled cheese is truly a comfort food. After a long and hard day, is there much better?

I devoured mine instantly, so this photo is from here.