I woke up early this morning to high winds and a snowstorm. My power is out and my Sunday morning is powered by my emergency generator. Good Morning & Happy Sunday!
I was at my apartment in the city throughout the week and came home to a mystery package handed to me by my doorman. I carried the box upstairs to my apartment and opened up this wonderful milk bottle bird house sent to me by angelic friends from Kansas. A couple of years ago they sent a cowboy boot bird house. Spring is finally here and it will be fun to find a place to hang both bird houses now that the landscaping is finished in the back of the property of my Connecticut house. Blessings to spring and blessings to the Baileys.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
French Toast Toppings
Ok, most of us love maple syrup on our pancakes and French toast, but sometimes it’s fun to change it up a bit. Here are some interesting alternatives that just may become your new favorites.
Apples & Thyme
Sauté 2 large Gala apples (cut into 1/2 inch thick pieces(, 1 tablespoon fresh thyme leaves and 1/4 teaspoon sugar in 2 tablespoons unsalted butter for 6 minutes until just tender.
Sweet & Spicy Bacon
Cook 1 pound bacon (cut into 1/2 inch pieces) in large-size skillet over a medium heat 10 minutes until nearly crisp. Using a slotted spoon transfer bacon to plate lined with paper towels. Wipe out skillet. Return bacon to skillet and cook 1 minute. Sprinkle with 1 tablespoon brown sugar and cook, tossing, until sugar melts. Drizzle with 2 tablespoons maple syrup and sprinkle with 1/8 teaspoon cayenne. Toss to coat.
Herbed Goat Cheese
In bowl combine 4 ounces goat cheese (at room temperature), 1 tablespoon chopped fresh tarragon and 1 tablespoon fresh parsley, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper flakes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
This is the kind of stuff one sees walking home from the gym on April Fools Day.
Stalk Up On Asparagus
Described by the ancient physician Galen as “cleansing and healing,” asparagus is nutrient-dense, a good source of Vitamin C and high in Folic Acid. A temperate climate and rich soil ensure that asparagus tastes the best. Be sure to store asparagus upright in water to keep it fresh and firm.
Asparagus is rich in folic acid, which can help prevent mouth ulcers. It contains NO fat or cholesterol and is a perfect source of Vitamin C. Asparagus is high in asparagine, and amino acid that is helpful for removing salts from the body. This is great for people who suffer from high blood pressure or other heart-related issues. Asparagus is one of the best vegetable sources of riboflavin (Vitamin B2), which helps reduce the frequency of migraine headaches and how long they last in people who suffer from them.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Peeps!
Tiny New York Kitchen Wishes You & Your Family A Very Happy Easter!
Bill Buford YOU Rock! I am savoring every morsel of this book!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
This street is not far from my house in Connecticut. I’ve been meaning to stop and take a photo of the sign. Yesterday, I decided that not to put it off any longer, so I stopped and snapped some photos of it.
We welcome the first day of spring with open arms, even IF we are supposed to get snow this evening and tomorrow here in the northeast. Happy First Day Of Spring & Happy Palm Sunday! Have a wonderful day. Blessings on you and your families.
