My Chinese Buffet serves the Homeless- Does Yours?

Happy Year of the Dragon!

A New Year

Working off the holiday poundage is great- you'll need room in your britches for the Chinese New Year feast, January 21 & 22. I hope you have a great Chinese restaurant nearby to patronize (not being a snob- much- we enjoy the Dragon Dancers at this popular local joint) http://www.yelp.com/biz/chef-wangs-chinese-buffet-murfreesboro, but if not (or even if you do!), I plan on concentrating on Asian dishes, so drag out your wok if you have one, & let's explore some unusual ingredients as well (lucky me to have http://www.facebook.com/pages/CCN-International-Market/128797377185931 at my disposal!)

In Which I Try to Insert a Widget.

Happy Holidaze from Laissez Suzanne

No, I haven't forgotten about you all! Today was a ciabatta pizza that wasn't worth writing home (or anywhere else) about (we all have 'meh' creations); tomorrow I foresee a more worthy roast chicken. Wish me cluck! (Sorry; I first typo'd it that way, & couldn't resist.)

Is Everyone Full Yet?

I hope everyone had as marvelous a Thanksgiving as I did over at Deliciously Delilah's! http://deliciouslydelilah.blogspot.com/! I am going to see if she has those pics up yet. I haven't seen a prettier turkey in Cook's Illustrated! (which is my ultimate go-to for things I don't want to screw up, like a Prime Rib Roast). Happy holidays, everyone!

PS The Pumpkin Pie Whipped Cream Topping went over VERY well, & worked on DD's Fudge Pie to acclaim, too!

How to Make a Frozen Pumpkin Pie Taste Utterly Decadent

Stick a metal mixing bowl & whisk & heavy cream in the freezer. Pull items out in about 20 minutes, before the cream freezes. Whisk 1 cup of cream until stiff peaks form (and yes, you can do this by hand, in a couple of minutes. You have more control over the whipping & are less likely to turn the cream to butter).

Whisk in 2 Tablespoons Real Vermont maple syrup, 1 Tablespoon good Bourbon or Tennessee Whiskey (I'm using Jack Daniels this year; traditionally I use Bulleit), & 1 teaspoon of good quality vanilla.

Plop a dollop of this on your store-bought pie, & no one will notice or care that it came from the freezer.