Post from Journals Past....

I found this cute notebook that a great friend gave to me specifically to document my thoughts and recipes for my blog...however, it got lost in the shuffle very quickly and I only had time to write a couple of pages! But alas! It has been recovered from the desert island of "who the hell knows where" ....One of the two journal entries truly cracked me up! Has anyone ever lost something that they wrote personal thoughts and then found a few years later? The way that I write and think truly made me laugh out loud at myself!!! I distinctly remember writing this journal entry with the mindset that this is what my blog would be about...the good, bad and the ugly....and this one is ugly! :)

Please excuse my horribly scribbled handwriting (and F bombs!) :)

Here is what I hoped to share with everyone - to make you laugh and realize that sometimes in the kitchen we have huge MISTAKES as well as SUCCESSES.... here is my story of mistakes:

7/27/10

I always set off with a great goal of making "The Best ______" and sometimes I surprise myself with being a culinary genius and sometimes it is the biggest disappointment!!

 I know what I am doing WHY DOES THIS TASTE LIKE SHIT????!?

Things I've fucked up:

1. Peach Pie Crust: Remember to cook the crust first......hellloooooooo!!!!!

2. Rib Eye Stew: It's best to cook in a crock pot all day sllloooooww to keep the meat from getting tough - But I was in a hurry AS USUAL so I cooked too high and too fast. Tough shit - literally.

3. Rice Casserole (side note - in retrospect this just sounds terrible!): Don't ever use frozen peas or make sure they are thawed otherwise  you get watery, cheesy, yucky rice.

So there it is - hope everyone got a good laugh and remembers to laugh at themselves in the kitchen! 

LOTS OF LOVE, KIM

 

For Your Viewing Pleasure...

Hello Friends - I wanted to put some art out there for everyone's viewing pleasure.

 Each piece is for sale! Also, I welcome any commission jobs so please feel free to reach out. 

Happy Thursday! :)

"Fleur de Mosaic"

Medium: Mixed - Acrylic, Mosaic Tiles

"Wine Thoughts"

"Swim"

 "Happy Peace"

You are welcome to visit my online shop for more paintings or to purchase: 

LOTS OF LOVE!! <3 KIM

BATTLE OF THE BISQUE!

One of the topics that I really wanted to get done over the wintry months was a blog post focused on BISQUE because it is one of my absolute favorite things! So, now that it is hot and muggy outside I figured I would go ahead and make it HOTTER by BATTLE OF THE BISQUE!

**Keep in mind, these are all Lobster Bisque to create an even playing field**

Contestant #1: Ocean Prime

Lobster Bisque with Sweet Corn Fritter

I felt this was not too large of a portion but still very hearty. Lots of HUGE chucks of Lobster, Corn and Red Pepper. I really was not a fan of the Corn Fritters - they seemed a bit soggy after sitting in the Bisque for a short amount of time. Also, the Corn Fritters were very bland. 

This Bisque could use a KICK!

Contestant #2: Mister G's

Blue Crab & Lobster Pot of Bisque, VSOP Cognac Cream and Caviar

 First of all, this was not a pot of Bisque - it was a large soup bowl. This Bisque was very rich and creamy with many Lobster and Crab chunks. I felt this really needed a handful of sea salt and black pepper as the heavy cream seemed to take over. The VSOP Cognac Cream needed DOUBLE the amount of Cognac to really amplifiy the flavor. Honestly, if it weren't for the chucks of crab and Lobster I would be bored. OH - and the Caviar - it gave it a nice crunchy texture but was taken over by the rich creamy soup so I felt it was a waste of perfectly good caviar.

Contestant #3: Old Hickory Steakhouse at Gaylord Texan

 Lobster Bisque - Old Hickory Steakhouse Specialty

Unfortunately, the wine was flowing by the time my Bisque course was presented to me so I will do my best to create a mental image for you. A warm bowl is set down in front of you filled with lovely chucks of poached lobster tail by one waiter. Following that waiter, another polite waiter pours in hot Lobster Bisque on top of the Poached Lobster Tail. This Bisque is a bit lighter than the others with a heavy cream base but it is more velvet-y. There is a touch of warmth from the spices in the Bisque which really piqued my taste buds. I did not feel the need to add any salt or pepper to this soup. I pretty much just wanted to take a bath in the Bisque with a huge glass of Stags Leap Petite Syrah (which is the wine we had with dinner this evening).

AND THE WINNER IS.... (drum roll, please...)

 OLD HICKORY STEAKHOUSE AT GAYLORD TEXAN!!!!

This Bisque was absolutely perfect. I really would not change anything about it (and that's saying something!).  I cannot wait for the chill of the fall and winter to come back so I can enjoy my next Bisque season.

LOTS OF LOVE! KIM