New York Style Cheesecake...and Guest Post!

I am honored to be guest posting for my dear friend... Veronica, of Quay Po Cooks food blog...which is a very diverse kind of a blog that you would want to see. It always starts with Veronica's stories from friends she has met, or of a fabulous restaurant and talented chef review, or her lessons with the famous chef's, making delicious cakes. She always speaks highly of everyone, has an abundance love for her family. A very lovely, and talented person. The "Lucy" version, is a little hard for me to get, because I don't think she messes things up, or get into trouble with her sweet Western husband...that would have to say..."Lucy, dju got some splaining to do!"...on the contrary, he puts Veronica on the "pedestal"...even when she gets her Lucy "moments"



At any rate, I honestly think she has a darn good sense, and always has everything in their proper order. I met Veronica, shortly after I started my blog, a few months later... and has kept in touch, since than. She always mentions how much I helped her with advice, which I appreciate so much but honestly, we all need advice, and occasional help from friends. That's what friends are for...( a line from a song, which I can't remember right now)

Thank you Veronica, for giving me the opportunity, to guest post...while you are vacationing in beautiful California, USA!

For the actual full recipe: link to my previous post when I posted it on my blog:
click on the title: New York Style Cheesecake

...and of course, check out my guest post at Veronica's Blog!

...there's more to come re: this post! ...right now, I'm having a "Lucy moment"...ask me why?

I want to share a 'Lucy' moment with you, since we're on the subject! You see this adorable 'thank you' card, (from Veronica) and the pretty Nyonya dress?  (I think that's what is called)...'a blend of Malay and Chinese influence' which is also in foods, or it could also be Peranakan. Big words?...I did my homework!

Anyway, make a long story short...when I accepted Veronica's invitation to guest post; later, she announced to me that she's sending me a gift and needs my address...OK,  I said, 'but you don't have to send me anything'...but of course, she insisted. 'I'm sending you a nyonya dress'...I'm thinking, 'ha...what?'...what's a 'nyonya?'...or even a dress?...why does she want to send me a dress...she doesn't even know my size, and what would I be doing with a traditional 'nyonya' dress...where would I wear it?...at that point I didn't even ask her, but in the next e-mail she told me, she is sending me a small gift which is a fridge magnet of a traditional DRESS!

OK, so who's the Lucy here...when I was about to tell her...(oh, I love this line from Lucy show)...from Ricki!
"Lucy, dju got some splainin to do!"...yes Lucy/Veronica, why didn't you tell me in the first place...letting me think you're sending me (maybe a promotional dress)...from one of your favorite sponsors, and I can keep it for 30 days FREE?...then after that I will have to purchase an additional dress for the next 6 months?...phewww! what a relief!
None of the above, and I can get to keep the pretty dress, adorned on my refrigerator...so Thank you Veronica, once again. If I get to meet you in person one day soon, I will take you up on your offer, for the real DRESS. (ha, ha, just kidding!
Big hugs, to you...I accept you 'just the way you are' xoxo

Garden Style Frittata-and my giveaway gifts

I came home yesterday afternoon, and I had a huge box propped against my door. I was so excited, because before I even opened the box I saw the Red Gold label on the box. My amazing giveaway gift via Wendy,
@The Weekend Gourmet  Red Gold  Diced tomatoes are 100% natural, you can just spoon them right out of the 14.5 oz can, and eat them raw, that's how good they are...so fresh, and naturally sweet. For more information on these amazing Midwest tomatoes, you can go online to http://www.redgold.com/ They are not California tomatoes, but from my home state, Ohio, and a couple of other Midwest states. Thank you Wendy, and thank you Red Gold!

I first thought that I got a case of tomatoes, because the box was so huge, but not too heavy...instead, just look at this gorgeous box of goodies. A large ruby red tote bag (I'm a tote bag collector, hee hee)...a beautiful little special edition collectors 2004 Gold Chevy, which I will give to my little grandson as a birthday gift at the end of the month, for his 5th birthday (can't wait)...he has already such a huge collection of little cars, but this will be a large one, and most unusual. Also, a cookbook, which I love, and made the Garden Style Frittata from...last night...for my light supper, also a key chain, more recipes on index cards, and of course, the three different cans of diced tomatoes...LOVE IT!!!...just look at the red frills that it was packed in. (me, as a thrifter, will save these packing to use for another occasion)

 Here's a little EGG TALK...about a thrift find book of mine called Never Eat More Than You Can Lift...by SharonTyler Herbst, a book about noteable quotes, and edibles. You find everything here, from A to Z.
Cute little book cost $20.00 in the U.S, and $27.95 in Canada...I picked it up for $1.95 at a World Thrift store.

BAD EGG: A good-for nothing one who's unreliable or dishonest.
DON'T PUT ALL YOUR EGGS IN ONE BASKET: Don't invest all your time, energy or money in only one investment, activity or person.
EGGHEAD: An intellectual, a "brain"
EGG ON ONE'S FACE: Embarrassment or humiliation after saying or doing something foolish.
GOOD EGG: A likable trustworthy person.
GOOSE EGG: Zero
INNOCENT AS A NEW LAID EGG: Fresh, unspoiled.
LAY AN EGG: To fail miserably, usually in front of others.
NEST EGG: Money or other investments set aside for the future.
ROTTEN EGG: A "bad egg" only worse.
WALKING ON EGGS: To move with caution, whether verbally, or physically.


"Put all your eggs in one basket"...WATCH THAT BASKET- Mark Twain

"The egg is to cuisine what the article is to speech"-Anonymous

The Book is called, Heartwarming RECIPES for the busy cook, by Red Gold. is my recipe that I adapted. I used 6 eggs, and 1 can of the 14.5 oz. tomato drained, and not (2) that the recipe calls for. I did not want to use the Mexican Fiesta diced tomatoes, since this is an Italian inspired frittata, therefore I used the Garlic, basil, and oregano diced tomato, which was fabulous, pairing it with 1/3 cup of Reggiano Parmigiana cheese, grated, mixed in with the beaten eggs, and also used on the top. I used sweet onions chopped, instead of the scallions, which I did not have.
Also, I used fresh chopped Italian parsley, to sprinkle on top, and a handful of small grape tomatoes halved, which I have on hand. I omitted the sage, as well. I added the diced tomatoes on top of the eggs while they were cooking in the skillet, and added the fresh tomatoes on the top when I placed them in the broiler.

At any rate, here's the rest of the original recipe.

Beat the eggs in a bowl with a fork just until blended. Stir in the cheese, sage, salt and pepper. Heat the olive oil in a medium nonstick ovenproof skillet over medium heat. Reserve 1 tablespoon of the scallions. Add the remaining scallions to the hot skillet.
Cook for 2 minutes, or until limp, stirring frequently. Add the egg mixture, tilting  the skillet to ensure even coverage. Reduce the heat to low. Cook for 3 minutes, lifting the edge of the frittata with a wooden spoon to allow the uncooked egg to flow underneath; do not stir.
Spoon Red Gold Diced Tomatoes over the top of the frittata. Cook for 2 to 3 minutes or just until the eggs begin to set. Sprinkle with the reserved scallions. Broil for 1 to 2 minutes or until light brown.