LongBoards Restaurant Grand Opening!

First and most important, I would like to express my appreciation to all of you for all you kind comments, and support on my blog, If I have not done the same for you please let me know in e-mail and "chew me out" if I have not been supportive enough, I will try harder!

I am spending most of my days and nights here at my son's, while they are away in NYC, and upstate New York for 2 weeks. I do go home every day as well, to feed my kitties and spend a couple hours with them.

I'm sure they miss me, as I miss them, and things will be back to normal by next week. During the day, I spend my time at Lora's (daughter) who only lives a few blocks away. It's always an adventure with Lora and my grandchildren...so much fun. Every day there's always a project...can't alway keep up with them. They ar always on the go. If I would start telling you the day-to-day routine, it would take up an entire post for my blog, so I will share something which is quite unique....instead!

There was a new restaurant opening in downtown West Palm Beach, Florida, a couple weeks ago. I was anxiously waiting to go there with my son, Joe, and wife Cara, and a two buddies of my son. No children allowed becauce it was such a "madhouse" opening, and the place was packed like "sardines"...and why not?

(In the video, those kids must have been the owner's kids.)

 All the appetizers were free, and you were allowed 2 or 3 free drinks. They handed you 2 or 4 genuine sea glass when you entered at the door...that was your token for the drinks that you gave back when they brought you the drinks.

In the meantime, as we arrived in West Palm Beach, there was an old car show right smack in the middle of 

Clematis Road, downtown. They were featuring cars from the fifties and sixties...of course my favorite was a beautiful red Chevy, I think from 1967...will get to that, as I am taking you on the tour. These were all the pictures that I took with my camera. The theme for "Longboards" is really about a surfer restaurant, tha is one and only in Palm Beach County. My son's artwork on surfboards that is his side hobby is all shown here.

They are all hanging, and adorning this cool place. We'll get to that also!

You'll have to forgive me, I have no idea of the make of these cars, I only know so far that the very first car oln top of the page is a 1959 Cadillac...they sure don't make cars like that any more, with all the expensive chrome and beautiful workmanship...OK...moving on!

I think this is a 1955 Buick...but I could be wrong!

I love this car the most...always have. A 1967 SS Chevy!

Wow...just look at the engine of this "baby"...need I say more?

Now that's a cool old Chevy truck!

Now, the fun begins...this is the entrance of the restaurant...as you can see, there's also a band outside across from the restaurant!

This is the first surf board that was hanging on the wall as we entered. Sargent Pepper, The Beatles, is feautered on here. My son Joe designed and painted these surfboards (but not the nude woman surfboard in the video)...Joe just came up with this concept a couple years ago. He is a fantastic artist, and writer. He published his first novel, and is working on the second.

This is the second surf board...A Hawaiian design!

This is one of my favorite of my son's work. I love the ocean view...the little people, and the palm trees!

Simple One Bowl Brownies...and more Awards!

Since my daughter Lora came back from Italy recently...I had about 2 nights of sleep in my own place, my poor kitties hanging around me and sleeping on my bed, which my little Persian hardly ever does except if it's storming outside, that can also be the reason why she snuggle up at the foot of my med on her very own little pillow.
Now, I'm back again house and dog sitting for a beautiful black Lab at my son's house only a few blocks away from my daughter, and myself. They are off to NY city, and to the country in NY state for two weeks. After all, d-in-law Cara's family resides in NY...so more the reason to visit! BTW-if any of you friends out there need a good pet sitter out there, just give me a holler...LOL, I'm getting really good at this for the last few years now.
I'm really good company for pets...dogs, or cats...they understand my "language" and actually really miss me when I leave, but in this case I don't go far.
This is the simplest one-bowl brownie you'll ever make, and this time I drizzle a simple sugar glaze on it, and just made a design with a fork to pull to one side...but you have to work fast with the design, as you can see the sugar glaze hardens really fast, which is good, because your don't want it to be a sticky gooey mess.
After you have the ingredients mixed in one bowl, all you have to do is to pour the batter into an aluminum lined 8x8 bake pan and bake for no longer than 20 minutes for a fudgy result...I baked it for 25 minutes, not so dense and overly fudgy!

Simple One Bowl Brownies
adapted from All Recipes.com

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts (optional)

1. Preheat oven to 375 degrees F
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts
4. Spread in greased 8 x 8 inch pan. Bake for 20- 25 minutes (do not over bake).

For the glaze:
I used 1 cup powdered sugar, and 1 Tbsp of whole milk and 1/2 teaspoon vanilla extract. Just mix all together in a small bowl, with a fork, and drizzle over top of the brownies after you have cut them. Important to cut the brownies first, so drizzle will not be messed up, You can see in the above photo, how I did, and also made design with fork pulling in one motion. By the time I got to the last row, the glaze had already dried...so it's a good sign.)

My spoiled and pampered kitties...home alone!

I have to apologize to you all for not being able to upload...or even copy and paste the second award I wanted to pay forward to you...I am working on my son Joe's computer, and apparently he has a tight security system where it prohibits, copying, and pasting...although I was able to finally upload the award after a few attempted mistakes, but now I don't know which file I put it into. (I'm in so much trouble when son finds this...LOL)...at some point I will be going to my place to check on my kitties, and will try to upload it from mine, and pay it forward!
Finally did go to my place, and was able to copy and paste the award...will pay it forward...actually getting there, now!





 ...and now, for the 2nd award received from Purabi, Cosmopolitan Currymania...thank you Purabi!

I would like to pay forward to 15 bloggers this really nice award...congratulations...well deserved! I do apologize for missing out others, but I still have one more award from Purabi!

Petra

mellissina2

Mari

Christine's Pantry

marisz57

Claudia-What's Cookin' Italian Style Cuisine

Magic of Spice

mangiabella

Junia

Parsley Sage

Sandra

Kathy

SKIP TO MALOU

Quay Po Cooks

Chic & Gorgeous Treats

Chicken Paprikash...and Awards!

Whenever I crave for something that is a perfect comfort food that I know my entire family will like, I tend to turn towards my Hungarian favorite, which really does not need a recipe... knowing that I learned to make this delicious sauteed chicken in a rich paprika-sour cream sauce from my Hungarian "roots" from my mom, who was actually born in Transylvania (yes there is such a country, not just a myth)...it is and has been part of Romania for nearly a century now, after World War 1.
This special and true Hungarian dish is known world-wide to be an authentic Hungarian "staple" dish that is now just tossed aside in the culinary world...so sad! The way I see it in the "new wave" cooking, it doesn't even get listed as a "top 10".
I learned to make it the authentic way...even before I knew how to cook. Normally I would add the hot Hungarian wax pepper, which here in the states called "banana pepper?"...wonder why? Sure doesn't taste like a banana, it sure doesn't look like a banana, just because it's long and yellow?...that is absurd...again also...why do they even call it Hungarian wax pepper?...Do they wax it?...just the thought of that grosses me out!
At any rate, this is a simple, and easy way to make it...as long as you use authentic imported Hungarian Paprika, hot, or sweet...it's your choice!
I did not bother to do a step-by-step instructions on this...was not even going to take photos of this because I made this in a hurry, with my family telling me "we're starving"...so typical!

Do check out my friend Angie' blog @ Angie's Recipes, her delicious version of her Paprika Chicken. While you're there, browse through her blog and marvel at her many beautiful and yummy line up of entrees, and desserts, and do say hello!

I love to serve this awesome chicken paprikash with spaetzle...which is a little tedious to make so I usually serve it with wide egg noodles, or in the case with orechiette pasta. This was so delicious and we even had it for lunch the next day!

Italian Restaurant, at the Breakers Hotel

First things first! This is a restaurant review that I want to share with you...no, I didn't make this amazing Shrimp Scampi, gigantic shrimp, served on a bed of fresh steamed baby spinach, and fresh diced tomatoes, in a delicious wine and butter garlic sauce. This was my choice for the entree!

My family and I enjoyed a wonderful evening at the Breakers Hotel, in Palm Beach...our favorite little Italian restaurant on the premises, at the gorgeous hotel. Kids friendly...they have a play room for the little kids, and also a fun arcade that even the bigger ones enjoy so much
.
http://www.thebreakers.com/restaurants_lounges/the_italian_restaurant/

Steamed Mussels...my son Joe's favorite, that we all shared...this was an appetizer...great choice!

A personalized pizza for my d-in-law, Cara...asparagus, shrimp, and olives...yummy pizza with such a great crust! The girls had their kids menu..their favorite, chicken fingers, made with chicken tenders, and fried crispy, and golden, with their favorite french fries.

For dessert, Cara chose the caramel apple tartlet, with almond ice cream and crunchy pieces of almonds.

My choice was the fresh berries with zabaglione...so perfect with the fresh berries..yumm!

My granddaughters favorite choice was the Brownie Sundae...just look at the perfect fudge brownie and creamy vanilla brownie...drizzle with fudge sauce...a chocolate lover's dream dessert!

Homefries...and God Bless America!

What a long weekend we've had. To me, 4th of July has always been such a special significance of our country's freedom, unlike other some other countries in the world. We have the freedom of speech, the freedom of religion, the freedom of economic... I won't delve into that one, with our economy spiraling even more, downward.

Our forefathers paved the way for us, when they embarked on a New World, to flee from England, to be free from religious persecutions. They took the long voyage on the Mayflower ship, and landed on Plymouth Rock, in 1620...and settled there. Not too many survived the harsh winters, the diseases, and according to history, the constant attack by Indians?! is still a debate, history is not always correct.
Ironically, a year before that, African slaves were brought to Jamestown, which was the first English Colony of the New World. Not only were the Africans enslaved, but the Indians, by the thousands, as well!

Not until 1776, did we as Americans, gain our Independence from the English colonies! The rest is history, and we are finding out more and more...probably a lot more that was "hidden" from us. But at any rate, we all came here as immigrants...our forefathers, our fathers, and many more over the last 235 years.
Although a lot of people claim their ancestors came here on the Mayflower...they have yet to prove otherwise, because not too many of the very first generation have survived.

Fast forward. Are we like a "dysfunctional family" in this "free" land of ours?...I would have to say yes!
We may be a large number of dysfunctional people, not just in our very own homes, but in this land of ours that we should all appreciate, and work together to make it a better place...after all, we owe it to each other. We are all at fault for what has become in our nation, and not to point fingers at "individuals" who caused chaos in the government, our health care system, stop blaming our president...when he is the last person on the "totem pole" to be making decisions on what needs to be done...and yes, do blame your false politicians, and the Congress, and do have your voice heard! Get out there, and vote when you must! Every vote counts!
Our soldiers have fought too long and hard for our "freedom"...it's time to bring them home, and thank them for protecting us, and our freedom. We have to be there for each other, when things go from bad to worse, but mostly, every day in life. Never forget where you came from, never forget who you are, never forget that no matter how tough times may be, but knowing that things WILL get better.
This is the UNITED STATES OF AMERICA...and we should stand up for this country, love, and honor it, and  love one another...so God Bless America!
Amen to that!

Mango Daiquiri...and 4th of July Weekend!

Just when everybody is planning their 4th of July celebration, I will be all alone for 4th of July. I should feel sad, and bad...but not SO! It will be a relief to spend  that day totally alone. Daughter and family in Italy, son and family will be spending the weekend in South Beach, celebrating their wedding anniversary, and meeting up with relatives...and I will just "chill out" and relax, on Monday.
Not such a bad idea, spending the day house and dog sitting, holding down the fort, as Patty,
 @Patty's Food  mentioned it in my previous post comment.

I'm linking this to: Cookbook Sunday  @Mom's Sunday Cafe

To think I was complaining about not having enough mangos on the tree this year, but the few that mother nature is giving us, is more than enough for mango smoothies, and maybe a few other wonderful desserts, as in mango sorbet, or mango cake...but I opted for the Mango Daiquiri last Sunday, when my ex-hubby, my son, and family was here last Sunday. I was so ambitious to make the special brunch again, but a special refreshing drink addition...Mango Daiquiri. To be perfectly honest, I have not had a daiquiri cocktail of any kind, for over 20 years...seriously, back in the eighties, perhaps. It is so refreshing, I wanted to make strawberry daiquiri, but ended up making strawberry smoothies for my granddaughters. Yumm!

The majestic mango tree, that is at least a half a century old...so regal, so kind...giving us fruit year after year...although this year, not so much but we appreciate every fruit that we can pick up from the ground in the morning...before the squirrels get them and take a big chunk out of the mangos.

Frozen Mango Daiquiri
source: Epicurious

3 oz (1/4 cup plus 2 tablespoons) amber rum

1 1/2 cups (1-inch) cubes of firm-ripe mango (from two 1-lb mangoes), frozen

3 tablespoons fresh lime juice

1 oz (2 tablespoons) triple sec

4 teaspoons superfine granulated sugar

2 cups ice cubes

Preparation:
Blend all ingredients in a blender until smooth.

Yields: 2 servings

Mark Bittman's Perfect Pancakes

This is my Part 3 project of my blueberries!...pancakes! Who doesn't love pancakes? ...especially when they are homemade, and it's so easy to make. Why would you want to buy the boxed kind? Mark Bittman's How to Cook Everything is my "Bible" of cooking. Everything is simplified, just like the book title says: "Simple Recipes for Great Food"...it is so, so, true. I have the huge paper book version of this fabulous book, and it was the best thrift find of my entire life...that's how strong I feel about it. Got the book at Goodwill store for a mere $.79 (79 cents...a steal)
I have mentioned this last year on my blog. There is no way "under the sun" you can ever find a brand new paper book at Goodwill for this price...at least, not at my local store. Now they are selling them on E-Bay, so that's the end of that!
Finally, I was able to copy and paste the recipe...sorry for any inconvenience!

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman

Basic Pancakes

Serves 4 to 6

Total Time 20 minutes



Introduction

Fast, easy, and fluffy, these pancakes should make you forswear boxed mix forever.



Ingredients

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. salt

1 Tbsp. sugar

1 or 2 eggs

1½ to 2 cups milk

2 Tbsp. melted and cooled butter (optional), plus unmelted butter for cooking, or use oil

1 tsp. vanilla (optional)



Steps

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the dry ingredients. Beat the egg(s) into 1½ cups of milk, then stir in the 2 tablespoons melted cooled butter and vanilla (if you are using them). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

If your skillet or griddle is nonstick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won’t hold together well until they’re ready.

Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degrees oven for up to 15 minutes.

This is The Basic Pancakes recipe by Mark Bittman, and I have followed this exactly...and adapting it a little by adding the blueberries...oh, so yummy. The secret of not bruising the delicate berries is: do not fold the berries into the batter...just follow my step-by-step method!..

Note: The important thing I wanted to explain, is I don't fold the blueberries into the batter, so it doesn't get smashed, or bruised, I add them separately piece by piece into the individual pancakes, and when I turn them over gently it stays nice and firm...does not get squished.

1Tbsp butter added to 1/4 cup Agave syrup, heated in microwave

or not!...yesterday, I spent at least 2 hrs. on my step-by-step photos post at my beach apartment...as you know, I'm house/dog watching for my daughter Lora (Cake Duchess) while they are vacationing in Italy, but I do not upload photos on their computer..I only use theirs to check e-mail, and comments on theirs.

 If you are familiar with Zemanta program, which highlights the words, and you can check the sources, also puts the words for your "labels" in for you...but beware of the actual symbol "Zemanta"...once you delete that while it's on your post, you will delete your own content, and photos, to have to upload them again...sigh!
That's exactly what happened to my step-by-step-recipe photos.
I copied and pasted Mark Bittman's recipe for you...didn't even know it was out there...sigh of relief...phew!...

French Toast filled with Blackberries...Friends!

I was so inspired by another food blogger who posted a berry stuffed French Toast...as usual, I have been mentioning lately and actually following through that I would like to make it also, and link it back to the blogger who inspired me...but my memory "failed" me...can't remember who it was because I did not receive a reply, or having the person comment back on my blog. I feel so weird about this, because now, I actually made the French Toast...not the same way, but being inspired with the use of the berries.

My second inspiration came from my friend Mari, @Mari's Cakes...all the way from the Dominican Republic. She was inspired from my previous post from the Father's Day breakfast we had out at Howley's...again, the French Toast, and the home fries. She wrote to me in e-mail, that she made it, and even included photo of it...I was so hungry this morning, so right after reading her e-mail, I wrote her back, that I'm inspired as well, to make the plain French Toast, and the home fries, since I have everything on hand. I used the medium sized red potatoes, and left the skins on....mmm...so good! Thanks for the inspiration Mari, and to all my food blogger friends who constantly inspire me with your delicious, and amazing dishes, and desserts. I just wish I could make a different dish and dessert every day!

Chocolate Eclair Cake, and Father's Day!

I realize that I should have uploaded Part 3 of my blueberry creation, and after that was a blackberry creation...just wanted to take a little brake from all the berries, and concentrate on this super yummy dessert that inspired me from Lizzy's blog...That Skinny Chick Can Bake!!! 
I mentioned to her that I cannot get the Whip it whip cream stabilizer, although I did want to make this dessert desperately. She is such a wonderful and caring friend, she sent me a couple packets of the product that I was supposed to receive it by Saturday so I can make this for Father's Day. Unfortunately, I had to make drastic measures to find a different route of make stabilizer for whipped cream, other than the gelatin method.

 Stabilizer Whipped Cream
source: Rose Levy Beranbaum
 
For 1 cup of heavy whipping cream, use 2 Tbsp of powdered sugar, and 1 teaspoon of cornstarch and add 1/2 teaspoon of pure vanilla extract.
Bring to a boil, stirring constantly, and simmer for just a few seconds, until liquid is thickened. Scrape into a small bowl, and cool completely to room temperature. Now, add the vanilla, and stir. When you are ready to whip your cream, beat 3/4 cup of heavy whipping cream, until it starts to thicken, and add in a slow stream, the cornstarch mixture, and whip until stiff peaks form when the beater is raised.

I followed Lizzy's exact recipe...the only difference was, that for the whipped cream I substituted corn starch, powder sugar, diluted with heavy whipped cream (not whipped) and when cooled, added to the custard.
So if I can inspire you with this amazing delight that truly looks like an eclair cake, and also reminds you of Napoleons, but really...just think! perfect summer dessert...a NO-BAKE...without the excessive heat in the kitchen.
I have never made a custard without eggs, or pudding powder...the custard in these layers are from pure heavy cream, butter, pure vanilla, delicately layered with...of all things, graham cracker cookies!

 I just went downstairs to check my mail, since I saw the mail truck pull up, and wouldn't you know?...Yeayy! I got my Dr. Oetker Whip it ...stabilizer for Whipping Cream:D I am so, so, happy that I have such nice and generous friend. Thank you so much Lizzy!... so gracious and kind to help me out, but I already made it from my homemade "scratch" stabilizer, so I will use it next time. I'm telling you this dessert looks like you "slaved away" for hours making this droolworthy dessert, with the decadent chocolate smooth as silk, ooey, gooey topping, and the cream is heavenly.
I could not wait for six hours to cool off, I made space in the freezer and chilled it for nearly an hour. So, if you want to try this dessert, click on the recipe.. and I guarantee you will stay on to browse for more of her amazing dishes, and fabulous desserts!