Adding Bliss

What I Made For Dinner Tonight: Milk Steak a la Charlie Kelly...

 

It's Always Sunny In Philadephia is one of my all time favorite shows and this recipe is inspired by the great Charlie Kelly whose favorite dish is Milk Steak  and knows grilling a steak on the radiator is the only way to get the best flavor.

So the next time you're in the mood to combine the two best food groups; meat & dairy, fire up the radiator for some delicious Milk Steak a la Charlie Kelly...

Be sure not to make this recipe while wearing a Halloween costume, if you get milk all over you there will be no one to switch costumes with.

Why are Cakes So Expensive?!

 

This is a timely reprint from my Sugar Mama NYC blog. As more time goes by, the more we are saturated with cake shows giving a false reality of what it takes to make a complex and well constructed cake. Leading more people to demand Dom Perignon cakes at Pabst Blue Ribbon prices and it's more true now than it was 2 years ago when I wrote this:

Here's a re-enactment of a conversation I've had many times and I'm sure many other cake designers have too.

Me: Sugar Mama NYC. How can I help you?
Client: Hi, I'd like to order a cake in the shape of a (insert a extremely complex and detailed object).
Me: Sure, we can do that. How many people would you like to feed with this cake?
Client: Ummm, about 150. How much is that?
Me: Ok. (clickety clack of the calculator) That will be $ (what I think is very reasonable considering the time, material & labor involved.)
Client: What?! For a cake?! Does it cut and serve itself? That's way out of my budget!
Me: Ok. Maybe we can come up with an alternative design. What's your budget?
Client: About $ (pretty much what you'd pay for a cake for 150 people at your local Costco or BJ's)

This is pretty much where the conversation usually ends. I apologize and explain that I won't be able to accommodate their budget and offer more cost effective alternatives, usually cupcakes or another bakery.

So, I figured this would be the perfect opportunity to explain how cakes, especially novelty & 3D cakes are priced and show that there's actually a method to what to some seems like madness.

How You Can Go From Crave to Crunch in 20 Minutes...

I love snacking and while I've managed to find healthy alternatives for most cravings, almonds & carrot sticks can't replace the satisfying salty crunch of a potato chip or a dorito or a cheeto or a (I think I might be hungry).

When these cravings hit I discovered a quick and easy way to sqaush them with out having to sacrifice taste or feel guilty and you can make them yourself, so it's cheap and preservative free!

What is this magical snack savior?  Kale Chips!!

Wait, come back! I know what you're thinking. I was hesitant to try them too, but once I did I was hooked. Eat them once & you'll be addicted too!

Here's my quick & easy Kale Chip recipe:

Why You'll Love: Swiss Merengue Buttercream

I'm a self taught baker and cake designer. Everything I've learned is from books, TV, videos and trial & error...alot of error; but the things I do well I'm more than happy to share and believe me, if I can make it...

You Can Make It:

Sugar Mama's Swiss Meringue Butter Cream

 

Why There's No Need to Whine About Wine...

Featuring: Marissa Copeland

I love wine. I mean I really love wine. I love the way it smells, the way it tastes, the way it has the versatility to relax you after a long day at work or lift your spirits while catching up with friends over cheese & chocolate covered strawberries. Don't forget the bonus antioxidant Resveratrol, found in red wines, because that's the excuse we all use, "I'm just drinking this fourth glass of pinot for all the Resveratrol!"

I love wine so much that I once considered becoming a Master of Wine, so I could spend my life traveling the world learning all about wines & tasting them, of course, but after staring down the barrel of 7 years of training (minimum) and $250,000 in school loans I decided to stick to drinking them, which in retrospect has probably cost me over $250,000 in the last 7 years...

But for all of you out there curious about wine, I decided to do the next best thing. I found my own wine expert and asked her some vino questions sure to put even the greenest wine drinker on the path to "spirit"ual enlightenment.

Introducing Marissa Copeland: Certified Sommelier with the Court of Master Sommeliers.

How Do You Stay So Thin? Part II

" I never worry about diets. The only carrots that interest me are the number you get in a diamond. " - Mae West

Hey there!

I decided to take a break this weekend. But I'm back for part II of Thursday's post about the books I read to control my waistline.

I don't count calories or points. I don't have my food delivered in prepackaged containers. I don't have anyone coming to my house yelling at me while I do jumping jacks, but somehow every morning my skinny jeans always fit.

So with out further ado, here are the final five in my list of my favorite "diet" books...

What's Your Bartender Thinking While You're Drinking? Vee from The Gift Bar, NYC

I've decided to use my jetsetting, social butterfly status as an excuse for work. When I frequent a cool drinking establishment with an equally cool mixmaster I feature them here.

What’s your name & where can we find you mixing drinks? My name is Vigdis Ortiz a.k.a. Vee
I am a bartender/bar supervisor at The Gift Bar at The Grace Hotel in Midtown NYC.

What to Do When You Don't Know What to Do In the Kitchen: Fruity Turkey Meatloaf...

Featuring Guest Blogger: Rebecca Kritzer of REBeats!

I've been feeling creative in the kitchen lately. Here are some "recipes" to try if you're fresh out of ideas. I use the term loosely, as you will find out, Rebe doesn't measure, so use that keen eye and soulful sprinkle and you'll be fine. Thus if you are paralyzed with kitchen fright or stuck with chef's block, try any of Rebe's Recipes to get your knife choppin' again.

What to Throw on Your Grill This Summer...

Featuring Guest Blogger: Ashley Hart

Okay, so living in small spaces not many of us have a grill, but any of these items can be made on a grill pan for the same effect. If you're lucky enough to make a meal on a gas or charcoal grill this summer, give one of these surprising foods a try. I promise you'll never reserve the grill for only red meat and chicken again!

What to Do When You Don't Know What to Do In the Kitchen: Homemade Strawberry Jam...

Featuring Guest Blogger: Rebecca Kritzer of REBeats!

I've been feeling creative in the kitchen lately. Here are some "recipes" to try if you're fresh out of ideas. I use the term loosely, as you will find out, Rebe doesn't measure, so use that keen eye and soulful sprinkle and you'll be fine. Thus if you are paralyzed with kitchen fright or stuck with chef's block, try any of Rebe's Recipes to get your knife choppin' again.