Nancy's Notes From Florida

Author Nancy J. Cohen discusses the writing process and life as a Florida resident.

  • Subscribe

  • Newsletter

    Sign up for my Newsletter

    Sign up for my Newsletter and get a FREE Book

  • Hair Brained

    Hair Brained, a Bad Hair Day Mystery by Nancy J. Cohen

    Pre-Order Now

  • Facials Can Be Fatal

    Facials Can Be Fatal

    A Bad Hair Day Mystery

  • Haunted Hair Nights

    Haunted Hair Nights

    Cozy Mystery Novella

  • Writing the Cozy Mystery

    Writing the Cozy Mystery

    Writing Guide

  • Permed to Death

    Permed to Death

    Bad Hair Day Mystery #1

  • Murder by Manicure

    Murder by Manicure Audiobook

    Audiobook

  • Hair Raiser

    Hair Raiser Audiobook

    Audiobook

  • Archives

  • Categories

TURNING LEMONS INTO LEMONADE

Posted by Nancy J. Cohen on May 31, 2010

Kitchen Fiasco Number One 

I am having a dinner party tonight, and I wanted to prepare two items for the first time. One was called Olive Cheese Nuggets that I ate at a friend’s house many years ago. The couple coming tonight likes olives, so I thought this would be a great time to try the recipe. Essentially, it’s medium sized stuffed green olives wrapped in pastry. So I follow this recipe:

4 oz grated cheddar cheese

1/4 cup butter                                                                                 

3/4 cup sifted flour

½ tsp paprika

40 medium stuffed green olives (I bought a ten-oz jar of Queen sized Publix brand olives)

I mix up the grated cheddar, softened butter, flour and paprika. This is supposed to make dough. Then you wrap one teaspoon of dough around each olive and bake them. Sound okay? My mixture turned out to be dry and crumbly. No way would it wrap around an olive. I couldn’t even knead it. I added some milk I had on hand to moisten it. Still no good. Even if it worked as dough, there was nowhere near enough to wrap all those olives! This recipe must be faulty. I give up, but I don’t toss out my mixture. Instead, why not make them into cheese biscuits?

Having no idea if this idea would work or not, I add more milk, mix it all up, and make four balls out of the resultant dough. I flatten each ball in my hands, spread them out on a greased baking sheet, and bake them at 350 degrees for about twenty minutes. Voilà! Crispy cheese biscuits, a bit doughy for my taste, but edible. I don’t think I’ll add this to my repertoire, however.

Kitchen Fiasco Number Two

 

I planned to make another new recipe, artichoke and spinach stuffed mushrooms. One day ahead, I drain and chop the artichokes. This morning, I come into the kitchen and my husband confesses he ate half the artichokes, thinking it was egg salad. C’mon! Don’t you look before you eat? Can’t you taste the difference on your tongue? I send him out to get a new can of artichoke hearts. When he gets back, I put him to work (he’s a good guy to do kitchen duty) washing and de-stemming the mushroom caps. Meanwhile, I made a zucchini chocolate cake. I have leftover shredded zucchini, half the chopped artichokes from the first batch, and mushroom stems that I don’t need for the stuffed mushroom appetizer. What’s a creative cook to do?  I tossed these three ingredients in the food processor with some light mayonnaise and Parmesan cheese. I’ll microwave the mixture later to heat it and serve it as a spread to go with whole wheat crackers.

What are some of the kitchen saves that you’ve done?

Share/Bookmark

Advertisements

2 Responses to “TURNING LEMONS INTO LEMONADE”

  1. lynnbyer said

    You can’t even imagine how hard I’m laughing at the image of Richard having eaten the artichokes! You made my day with a “typical husband” story .

    As a side note, I had the SAME issue with a recipe for those Olive Cheese Balls (the title of MY recipe that I found). What’s up with that? Seems like a conspiracy with that recipe. Hmmm. It’s a mystery. YOU need to solve this one.

  2. It is funny, now that I’ve made the dish I originally intended to make. And I really like the mushroom dip from the stems.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: