Fresh Raspberry Pie

This is my favorite pie.  My mom made all kinds of pie. . . apple, pumpkin, pecan.  But this pie was my favorite!  It was beautiful and I loved the raspberries.  The recipe came from a Bon Appetit magazine but I don't know the issue/year.  

I made it for my first time and I used my "Mrs. Anderson's pie crust bag" for the first time which was very useful and I think I am a fan of this kitchen gadget although the larger bag (I used the 11") would have been better.  I also used a heart shaped cookie cutter as a part of a nesting set that I received from my mom's good friend, Pat Barkett.

The pastry seems a bit tricky. I used less ice water and definitely had to chill it longer than 1 hour.  I also didn't make mine as pretty as my mom.  She used smaller than a 3" heart.  She did multiple overlapping 1.5" (?) hearts and it looked gorgeous.

Fresh Raspberry Pie

Pastry
2 1/2 cups all purpose flour
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
6 TB (about) ice water

Filling
1 1/3 cups plus 1 TB sugar
7 TB cornstarch
1 TB grated lemon peel
6 cups fresh raspberries

1/8 tsp ground cinnamon

For Pastry:  Blend first 4 ingredients in food processor. Add butter and shortening and cut in using "pulse" until mixture resembles coarse meal.  Blend in enough ice water to form moist clumps.  Gather dough into ball and divide in half.  Flatten each piece into a disk. Wrap in plastic and chill for at least 1 hour or overnight.

For Filling: Mix 1 1/3 cups sugar, cornstarch, and lemon peel in largebowl. Add berries and toss to combine.

Preheat oven to 375F.

Roll out 1 dough piece on lightly floured surface to 12 inch round. Transfer dough to 9 inch round glass pie dish with 1 1/4 inch sides; trim edges.

Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch.  Using 3-inch heart-shaped coolie cutter, cut dough into hearts. Gather scraps, rerol and cut out more hearts.  Spoon filling into pie. Brush edge of pastry with water. Slightly overlap hearts around edge of pie, tips pointing toward center.  Repeat with remaining hearts, arranging in rings and covering top of pie but leaving space between rings for steam to escape. using wooden skewer, carefully pierce hole in center of each heart.

Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour.  Transfer pie to rack. Mix remaining 1 TB sugar and cinnamon in small bowl. Sprinkle over pie. Cool before serving.

Sausage Biscuit Bites

This recipe is from my mom's mom, Jean P. Rollins, better known as Amus by my sister and myself.  I loved these growing up.  This recipe comes from a type written index card.  I am making them tonight with my local Neese sausage so will post photos soon.  They can be frozen.

Sausage Biscuit Bites

Ingredients:
3/4 lb hot bulk port sausage
2-2/3 cups all purpose flour
2 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 pkg dry yeast
1/4 cup warm water (105-115)
1 cup buttermilk
Melted butter or margarine

Cook sausage in a skillet until browned, stirring to crumble; drain well and set aside.
Combine next 5 ingredients, mixing well; cut in shortening with a pastry blender until mixture resembles coarse meal.
Dissolve yeast in warm water; let stand 5 minutes.  Add yeast mixture to buttermilk stirring well.
Add buttermilk mixture to dry ingredients stirring just until the dry ingredients are moistened.  Knead in sausage.  Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times.
Roll dough to 1/2 inch thickness; cut with a 1 3/4" round cutter.
Place biscuits on ungreased baking sheet. Brush tops with melted butter.  Bake at 425 F ten minutes or until golden brown.
Yield: 3 dozen biscuits.

Note: Biscuits may be frozen. To freeze, place uncooked biscuits on an ungreased baking sheet; cover and freeze until firm. Transfer frozen biscuits to plastic bags. To bake, place frozen biscuits on an ungreased baking sheet; bake at 425 for 10 minutes.

Best Cornbread Ever

This was always my mom's go to cornbread.  It makes 2 9x13 pans.  Great for chili parties.  I am not sure of the original source.  I have a typed copy.

"Best Cornbread Ever"
Mix together:
3-8 oz Jiffy Cornbread mixes
3 eggs
1 can creamed corn
1/2 cup oil
3 TB sugar
Dash salt
1 1/2 cup grated cheddar
2/12 cup milk
Chopped fresh green chilies to taste or 1 can chopped chilies.

Pout into two 9x13 greased pans.
Bake at 350 for 45 minutes.
Freezes well.

Cabbage Salad

I remember having this at barbeques/parties.  I made it this year when I received a cabbage from my CSA.  It is easy and delicious.  I am not sure of the original source as I have a typewritten copy.

Cabbage Salad Recipe
2 T Salad Oil
1/4 cup sliced almonds
1/4 cup white sesame seeds
8 stalks green onion, finely chopped
1 medium head cabbage, finely chopped
2 pkg (3 oz) ramen noodles, uncooked and broken into very small pieces
Dressing (recipe follows)

Heat oil in skillet; toast almonds and sesame seeds until lightly browned.  Combine with remaining ingredients.  Cover and chill several hours or overnight to allow flavors to blend.  Makes about ten 1/2 cup servings.

Dressing:
1/4 cup sugar
1 t salt
1 t black pepper
1 cup salad oil
6 T rice vinegar.
Combine all ingredients, mix well.

Saturday Night Special

Wow, I haven't had this recipe in years.  I loved it when I was a kid and it is so good leftover.  I'm not sure where the original recipe came from. I have a photocopy and it is not my mom's handwriting.

Saturday Night Special
1/2 lb spaghetti
1 lb minced beef
1 14 oz can niblets corn
1 cup grated cheese
1 can tomato soup
1 14 oz can tomatoes
1 small onion, minced
1 green pepper, minced
3/4 tsp salt
1/2 tsp chili powder
1/2 tsp worcestershire sauce
1/2 lb mushrooms

In frying pan, brown green peppers, onions, mushrooms and meat.  Break spaghetti into pieces and boil in salted water until tender (15 minutes).  Combine all ingredients in large bowl.  Mix well.  Bake in moderate oven (325F) for 45 minutes.  Serves 6-8.

Gooey Butter Cake

I think my parents ate this while on vacation or my dad saw it made on a cooking show.  It was a more recent recipe.  I remember my mom giving it to me when I was in Charlottesville.  So rich and very easy to make.  I have a photocopy of the recipe she used that appears to have come from the internet.  The page title is St. Louis, MO - Gooey Butter Cake.

The recipe states that Gooey Butter Cake is a "scrumptious only-in-St. Louis treat served for breakfast, luch or dinner - - a la mode or plain."  

Gooey Butter Cake Recipe

Ingredients:

1/2 cup butter

1 box yellow cake mix

3 eggs

1  8 oz. pkg cream cheese

1/2 t almond extract

4 cups powdered sugar 

Preheat oven to 350F. Lightly grease one 9 x 13 cake pan. Melt butter. Empty cake mix into a large bowl. Stir melted butter, along with one egg, into the cake mix.  Press mixture into the cake pan.  In a large bowl, mix cream cheese, almond extract, powdered sugar (save some to sprinkle on top), and remaining two eggs. Beat for three minutes with electric mixer on medium high speed. Spread over top of cake mixture.  Bake at 350 for 35-45 minutes until golden brown on top.  Allow cake to cool.  Dust top with powdered sugar.  Cake will be gooey on the top so don't overbake!

Texas Chocolate Sheet Cake

I loved it when my mom made this cake.  I had it from the time I was very little.  It was one of those cakes that I just kept going back and eating more (like a pan of brownies!).  It is so moist and delicious.

Chocolate Sheet Cake Recipe

Sift:
1 tsp baking soda
2 cups flour
2 cups sugar

Bring to boil:
2 sticks margarine
1 cup water
4 T cocoa
Pour this over sugar and flour mixture and mix well.

Add:
1/2 cup buttermilk
2 eggs
1 t vanilla
Mix well and pour in greased sheet pan.

Bake at 400F for 20 minutes.

Frost cake.

Frosting:
Boil 1 stick margarine, 5 T milk, 4 T cocoa.  Remove from heat.
Add 1 box powdered sugar, 1 cup nuts and mix well.  Spread over cake.

Chocolate Mousse Cake

I am pretty sure that this was both my sister's and my favorite cake growing up.  We always requested it.  My mom always felt uneasy about serving it due to the raw eggs.  Make sure to take out of freezer and let thaw a bit before serving.  It is divine!

Chocolate Mousse Cake

Mix 1 1/2 cups chocolate wafers with 1/3 cup melted butter.
Press into springform pan.
Bake at 325 for 10 minutes.

Separate 2 eggs. Beat whites until soft peaks form.
Beat in less than 1/4 cup sugar.

In another bowl, beat and mix 8 oz softened cream cheese.
Less than 1/4 cup sugar.
1 teaspoon vanilla.
Stir in 2 egg yolks.

Melt 6 oz chocolate chips in double boiler and add to cheese mixture.
Fold in egg whites.

Whip 1 cup heavy cream in cold bowl with cold beaters.
Add cream to mixture.
Fold in 3/4 cups chopped walnuts.
Add to springform, smooth, and freeze.

Chocolate Bundles Recipe

My mom used to make these with the 2nd puff pastry sheet when she would make the chicken in pastry.  This recipe is also from Pepperidge Farm.  Easy, looks pretty, and delicious!

Chocolate Bundles

Ingredients:
1 sheet Pepperidge Farm Frozen Puff Pastry
small package/6 oz semi sweet chocolate chips
1/4 cup chopped walnuts
Powdered Sugar

Directions:
Thaw pastry 30 minutes. Preheat oven to 425F.
Roll pastry to a 12 inch square on a lightly floured surface. Cut into four 6-inch squares.
Place 1/4 cup chocolate chips and 1 TB walnut in center of each square.
Bring pastry corners together just above the chocolate, twist and turn, then fan out corners.
Place on ungreased baking sheet.  Bake 10-15 minutes or until golden brown.  Let stand at least 10 minutes.
Sprinkle with powdered sugar and serve.

Esther's Chocolate Cookies

I can remember these cookies from when I was very little.  My mom made them every year.  I have a photocopy of the recipe which appears to be from a book of conglomerated recipes.  This one is from Nancy Hatcher.

Esther's Chocolate Cookies Recipe
1 large package chocolate bits (I use 12 oz semi sweet chocolate chips)
1 can Eagle Brand condensed milk
4 TB butter/margarine

Combine the above and put in double boiler until smooth.
Add:

1 cup sifted flour
1 cup nuts (walnuts/pecans)
1 tsp. vanilla

Drop by teaspoon on foil covered cookie sheet. Bake at 350 degrees for 7 minutes.  DO NOT OVERCOOK.  Let cool. Remove from pan.  Makes 5 dozen medium sized cookies.

Microwave Peanut Brittle Recipe

My mom started making this every Christmas after we moved to Sacramento.  I know she would especially make it for my Uncle Brian.  I use my silicone baking mat to pour it on because it makes clean up and breaking into pieces very easy. I also use a very large pyrex measuring cup in my microwave to heat it in.  I do not know the original source.

Microwave Peanut Brittle Recipe

Mix:
1 cup sugar
1/2 cup caro syrup
Microwave 4 minutes.

Add 1 cup peanuts
Microwave 3 minutes.

Add 1 tsp vanilla, 1 TB butter
Microwave 1 minute

Add 1 tsp baking soda, mix.

Spread on greased cookie sheet (or silpat mat!).

Herbed Chicken in Pastry

I love this meal.  My mom first made it for me and it quickly became my go-to meal for entertaining when I'm busy because it is easy, requires few ingredients, and looks impressive.  It is from Pepperidge Farm.

Herbed Chicken in Puff Pastry

Serves 4.

Ingredients:
4 boneless chicken breast halves
2 TB butter
1/2 pkg Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 TB water
1 container (4 oz) garlic and herb spreadable cheese (Alouette or Boursin)
1/4 cup chopped fresh parsley (I have left this out before and it still tastes great)

Directions:
Season chicken with salt and pepper.  Melt butter in skillet. Add chicken and cook until bronwed. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.  You can also bake the chicken.

Thaw pastry sheet at room temp 30 minutes.  Whisk egg and water. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surfae. Roll into 14" square and cut into 4 (7") squares.  Spread about 2 TB of the cheese spread in the center of each square. Sprinkle with 1 TB parsley and top with cooled chicken breast. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.  My mom would also often cut out stars or other design from the extra puff pastry and place on top for added design.

Bake 25 minutes or until golden.

Vidalia Onion Casserole

I remember a block party on Somerset Lane in Foster City when I was probably around 8 years old.  I asked my mom what she was going to bring and she said Onion Casserole.  I was so upset as I always looked forward to her food but this just sounded disgusting.  I tasted it and was so surprised that this was so tasty.  It was my first experience with cooked onions as well as Vidalia (sweet) onions.  This recipe is hand written and I cannot place the handwriting (not my mom's or grandma's) so I'm not sure of its origin.  It is simple and delicious.

Ingredients:
5 onions (Vidalia) chopped
1 stick oleo (I've used 1 stick of butter and it tastes great).
1 cup grated parmesan cheese.
20 Ritz crackers

Directions:
Saute onions in 1 stick oleo/butter. Cool.  Add 1 cup grated parmesan cheese, 14 crushed Ritz crackers and mix.  Place in a dish and crumble 6 more Ritz crackers on top.  Bake at 350 degrees for 30 minutes.

Potatoes O'Brien Casserole

This recipe has probably been the most requested of all of the brunch recipes.  My mom held a flight attendant brunch every Christmas.  I will try to scan some photos.  These potatoes are easy and delicious.  I'm not sure where the original recipe came from.  This was handwritten from what my mom verbally told me over the phone.

Potato Casserole in lower left

Potatoes O'Brien Casserole

In a large bowl combine the following:
2 packages of Shredded O'Brien potatoes (frozen shredded hashbrowns with onions and peppers)
8 oz. Sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 8oz. Package Tillamook medium shredded cheddar cheese

Pam a 9 x 13 casserole.
Bake 1 hour @ 350F

8-Layer Lasagna

This was one of my mom's favorite recipes.  My whole family loved this recipe.  We needed to get a new lasagna pan that was deep enough.  The last time I had it was Christmas 2008.  My mom was afraid that might have been our last Christmas together so she made it truly special.  She prepared several wonderful meals and we started a new tradition of Christmas in Yuba City with my sister.  This recipe comes from www.cuisineathome.com.  It is the best lasagna I have ever tasted.  Labor intensive but worth it!

8-Layer-Lasagna
Makes one 9 x 13 x 3" pan; total time: 2 1/2 hours

Both the meat and bechamel sauces can be made the day before assembly and chilled.  The assembled lasagna may also be frozen--thaw before cooking.

For the Meat Sauce--
Brown:
1 1/2 lb ground chuck
1 1/2 lb ground mild Italian sausage

Add:
2 c yellow onion, diced
2 T garlic, minced
2 T tomato paste
2 tsp EACH dried basil, thyme, and oregano
1/2 tsp red pepper flakes
1 bay leaf

Stir in; simmer:
1 can (28 oz) crushed tomatoes, in puree
1 can (14.5 oz) diced tomatoes, drained
3/4 cup beef broth or water
2 T balsamic vinegar
Salt and pepper to taste

For the Bechamel--
Saute in 1/4 cup unsalted butter:
1 cup yellow onion, diced
1/8 tsp cayenne
pinch nutmeg
Stir In:
1/3 cup all purpose flour
Gradually Add:
3 cups whole milk
10 oz. boursin cheese (if you can't find it, may use Alouette)
salt to taste
Whisk In:
8 oz. frozen chopped spinach
1 egg, beaten

To assemble--
Prepare 1 lb oven-ready lasagna sheets, parboiled (Boil sheets until pliable, 1 min, then arrange in single layers on a foil-lined sprayed baking sheet. Separate each layer with sprayed foil)
1 lb fresh mozzarella, thinly sliced
6 oz parmesan cheese, grated

Directions:
Preheat oven to 400 with rack in the center.
Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible.
Add onions, garlic, tomato paste and seasonings. Saute unti onion softens, about 8 minutes.
Stir in both types of tomatoes, broth, vinegar, salt, and pepper. SImmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes.  Stir often to prevent scorching.
Stir in flour to coat; cook 2 minutes.
Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna.  Cool remaining sauce for 10 minutes.
Whisk in frozen spinach and egg.
Prepare lasagna sheets as stated above.  Have both cheeses ready.

Assemble lasagna: Coat a 9x13x3 casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them.  Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend).  Top with mozzarella, sprinkle with parmesan, then lay three more pasta sheets across the bottom.  Keep layering in this manner until all the pasta is used.  Spread the last pasta layer with the reserved bechamel, then sprinkle with parmesan.

Bake lasagna, uncovered, for 40-45 minutes or until hot, bubbly, and browned.  Let rest 20-30 minutes before cutting to set fillings.

Asparagus with Beef

Another recipe from "The Kitchen of Gladys Lee" when my mom took classes at the Foster City Recreation Dept.  This one is delicious.  Again I will put my mom's handwritten notes in parentheses. I will try to add a photo soon.  I've made all of these recipes without MSG and they are still delicious.

Asparagus with Beef Recipe (serves 6)

Ingredients:

2 lbs asparagus (more green to tip)

3/4 lb. flank steak (or NY)

1 TB soy sauce

2 cloves garlic

2 TB Chinese black beans-washed

1 TB oyster sauce

1/4 tsp salt

1 tsp sugar

dash M.S.G.

1 cup chicken broth

2 TB water

2 TB cooking oil

1 heaping TB cornstarch

Preparation:

1. Slice flank steak against grain - 1/8" thick.

2. Marinate in following sauce for 20 minutes

     1/2 tsp soy sauce

     1/2 tsp cornstarch

     1/2 tsp oil

     1/2 tsp sherry wine

3. Cut asparagus into diagonal pieces.

4. Crush black beans and garlic with dash of M.S.G.  Dissolve cornstarch in 2 TB water

Heat 1 TB oil in wok over high flame.  Add meat and cook for 2 minutes. Remove meat.  (Meat will be pink after 1st stir fry).  Heat 1 TB oil in wok and add black beans, garlic, (soy sauce, oyster sauce,) and MSG mixture.  Stir few times.  Add asparagus.  Stir.  Add chicken broth (a little at a time).  Stir over medium heat for 5 minutes.  Add sugar, salt, and cornstarch mixture.  Stir well.  Simmer asparagus for approx another 5 minutes.  Turn off heat and add stir fry meat.  Mix and serve hot.  

(Can use green beans instead of asparagus)

(Black beans keep in dry jar on shelf)

Sweet and Sour Pork

My mom took Chinese cooking classes when she was pregnant with my sister, Lisa.  I have not found decent Chinese food since I moved out of California so I am very thankful to have my mom's recipes.  My mom liked making her own Chinese food so she knew what kind of meat (gristle free!) went into it.

This recipe is from "The Kitchen of Gladys Lee." I will put in my mom's handwritten comments in parentheses. My mom's classes were at Foster City Recreation Dept and they took shopping trips to Chinatown in SF.  I will be sharing more of these recipes as they are all delicious.  This is the best sweet and sour pork I have ever tasted.

Sweet and Sour Pork:

Ingredients:
1 lb raw lean pork (pork loin butt), cut into 3/4 inch square
2 medium size green peppers
1 cup pineapple chunks, drained, save pineapple juice
5 cups peanut oil
1/4 cup corn starch  - - - - - -1/4 cup flour

To Marinate Pork:
1/2 tsp salt
1/2 tsp soy sauce
1 tsp corn starch
1 egg yolk
dash MSG (I left this out)

Seasoning Sauce:
1/3 cup vinegar
3 TB brown sugar
1/3 cup ketchup
1 tsp sesame oil
1/3 cup white sugar
1/2 cup pineapple juice
1 tsp light soy sauce
2 TB corn starch and 2 tsp of water to make paste

Preparation:
1. Pound pork with the back of cleaver to tenderize, then cut into 3/4 inch squares. Soak with marinating sauce for at least 1/2 hour.
2. Cut green pepper into halves, remove seeds and membranes, cut into 3/4 inch squares - - set aside.
3. Heat 5 cups oil. Coat each piece of pork with 1/4 cup cornstarch, 1/4 cup flour mixture. When oil is ready, fry pork until brown and well done (3 minutes). Take out and let pork cool for ten minutes.  Heat oil again and fry pork once more until crispy. Remove pork and drain off oil from frying pan.
4. Put back into pan 2 TB oil, fry the green pepper. Add the seasoning sauce and corn starch paste.  Stir constantly until thickened.  Add pineapple. Turn off heat, add pork, mix well and serve.

In Memory of Richard Hardy Roberts and Jerry Lynn Rollins Roberts

My mother, Jerry, was born in Illinois, the oldest in her family of three children.  She moved around a lot as her father was in the Army.  She went to Hammond High School in Alexandria, VA and went to Radford College and was a member of Tri Sigma.  She was a school teacher for one year and then decided to have more excitement by becoming a flight attendant for United Airlines.  She met my father, Richard, an airline pilot and they married and relocated to Foster City, CA as SFO was their base.  My father was born in Ruston, LA and spent most of his life in Sacramento, CA.  He went to Mira Loma high school and UC Davis and was an SAE.  He spent his life fishing, hunting, and flying. He shared all of his passions with us as well as his sense of adventure.  He is the smartest man I have ever known.

My parents were amazing.  They provided me with everything that I could have ever hoped for and more.  My parents were also both very talented and bright.  My mom was "better than Martha" when it came to decorating, cooking, creating, crafting, etc.  She was the best party host I have ever met and always had the most delicious homemade foods.  Together, my parents could tell the most hilarious stories.

My mom became a homemaker when I was in 4th grade and I am truly grateful for that.  She was a homemaker to the fullest extent.  Gourmet cook, kept an impeccable home, made crafts for school, created all of my Halloween costumes, and the list is endless.  Most importantly, she was my best friend.  There wasn't a day that went by that we didn't talk to one another on the phone and often several times a day once I moved to the East Coast.  She provided a listening ear, wise advice, and often a warm bed and chocolate chip cookies when I needed it.

My first week as a resident in the hospital I received the worst phone call of my life.  My mom called to let me know that my father had died unexpectedly (heart attack).   One month later, my mother who was previously healthy, had a scheduled colonoscopy and was told she had cancer (multiple sites).  She didn't even have time to grieve (they were married almost 35 years), and now was enduring surgery, then chemotherapy.

Unfortunately, she had an aggressive cancer with multiple primaries (likely genetic) and lived 18 months after her diagnosis.  She never lost her caring attitude, her amazing sense of humor, her selflessness, and she was physically and emotionally beautiful up until her departure.  She was one of a kind and anyone that was lucky enough to know her truly felt her absence in this world.

Multiple of my mom's friends asked me for her recipes and had suggested that she put together a cookbook for years.  I had planned to do this until residency and motherhood took over and realistically, I probably never would feel truly finished with it.  I decided to create a blog instead and one day when it seems full, I may try to create it into a book, dedicated to her.

As for the title of this blog. . . I created the blogsite but never posted when my first son was an infant.  He was one chubby monkey who liked to eat ALL OF THE TIME.  I also had a passion for monkeys that my parents themselves fed into, as evidenced by the three foot tall monkey butler that showed up in a 6 foot tall box when I was in medical school in Charlottesville, VA.  They had seen it while traveling in New Orleans so had it shipped my way.  It will greet you as you come through my door, although my toddler has now prevented me from keeping candy on it.

Monkey butler dressed up for the Sesame St Party

All of my mom's recipes I will label with "Jerry" and I will try to share the source if I know it (although some of the typewritten index cards don't have the source).  Over time, I may share some recipes that I have found and enjoyed as well.

March 2010, Matthew, 1 week old

Siesta Key, FL July 2009

October 6, 2007

March 2005

June 2002