addisonbrae

Didn’t  everyone make snow ice cream when they were kids? No! I always thought so until recently. With the tons of snow that has blanketed many parts of the United States this winter, I asked friends and coworkers who live or grew up in in the Midwest and in the path of those infamous nor’eastars. The response?

“What’s snow ice cream?” Maybe it’s warmer climate thing?

Well, I grew up in east Texas where Mother Nature dropped one or two inches of snow once or twice each winter, if we were lucky. When it snowed, schools were almost always closed until temperatures rose above freezing. We did it all—snow men, snow angels, sledding down hilly streets, and snow ice cream.

Snow ice cream is too amazing for anyone to miss out on, so here is my super simple recipe. I wish I could make some to photograph and enjoy, but we’ve had zero snow in Dallas this winter.

Snow Ice Cream
1 cup milk
½ cup sugar
½ to 1 teaspoon vanilla
For chocolate ice cream add about ¼ cup chocolate syrup
About 8 cups fresh snow

Mix all ingredients except for snow. Pour mixture over snow and stir gently until blended. Serve and enjoy!

There are fancier recipes on the web, but I suggest keeping it simple so you have time to bundle up and play in the snow. Then come in and enjoy a bowl of snow ice cream and a good book in front of the fireplace.

We’re never too old to be kids again!

There are few things more refreshing than a frozen margarita, and today, National Margarita Day, is the time to have one. If you’ve read my romantic suspense, Becker Circle, you know Gillian, the heroine, tends bar part-time in her neighborhood pub. Here are some tasty margarita recipes she might make at home or in the bar, and you don’t have to be a mixologist to make them. So fire up the blender and enjoy!

Addison’s College Frozen Margarita
This recipe takes me back. It was my never-fail mix through my college and early working days because isn’t wasn’t terribly expensive, was always tasty, and made enough to share. I hadn’t made it in years until recently, and it’s still yummy and refreshing. It’s so smooth it should appeal to people aren’t wild about margaritas.

6 oz frozen limeade mix
6 oz Squirt soda (Squirt is grapefruit-flavored. If unavailable in your area, use lemon-lime Slice or Sprite)
6 oz tequila (a mid-priced 100% Agave works)
Ice to fill blender
Pour first three ingredients in a blender. Fill the rest with ice. Blend until smooth when ice is no longer chunky.  Dip glass rims in lime juice and sea salt. Garnish with a lime slice or wedge. Makes about six cocktails.

Margarita on the rocks
1 1/2 oz tequila (a mid-priced white tequila 100% Agave should work)
1/2 oz Triple Sec (Grand Marnier orange liqueur)
1 1/2 oz margarita mix (read the label for natural ingredients)
Juice from 1 lime wedge
Dip the glass rim in lime juice and sea salt. Pour over ice in a low ball glass, garnish with a lime slice and enjoy.

Scout’s Pack Leader Margarita
1 oz Cebeza tequila
1 oz Triple Sec
1 oz Agave
Hibiscus ice cube (the red one)
Dip the glass rim in lime juice and sea salt/paprika. Pour over ice in a low ball glass, garnish with a lime slice and enjoy.
NOTE: I’m guessing on proportions for this one since restaurants don’t give away trade secrets. Jared made this amazing cocktail for me at Scout at the Statler in Dallas. He suggested trying to sip the drink to allow the hibiscus cube to melt and temper the tartness.

Cheers to National Margarita Day!

No one should have to be slaves to fashion (unless they want to be)!

A few weeks ago, I stopped by the thrift store down the street to pick up a vase. After finding the perfect one, I walked up to pay and into a conversation that had the employee very troubled. He didn’t understand how so many men had the time or money to look so put together. “It looks like they spend hours on each outfit.”

I wanted to hear where this conversation was going, and luckily I wasn’t in a hurry.

The man he was talking to listened and nodded as the employee described a scene this morning where he tried on a blazer from his closet for his wife. The sleeves were too long but he couldn’t decide if it was worth having it altered—or donating it to the thrift store. He was frustrated with having clothes he doesn’t wear and not having what he needs.

I couldn’t stay quiet any longer. “If those guys spend hours getting dressed every day, they’re wasting time.”

That piqued his interest.

“All you do is figure out what’s comfortable and works for your life and only buy those things. Nothing else.”

He’s still listening.

“If you prefer neutral tee shirts and jeans like you’re wearing today, invest in several colors of shirts, short and long sleeve, a few pairs of nice, well-tailored jeans, and maybe a sport coat that blends.”

He totally got it. “So if my closet is full of those things, they’ll all match.  I won’t have to think about what to wear every day.”

“Exactly.” Then I shared guidance a Dallas wardrobe consultant always says. You should be able to close your eyes in your closet, grab anything and be happy wearing it that day.

Fashion is a big deal for many women, but I have to admit I’ve never heard men have a conversation like that. If they think about it, they likely won’t talk about it, especially in front of strangers. Then I became more aware of what he said. Some men are very put together, and magazine, TV and even newspapers are jammed with the hottest, smartest men’s fashion. I can understand how he was discouraged.

He offered a gracious thank you and I paid for my vase. Now I need to stop by again and see if he’s changed his ways.

Fashion should be an accessory to help you enjoy life!

Real men do eat quiche. Quiche does not have to be just for breakfast or brunch. You can make quiche with just about anything in your fridge.

Quiche is one of my favorite meals for any time of year, any time of day and with any ingredients. Quiche is an entrée that can satisfy any craving or use up most leftovers in your fridge—Christmas ham or spinach or other veggies starting to lose their freshness, for example.

On Boxing Day, the day after Christmas, we had a pizza craving, so I made pizza quiche. You can swap out types of cheese and other fillings using this recipe to make any quiche you like. My very favorites have the standard filling ingredients and vary by what we have on hand or what we’re craving. Here are a few ideas to get you thinking.

• Pizza quiche in the photos has spinach, pepperoni, mushrooms, mozzarella cheese, and oregano
• Tex-Mex quiche would have green chili peppers and tomatoes, chicken, Monterrey jack cheese, and fajita seasonings
• Traditional quiche has broccoli, ham or sausage, Swiss cheese, and paprika
• Italian quiche includes zucchini, tomatoes, spicy Italian sausage, mozzarella cheese, and basil
• Get creative to create your own!

In my opinion, the crust is the secret. You can use any store-bought crust, but this one is so easy, really tasty, and worth the few minutes it takes to make.

Tassie crust
1 stick softened margarine
1 small package softened cream cheese
1 ¼ cup flour
Mix all. Press into a quiche or pie pan or small casserole dish. Set aside.

Now you can have some fun with fillings, depending on your taste and mood.

Fillings-standard for any quiche
3 eggs
¾ cup cold milk (I sometimes use half and half)
Salt and pepper to taste

Fillings-vary by quiche theme
½ pound grated cheese (mozzarella, Swiss, Monterrey jack, cheddar). NOTE: One time I forgot to add the cheese and I could hardly tell the difference.
½ pound meat (crisply fried bacon, diced pepperoni, cooked and diced ham, browned pork, chicken or veggie sausage, cooked and diced chicken)
Handful of veggies (raw spinach or kale, diced red, yellow or green bell peppers, diced tomato, diced green chili peppers, mushrooms, broccoli, diced zucchini)
Your favorite herbs or seasonings to taste

Beat eggs until fluffy. Add remaining ingredients. Pour evenly into crust. Bake at 375 degrees Fahrenheit until set and slightly brown on top (about 35 minutes for a large quiche). Allow to cool before slicing.

Don’t forget to pour a glass of your favorite wine to enjoy while making your quiche!

You can get as gourmet as you’d like with your quiche. The beauty of this recipe is how easy it is, how flexible you can be with ingredients, and how hearty a meal it makes. You can mix and bake it ahead or mix it ahead and bake it so you can eat it fresh from the oven. This can easily be vegetarian. Please share your suggestions for making this recipe work for various diet issues if you’re vegan or require gluten-free. I’ll add your tips to the recipe (credited, of course). Please share photos on Facebook, Twitter or Instagram when you try the recipe.

Life’s too short to spend it cooking. Bon appetite and cheers!

Many people are enjoying a long weekend with family, friends, or just downtime to relax. Food, football, and a fireplace make it all a bit warmer.

When you’re ready for a change from beer and wine, there are some flavorful autumn liqueurs such as pumpkin spice (with or without cream), hazelnut, almond, walnut, and Kahlua that make a variety of nutty, spicy cocktails. Try any of these mixed with vodka, bourbon, half-and-half, water, or on their own, either neat or over ice.

If you’ve already read my romantic suspense, Becker Circle, you know Gillian, the heroine, tends bar part-time in her neighborhood pub. Here are a few simple, tasty cocktail recipes she would serve her pub regulars. Gather some friends, play bartender, and try them. Or if you have a crazy aunt or babbling brother-in-law, make up your own using these autumn ingredients. And after they leave, curl up with your favorite novel and try another.

White Pumpkin
If you’re a fan of a good White Russian, you might like my twist on the Pumpkin Spice White Russian.
2 oz Vodka
½ oz Kahlua
1 oz Pumpkin Spice (or Pumpkin Pie) liqueur
1 oz half-and-half
Pour over ice in a low ball glass. If you want a little more sugar and spice, dip the glass rim in Kahlua and a cinnamon sugar mixture. Garnish with a cinnamon stick.

A Little Nuts
1 oz hazelnut liqueur such as Frangelico
1 oz bourbon
½ to 1 oz water (depending on your taste)
This makes a nice after dinner cocktail. Pour over ice in a low ball glass and enjoy. You can also try this blend with other liqueurs such as walnut or amaretto.

Steph-‘n-Spice (on right in photo)
1 ½ oz vodka
2 ½ oz pumpkin spice cream liqueur

Shake with ice. Pour into a martini glass. Top with a sprinkle of nutmeg. Alternative:  Skip shaking and pour over ice in a lowball glass and top with a sprinkle of nutmeg.

Nutty Nicki (on left in photo)
2 oz hazelnut liqueur
1 ½ oz vodka
2 oz half-and-half

Shake with ice. Pour in a martini glass. Top with a sprinkle of cinnamon. If you love sweetness, dip glass rims in a little hazelnut liqueur. Mix a couple of teaspoons of sugar and a dash of cinnamon. Dip the edge of each glass into the mixture to coat the glass edges.

Cheers to cocktails, friends, and giving thanks!

Philotimo (or filotimo) is a Greek word with no real English translation. The literal translation is “love (or friend) of honor.” I like the Urban Dictionary definition, “ones responsibility to himself as a human being to always act in accordance with righteousness and honor.” Greek is a big part of my heritage. I can only speak a few words, but grew up listening to my mom’s family speak the Greek language and have great respect for some of its words.

Over the last few months, I’ve done some reflecting. I’ve evaluated priorities because of celebrities’ and regular people’s reactions to the political landscape in America in contrast with real, life-threatening situations friends and family have had to struggle through. When I heard the word philotimo recently, I realized how well it sums up what’s most important to me.

Another website explains philotimo further as more of a virtue. “The filotimo in a Greek makes him stand tall in all of life’s good and adverse circumstances. It makes him feel: I am a person, a free individual and no matter who you are, no matter how powerful or how low, I demand and without asking your respect. And then not to take himself too seriously, a Greek says, I have the humor to prove it!”

America is full of people whose ancestors or themselves emigrated from nations around the world. We pride ourselves in being able to think freely and practice our cultural and religious beliefs. We are largely charitable people who don’t point at others, but rather are willing to help those in need. We see that charity in action all too often with the recent wildfires and other natural disasters.

As long as beliefs and practices are legal, I strive to accept every culture. I also try to never judge, and equally expect the same from others. It’s American to embrace and celebrate our differences. To take pride in our own sense of honor. It’s what America’s made of, and my philotimo.

Pride and honor makes us great, and that’s what I’m thankful for.