New York City Wine & Food Festival

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 I am going to the NYC wine & food fest (oct. 17-20, 2013) this year and taking the whole family!! So excited!  Specifically we are attending the event below with Joe Namath and Mario Batali.  I plan on attending some of the other events as well but the one below will absolutely make the boys go crazy with happiness.

BTW, this is not a sponsored post, I am attending the festival because I love this event and it supports a wonderful charity.  100% of the net proceeds from the festival benefit the Food Bank For New York City.

NYCWFF13Blurb from the website: NFL Legend, Super Bowl Champion and Hall of Famer Joe Namath and chef, restaurateur, cookbook author and New York Jets fan Mario Batali team up with their favorite football franchise for this walk-around sampling of the best tailgating foods you’ll find outside of MetLife Stadium’s parking lots.  NYCWFF’s kid-friendly event will feature fun activities for the youngsters including a special games area and appearances by some of your favorite Jets personalities, demonstrations of grilling techniques by culinary and gridiron greats and the chance to devour some super fare usually reserved for game days. This rookie event taking place on Pier 92, NYCWFF’s “Culinary Campus,”…

 I will post pictures and all the details, of course!

Plum Tart

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I was scrolling through my old issues of Everyday Food on my iPad last night and came across a recipe for a plum tart baked up in a cast iron pan.  I had about 6-7 large plums sitting on the kitchen counter waiting to be eaten and this recipe looked so easy…..I decided to get off my butt and into the kitchen to test it out.  It was delicious and I encourage you to give this one a try.  It is a one pot, (or in this case pan), dessert that my family devoured. So yummy with a scoop of vanilla ice cream!

Alas, this tart was eaten up so quickly that I did not capture a photograph of my finished product.  The boys and hubby descended on the kitchen and I was lucky to have a small bite for myself. 🙂  However, I will be making this again over the weekend, perhaps with a different stone fruit, and I will get the pictures in a post.

Here is a photo of the tarte, still in the cast iron pan.  To be honest it just doesn’t last long enough for me to turn it out.  It tastes absolutely divine and is gone in no time.

rustic plum tarte

I hope everyone has a wonderful holiday weekend.  Enjoy the last days of summer!

Plum Tarte Tatin
Serves 8
scrumptious and easy dessert
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Prep Time
15 min
Cook Time
42 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
42 min
Total Time
1 hr 20 min
  1. All-purpose flour, for work surface
  2. 1 sheet frozen puff pastry, thawed
  3. 6 tablespoons unsalted butter
  4. 1/2 cup packed light-brown sugar
  5. 1/4 teaspoon fine salt
  6. 2 pounds ripe black plums (7-9 depending on size), halved and pitted
  1. 1. Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes. (Please not that I did not freeze my pastry for the required 20 minutes, more like 10 minutes and my tart came out beautifully)
  2. 2. In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single layer.
  3. 3. Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes.
  4. 4. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.
  1. I always have a box of ready-made puff pastry in the freezer. It is perfect for topping chicken pot pies, deserts of all kinds and just plain handy to have on hand.
Adapted from Everyday Food Magazine
Adapted from Everyday Food Magazine
Two Traveling Sisters

Angel Hair Pasta & Garlic Shrimp

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Angel hair pasta & garlic shrimpI made a quick lunch on Sunday for my family and they gobbled it up!

1 lb. box of angel hair pasta
1 lb. large shrimp
2 tbsp. soften butter
1/4 cup extra virgin olive oil
5 cloves garlic (minced)
Splash or two of white wine
Salt & pepper

Boil a big pot of water for the pasta and cook per directions on the box. (I slightly under cook my pasta as it finishes later in the pan with the shrimp, garlic & wine).  Set aside to drain in a colander.

Shell and rinse your shrimp.  Set aside in a colander to drain.

In a large pan heat up the olive oil and add about a tbsp. of butter.  When butter is bubbling add the shrimp and cook until they just turn pink and start to curl up a bit.  At this point you want to add in your garlic and a splash or two of white wine.  Stir/toss it all together in the pan and continue cooking for about 5-7 more minutes.

Next I add the drained pasta into the pan, another tbsp. of butter and toss it all together.  

Add salt & pepper to taste.  Toss a little more, put it all in a large pasta bowl and serve family style. 



Our Right To Vote

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I found the article below on Yahoo! News and thought it interesting enough to post here.  Many thanks to the ladies who came before us, suffered indignation, abuse and assault, and secured our right to vote.


93 years ago this month, American women won the right to vote. But not before they were ridiculed and vilified.

Throughout history, there were people who did not want women to vote. Women would work, they would pay taxes, they would technically be considered citizens… but voting was for men. In America, when the right to vote was extended to include all races, all social positions, and all incomes, women were still not included. It didn’t matter if a man was illiterate, had been to jail, or if he was the town drunk. He could vote, and a woman, no matter who she was, could not.

Women suffragists (suffragettes) began campaigning in democratic countries all over the world to change this, starting in the mid-19th century. Their campaigns were largely peaceful and dignified… at least by 21st century standards. But by 19th century standards, these women were abhorrent and indecent, making fools of themselves by demanding to be treated like men.

One of the most notable things about the arguments put forth by the anti-suffragette movement was how weak its position was. Anti-suffragette arguments relied heavily on emotional manipulation and downright hateful nastiness.  Humor was a much-used weapon against suffragettes. They were easy to depict as embittered old maids, brutal scolds, and cigar-smoking transvestites.

August 18 will mark the 93rd anniversary of the ratification of the 19th Amendment, which guaranteed American women the right to vote. 

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