Instagram

  • Uncle Richard’s Meatballs-getting this recipe was my highlight of 2018! Great video of him in the post. Love you Zio!
  • Lemon Ricotta Cookies - tied with Lemon Cheesecake bars for first place in my heart - from past blogs.
  • Looking at past blog posts makes me want to eat pasta NOW!
  • Lemon Cheesecake bars- if loving them is wrong, I don't want to be right - from a past blog.
  • Polenta was my dad's favorite - another blast from my blogging past.
  • Seven layer cookie - my truest love in college - a blast from my blogging past.
  • Can't wait for blackberry season -my favorite blackberry tart - from blogs from the past
  • Lemon Ricotta Pancakes - one of my daughter's favorite things - I'm going down blog memory lane.
  • My favorite cream of mushroom soup with thyme and sherry - yum -- blogs from the past!
  • A blast from my Cannoli blog past.
  • Made some almond biscotti a few days ago. Maybe I won't share after all.

Follow Me!

Easy Delicious Dinner Ideas

Why People Drink

January 30, 2018

Being responsible is no fun at all. No wonder people drink.

I’m sorry I’ve been away so long, but I’ve had taxes to prepare for, outside writing projects, exercising, cleaning and ironing to keep up on, and more.  Sometimes I wish I wasn’t so friggin’ ambitious. But the ambition comes partly because

a. I have no spouse to handle my domestic chores.

b. I’m fairly certain I won’t have enough money to retire comfortably — ever — so I keep at it, because being forced into the labor pool at 90 doesn’t sound good.

And I drink more now too. It’s definitely responsibility’s fault.

It’s only about half a glass of wine (when I cough up the $2.50 for what’s almost Three Buck Chuck now) then I put canned peaches in it and pretend it’s dessert. It’s not Cherry Cranberry Crisp, but it does smooth out the rough edges after a long day.

That’s one of the plusses of having grown kids. You don’t have to be quite as sober anymore, and it’s a good thing because, when your kids are older, it’s preferable to be a little incoherent.

I did take some time out to cook though, and thanks to my friend Dawn, the amazing Key West artist at Heliographics,  I got another wonderful recipe you’ll have to try. It’s called Mojo de Ajo, which literally translates to: Sauce of Garlic.  Man, is it good!

Best MojoIt’s basically garlic sauteed in olive oil, with salt, chili pepper flakes and lime juice. I used it on sauteed chicken, but Dawn says it’s really great on fish. My daughter’s boyfriend,  who grew up in Mexico, says it’s always served with fish down there.

I even used some of the leftover Mojo de Ajo as the oil in the pan when I sauteed some fresh spinach last night and it was great. It had a limey zing I liked. I owed you a good, easy recipe and this is it.  I’ll bet it would be good with other veggies too.

If you have any great, easy recipes, feel free to write and tell me about them. I’m always looking for delicious recipes. They’re my favorite way to spread love in the world and they may be the only true path to world peace. Proof will come in my next blog when I share my Cherry-Cranberry Crisp recipe.

In the meantime, I will try not to let being responsible interfere with staying in touch with you.  You all mean the world to me. Happy New Year!

Mojo de AjoCU mojo

1/4 cup olive oil
3 T. garlic minced (about 4-6 cloves)
Cook garlic in oil until it’s soft then add:
3 T. lime juice
1/2 t. salt
1 t. red pepper flakes (I just did a sprinkle because I have a wimpy stomach.) But you can always sprinkle the red pepper flakes on as you eat too.
I cooked two, pounded chicken breasts in butter and olive oil in a skillet on the stovetop. Then served them with the Mojo de Ajo poured on top.
Dawn served this on sauteed Yellowtail Snapper but it came with this chicken recipe:
Saute in olive oil: Strips of onions, green pepper, and boneless skinless chicken thighs sliced about 1/2″ thick. Cook pieces until browned. Season with salt & pepper.
Pour sauce on top. Serve with warm tortillas, avocado, cheese, sour cream, tomatoes etc.

 

 

 

  • Reply
    JoAnn Jones
    January 31, 2018 at 7:38 am

    It all sounds Delicious, Fran. So good to read your blog, sometime I get bogged down too & do not read all my emails but always love your writing. Take care, Happy 2018 😘😘😘 JoAnn

    • Reply
      Fran Tunno
      January 31, 2018 at 7:26 pm

      Thanks JoAnn, I so appreciate that. I’m working on another one for tomorrow! You are too sweet. Happy New Year!

  • Reply
    Kimberly Swan
    January 31, 2018 at 6:27 am

    A classic! My favorite way to have mojo de ajo is with sautéed shrimp with Swiss chard or spinach over quinoa or couscous. And a full glass on wine. Or two😜

    • Reply
      Fran Tunno
      January 31, 2018 at 7:24 pm

      Oh my God, I wish you were here, we could cook together!!!!! Miss you Kimmers!

      • Fran Tunno
        January 31, 2018 at 7:24 pm

        And have a few glasses of wine. I always need them now.

  • Reply
    daedae51
    January 30, 2018 at 10:36 pm

    I DO miss you when you don’t write your blog but understand completely. This recipe looks good but will have to leave pepper flakes out, I’m a bigger wuss than you.

    • Reply
      Fran Tunno
      January 31, 2018 at 7:23 pm

      It’s good to know there are other self-admitted wusses. I am not alone. But my kids more than make up for both of us, they live on hot sauce. I don’t know how they do it! And thank you for missing me. That warms my heart!

  • Reply
    Cathy Fishburn
    January 30, 2018 at 11:31 am

    I was about ready to PM you since you have been gone so long. That Jojo de Ajo would be wonderful over asparagus. I get similar feelings and I have a great hubby, but at 71 I am still working with no end in sight. Love ya

    • Reply
      Fran Tunno
      January 31, 2018 at 7:22 pm

      You are so sweet Cathy. Thanks for your concern. I have some asparagus and I may give that a try tonight! I hear ya on the working thing. Good luck!

  • Reply
    Nicol
    January 30, 2018 at 9:16 am

    Looks delicious, Fran!

    • Reply
      Fran Tunno
      January 31, 2018 at 7:21 pm

      I’m trying it on fish tonight, I’ll let you know how it goes.

Leave a Reply

%d bloggers like this: