Thursday, June 19, 2014

Summer Camps for teens flourish in Lousiville

 Planning things to do for and with the kids this summer? Why not try something new, you know how easily bored they are, especially the teen-agers. Load the family in the car and take off for a 4-day theater experience they won’t soon forget.  The Conrad Caldwell House in Old Louisville is hosting a 4-day “Mystery At The Mansion Camp”  for teens this summer.  Make reservations at our inn for beautiful accommodations, including breakfast each day, and enjoy the experience with them.  So much fun for all!

  All-New Mystery for 2014! Heiress Danielle Harcourt has it all: Brains, beauty,and rich parents. But her good fortune comes with a price- namely, murder. During this unique camp you’ll rehearse and perform a classic “whodunit” mystery in an actual mansion. Come solve a murder.

 Mystery at the Mansion is only one of the exciting summer camps planned for this year by Drama By George, an organization, originated and run bt George Halitzka, a dedicated director, playwright, and teacher. His organization of teachers, actors, work with kids of all ages, specializing and utilizing the following to create the potential for character transformation through our relationships, workshops, and performances.

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Saturday, May 17, 2014

Fabulous Gluten-Free Caesarburger

 Picture from:
Caesar Burger
Prep time:
Cook time:
Total time:
Serves: 6
You’ll never think of hamburgers the same again! Rosemary flavored steak thinly sliced, lettuce tossed with homemade Caesar dressing, all between a crunchy broiled garlic bun.
  • 1 lb steak roulade*
  • 1 Tbsp olive oil
  • 1 Tbsp rosemary, chopped
  • ¼ tsp garlic salt
Caesar Dressing
  • 1 egg yolk
  • 2 Tbsp lemon juice
  • 2 tsp GF Dijon mustard
  • ⅓ cup olive oil
  • ¼ cup Parmesan cheese, grated (optional)
  • 1 clove garlic, minced
  • 1 tsp GF Worcestershire sauce
  • ½ tsp pepper
  • Romaine lettuce, chopped
Garlic Buns
  • 4 GF hamburger buns
  • 2 Tbsp butter, margarine, or olive oil
  • Garlic salt or powder
  • 4 Tbsp Parmesan cheese (optional)
  1. For the steak, cut roulade slices into strips about 3 inches long by 1 inch wide. Toss with remaining ingredients, then fry in a hot skillet until fully cooked. Be sure not to crowd the skillet, you many need to do it in a few batches. If you cook too many at one time, excess moisture from the meat will start to ‘boil’ the meat, rather than sear it.
  2. For the dressing, you can use a blender or mix it by hand. In a blender, add yolk, lemon juice and mustard. Turn machine on and mix, and with the machine still running, slowly pour the oil in a very thin stream through the top. Once all the oil has been added and emulsified, pour into a dish and add whisk in remaining ingredients (except lettuce). Toss dressing with lettuce and set aside. To make the dressing by hand follow the same steps as above instead using a large bowl and a whisk. It may take a bit longer to thicken up, but it will get there!
  3. Brush the split buns with olive oil and sprinkle with a bit of garlic salt. Broil in oven until just starts to toast. If desired, add 1 Tbsp of cheese to one side of each bun, and continue broiling until cheese is melted, or toast is golden.
  4. Assemble burger with some steak slices, lettuce mixture, and enjoy!
Roulade are pre-cut thin cut strips of beef you can find in the meat department. If you can’t find it, you can always buy flank steak. Cook it, then slice it thinly across the grain.

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Saturday, March 1, 2014

Non gluten sweet potato biscuits

I'm always looking for ideas to please my guests who are on special diets. I found this non-gluten sweet potato biscuit recipe on-line.....I think at Pinterest. It looks great and I'm dying to try it on some of the guests I have booked for next week. Looks so good, even those who aren't on special diets will probably enjoy it.
 This recipe is adapted from Paula Deen’s Southern Cooking Bible. If there’s anyone who understands that certain foods equal love, well, it’s Miss Paula Deen.
Sweet Potato Biscuits
*Makes 6 biscuits
3/4 Cup Cooked Mashed Sweet Potato
1/3 Cup Almond Milk (You will need about 3 Tbs. more when mixing the dough)
1 Cup Mama’s Almond All Purpose Flour
1/2 Cup White Rice Flour
1 Tablespoon Sugar
1 Tablespoon Baking Powder
1 teaspoon Sea Salt
6 Tablespoons Dairy Free Butter
Line a baking sheet with parchment and pre-heat the oven to 425 ° or 400° for convection.
In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with your hands until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. If necessary add more milk 1 Tablespoon at a time until all the flour is moistened, but not too wet.
Sprinkle the work surface with flour. Turn dough out onto surface and knead lightly 2 or 3 times until the mixture comes together. Gently pat the dough out to a 1/2 inch thick round. Cut the dough into the shape you prefer. Gently re-pat the scraps out and cut more biscuits. Place the biscuits on the lined baking sheet and bake 12 minutes. Serve warm or at room temperature with butter and honey.

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Saturday, February 15, 2014

High Class Shepherd's Pie

 I am so excited, I found a wonderful rendition of a recipe I've been looking for for years. It's called Shepherds Pie and it's absolutely delicious.When I was a teen-ager, my aunt and uncle lived very near to us. She would make this pie then call and invite my sister and I down to help her and my uncle eat it. We loved it and looked forward to her making it. I think you'll enjoy it too. I found the recipe on Menu Musisings of a Modern American Mom/  by Julie May


For the meat layer -  
  • 1 – 1.5  pounds lean ground beef 
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 teaspoon black pepper 
  • 3 -4 large carrots, finely diced
  • 1 cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 3 -4 sprigs fresh thyme, finely chopped
  • 1 cup beef stock 
  • 2 tablespoons all purpose (AP) flour
  • 1 cup frozen peas
For the potato layer - 
  • 1 1/2 pounds russet potatoes 
  • 2 Tbsp unsalted butter
  • 1/2 - 1 cup half-and-half
  • 1 tsp kosher salt (or to taste)
  • 1/2 - 1 tsp ground black pepper (or to taste)
  • 1/2 - 1 tsp garlic powder
  • about 1 cup Vermont white cheddar 
  • fresh thyme leaves 
Watch the following video for instructions

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Friday, January 31, 2014

Cruising Down the River

One of the best things about Louisville is the Ohio River. And the wonderful old paddle boats that cruise up and down, taking visitors to various points of interest and providing them with food and fun.

The Belle of Louisville is celebrating its'100th Birthday this year, October 14th thru 19th, 2014: Celebrate America’s rich Southern heritage with a cruise on the mighty Ohio River during Louisville’s Centennial Festival of Riverboats. Nine historic riverboats will provide the backdrop as Louisville plays host to a six-day festival of food, bourbon, music and art at the internationally-acclaimed Waterfront Park. Enjoy live music, sample the finest spirits in the world and experience history, first-hand, as we celebrate The Belle’s Big Birthday Bash and enjoy all that life on the river has to offer. For more info and to purchase tickets,
click here

It's been a long, COLD January but the Spirit is ready to kick off her season with three Valentine cruises this February! On February 14th and 15th she will be hosting our classic Valentine Dinner cruises, complete with a dinner buffet, entertainment and cash bar. Also on February 15th we are excited to announce our Valentine Dance cruise, a brand new event for 2014! The Spirit is climate controlled so you'll be nice and warm as we make our way up river.

To make reservations or for more information you can click here, or call 502-574-2992 during regularly scheduled office hours. Don't forget to ask about our special packages that will be sure to enhance your experience while on board!

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Thursday, January 16, 2014

Happy New Year to all

Well, we're doing it again.....starting a whole new year. I feel pretty positive about it. There are so many things I want to do this year. I'm hoping to get the house sold and move to Vermont to be with my daughter. I visited her and her husband at Christmas and had a wonderful relaxing time. I got to enjoy her fabulous cooking, sit in front of their beautiful fireplace sipping wine,and listen to all kinds of music from her husband's considerable collection. It was one of the best Christmas' I ever had.

I was able to work on my second memoir there and, despite erasing a few pages by mistake, wrote around 10,000 words. Since I've been home, I've written maybe 4000-5000 more and done a ton a research. In addition, I've been doing a lot of organizational stuff in the house (in anticipation of moving) and working on my Pinterest boards, especially on the recipes. Here's one I've added to my collections.
This recipe is taken from The Endless Meal, a website maintained by a blogger named Kristen who creates her own recipes and photos. You can find her at The Endless Meal, which is chock full of wonderful recipes and photos of food and how-to's.

Business is pretty slow right now, as it usually is right after Christmas. But it will pick up soon and I'm going to need some new ideas for breakfast. I thought this would make a great dish to serve during the Farm Machinery Show when I have a houseful of farmers. I love that I can make it in one of my iron frying pans.

Tomato and Goat Cheese Tart with Rosemary and Mascarpone

Recipe type: Lunch / Dinner
Serves: 6-8
  • 1 homemade or store bought pie crust
  • 5-6 medium tomatoes, sliced thick and squeezed gently to remove the pulp
  • 1 cup goat cheese, mascarpone or a mixture of the two
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon sea salt
  • Optional: 1 teaspoon grated lemon zest
  1. Preheat oven to 350 degrees.
  2. Line a 9″ pie with pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust.
  3. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt and optional lemon zest. Spread over the bottom of the pie.
  4. Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt.
  5. Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil.
  6. Remove from oven and let cool for at least 1 hour.
Some tomatoes are juicier than others. If the pie seems like it has too much liquid, carefully drain some of the liquid out of the pie. Remember that the pie will firm up significantly once it has cooled. 

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Monday, January 6, 2014

New recipes for the New Year

Found this on Pinterest and looked up the recipe on Kaelyn's Kitchen. They are individual egg muffins. They look so good I think I'll try them for breakfast myself

Egg Muffins Revisited
recipe created by Kalyn with inspiration from The South Beach Diet.

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

- See more at:

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