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.

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