freySite
the life and times of J T Frey
Whether on Ritz crackers or a buttered toasted English muffin, the salty-smokey goodness of ham spread has been a favorite of mine since childhood.
I recently found Fire & Smoke "Smoked Cherry" barbeque sauce at the grocery store. So often the fruit flavor purported to be in a sauce is just too hard to detect, but in this case I could really taste the eponymous cherry. So I set out to make my own knock-off since the 20 oz. bottle cost me over $6.
Who doesn't love smores? As an occassional fireside treat, they can't be topped. But as the person who must build and tend the fire used to make them, I don't always feel quite as excited for them. So instead of that gooey, messy, sometimes-burnt campfire creation, I figured why not make an ode to the smore that can be prepared in the comfort of the kitchen.
One condiment I can never seem to get enough of is A1 original sauce (a close second place goes to Crosse and Blackwell seafood cocktail sauce). This is an ode to the content of those ridiculously-expensive dark-tinted bottles. (No kidding, I saved a 15 oz A1 bottle and I'm reusing that for my own sauce.)
If I'm being perfectly honest, this should really be Squash a'la Pépin because Jacques Pépin made it as an accompaniment to a chicken dish on his Facebook page. But Abby did help me prepare it for dinner one night, and we made a few changes to the recipe so it's only fair to give her credit!
At a lunch buffet in a villa in St. Lucia I tried two items together: spaghetti that was dressed with butter and (seemingly) curry powder, and lentils. The combination was delicious.