Mom is smitten with my true love chocolate mousse pie. I think when she ate it she actually said, “Why would anyone want any other kind of chocolate pie?” That’s true love for you! Check out my post from Gretel’s Oven.

ginger-sriracha deviled egg

at the last potluck i attended an asian theme was decided upon for the dishes.  what we all concluded after coming up with the them….”um i don’t really have any asian recipes”.   suddenly there was a fear of 5 varieties of ramen noodle dishes being brought.  the brainstorming for a dish began.

i decided a long time ago that any time i’m invited to a potluck i am not bringing a dessert.  this was because i once showed up at a potluck, with chocolate zucchini bread, and everyone, i mean everyone, had shown up with a dessert or bread, now that did cause some panick.  so to make sure there is at least something a tad bit hearty at a potluck i try to always bring something that can go well with bread and dessert.

for the asian potluck i went through my small list of asian themed recipes and threw them all out the window.  instead i invented a deviled egg.  how to invent a deviled egg, an asian deviled egg at that?!  raiding the spice cabinet for all spices i love in asian food….ginger, garlic, curry and of course sriracha.   it could have been a disaster of an egg, oh but it wasn’t!


5 hard boiled eggs

1/4 cup mayo

1/8 tsp garlic

1/8 tsp curry powder

1/2 tsp ground ginger

1/2 tsp sriracha

5 grape tomatoes – halved

10 whole cashews

*slice eggs in half and remove yolks, save whites.  Mash yolks in a bowl till crumbly, add in mayo, garlic, curry, ginger and sriracha — mix well.

*fell egg halves with one spoonful of yolk mixture.  top each egg with a tomato half and cashew. (for a little added color and flavor i suggest also topping with chopped green onion)



My kitchen tonight…

The smell of sweet onions.


Tiny tomatoes on the vine.


Sugar snap pea off the vine.


Twilight calm outside the window.


Grandma’s pitcher brewing tea.


Clean dishes ready for dinner.


Lima beans and last summer’s tomatoes bubbling on the stove.



happy hour time —- the willie nelson

i love willie nelson.  did you know that?  so i created a drink in his honor. enjoy!!!!

1 shot of whiskey

1/2 can of dr. pepper

3 blackberries


*in a glass slightly crush the blackberries, add whiskey, dr.pepper, mix, plop in ice cubes to keep drink cool and have a whiskey river of a good time!



meatless monday — an attempt at rigatoni roma

since the age of 5 i have been in love with the restaurant “the pasta house.”   if you haven’t heard of it, it is an italian restaurant that is based out of st. louis.  although their lasagna has a very special place in my heart, another favorite item is their rigatoni roma.  baked rigatoni noodles with prosciutto, peas, mushrooms in tomato and cream sauce.  the essence of the pasta house is adding spoonfuls of cream sauce on top of baked pastas.  so for meatless monday i attempted to created this dream of a baked pasta with of course no prosciutto.  though the pasta was really good, it was just no pasta house.

meatless monday — homemade black bean burgers

when buying frozen foods, i will say that black bean burgers and for that matter most vegetarian burgers are really not that bad considering they are pre-made, frozen and reheated.  a weekend or so again however i cooked up a big pot of black beans (i highly recommend this activity not only are dried beans super cheap they are easy to cook and healthy for you!)  so i decided to try to make my own black bean burger patties.  in true farris fashion i didn’t even research a recipe, directions who needs directions.  i figured i know how to do meatballs and hamburger patties i can do it the same way with black beans.  and ya know what? it worked!  along with some deviled eggs and pasta salad i think i got myself a winning recipe for the rest of the summer.


2 cup black beans –drained of almost all the liquid

1/3 cup red onion — diced

1/3 cup zucchini — diced

1 egg

1/2 Tbsp jerk seasoning

1/4 cup flour

1-2 Tbsp olive oil

*  Mash black beans, its ok if some are left whole, the beans have been mashed enough when they start to stick together.  Mix in onion, zucchini, egg, and jerk seasoning, stir well.

*  Gradually begin to stir in flour, only use enough flour to help absorb moisture to allow black bean mixture to form patties.  Form patties out of 1/3-1/2 cup of black bean mixture, depending on how large of a burger you are wanting.

*Heat oil in a skillet over medium-med-high heat.  Cook patties browning them on both sides 2-3 minutes per side, to make sure the middle of the patties get cooked place a lid over the skillet and reduce heat cooking for another 2-3 minutes.