Friday, July 28, 2017
Creme De Menthe Brownies
1 1/4 cups of sugar
1 stick melted unsalted butter
3/4 cup of unsweetened cocoa powder
dash of salt
1/2 cup of all-purpose flour
1 teaspoon of vanilla extract
1/4 cup of creme de menthe chips
Directions: In a mixer, blend sugar, melted butter, eggs, unsweetened cocoa powder together. Next add dash of salt and vanilla extract. Finally add flour and creme de menthe chips. Scrape sides of mixing bowl, if needed. Pour into a rectangular shaped pan and spray with cooking spray. Bake in a 350 degree oven for 20 minutes, check with a toothpick to see if cooked.
Buy Dorm Room Dining, A Guide To College Cooking
Wednesday, July 26, 2017
Capo's Italian Speakeasy Restaurant, Knock Three Times and they just might let you in
By, Gina Meyers
Deep in the heart of Texas, I mean off of Sahara in Las Vegas, there is a joint so nostalgic you just cannot believe it. Knock three times and maybe they'll let you in. If you know the right people of course. I'm talking about a very unique dining experience, Capo's (translated, Mob Boss) Speakeasy. On our recent family vacation, I'm a cookbook author with discriminating tastes, afterall, I used all my resources to their full disposal and purchased a Travelzoo restaurant voucher. An amazing value for the price. I paid $19.00 for $30.00 worth of food, plus tip (tip should be off of the full value of the meal).
Dark, mysterious, with Frank Sinatra playing in the background, we were shown our table, a plush red booth with black and white photos of Mob bosses and chandeliers. The staff wears 1930's beatnik clothing from the era and they speak in a sort of Godfather English/Italian tome. Being of Italian decent, I didn't find it demeaning in the least, it was fun and the food was fabulous.
The staff were incredibly nice. We ordered the Capo's salad, a Meatball Sandwich, and a Chicken Parmesan Sandwich. The travelzoo special also came with drinks of which we ordered ice tea. The staff was so friendly, they kept filling up our ice tea and even sent us on our way to Hoover Dam with more iced tea to go.
A fun experience and overall pleasant dining and eating experience. Don't forget to tell them Gina sent you! Cookbook Author Gina Meyers
Wednesday, July 19, 2017
So you are headed off to college. Congratulations on your achievement. There are so many things to think about and so many new exciting experiences you will enjoy. College is happening, here's a handy list of items to help you with the transition.
Comforter (check what size you need, dorm room beds are twin)
Body pillow and cover (optional)
If you are living in the dorm, chances are that the furniture will already be provided. They usually provide a bunk bed as well as a closet and a desk with chair. If you chose to live in an apartment, you may find this list helpful.
Flip-flops (for the shower)
Hair wrap, body wrap (optional)
Personal care items
Shower curtain/shower liner (optional)
Shower spray (such as shower to shower, or Lysol) (optional)
Water bottle/plastic pitcher
Broom and dust pan
Drying rack (only if you live in an apartment and your dishwasher doesn’t have a dry cycle option)
Mini ironing board
Toilet bowl cleaner
Garbage bags (plastic, paper)
Mini fridge (ice trays)
Electric tea pot
Food storage bags
Shelf liners (optional)
DVD Blu-Ray player
Gaming system games
3M command hooks
Tuesday, July 18, 2017
Usually, the combination of bananas and spinach isn't the first thing that pops into one's head when preparing a smoothie. For me, it was out of necessity, that's what I had in the fridge so I went for it. Upon researching (yes, cookbook authors have a tendency to do this), I discovered that I was packing my smoothie with a punch. This is what I added, a handful of spinach, ice, almond, coconut milk, a little orange juice, a banana. Place in the blender for about thirty seconds on pulse and walla. You will be receiving vitamin k, vitamin c, and potassium with this easy to make smoothie. Vitamin K plays an essential role in early wound healing.
For other smoothie recipes check out: Dorm Room Essentials Cookbook, by, Gina Meyers
Thursday, July 13, 2017
Perhaps, one of the most interesting things about being a writer, is getting the opportunity to work with other talented people. Artist Erik Davison is one such person. I've saved these rough sketches that he so brilliantly drew to show the progression and the vision that I had for my Magic of Bewitched Trivia and More book cover. Initially, I dreamed that my book cover would resemble the opening credits from Bewitched with cartoon Samantha riding on a broom with the Manhattan skyscrapers in the background and the sky blue. "Weell", as Samantha Stephens used to say, those dreams came to a crashing halt one day when I was perusing the Barnes & Noble Popular Culture section at the bookstore and I came across Herbie J. Pilato's Bewitched Book. From that point, 1994, to 2004, when The Magic of Bewitched Trivia & More was published, I guess you could say, my inspiration was brewing. You can view Erik Davison's artwork at: http://my.fresnoarts.net/profile/ErikDavison. You can purchase Herbie's Bewitched Book: Herbie's Books. You can purchase Gina's book at: Magic of Bewitched at Amazon
Monday, June 26, 2017
Easy Guacamole Recipe
Level of Expertise
2 Ripe Avocados, mashed
1 Small Onion, diced (purple, white, or yellow onion)
1 ripe tomato, chopped (Campari, Roma, or garden variety tomatoes)
1 garlic clove, minced
1 lime, squeezed and juiced
Salt and pepper to taste
Directions: Peel and mash avocados in a medium serving bowl. Stir in diced onion, minced garlic, chopped tomato, lime juice, and salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour in the refrigerator to blend flavors.
Thursday, June 22, 2017
Summertime Eats To Beat The Heat
Tomato Caprese SaladMe and my daughter Lauren went to our local Farmer's Market and picked out wonderful tomatoes, as well as basil. This is an easy, healthy and flavorful dish that is perfect for those warm summer days. The balsamic vinegar gives it some acidity while you bite into the juicy tomatoes.
1/2 pound of fresh mozzarella cheese, sliced 1/4 inch thick
2 large vine-ripened tomatoes (heirloom and beefsteak, found at Farmer's Market(s)
1 cup of fresh Italian Basil leaves (found at Farmer's Market(s)
Drizzle avocado oil
Drizzle balsamic oil
Directions: In a circular design around the side of a serving plate, alternate fresh mozzarella, slices on a large platter or on an individual plate if you are doing individual portions with sliced tomatoes, overlapping for effect. Wash and tear fresh basil leaves and place liberally over the slices. Drizzle avocado oil as well as balsamic vinegar to taste.
For these and Uni(versity) Tips check out: Dorm Room Essentials Cookbook, by, Gina Meyers
Photo courtesy of KP Phagnasay
Photo courtesy of KP Phagnasay