getting our (whiskey) fix

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Last week’s rhubarb pie went over so well that there is none left to enjoy with this week’s cocktail. I’d wanted to make another, but haven’t gotten around to it. So we’ll just imagine a slice of thisas we sip … Continue reading

the bourbon slide show

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Remember that Bourbon Festival mentioned last post? It’s in the rearview mirror and I now have only memories. More accurately, I have only memories, lots of photos, and oodles of bourboncentric souvenirs. Though I won’t be pulling out the slide … Continue reading

cookbook travels and banana bread squared

A show of hands here–who brings cookbooks home from their travels?

Even with the rise of the electronic recipe (my 11-year-old daughter Googles recipes, despite her mother’s large cookbook collection), paper cookbooks remain popular vacay take-homes. They give travelers return trips, even if just in mind and taste buds.

Opening Makers Mark® The Special Touch cookbook, a Kentucky purchase, I smell the bourbon of distillery tours. When the pages of Savoring San Diego are flipped, I see the ubiquitous flowers of that fair city. The Montana Cookbook brings back a sense of open land and Simply Colorado invites visions of rocky mountains.

While relatively close to home, the city of Duluth was another vacation spot worth remembering. (Culinary details from last summer’s camping trip recorded here.) An especially impressive restaurant stop was The Duluth Grill, and their cookbook told the tale of evolution from Ember’s franchise to one-of-a-kind comfort-food haven. The parking lot garden speaks volumes to their emphasis on fresh, locally sourced, and sustainably raised ingredients.

The book’s $30 price tag gave me pause and I left without, knowing I’d find it online for far less. Except I didn’t. The Duluth Grill Cookbook was available only on the restaurant website. I kicked myself (and certainly deserved a kick for not supporting small business when I had the chance), but found redemption in a friend who was making a quick trip that way. She, too, is a big fan of this much-loved restaurant and agreed to bring the cookbook back for me.

sauce with bookJust last week, then, I finally held a copy of this beautiful and lovely book in my hands. To prove its worth, I immediately set out to make Tofu and Walnut Marinara (taking a pass on the walnuts). It was hearty, flavorful, and packed with good-for-you veggies. Two days later it tasted even better and I know I’ll be making this sauce again.

now THIS is a tofu marinara sauce

now THIS is a tofu marinara

beet lemonade and it was really quite good

beet lemonade and it was really quite good

I have my eye on the Ratatouille recipe as well as the Buffalo Tofu Strips, both dishes I enjoyed while there. I’d also love to make their Beet Lemonade, though will have to riff on their standard Lemonade recipe as they do not share the beet version I was so enamored with during my visit.

Minnesota’s bitter cold winter called for a baking recipe, so I also made TDG’sr Chocolate Chip Cookies. In the same manner as an earlier cookie adventure, I experimented with each baking sheet, sprinkling some unbaked cookies with chocolate salt, some with vanilla salt and also mixing in marshmallow bits and even leftover movie popcorn that was sitting on the counter just asking to be poured into the remaining batter. Even without my improv, these cookies were amazing and hit all the right sweet, salty, tender, crisp notes.


because one photo of these amazing cookies would not have been enough

because one photo of these amazing cookies would not have been enough

So here’s to cookbooks and here’s to travel and here’s to those cookbook gems we find when we travel. If you’re looking for the recipe for either the sauce or cookies, let me know in comments or at deLizious facebook and I’ll pass them on your way.

And speaking of sharing recipes, I’ve been on a bit of a banana bread binge lately after finding two renegade recipes on favorite food blogs that demanded to be made. The Cottage Grove House rocked my world with Rye Whiskey Banana Bread

there's rye whiskey in my banana bread!

there’s rye whiskey in my banana bread!

and Shanna over at Curls and Carrots kept my spirits up with Rum-a-Dum-Dum Banana Bread. Thanks, ladies, for two fabulous loaves!

rum-spiked banana bread

rum-spiked banana bread

in-laws, outlaw marshmallows, plus a pan of bars

The blogosphere has been abuzz with end-of-year posts and kicking-off-the-new-year posts and year-end reports. And while I’d like to consider myself capable of looking within and learning from the past 365 days in hopes of improving my next round, I find that mostly I just move forward. I go and I do.

Balancing professional and personal ambitions with mommyhood leaves precious little time to just Be. And while that’s a bit disturbing, it’s where I–along with a lot of other mommies–am right now. Forward march with the task-driven mentality. (Though should you need a good look inward, I’ll send you over to meet Kaela. She’s fun!)

So to kick off 2014, food for fun offers you its most recent Adventures in Marshmallows. (If you were reading food for fun last winter, you know that I went through a bit of ‘mallow madness back then as well.)

Another blogging friend and I have been trading cocktail recipes and found we share a love for bourbon. Her use of cherry-flavored bourbon piqued my interest and I did a bit of “research” when visiting my in-laws over the holidays. Their small town boasts one liquor store and it’s little more than ten or so shelves on one wall, plus a few bottles behind the counter. I figured my chances of finding cherry bourbon were small, and it was indeed a wash.

Yet I knew from reading Drink More Whiskey (best. birthday. gift. ever. Thanks, dear husband!) that on some level whiskey is whiskey–whether bourbon, Scotch, Canadian, etc–and a bottle of black cherry Canadian had to share some common ground with cherry-flavored bourbon. I bought said bottle and returned to my in-law’s.

cherry whisky meet other marshmallow ingredients!

cherry whisky meet other marshmallow ingredients!

But I didn’t plan to drink it. Instead, I was subbing it in for bourbon in a cheeky recipe I’d found at The Tart Tart. The resulting marshmallows were amazing and lovely–the cherry sweetness came through as the spirited booze flavors flew just below the radar.


I bet Santa would have enjoyed a few of these!

Santa would have enjoyed a few of these!

My sister-in-law and mother-in-law helped me lick the beaters (and spatula and bowl) clean upon project completion. It was then that s-i-l made a game-changing comment:

“I need rice krispies with this. And butter.”

My universe shifted a bit at her words. Boozy rice krispy bars. Sheer brilliance! A few rice krispies were stirred into the fluff left in the bowl and we enjoyed  a taste.

Fast forward a few days and I was back in my own kitchen using TTT’s recipe again, this time replacing the bourbon with rum.

there's rum in these 'mallows

there’s rum in these ‘mallows

After the marshmallows had cooled and been cut, I measured up 10 ounces and made a batch of Hot Buttered Rum Rice Krispy Bars. Oh divine.

hot. buttered. rum.

hot. buttered. rum.

The possibilities seem endless–adult rk treats in flavors of margarita, mudslide, etc. I sense that 2014 has taken on a new purpose for me. My resolution seems clear: Make More Marshmallows. (Which oddly enough is not too far off from my 11-year-old’s “eat more gummy bears” resolve.)

So please stick around (marshmallow pun–get it? 😉 ) and help me meet my ‘mallow-y goal. A fellow blogger (you’ve met amb here before) and I have joked about Marshmallow Mondays and while I’m not sure yet exactly how this will play out, I see it as a good start for a new year of sweet and fluffy fun.

Introspection will always be welcome here and maybe even occasionally offered outright. But it’s mostly about the food and the fun that accompanies. Marshmallows, then, seem a good way to kick off the new year. Wishing you all a mountain of marshmallows in 2014!