Galettes Completes paired with a Vigné-Lourac Les Perles and the Weekly Menu #FrenchWinophiles

Pour yourself a glass of this Vigné-Lourac Les Perles and imagine you are sitting at a French café, people watching, as you enjoy this classic French Brunch dish.

N is for Noodles

This Chicken Caprese Noodle Salad is a great main course for those hot summer days.  All the flavors you love in a Caprese Salad tossed with Spinach, Noodles, and Chicken.

N is for Noodles.......

Coconut Crusted Chicken #SundayFunday

 Tender strips of chicken, dredged in coconut flour, egg, and a panko/coconut flour mixture, then pan-fried in coconut oil and finished in the oven.  

The Sunday Funday Bloggers are sharing recipes using Coconut Flour today........

250 years of Independence and the Weekly Menu

 

I remember 1976, when we were celebrating our country's 200th anniversary.  I was so excited and proud to be an American.  I was a young adult and had just had my second child, my son, Chuck.  His room was decorated in Red, White, and Blue.  Our country was recovering from the Watergate scandal, and we had great hopes for the future.

North Carolina Recap and the Weekly Menu

We were barely home from our vacation in Greece when we repacked and headed to North Carolina for a long weekend.  We started our adventure on Thursday, heading to a hotel near the airport because we had an early-morning flight on Friday.

We met up with Jim and Sharon, and then went to Leonardo's for dinner, where we reviewed information for a Vietnam tour, provided by our Travel Agent, Denise of Travel Tiger Vacations. 

Quick and Easy Poutine #SundayFunday

Enjoy a plateful of comfort as we support our neighboring country in celebrating Canada Day!  Poutine is a classic Canadian dish from Quebec that consists of French Fries and Cheese Curds tossed in a rich brown gravy.  

The Rangoon Ruby and a Book Review

This iconic drink was made popular by Trader Vic's during the 1960's and is similar to the Cape Codder or the current-day Vodka and Cranberry. The Rangoon Ruby was documented in Trader Vic's Pacific Island Cookbook.

I first heard about this cocktail while reading The Island Club by Nicola Harrison.