2015 We bid You Adieu

Yet another year is about to fade into memory. We pause to take stock, to look back and reflect for a moment on all the passing year has bestowed – the good times, the sad moments, the adventures, the pleasures and most of all the blessings from above both large and small.

I am thankful for my loving family. My guys are the best – allowing me to experiment in the kitchen and sample new dishes from around the world. Most of all, they wait patiently to be fed as I snap away with my trusty camera. Blog photos first, consumption second. There have been a few bombs along the way – but then aren’t mistakes simply a learning opportunity? Burnt Offerings – When Things Don’t Go as Planned is a great example of lessons learned.

I am grateful to my fellow bloggers and readers. Your feed back has been terrific – and your shares have been a delight. I have learned so much – especially from those beyond America. Thank you all for allowing me the opportunity to glimpse into your lives and view the world around me with a new prospective. It does not seem to matter where we live or how we live (fancy or simple) but that we live. Deep down, life, love and laughter are the unbreakable threads that bind us together.

One of the things I have enjoyed most since creating my little blog way back in 2014 are the research projects that have gone into some of the postings. Why we do the things we do? How did a particular dish evolve through the years? It is fascinating to learn the customs and traditions of people and places beyond my own. There is magic in learning.

As 2014 drew to a close, I did what so many of us did that year, I shared the top posting among readers (you can check them out at 2014 Has Been A Hoot! Thank You One and All). This year, I thought I’d share my favorites of 2015. These might not have been the top hits with the most reads, but they are the ones that hold a special place in my heart.

Farewell 2015 – with one final look back, I am eager to dash into 2016 for I know life (with all its struggles and heartaches) is filled with magic and God’s graces.

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JANUARY: Cheater’s Chili To Rocks in the New Year

This simple “cheat” chili will be making an appearance again on New Year’s Day 2016

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FEBRUARY: Golden Perfection Oven-Roasted Capon

I’m picking up another of these delicious birds before they are all gone for the season.

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MARCH: Filipino-American Pork Chops Adobo Style

I am proud of my heritage and my crazy, mixed-up roots.

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APRIL: Classic Ziti Bake with Italian Sausage

This is great because it travels well for pot lucks and will easily feed a hungry crowd.

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MAY: Portuguese Marinated Surf and Turf on Rosemary Skewers

While I never did plant Rosemary in the back yard, I still have high hopes for doing so. If you haven’t had foods grilled on Rosemary Skewers, you don’t know what you are missing.

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JUNE: Grilled Rib-Eye Steaks with Jack Daniel’s Grilling Glaze

Okay, so there was only one post for the entire month of June – bridal season keeps us busy. Oh, but what a delicious steak!

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JULY: Boozy Bourbon Meatball Appetizers

It was a real toss up between this and 4th of July Flag Cake. For deeply personal reasons, the meatball appetizers won out.

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AUGUST: Ranch Chicken with Butter-Cream Sauce

Don’t you just love it when an old, trusted recipe inspires you to create something new?

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SEPTEMBER: One-Dish Chicken Supper with Potatoes and Gravy

Oh to simple pleasures and fond childhood memories!

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OCTOBER: Halloween Fun with Everyday Snack Foods

Kiddo and I had a great time “playing” with our food. And these snacks must have been good – there wasn’t a spider or broom stick left!

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NOVEMBER: Stuart Anderson’s Black Angus Baked Potato Soup

This was another tough choice. My favorite labor of love was all the planning and research that went into The Pleasures of Afternoon Tea. It’s a long read filled with all sorts of yummy delights. However; soup won out not only because it was delicious but because I have begun a new love-affair with the simple pleasures of soup for supper.

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DECEMBER: Brown Sugar Pecan Glazed Pork Tenderloin

For whatever reason, I seem to do my best in the kitchen in December. Perhaps it is the magic of the holidays and a deeper connection to the things that matter most – family.

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On a final note, I wanted to give a special “Thank You” to a few special people who have inspired me the most in 2015 through their beautiful blogs, wonderful recipes and touching stories. Please stop by and let them know just how marvelous they truly are.

mommermom She sews, she cooks and most of she shares herself openly with others.

Tux His pictures are awesome, his approach to life uplifting and his recipes are TDF. Be sure to check out his rendition of RED VELVET CAKE WITH ERMINE ICING. I made this for Thanksgiving, just to get a jump on the Holiday season, and it was delicious.

Tasty Eats With great recipes, tips and always quick with words of encouragement even when things go wrong in my kitchen.

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