Sometimes you just have to wing it

Wings are just awesome. Aren't they? I'm not sure why, but there are days that I come home from work and all I want is an ice cold beer and chicken wings. I don't know if it's the hot sauce, or the dipping, or possibly the grilling...but whatever it is I love it!

Not to be a buzz kill or anything, but this recipe doesn't have any of the three enticing wing attributes that I listed above because I didn't use a hot sauce, I omitted the dipping sauce, and these are baked and not grilled...but they're still amazing! Really, I promise!

I adapted the recipe from another biggie...these are a great winter time meal, or rainy day dinner since it's not winter but definitely raining!

Baked Parmesan Garlic Chicken Wings
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp ground cumin
1 tsp kosher
2 1/2 lbs chicken wings
3 tbs melted butter
2 tbs minced fresh basil
2 garlic cloves, minced
1/4 cup parmesan cheese, grated
1/2 tsp lawry's season salt


1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt.

2. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

3. Bake the chicken wings for 2o-25 minutes. While the chicken is baking, mix together the butter, fresh basil, garlic, parmesan, and season salt.



4. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce and serve with a squeeze of lime!

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Victory Gardending...or Lack Thereof

I don’t know if it’s the unrelenting, oppressive summer heat that continues to sweep across Georgia (well the majority of the country it seems) right now, but whatever it is I can’t help but think about gardening? Which is quite strange because I don’t have a garden and my feeble attempts with a few tomato plants, bell peppers, and assorted herbs in the past was pathetic at best. Not to mention the fact that my puppies steal tomatoes and peppers when they’ve reached golf ball size and leave them half-chewed and strewn amongst the yard.



But oh, it gets better. I’m not talking about planting a few flower beds, or growing a few vegetables. I have been stricken with the desire to grow a victory garden. Yes, a victory garden. Victory Gardens began during World War I as a way to help the war effort by decreasing the amount food consumed from the public food supply and to boost morale within the communities because of empowerment and comradery.


Besides having any number of beautiful fruits and veggies within arm’s reach of my kitchen (aka my mouth), I find these gardens to be very idyllic. The nostalgia brings a certain level of charm and romanticism that I just can’t get enough of.

The initial inspiration for a victory garden came from WORC. I had never heard of a victory garden prior to reading their blog – and have since found myself somewhat fixated on the idea. Unfortunately, apartment living isn’t conducive to building a victory garden or gardening in general for that matter. So until I find myself in a place where I can begin my garden, I will continue to drool. What about you – do you enjoy gardening?

Oh, and don't even get me started on greenhouses...

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Summer Lovin'

Lately I’ve been in a fierce berry craving mode, I don’t know if it’s the sun and the warmer weather or the fact that the markets are bursting with these beauties everywhere. Either way, I got berry on the brain.

I found some gorgeous blackberries last week and decided to whip them into an ice cream with my new best friend!

Please welcome Darla!

Darla entered my life only a few weeks ago and we’re quickly becoming great friends. Especially since she helps me whip out awesome ice creams like Blackberry, and Cheesecake w. Blueberry Lime Swirl – I mean hello!

The blackberry ice cream is really simple to make, but I must warn it’s not a one-bowl recipe by a long shot. I may have used every bowl I own, but it was definitely work the dishes!

Excuse me while I induce a brain freeze

Blackberry Ice Cream
(adapted from the Master)
2 Pints of Blackberries (preferably fresh)
Juice from ½ Lemon
1 ¼ cup of Sugar (divided into 1 cup and ¼ cup)
1 ½ cup Half-and-Half
5 large Egg Yolks
1 ½ cup Heavy Cream

Combine blackberries, ¼ cup of sugar and lemon juice in a medium saucepan. Cook over low heat, covered and stir occasionally for 20 – 25 minutes until the berries have cooked down and formed a lovely juice! Strain the cooked berries into a bowl and press the berries through the sieve to get as much juice out of them as possible. Set aside to cool.

Combine half-and-half and remaining sugar in a small saucepan over low heat and bring to almost a boil.

While the half-and-half is heating, beat the egg yolks until they are pale yellow and slightly thickened. Temper the eggs with the half-and-half mixture by slowly adding 1 cup of the half-and-half whisking constantly.

Once the eggs have been tempered, add them into the remaining half-and-half in the saucepan and cook over low heat until thickened. Strain the custard into a bowl and stir in the heavy cream.

Add the blackberry juice to the custard mixture and stir to combine. Chill the mixture completely in the refrigerator over night and then freeze in an ice cream maker until thick.

Once the ice cream maker is finished making its’ magic, you can enjoy soft serve ice cream or freeze the ice cream in the freezer for a few hours until firm.

buon appetito! ciao!

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I'll have carbs with a side of carbs, Thank You

So the little turd, I mean my brother was in town again this weekend…and J and I decided to show him what all is good in the world and escort said sibling to one of our favorite nearby pizza joints. I say “favorite” as if we’ve been there a time or two…well the fact is: we’ve been there, but only once. My rationale was “Hey, I liked it the first time…I’ll prolly like it again”.

And the truth is…I did. And so did my brother. Oh and J too.

We began our long night of bar hopping with a stop off at ye old Diesel Pizza, after which we strolled around the corner to one of my most favorite spots for dessert (I’ll get to that later).

J and I aren’t huge on kitchen sink pizza’s, I can appreciate a myriad of ingredients…just not all at once please. Thanks.

Shortly after arrival we parked ourselves out front...and swiftly ordered a pitcher. And from this I can tell you many, many good things can come. Blue Moon is really one of the best pizza accompaniments around...seriously, it's almost up there with cheese...and the pepperoni...and the sauce, oh wait.

That's right...grin, baby, grin.



As such, I did what any good, pizza loving, Blue Moon drinking, patio sitting girl would do. I went and ordered this

Yes…that’ll be two pieces please. That’s actually J’s plate, if you didn’t already know. He has a phobia about not having two pieces at a time. Seriously, it’s a long story and it goes along with growing up in a household of four boys…mind you, four very hungry boys. At any rate, in his book you must take two pieces at once, no more and no less.

So there you have it…that ladies and gentlemen is pepperoni and feta, it cain’t git no betta! (please excuse me, the Georgia in me does come out from time to time)

Yes, that’s him…with his amazingly terrible pizza folding skillz. He wouldn’t last two minutes in New York, or Jersey for that matter…and let’s not even talk about Connect-i-cut. And for those of you who are interested…that’s how I learned to spell CT: “connect” ”i” ”cut”.

When all was said and done, and eaten, and drunk (is it drunk or drank? ugh) it was time to head home. I know I mentioned our wild night out with partying, and dancing galore but those were no more than delusions of grandeur…I tend to do that from time to time. So after this:

I stood up and declared: “Pahhh-ty’s Oh-vah” and off we went into the wild blue yonder. And slept with visions of pizza and beer fairies dancing in our heads. For those of you that don’t know, we have many-a-blue yonder out here in Marietta…many.

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