A March Post

I had been looking forward to a visit from son, Tim who lives in L.A.  At the same time I was thinking about cousin David who lives in Crescent City and is battling cancer.  I decided to send David cookies every 3 or 4 weeks apart to cheer him up.  Last week I made Black Eyed Susans. 

Black Eyed Susans with a red nose in the upper left of the box

It's also been a fun month for eating out.  Daughter-in-law, Linda and granddaughter, Savannah took me to dinner a week ago.  We went for Mexican food in the local mall.  YUM!!

Linda's Chicken

Savannah's Salad

Last night Tim and I went to the Chart House on the coast.  We arrived about 4 o'clock and got a great window seat.  The sun was just started to move down the horizon.

Chocolate Bourbon- Mmmmmmmmm!

Chicken with Rice and Mango Salsa

  Steak for Tim

March has been a great month for eating out.  

Raspberry Cabernet Sauce

One of my favorite recipes is Raspberry Cabernet Sauce.  It is a fusion recipe and is very versatile.  It can be used as a dessert on almost any chocolate dish, iced cream, or cheesecake.  It can even be used on roasted chicken.  

The recipe:  

       1 bottle Cabernet Sauvigon

       1 package frozen raspberries

       1 cup sugar

       Freshly ground black pepper

Combine the wine, raspberries, sugar, and pepper in a large saucepan.  Bring to a boil on high heat.  Cook until 2 cups remain-about 30 minutes of rapid boiling.  Stir while boiling to prevent scorching.  Strain the liquid to remove the seeds.  Refrigerate several hours.  It will be good for at least a month refrigerated.  It also makes a nice gift in a carafe or fancy bottle.  

This last week I served it over a chocolate chiffon pie.