Serious Eats - seriouseats.com

Anthony Bourdain and his total absorption with pork in his gonzo quest for new experiences, both in cuisine and culture, around the world is my fondest memory about pork.

That man is as obsessed with good pork experiences as I am about living in Alaska!

Cheese rarebit on toast wedges and a mixed green salad with added bell peppers, red onion, olives, and nuts, dressed with my so-called "To Die For" salad dressing, suits me just fine.

Mark Bittman taught me how to make jook for my breakfast.

A revelation.

It's changed my whole outlook on Sunday morning breakfast!

Corn Bread Dressing with Pecans and Bacon - yum, yum, yummier!

Being from the South, cornbread is part of my upbringing - baking it in a bacon fat greased iron skillet in the oven was a delight for me as a child.

This recipe brings back those savory flavors and sweet memories.

My favorite "sauce" for spaghetti (or any type of pasta for that matter) is olive oil, garlic, pepper, and Italian chopped parsley!

The dish of choice would have to be baby spinach, bibb lettuce, portabello mushrooms, sliced Vidalia white onions, toasted almonds in a Balsamic vinegar and olive oil vinaigrette.

"Take that chance you've been considering."

I did and took a freighter to Maroc. The captain of the ship and I married in Copenhagen a year later.

My Danish sea captain husband took me back to Denmark. There he taught me all the delicious recipes in his family history.

Before Denmark, I thought cheddar cheese was the only cheese.

Ah, me! Such innocence.

CHOCOLATE HAZELNUT POTS DE CREME! YUM!!!!!!
Yield:6

6 oz bittersweet chocolate, chopped
2 cup whipping cream
6 egg, yolks
1/3 cup sugar
2 tbsp hazelnut or almond liqueur
dash vanilla
1 tbsp chopped toasted hazelnut

Directions:

Preheat oven to 325ºF (160ºC).

Place chocolate in heatproof bowl. In saucepan, bring 1 1/2 cups (375
mL) of the cream just to boil; pour over chocolate and stir until
melted.

In separate bowl, whisk egg yolks with sugar; whisk in one-third of the chocolate mixture. Stir in remaining chocolate mixture, hazelnut liqueur
and vanilla. Pour into six 6-ounce (175 mL) custard cups or ramekins;
place in 13- x 9-inch (3.5 L) metal cake pan. Pour in enough boiling
water to come halfway up sides of cups.

Bake in centre of oven until set around edge but still slightly jiggly
in centre, about 20 minutes. Remove cups from pan; let cool on rack to
room temperature. Cover and refrigerate until chilled. (Make-ahead:
Refrigerate for up to 24 hours.)

In bowl, whip remaining cream. With piping bag or spoon, pipe onto
centre of each serving. Garnish with hazelnuts.

Linguini pasta is a favorite ingredient.

It's easy to curl around a fork, absorbs and enhances many good sauces, and finally satifies deliciously the hunger for Italian cuisine!