good luck deluxe

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What a perfect way to start the month of September!

Bissinger’s freshly harvested blackberries from the Pacific Northwest are enveloped in fondant, and are then hand-dipped in rich chocolate. These juicy treasures are exclusive to Bissinger’s and are available during the peak of blackberry season - during the month of September.

Or if you prefer a blackberry puree…

The velvety centers of Bissinger’s rich blackberry cremes are crafted using puree made from the same ripe berries, picked at the peak of their season, featured in their renowned Chocolate-Covered Blackberries, seen above.

The indulgent flavors found in these time-honored assortments are a demonstration of this chocolatier’s celebrated ability to handcraft confections using the freshest fruit ingredients.

Take your pick and click on a pic!

I’m not a big cheese lover, but I do have my favorites…like Queso Oaxaca!

I never thought I could love a Latin cheese more than queso fresco and cotija cheese, but Queso Oaxaca had me at hello.

If you’ve never tasted Queso Oaxaca, also known as quesillo, think of it as a Mexican mozzarella. Hand-stretched into long ribbons of string cheese and rolled up like a ball of yarn, it has a subtle flavor, and a wonderful texture. I like Queso Oaxaca more than Mozzarella - by a landslide.

Queso Oaxaca is gooey and mildly tangy when served warm. It’s almost Brie-like. Delicious!

Very versatile, this cheese is also the base for the classic Mexican dish Queso Fundido, a Central American twist on cheese fondue. It was a silver medal winner at the 2002 American Cheese Society Awards.

If you can’t find Queso Oaxaca in your area, it can be ordered online here.

Savor that flavor, folks!

I’ve been WAY overdue for seeing something cute, so I did a search for kittens on YouTube and found something so ridiculously sweet.

I mean it when I say I am so grateful that God took the time to create cats. I so appreciate them. They truly bring me joy and put the biggest smile on my face.

Since it’s been over a year since my little guy passed away, I *SO* want a kitten now. This clip is the final straw that has made me decide to get a kitten the minute kitty season hits. You have to hear this kitten’s little baby meows.

Look at that little face!

I don’t know what it is with me and artichokes, but I just can’t get enough of them!
I have a genuine affection for artichokes, and always have.

If you’re inviting me over for dinner and an artichoke is involved, go ahead and pencil my S.O. and I in as CONFIRMED!

So let’s discuss artichoke specifics for a minute…

You should know that Viola Carini grilled artichokes are absolutely divine. These Italian artichoke hearts are roasted to perfection over an open fire all nice and tender.

My favorite way to eat them? Snack on them whole, add them to a salad, or stir them into a cream sauce and toss the sauce with my favorite pasta. They’re even great as a side dish to broiled lamb chops or Kobe beef.

I have a Top 10 list of my all-time favorite foods, and you better believe that not only are shiitake mushrooms on it, but artichokes are two points ahead of them.

If you feel the same way, click here to order these tasty puppies.

Long live the artichoke!

I am so over prosciutto. Really, I am. I am proscuitto-ed OUT.

Maybe The Food Network is to blame, maybe it’s Mario Batali or my spending too much time in Italy. But I just realized today how done with proscuitto I really am.

I know I’m not the only one.

Don’t act like every restaurant you went to in the ’90s didn’t force-feed you prosciutto, too. It was in everything. If a restaurant wanted to seem chic, they’d slip a nib of proscuitto in a dish for good measure.

Even if it was an Asian, non-fusion restaurant, somewhere on the menu you’d see,
“with proscuitto…” Or pine nuts. Or balsamic vinegar. Wait, one more… Parmigiano-Reggiano.

And I am here to tell you, I want you to stop. Stop it with the proscuitto. Please.
Look, we get it: Italy is a country that makes great delicacies. We understand.

Hey, I like sexy food just as much as the next girl. I’m a confessed passionate eater!
But there is such a thing as overkill.

Thus, I just saw my divorce attorney, and he and I have agreed that it’s time for me to start seeing others. So I am. Meet Lomo, my Spanish hunk of meat. There is nothing quite like new love!

Lomo is a dry-cured loin of pork from Spain, meaty and tender with virtually no fat (just how I like my men!).

Cured with salt, garlic, paprika and other spices to accent the delicious jamón (ham) flavor, many people prefer Lomo even over Spain’s Serrano ham.

So say it with me, folks… Not proscuitto. Lomo.

Although mine is taken, click here to get your own.

P.S. That is NOT proscuitto that you’re seeing in the picture above. It’s my new flame.

Who could resist…

…a slightly crunchy outside and a soft, smooth inside… Rich chocolate hazelnut mousse layered over a delectable chocolate cake. This exquisite European masterpiece is then hand-wrapped in an almond sponge cake.

That’s pure creamy hazelnut-almond love right there, boy!

I have the perfect ingredient for making your next Bellini cocktail: iced white peach purée!

Delivered frozen to your door, your order from The Perfect Purée of Napa Valley is ready to swirl into soups and sauces, blend into fabulous cocktails, or spoon over simple desserts for an elegant touch. The only limit is your imagination, folks.

To make an easy Bellini, just drop a nice dollop of this purée in the bottom of your champagne flute. Pour some Prosecco or your favorite bubbly over the purée and
sip yourself silly.

Some of you have inquired as to when you’re going to shake the Magic 8 Ball and get a Friday fish or seafood feature out of me…

Since I am selective as to what I feature on my blog (sometimes ), good things come to those who wait. Today’s your lucky day, because it’s Maine Scallops Day!

If you’ve never had seafood from the state of Maine, you’re only missing the freshest-tasting aquatic delights possibly on the planet. Even when frozen, Maine seafood is fantastic!

These succulent, fresh-frozen Maine scallops are ready for the grill or sauté pan.

Squeeze a fresh lime over them when they’re hot off the grill or seared on the stove, and sprinkle with a pinch of your favorite fresh herbs. Nirvana! And don’t forget to serve these sea gems with a great veggie… A frisée salad or white asparagus marry in perfect harmony with these scallops.

To commence with the ceremony and race to the honeymoon (always the best part!), click here to order!

These gorgeous cherries in Kirsch (brandy) have to be tasted to be believed.

Famous throughout the world by the most famous chefs for their freshness and their refined taste, these Morello cherries have been pitted and prepared using a secret French recipe that has been safeguarded for years.

Savor delicious Griottines any time of day…add to desserts, aperitifs and cocktails and turn every event into a celebration!

The most ideal way to savor these sumptuous cherries is slightly warmed and spooned over premium vanilla ice cream. That’s not my favorite way…I say it’s the only way!

I was just about to tuck into bed for the night. Yes, even I have to sleep sometimes.

I was doing my usual ooh-ing and ahh-ing whilst privately ogling opulent gems online…a favorite nighttime activity of mine.

Then I happened upon this sheer opulence and said - it’s time to blog!
Suddenly, I’m wiiiiiide awake.

I’m going to give you several reasons to make a trip to WHY Jewellers in the U.K., ladies.
Yes, there are two “l’s” in “Jewellers,” because I’m a Brit tonight:

Reason #1:

Reason #2:

Reason #3: Tahitian Cultured Pearl Necklace (since I love Tahitian pearls so much, I had to list this one by name)

WHY Jewellers offers plenty more reasons, but a girl’s got to sleep.

Oh, OK - ONE MORE - and then you’re on your own…

I always have time for a Diamond Platinum Engagement Ring:

Nighty night!