Wednesday, March 31, 2010

Solid as a Rock!

I heart spring! It means that green is popping everywhere and the sun is a lot warmer. I've been hard at work in the garden (serious workout), but even this Diva knows her limits. When it comes to concrete, I call for help. Our driveway (before to the left) was 1/2 badly maintained asphalt, and the other 1/2 loose pea gravel. Yuck all around. Well Casa Diva's
driveway eyesore is no longer! Drum roll please!

I present our fabulous new driveway, done beautifully by the fabulous men at Concrete Concepts. Such an improvement! Mr. Diva is anxious for the concrete to dry and the basketball goal to be installed!

Thursday, March 18, 2010

It's all Greek to me!

No, this isn't a post about my favorite ABC Family show!

A few weeks ago, it was my turn to host Drunko Bunko. What to cook? What to cook? After a quick afternoon session with the best ever go to chef, the choice was clear...Greek! I had already tried her delicious Spanakopita and thought they were a great entree option for a group of 12 Divas. Be warned this recipe is additively tasty, but a bit time consuming to make. If you aren't making this for your next diva inspired gathering, you can freeze them. I love having a few go to non-Lean Cuisine meals on the ready!

Wednesday, March 17, 2010

Happy St. Patrick's Day!

Here's to a delicious corned beef on rye followed by hours of green beer! Sláinte

Tuesday, March 2, 2010

Bread Baker's Challenge: Recipe 5

I've been on a bread making hiatus for no good reason, but laziness. For lent, I gave up all white breads and pastas, which left a whole world of whole grains at my disposal. It's led me to my absolute favorite homemade bread yet...Multigrain Bread Extaordinaire from The Bread Baker's Apprentice. I seriously might throw in the towel and just camp out on the island of multigrain! This bread is deliciously sweet and delightfully chewy. It's honestly the best bread I've made in my 2 year quest for the best.

Why no picture? I just couldn't wait. One of Peter Reinhart's axioms is to wait and cut 1-2 hours before cutting the bread. Well when it smells this good, throw all caution to the wind! I'm so glad I did. Come on over and I'll glad whip up a loaf for you!

Coming soon: I'm making a Greek Feast for my Bunko crew. Be prepared for some fun new Mediterranean savories!
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