Mexican Corn Cakes with Jalapeno & Lime

I've taken a break from designing and stitching a new pattern to make corn cakes for lunch. They're an easier riff on my usual recipe. A Mexican cheese blend is delicious in these cakes. Golden-brown, light and fluffy, they're ready in about 20 minutes. Self rising flour helps them puff-up, which is a good thing. Pops of sweet corn, wrapped up in a pillow-soft center, along with some spicy jalapeno is a winning combo. They're crave-worthy and enticing. A squeeze of lime is a fresh finish. The deep-fried-calories and mess are missing... hassle-free cooking at its best. You can also change up the some of the recipe ingredients to suit your personal taste. Sometimes I omit the jalapeno and serve them with a generous amount of Texas Pete Hot Sauce. The cakes are a nice breakfast or brunch option too. Have fun and personalize this recipe!

French Peas

On a cold Sunday in Boston we wandered down  alleys, into our favorite used book stores, hot beverages in hand. I spied "The Constance Spry Cookery Book" sitting on a shelf.  This pink, circa 1956 British cookbook came home with me.

Constance starts her cookbook with a chapter called "The Cocktail Party." She writes that it may be "frivolous" to open with party fair, but she wanted a "light-hearted" beginning. The cookbook is over a thousand pages, with chapters on scones, souffles, chutneys, wine and even kitchen equipment. She really knows her stuff. I enjoyed reading it under cozy quilts.  Do you read cookbooks like novels too? 

Broccoli Cheddar Quinoa Fritters

These fritters are a healthier riff on deep fried jalapeno poppers. Lightly pan fried, it's sort of like making pancakes. They cook that fast. Quinoa gives them a modern spin and good dose of fiber.  They’re loaded with vitamins and minerals too.