Christmas is over, but Yes!Chef! Cooks On

20121216-_MG_3663 webThings around here flew by pretty fast and furiously during the Holiday Season.  I only had a chance to photograph a few of Yes!Chef!’s meals and usually I missed some of his steps in the process because we had so much going on.  Even Edmond could hardly keep up with Yes!Chef!

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“Fry” Day Pickles and Snow Days

Fried Pickles with Yogurt, Dill, Sriracha dipping sauce

Well, another couple of weeks have gone by and where  was I?  Oh yes!  I was snowed in with a friend of mine for a couple of days, so no pics of Yes!Chef! making tasty things last week.

Every year a group of 7 ladies that I have known for years visit me at my cabin in Tahoe for a weekend retreat.  We have been doing this for the last 9 years.  Last year they came in the beginning of October.  Some years they have visited in July or August.  This year, they waited until almost the last weekend in October.  The weather in Tahoe is always iffy in October and true to form, the first few days were balmy and beautiful.  It chilled down in the evening, but daytime was wonderful.

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Yes!Chef! makes Honey Glazed Pork Chops while The!Wife! tries to enter a recipe contest

So, what is happening here?  I should be entering photography contests, not recipe contests. Yes!Chef! is the one who should be thinking about cooking contests.  The sad truth is: I should stick to photography and let Yes!Chef! do the cooking.

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Celebrate National Watermelon Day with Watermelon Gazpacho and homemade Creme Fraiche

Watermelon Gazpacho

Well, today is National Watermelon Day.  What a coincidence that I happened to make Watermelon Gazpacho yesterday and it is perfectly chilled and ready to eat tonight.  It’s  quite warm here in the Sierras, so maybe it will help cool us off.

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Cool Watermelon Mojitos and Spicy-Sweet Glazed Shrimp on the Bar-B; or It’s time to celebrate again!

Watermelon Mojitos on the deck

The members of the Schmautzhaus have gotten together again for some summer celebrating.  This time we were celebrating two birthdays for the price of one, so to speak.  Two birthdays were exactly a week apart, so we all got together yet again.

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Homemade Boursin Cheese served with a vineyard

Boursin Cheese and butter crackers

I’ve been wanting to make this ever since I found the recipe and I finally had a chance a couple of months ago when my family was coming over for dinner.  My oldest loves Boursin Cheese, but it is very expensive.  So, I was quite excited to find this recipe especially since it is very economical and makes a large batch.

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