I realize that deveining shrimp is a matter of personal preference although I just can’t fathom why anyone would want to eat the remains of the shrimp’s digestive system… UGH!

Always Enjoy!

How many times have you ordered a fancy blueberry margarita, apple martini, or strawberry daiquiri and the colored sugar on the rims looked so pretty that you just had to say, Wow?

Or you may have taken your kids to a birthday party and couldn’t help but admire those cute cupcakes with the color coconut icing?

Then you went home and wondered how they did it?  Actually, you were so hyped about the colored sugar and coconut that you couldn’t even sleep!  But after 6 days, you finally fell asleep standing in line at Wal-Mart.

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“Banish the onion from the kitchen and the pleasure flies with it.  Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.”   Elizabeth Robbins Pennell,  American columnist

As I was chopping up a million onions yesterday, I remembered how I used to be overwhelmed with tears streaming down my cheeks each and every time I did little more than peel the darn things.

Onions provide a great deal of flavor, texture and color to a wide range of dishes.  I thought you could use some tips on how to take their little paper clothes off without breaking into a crying jag.  I’ll also include a few other interesting facts.

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I just love parties. Especially Holiday Cocktail Parties. I love the food, the music, the crowd, the crowd pleasers, the gossip, the silly games, the even sillier dancers, and the pretty little cocktails. I bet that you didn’t know that Your Smiling Chef is also a dancer. I didn’t know either until I had eight of those pretty little cocktails. Boy oh boy, can I dance! You should see me go. I can twist and turn and even flip over on my head and do a reverse quarter split on my way back up again. You’ve never seen anything like it!

Okay, enough about my extraordinary dancing talent.

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