Living 2 Eat |

  Cecilia S. Bates is my cousin, and one of Collier County’s most outstanding educators.   She was the principal at Immokalee Middle School for many years and committed her life to educating young minds.

Over the years, Cecilia has taught Sunday School, Vacation Bible School, led the Puppet Ministry, and countless other things.  She is the type of person who can be counted upon to be the voice of reason and never break a confidence.  

When I think of Cecilia, I cannot help but remember many hours spent at her dining room table (along with her daughter, Bobbi Su, and my brother, Brady) while trying to pass Algebra II.   She was our tutor and quickly found herself giving private teaching lessons several times per week.  Brady and Bobbi Su were able to grasp it a bit faster than me, but Cecilia was a trooper and had the patience of Job.  To this day, I am still not real sure how to do much other than add, subtract, divide and multiply… and I don’t do much of that real well!

Today, Cecilia is happily retired and spoiling her grandchildren.   Pictured with Cecilia is grandson, Luke.

Whether at church or school, Cecilia’s lemon bars became legendary and are a much requested item.   I can remember eating them countless times and they are always a huge treat.   The blend of tart and sweet is a perfect marriage and never heavy.

Cecilia’s Lemon Bars

2 cups flour

1 cup butter

½ cup powdered sugar

Mix with mixer.  Pat into a 9 x 13’ pan.   Bake at 350 degrees for 20 minutes.

Filling:

4 eggs slightly beaten

6 Tbsp lemon juice (grated rind)

2 tsp baking powder

1 cup sugar

2 Tbsp flour

Mix together and pour over crust.  Bake again for 25 minutes (350 degrees).  Sprinkle with powdered sugar when cool.

… Garrett Sutton is enjoying chocolate dipped strawberries!

Garrett’s mother, Bobbi Su, is my cousin (and Granny Louise’s granddaughter) and she bakes one of the best pound cakes you have ever eaten. 

Get ready… prepare yourself… this is going to knock your socks off… Chocoloate covered Key Lime Pie on a stick!

Yes, you read it correctly!  Kermit’s Key West Key Lime Shoppe offers a frozen slice of Key Lime Pie ’stuck’ and dipped in Belgian chocolate, complete with a graham cracker crust.   Either in semi-dark chocolate or white chocolate… a foodie’s dream!

Several years ago, i was given a case of these things and darn near ate myself to death.  I called every foodie I knew and told them to rush over to my office for a slice of tropical heaven.   Those faithful foodies quickly trekked to Northwood University and all considered the lies they told to leave their workplace worth every sinful word.   We all sat around (eating several each) allowing the frozen treats to melt in our mouths.

 The consistency of the treat is rather firm, but not break your teeth hard.   Since I prefer frozen types of desserts, I found this heavenly.   As the dessert more adjusts to room temperature, the most luscious the treat.   The combination of the graham cracker crust, tart Key lime filling and Belgian chocolate coating will electrify your taste-buds.  

Now, shipping on these items will cost you a pretty penny.   BUT, it will be a treat you never forget.      Heck, let’s just head down to the Keys and save shipping cost!

My husband loves Key Lime Pie and orders it in many restaurants.  He is very particular about it and will send it back if it is not tart enough.  I would love to have a good Key Lime Pie recipe.

Denise Sparkman Plunkett

Fort Myers, FL

READERS:   Help Denise find a great recipe… please post your favorite Key Lime Pie recipe in the ‘comment’ section.

… from the heart and kitchen of Brenda Jessup.

When I was 12 years old, I was playing at my neighbor’s house.   Her mother was making Johnnymezetti and it smelled so good.  She gave me a bite, and I LOVED IT!  

I ran to my house with the recipe and a saucer of it for my Mother to taste.   So, it has been in my family for years.   It is still one of our favorites.

JOHNNYMEZETTI

½ lb ground pork

1 ½ lb ground chuck

2 medium onions, chopped

1 can chopped tomatoes

1 can tomato juice or sauce

1 jar mushrooms and juice

1 tsp pepper

Salt to taste

1 lb Velveeta cheese cut into cubes

16 oz wide egg noodles

1 Tbsp oil

Saute onions in oil until tender.  Remove.  Add meat and cook until rawness is gone.  Add onions, tomatoes, sauce or juice, salt and pepper to meat.   Let simmer for 1.5 hours. 

Cook noodles separately, but do not overcook.   Add noodles, mushrooms, and cheese to meat mixture and let simmer very, very slowly for another hour.  Stir occasionally.

I discovered Shari’s Berries and have found the perfect gift for all my political friends!  This is the most perfect gift that I have ever seen.  Anyone patriotic will love this.

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In 1997, my parents and I were returning to the United States after spending two weeks aboard a French cruise-liner touring French Polynesia.   Although exploring the Tahitian Islands was one of the neatest experiences of our lives, we were starving for real food… meat and potatoes!

We arrived at Los Angeles International Airport (LAX) early evening after a very long and tiring journey from Tahiti with plans to stay at a local airport hotel before resuming travels back to the East Coast  the next morning.  Some how, some way, we found our way to a very unique dining experience.

At the center of LAX stands the landmark Theme Building which is home to the spectacular Encounter Restaurant. With 135-foot high parabolic arches and a futuristic design, the structure is certainly unique and has become one of the most recognizable buildings in the United States.

The building is surrounded by lush gardens, including a courtyard with plaques commemorating the opening of the new jet-age airport in 1961 and LAX’s first employee in 1928, Henry Bakes. The Theme Building was completed in August 1961 at a cost of $2.2 million; and the Encounter Restaurant, with its space-age interior and spectacular exterior lighting, opened in January 1997, serving fantastic cuisine and offering 360 degree views of the airport

Our meal included lots of meat and hearty potatoes side dishes… no more French food for us!   I remember that I ate a very well prepared roasted pork chop with a savory sauce.   I think my parents may have had steak.   Honestly, you would have thought that we had no eaten for days.   The dessert was a huge platter that contained samples of each dessert… and it was served with a very chic chocolate designed angular feature.   We commented on it so much the chef came to our table, and he told us his father lived in Lehigh Acres, Florida… which is about 25 minutes from our hometown of Immokalee!  Small world.

Over the years, I have dined at the Encounter with friends and always enjoyed it.  The food on repeat visits was not five star, but the atmosphere and view make up for anything the food lacked.    By all means, if you are in the area, GO!

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Palm Beach photographer, Lucien Capehart suggested something that I have never heard of…  Organic Batter Blaster.   Apparently Lucien discovered this at Costco.  

Essentially, it is canned (similar to a whipped topping can) pancake/waffle batter that can be ’squirted’ onto a griddle, frying pan or waffle iron.   Instant batter.  The company website is very interesting as it includes a video on product use.  

Needless to say, I will find this product and test it.   Lucien loves Southern food and is a regular at every Palm Beach restaurant, so I am guessing this must be pretty good.   Check the company website for product sales locations and check it out.

My immediate thoughts… I love pancakes and being able to have instant batter allowing for one or two pancakes is terrific.   For the parent wanting to provide a hot breakfast on the go, this may be just the ticket. 

Reviews on the net are mixed but it is a neat concept.   Perhaps this goes under the heading of, “What will they think of next”!

No trip to the Los Angeles area would be complete without a bite to eat at The Blvd.   

Located within the world famous Beverly Wilshire, The Blvd is a place to see and be seen, this sophisticated all-day dining spot features lofty ceilings and large windows overlooking the fashionable intersection of Wilshire Boulevard and Rodeo Drive.   This hotel has been the backdrop for many movies including the Richard Gere and Julia Roberts hit, Pretty Woman.  

Remembering that I love a burger at five star places, The Blvd’s offering is chopped prime sirloin with foie gras mousse and sautéed wild mushrooms atop a freshly baked bun, and served with fries.  I do not remember the fries, but I can tell you the burger is luscious.   This burger is gourmet and has an extremely smooth consistency.  

Over the years, I have dined there many times (all business luncheons) and always see famous and infamous alike.   Al Pacino was seated at the table next to mine, Ben Stein in the bar area, and attorney Roy Black hosting a party of 12.    Again, you will see celebrities each and every time;  however, this is NOT the place to ask for an autograph or gawk.   But, if you are quick, you can snap a picture with your cell phone camera!

If you go, mid-week lunch is a great time.   Mid afternoon during weekends will allow for a lively experience.   Valet parking is easiest.