Rich Glazed Brownies with Porter

A "good beer" used to mean a frosty Corona... always out of the bottle.  Topped with a lime on a hot day, I couldn't see how beer could get any better.  Over the years though, I've discovered an entire new world of Craft Beer and as I've matured, a wholly new array of flavors and nuances has pleased my palate.

A chance stop at the Kona Brewing Company on the Island of Oahu, my husband and I not only enjoyed fabulous food, but enjoyed tasting seasonal craft brews only available in the islands.  With a surprise favorite being a ginger brew featuring big island grown ginger, a close second was the Pipeline Porter.  Enhanced with 100% pure Kona coffee, the beer brings rich and balanced flavors while not being too heavy.  My favorite porter of all time, I'm ever so thankful to now find it in my local San Diego stores.

While I'm not always in the mood to drink heavier Porter-type beers, I've found that baking and cooking with them adds a lovely depth to chocolate treats as well as meaty dishes such as stews or chilis.

With last night's 49er super win, I'm even more excited for our annual Super Bowl Party, now only 2 weeks away.  Planning my super menu, I couldn't help but add these Rich Frosted Brownies with Porter to the list.  However, I did feel the need to test the brownies before game day... you know, for quality assurance purposes.

Inspired by a recipe that I had clipped and lovingly saved from last February's Bon Appetite magazine , I put Kona's Pipeline Porter to work.  Reducing the porter and then adding it to chocolate, butter, sugar and eggs, the brownies bring a deep, rich flavor that no one will know came from beer.  With notes of coffee in the beer, the brownies gain a richness that melds beautifully with a hot cup of coffee, or, if you are so inclined, a nice frosty brew.

Homemade Baking Powder - DIY

Isn't it always just the way... you begin a recipe knowing that your staples in the pantry are all where they should be, and when you go to reach for something the jar is empty due to some teenage girl making cookies and spilling the remaining amount of baking powder and not telling you.  Add the fact that it's December 23rd at 6 PM and the thought of running out to the store along with the rest of the shopping world is about as appealing as visiting the penguins in the Antarctic, and one learns to get crafty.

Who knew that adding NaHCO3 to KHC4H4O6 in a recipe would give the reaction KNaC4H4O6 + H2O +CO2 thereby making a mad dash to the store unnecessary?  If that makes no sense to you, you are not alone.  As my chemistry days in 11th grade earned me the lowest grade in my entire school history, the only thing making sense to me is adding the H2O.

Apparently, in real words, Baking Powder is made up of an acid, a base and some sort of filler.  Keeping the ingredients on the list dry allows one to store the mixture in the pantry, and it's only when the ingredients are mixed with liquid, and  again heated, that they react giving us the rise that we love in our muffins, pancakes, biscuits, etc.

In the most common combination of ingredients for homemade baking powder, your base is baking soda (sodium bicarbonate), cream of tartar (potassium bitartrate) is your acid, and corn starch becomes your filler.  Baking soda activates at high temperatures and combining baking soda with and acid, like cream of tartar, activates it even earlier when combined with liquid giving us - Double-Acting Baking Powder.  The corn starch is added simply to keep the combination from absorbing moisture (like humidity) before using.

Researching homemade baking powder brought almost the same measurements and ingredients in nearly every recipe I found online, but it did leave me wondering... what the heck is cream of tartar?  Cream of Tartar is actually a natural ingredient and a byproduct of wine making.  A white, odorless powder, the ingredient is formed from the sediment remaining in wine barrels after the wine is processed.  Interesting fact... cream of tartar has been found in ancient pottery dating back over 7,000 years.

So whether you are simply making a batch because of that darn teenage girl, saving a bit of money by DIY, or ensuring that your baking powder is aluminum free (aluminum has been linked to Alzheimer's and may also leave a metallic taste in your baked goods), making baking powder at home is a piece of cake.

Game Day & Super Bowl Football Food - 15 recipes to get your party started!

 Are you ready for some football (food)??!!

Game Day Football Food has come a long way since we held our first Super Bowl Party entitled "Boys Day of Junk Food" some 11 years ago.  As my son entered kindergarten, our little celebration included a few boys and their families to watch the big game, and with the 5 year-old boys planning the menu, Pringles, M&M's, soda and chocolate chip cookies made up our football food spread.

Fast forward a few years and that same table took on a whole new look as our annual event grew to over 60 people on Super Bowl Sunday.  While our Game Day Food never lost the Pringles, this new and improved table featured dishes including Becky's Famous Football Stromboli, Strawberry Margarita Jello Shots, Lemon Blueberry Pound Cake, and Chicken Mango Won Ton Cups.

With the 2013 playoffs well under way and the Super Bowl right around the corner, here are a few ideas for your Game Table.

Game Day... It's all about the food!

(Click the links/titles above the photos for recipes.)

Becky's Famous Football Stromboli

A legend here in our neighborhood, Becky's Stromboli filled with deli meats and cheese is a Game Day tradition...

Strawberry Margarita Jell-O Shots

As cute as they are tasty, they little guys won't be around long!

Rich Glazed Brownies with Pipeline Porter

Peanut Butter Krispie Treats

Topped with a decadent peanut butter chocolate ganache, you'll find kids as well as adults reaching for seconds... or maybe thirds.

Guacamole Deviled Eggs

A twist on the traditional Deviled Egg, these little appetizers make good use of some of those every popular California avocados.

Avocado Mango Guaca-Salsa

Something a little different from the usual guacamole, mango adds a nice sweetness as well as a pretty color.

Margarita Lime Gelatin Cubes

Margarita finger food at its finest!

Margarita Lime Cheesecake

Margarita for dessert...

Brown Butter Peanut Butter Cookies

Cookies for a crowd.  With a favorite pb/chocolate combo, you might wait till half time to put these out or they will be gone before the party is started.

Coconut Mango Chicken Won-Ton Cups

Bring a taste of the tropics to the game with these slightly sweet yet savory appetizers.  The Won-Ton cup makes them the perfect football finger food.

Mushroom Poblano Quesadillas

Quesadillas... the perfect foil to that Mango Avocado Guaca-Salsa!

Grilled Stuffed Portobello Mushrooms

Mushrooms so hearty they won't miss the meat.

Cornmeal Buttermilk Biscuits

Everyone loves a biscuit... the added cornmeal in this one brings added texture to make these a sure winner.

Citrus Blush

Freshly squeezed Ruby-Red Grapefruit juice combines with Vodka, Limoncello and a splash of lime make these blushing beauties popular with the ladies and gents alike.

Blueberry Lemon Pound Cake

A fabulous lemon glaze makes this pound cake irresistible!

Grilled Chicken Kebobs with Bacon

What's better than a chicken skewer??  How about a chicken skewer marinated in bacon!!!  (thanks to Chris at The Café Sucré Farine for this one)

  

 And there you have it!  Football Food at its finest.  What are your favorite game day traditions? 

 

Crispy Yeasted Belgian Waffles

Spring is here!!!  Well... at least that is what I keep telling myself.  Truth be told, this week I've considered packing up, leaving this frigid San Diego and moving myself somewhere tropical and steaming with hot humidity.

Yes, San Diegan's are somewhat, shall we say, "sissified"?  Dip those daytime highs into the 50's and out come the jackets, hats and gloves.  Throw on a scarf and you might stay warm.  Something called a "cold front" has blasted through my little coastal surf town, and as a girlfriend and I faced the gale force (30-40 MPH) winds for our beach walk yesterday, that nagging thought of moving tropical was looking more and more like a better option.

This morning's early morning temps left frozen grass in the front yard and two chilly Maltese pups snuggling close together in their bed with no desire to head outside to freeze their tender little paws.  Cranking the heat and wrapping my scarf (yes... in the house) just a tad tighter, I set to encourage the Spring Gods as best I could.

Pulling out my Christmas Gift, a bright and shiny new Double Belgian-Waffle Maker, the kids rose to aromas of freshly baked waffles.  Having experimented over the last few weeks, I've discovered that my usual waffle recipes don't pair well with the Belgian maker, and a higher fat content seems to be key to crispiness along with a very thin batter.

With this new successful recipe under our belt, we soon found ourselves topping our perfectly crisped waffles with berries, syrup and a dusting of powdered sugar (representing snow...), and spring almost seemed a glimmer.  Either that or the heat in the house was finally warming us up.

Crispy Belgian Waffles
The Belgian Waffles we know today, are in reality an American creation, though they do have roots in Brussles.  Belgian Waffle Makers feature deep grids which in turn create deep pockets in the crispy finished product.  Belgian Waffles are noted for their golden, crispy outside and creamy-like, moist interior.  The Belgian version typically uses yeast in place of baking powder, making it necessary (but OH, so worth it!) to plan ahead.  We whisk up our batter the night before, and in the morning with the batter already prepared our waffles are done in no time.

Searching for waffle recipes after I received  my maker for Christmas, my heart sank as recipe after recipe came filled with high contents of oils, butters and white flours.   While I don't mind such splurges on occasion, these recipes won't do for me as a "good start to the day" breakfast.

Adapting numerous recipes into our version below, we've added whole wheat or spelt flour to increase fiber and protein, replaced whole milk or cream with skim or rice milk (for our lactose intolerant family member), and decreased the amount of oil or butter to reduce saturated fats, all while still maintaining the ever popular and traditional golden, crispy crust.  Toss a few berries or bananas and nuts on top of your waffle and you have a decent start to your day.

1 1/2 cup all purpose flour
1 cups whole wheat or spelt (we prefer spelt for its light, nutty flavor)
2 Tbs ground flax meal (optional, but healthy and tasty!)
1 pkg yeast - 2 1/4 tsp (we use Red Star Active Dry Yeast)
1/2 tsp salt
1/4 cup vegetable oil or melted butter (or melted butter substitute like Earth Balance)
2 Tbs brown sugar (add an additional Tbs or two if you like sweet!)
3 cups room temperature low-fat or skim milk (we sometimes use rice milk)
3 large eggs
1 1/2 tsp vanilla extract (we made our own!)

In a large mixing bowl, combine the flours, flax (if using), yeast and salt, whisk to combine. 

In a medium bowl, add the oil or butter, sugar, milk, eggs and vanilla.  Whisk vigorously to blend.

Add the wet ingredients to the dry ingredients, whisking vigorously again to combine thoroughly.  I give it a good 1-2 minute whisk (it's good for your arms!), or use a hand mixer to combine.  Note:  Your batter should be thin.  Add a bit more milk if too thick.

Cover with plastic wrap and refrigerate several hours to overnight.

When ready to use, remove from fridge.  Heat up waffle maker and follow waffle maker directions. 

Top with fruit, nuts or a simple pat of butter along with syrup and powdered sugar if desired.  Enjoy!

One VERY cold and empty San Diego beach... winds at nearly 40 MPH sent sand stinging across the face and a chill directly to my bones!

Beef and Barley Soup with Mushroom

Winter means different things to different people.  Me?  I'm not good with the cold.  That frost on my lawn combined with the ice cold ground on my bare toes in the early morning is enough to send me straight to a steamy shower to rid the chill.  Admittedly, if I had thought to put on shoes before taking the dogs out it might not have been so bad.  Here in San Diego I've heard word that people know it's winter because the girls wear UGG Boots in place of flip flops with their shorts... (Note... I personally have not worn shorts in months!)

Counting my blessings that most days will bring mid-day temps into the high 60's (or maybe even the mid 70's!), our daily walks at the beach bring sights of surfers (full wet suit season), beach volley ball and soaring birds.  The gardens at Magee Park are flush with the growth of new blooms on the the rose bushes, and I'm taking that as a strong signal that spring is just around the corner.

Winter in Carlsbad, CA

However... around 4 PM that brilliant sun making its way low across the horizon dips below the hill behind our house and the chill returns.  Living in San Diego, the house builders felt no need to install pricier windows that might actually hold out the cold, hence as temps dip outside, the inside temps dip right along with them.  On occasion, one sitting close to a window will actually feel a draft enough to move their hair.  That's when we turn up the heat... and that's when we put soup on the stove to warm up our chilly bones.

Having turned up her nose to soup for the first 12 years of her life, Liv has discovered that some soups are indeed good food.  Lentil was a surprise favorite at a local restaurant recently and an Italian Ministrone has also received two thumbs up.  Thinking I had another winner for her I stewed up one of my own favorites, Beef and Barley with Mushroom, and I couldn't wait to get it to the table.

Simmering the beef and mushrooms in the afternoon I had two diverse opinions to the aromas wafting through our drafty house.  First appeared my son with a comment of, "Ewww!!  What is that smell??".  To which I responded, "Well... looks like it's not going to be your dinner."

Liv appeared moments later with a big smile on her face and an exclamation of, "Wow!!  What is that awesome smell??".  Describing my simmering brew, her face kept its smile and she walked away looking forward to dinner and eager to discovering barley.

Running a last minute errand, I put the soup on hold.  Coming home however, I noticed a somewhat guilty look on my positively starving girl's face, and peeking into the beef and mushroom simmer I found my soup had become mostly a mushroom soup as "someone" had stolen most of the tender beef chunks which had been patiently waiting for the barley.  She looked up and mentioned something about the beef being "awesome" as I added the barley for the remaining simmer.

Some 40 minutes later, the tender barley filled the pot along with tons of mushrooms and the few remaining chunks of beef.  Ladling up our steaming soup we sat down to dinner and discovered that while Liv loves the beef part of Beef and Barley Soup, the barley part is not a favorite.

My husband and I on the other hand, found the soup to be a wonderful treat, and one that indeed warmed us to our chilly toes.

Beef and Barley Soup with Mushrooms
Adapted from one of my all time favorite cookbooks, Great Food/Great Beer, this is one of the recipes I return to time and again.  Altering it a bit each time with different ingredients we happen to have on hand, the beef simmers to tender perfection, and if you can keep the teenager away from her beloved beef, you will be rewarded with a fabulous hearty bowl of Beef and Barley Soup.
adapted from The Anheuser-Busch Cookbook: Great Food, Great Beer

2 Tbs olive oil
3 cups sliced cremini mushrooms (About one 8 oz package)
1 onion, chopped
3 garlic cloves, minced
12-16 ounces lean beef stew meat
2 cups beef broth***
water
additional sliced mushrooms - about 1 cup (optional)
1/2 cup carrots sliced into rounds
1 tsp dried thyme
1 cup pearled barley
freshly ground pepper
chopped parsley for garnish

Place a large Dutch Oven on the stove and heat the olive oil over medium-high heat.  Add the beef, onion, and garlic, cooking until lightly browned.

Add one cup of the beef broth to the pan, scraping the pan bottom to loosen any browned bits stuck to the bottom.  Add the 3 cups sliced mushrooms, then add another cup of broth and the dried thyme.  Add water to cover, and heat to a nice simmer.  Cover, and keep an eye to make sure the soup does not boil.  Simmer until the beef is very tender (we simmered ours for about 2 hours) adding water if necessary.

Stir in the barley, additional mushrooms and carrots, adding additional water or beef broth as needed for a nice soupy mixture.  (As the barley cooks, you will most likely need more liquid).  Cook until the barley is tender.

Ladle into bowls, top with freshly ground pepper and a sprinkle of parsley.

***Liv Life Note:  For my family, I try to reduce salt, hence we only use 2 cups of beef broth in our soup.  If salt is not a concern for you, you may use all beef broth in place of the water.   

Additional Note - I happen to love mushrooms, and add the second batch towards the end so we have some very tender cooked mushrooms and a different texture of the not so cooked mushrooms upon serving.

 

Liv Life 2012 Statistical Top 10, and a few of my favorites...

Living Life in San Diego...

Balance... life is all about balance.  Many times that balance becomes skewed as one thing or another is thrown into the mix, but somehow our sense of balance always seems to return.  Now that Christmas is over, the shopping done, the cooking and baking done, the cards, wrapping, decorating and planning done, and the New Year has arrived, I find myself happily awake just as the sun is peeking its warm self over the horizon - and I'm welcoming the return of balance.  Two warm balls of white Maltese fluff are warming my lap as the rest of the family sleeps in, and I've spent a fabulous hour reminiscing about my year of Living Life.

Doing our best to Liv Life to its fullest, we've done a pretty darn good job and we've eaten well along the way.  Raising two teenagers, I've worked hard to maintain a nice balance of "fun food" along with healthy variations.  Frequently I've fooled them (especially Liv...) into thinking a recipe is "a total treat", when in fact that recipe is filled with whole grains, lower sugar and fruits or vegetables.  Keeping the balance, decadent treats have indeed been thrown into our mix, but not without tastes of new (to us) vegetables and main dishes.

As I do every year, I've enjoyed perusing our Top 10 statistical posts along with my personal favorites that didn't make the statistical cut.  Similar to last year, our stats are a touch out of balance, but do indeed show nearly identical trends.

Sweets are definitely favorite posts as we don't find a real meal until number 21.  Rice Krispies, Peanut Butter and Tequila seem to ring well with our audience, as well as my girlfriend Becky's Stromboli which is making it's Statistical Top 10 appearance for 2 years in a row.

Liv Life 2012 Statistical Top 10 

(plus one because it's one of my favorites)

11.  Nutella Chocolate Chip Cookies
10.  Margarita Lime Cheesecake
9.    Layered Triple Peanut Butter Rice Krispie Treats
8.    Whole Grain Pumpkin Banana Bread
7.    Peanut Butter Krispie Treats with Mini PB Cups
6.    Margarita Lime Jell-O Shots
5.    Lemon Drop Jell-O Shots
4.    Limoncello Lemon Cake
3.    Becky's Famous Football Stromboli
2.    Candy Cane Marshmallow Pops
1.    Strawberry Margarita Shots

With accounting and statistics in my blood, I'm fascinated with the paths of these posts and what makes them popular.  The invention of Pinterest has most definitely driven much of our stats with those Strawberry Margarita Shots earning rave reviews while garnering over 625,000 all time visits.  I've been thrilled with numerous emails telling me how much the shots have been enjoyed, followed shortly by emails about the Candy Cane Marshmallow Pops which seem to have been put together by many a room mom around the country this holiday season.

While treats may have filled our statistical Top 20, Number 21 on the Statistical List brings a family favorite, Asian Sesame Salmon.  Asian flavors of Sesame, ginger and soy pair beautifully with tender salmon fillets for a grilled (or broiled) meal sure to please any family.

Only nine numbers behind the salmon, one my favorite posts of the season, Pasta All'Amatriciana brings me back to my days in Italy without leaving my kitchen.  Proving that just a few fresh ingredients are all that is needed to put a fabulous dinner on the table, this pasta is reminiscent of the back streets of Rome. If only René came with the dish... sigh....

René in Rome and Past All'Amatriacana in San Diego... bringing the tastes of Rome home!

Rounding out our personal favorite meals in the Top 50, we have a regular at the Liv Life household, my warrior breakfast (or dinner) with Protein filled eggs and quinoa, Mr. Liv Life's favorite soup - Chicken Tortilla, and the kids all time favorite - Smoked Paprika Chicken.  

Smoked Paprika Chicken, Chicken Tortilla Soup, Warrior Breakfast with Eggs and Quinoa

2012 also brought a few of my favorite travel posts.  With dreams of being a travel blogger when I someday have more time to travel, my rare current travel moments become even more precious.  Lucky to have made our way to Europe this past summer, I enjoy perusing my posts which bring back a flood of happy memories.  Aromas of different foods, visions of far away vistas, and the flavors of my own hometown open my horizons and allow me to share parts the world.

Baklava Dreaming of Greece - Liv discovered this sweet, honey soaked pastry in Corfu, Greece.  Making our own version after arriving home seemed to extend our vacation if even for just a few moments.

Limoncello Dreams, Sorrento - Lemon!!  Sorrento brings the sweet scent of lemon to the streets as vendors display everything and anything lemon.  Inspired by shops filled with tangy/sweet Limoncello, Mr. Liv Life was inspired to make his own.  Whether used for a simple afternoon libation or as an ingredient in cakes, breads, salads or gelato, Limocello will always leave us dreaming of Sorrento...

Etna Pasticeria, Taormina - The simple thought of this quaint and historic Sicilian town perched on the side of Mt. Tauro pops thoughts of the world's best cannoli to mind!

A day in Lipari - Arriving through the Aeolian Islands, views of erupting volcanoes, stunning sunrises and incredible rock formations had us excited to arrive to Lipari.  With its winding streets and the incredibly beautiful St. Bartholomew's Chathedral, Lipari became a favorite stop on our Med cruise. 

Visions of Venice - Venice... sigh.  What can I say that hasn't already been said?  Picture postcard views around each and every corner, this city on the water is a photographer's paradise.  Filled with history and structure, the city provides endless amounts of stimulation for any visitor.

Atlantis, Bahamas - And for pure fun in the sun, the Atlantis Resort provides unlimited fun for the entire family combined with fabulous dining to top off your day.

Carlsbad, CA.  The Flower Fields - Stunning rows of brilliant colors just over the hill from my home let me know that spring has arrived in full force!  And leave me living on vacation.

As thankful as I am for the incredibly lucky life I've experience in 2012, my world has been touched by sorrow on more occasions than I care to recount.  With friends battling illness, family battling age and dementia, and a world still suffering from the shootings in Connecticut (our post on Remembrance, Grief and Balance...), my heart shares all the love I have with hopes of easing some of the sadness that has touched this world.

In particular, our prayers stay with a family friend who recently lost their beloved wife and mother... the sweet and most special Courtney.  Crossing our path in Europe, Courtney and her husband touched our life in a way that will never be forgotten.  With shared meals and new experiences, our days together will forever be held tight.  I'm ever so thankful for the time we had together, just as I'm filled with sorrow with the loss of this beautiful lady.

As we step foot into this new year, I've great hopes for a peaceful and balanced time ahead.  May the love of family surround you, the aromas of freshly baked foods fill your home, and a healthy life be yours to live.  Remember to take in the beauty of the day, and to Liv Life...

Chocolate Pomegranate Bark and a Champagne Cocktail ~ Celebrating a Year in Pictures

2012... what a year!  Filled with food, travel and my beloved photography, this world has stretched my boundaries and filled my life with the love of good friends combined with the flavors of fabulous food.  I have so much to be thankful for, and as New Year's approaches I'm ready to Celebrate.  Stretching east, my fellow Inspired Plate members are celebrating along with me as we share our final Food Styling and Photography Challenge of the year - Celebration.

2012 Year in Review

With a year of photography challenges under my belt, I took a moment to look back at the work I've submitted during the last 12 months.  While I'm extraordinarily proud of some images, there are a couple that are cringe-worthy.

What brings the most joy though, are not the actual images but the memories of late night chats on Facebook, the supportive comments and critiques of my fellow photographers, and the newly formed friendships that can be found within the members of this special group.

An eclectic group of talented women, The Inspired Plate touches locations across the world.  Starting here on the West Coast of California (I'm in San Diego), the members bring stunning photos to you also from the mid west, the east, Canada and on towards the date line from Perth, Australia.  With varying levels of skills, we have worked together monthly to provide our own interpretations of the given challenges.

Early challenges began simply with "Photography on White" and quickly stepped up the difficulty level with subjects of meat, fish and pasta.  Failing miserably at the "meat" challenge, the Mahi Mahi Tacos we created for the "fish" challenge have become a regular in our meal rotation, and I think I had the most fun writing that particular post.

"Photography on black" proved to be the most difficult to me, while the "pasta" photos took me back to my treasured days in Italy.  My favorite challenge of the year?  Without a doubt ~ The Splash...

The act of freezing time became somewhat addictive and had the entire family participating by dropping objects of all sorts into glasses of liquid.  Relishing the fact that the spilled liquid was not going to make Mommy upset, the splashes grew, and soon the tile of the kitchen floor was slick and the table dripping.  Catching a splash is indeed spectacular when captured properly, however that capture (as shown by my over 500 non-useable shots) is many times elusive.

Bringing back The Splash for our December Celebration Challenge, we bring you a new favorite cocktail worthy of any Celebration and perhaps an ideal libation for your own New Year's Bash welcoming 2013.

Incorporating my very first challenge subject, the pomegranate, we've supplemented a celebratory sparkling wine with a splash of unsweetened pomegranate juice.  Dropping in a few fresh pomegranate aerials we have a festive and flavorful aperitif boasting a few antioxidants with those bubbles.  Bubbles represent happy occasions to me, and whether your bubbles hail from the true Champagne regions of France, the Prosecco versions of Italy, or the sparkling versions of California's Napa Valley, they all exude a similar excitement.

One of the oldest known fruits, the beautiful pomegranate is a native of Persia.  Nutrient dense and antioxidant rich, pomegranates have long been revered as symbols of health, fertility and eternal life.  Also tied to mythology, pomegranates are known as the "Food of the Underworld"...

 The myth of Persephone, the goddess of the Underworld,  features the pomegranate. In one version of Greek mythology, Persephone was kidnapped by Hades and taken off to live in the underworld as his wife. Her mother, Demeter (goddess of the Harvest), went into mourning for her lost daughter and thus all green things ceased to grow. Zeus, the highest ranking of the Greek gods, could not allow the Earth to die, so he commanded Hades to return Persephone. It was the rule of the Fates that anyone who consumed food or drink in the Underworld was doomed to spend eternity there. Persephone had no food, but Hades tricked her into eating six pomegranate seeds while she was still his prisoner and so, because of this, she was condemned to spend six months in the Underworld every year. During these six months, when Persephone is sitting on the throne of the Underworld next to her husband Hades, her mother Demeter mourns and no longer gives fertility to the earth. This became an ancient Greek explanation for the seasons.  (from wikipedia)

With my fingers crossed that each seed I've eaten this year will not commit me to a month in the underworld, our celebration continues with an antioxidant rich Pomegranate Bark.  Dark chocolate and pomegranate combine bringing an irresistible treat that literally pops in your mouth.  Aerials stirred into and sprinkled on top of the melted chocolate literally burst with flavor and bring a double dose of those ever popular antioxidants in addition a simply wonderful dessert.

As we close this emotional year of 2012, I thank my newfound Inspired friends for their never ending advice, professionalism and simple friendship.  I'm looking forward to the challenges of 2013 with excitement (as well as a touch of trepidation), and I'm ever so thankful to be celebrating with this wonderful group today.

Begin a trip around the world with me as I introduce the beautiful Sabrina Wong, a Food Photographer in Perth, Australia and we'll continue our Celebration... summer style!