Even better, I can offer up $5 gift certificates upon request, so feel free to drop me a line for yours today. Simply reply to this post (don’t worry, it’s moderated so your actual request will not be posted) and I’ll be happy to send along a savings.

Did I mention their per-cup pricing beats any you’ll find for so-called tasty teas from the grocery store?

This one was quite tasty though, and yes, it tasted like pomegranate (which is probably my favorite of all things sweet). I’m sure it was from concentrate, but I downed three of them just the same. The liquor was evident, so, no, the drink wasn’t like candy. And I did regret drinking the third, I had quite a buzz going at that point.

I wonder what other chains serve such a drink, and whether or not they’re worthy of my attention.

Anyone?

Don’t get me wrong, I’ll take olive oil and garlic to prepare any dish, any day. I’ll never complain of it’s aroma or flavor. But sometimes I’m in the mood for a twist.

I thought of this recipe after getting sick of regular hamburger - I now drench the red ground meat in Worcestershire sauce to kick up its flavor (and I leave the pepper out when I do that).

With some defrosted chicken needing to be cooked, and a dozen portabella caps already washed and dried, I decided to get creative, with no real plan in mind. The result was a smooth, yet somewhat tangy dish, and I’m sure to make it for future guests.

INGREDIENTS: (serves 2)
2 medium-sized boneless, skinless chicken breasts
2 - 3 large portabella caps
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 large shallots
3 cloves garlic
2-3 splashes Worcestershire sauce
1-2 tablespoons sesame seeds (optional)

DIRECTIONS:

1. Wash & dry mushroom caps, set aside (in darkness).
2. Cube chicken into bite-sized pieces.
3. Cut one clove of garlic into eights.
4. Set a stainless steel pan over medium heat; add 1 tablespoon olive oil, a dash of kosher salt and fresh-ground black pepper, and cut garlic clove.
5. Saute garlic until it starts to change color. REMOVE garlic from pan (burned garlic will ruin nearly any dish).
6. Add chicken to pan.
7. While chicken cooks, in a medium-sized bowl, add 2 tablespoons olive oil, kosher salt and pepper.
8. Slice shallots finely, leaving them as rings.
9. Cut mushrooms into 1/2 bite-sized cubes (they should be smaller than the chicken cubes), and add to olive oil mixture. Shake well and allow to sit until needed.
10. When chicken is nearly done, add shallots.
11. When shallots start to soften, add mushrooms and stir about with the chicken and shallots.
12. When mushrooms are softened, add Worcestershire sauce, then fold all ingredients together until mushrooms are tender.
13. Optional: Add sesame seeds, stir.
14. Remove from heat and serve immediately.

Some key points… Go easy on the Worcestershire sauce - really, a few splashes is all you need. BUT, be sure to put it in after the mushrooms start to soften. They’ll better absorb the flavor without leaving it all in the bottom of the pan. Also, do add it near the end, as stated. This will help keep the chicken at it’s intended flavor (garlic) and texture.

When storing leftovers, dump any liquid left at the bottom of the pan. It will leave tomorrow’s lunch too soggy.

You can’t rely on the packaging to determine which works the best, so I’ve spent quite a bit of money over the years, only to toss out box after bottle. Then I ran across the Cascade 2-in-1 Action Packs. It was the addition of DAWN that made me try them, because I’d used Cascade liquid and still, a handful of dishes from each load had to be rewashed.

My dishwasher is used for two reasons: 1. I don’t want to spend my days washing dishes; 2. Excessive exposure to water and detergents causes a skin reaction.

I also don’t want to have to rinse off all my dishes (and you shouldn’t have to, by the way, as that pretty much defeats the purpose of a dishwasher!).

These packs are the priciest on the market (averaging 15-20 cents per load, depending upon how large a pack you buy), but they are so worth it. I can pack the dishwasher full of scraped, but not rinsed, dishes, and let ‘er go. Rarely will I find a spoon whereas all the peanut butter hadn’t come off. In short, they’re worth every penny, and everyone I’ve recommended them to says the same.

There’s a pretty decent review on these at epinions.com. Take a look, then try them out. Post back and let me know what you think.

This salad boasts intense flavor and takes just 10 minutes to prepare.

INGREDIENTS: (serves 4 as a side)
2 large vine-ripe tomatoes, cubed
2 large cucumbers, peeled and sliced
1 large shallot, diced
3 ounces organic spinach
3 tablespoons extra virgin olive oil
1-1/4 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons dried cranberries (Craisins okay)

DIRECTIONS:

1. Mix olive oil, vinegar, salt and pepper until creamy.
2. In large bowl, mix tomatoes, cucumber and shallots. Top with dressing and mix. Let sit for 10 minutes. NOTE: You may prep vegetables early, but do not add dressing until nearly ready to serve.
3. Layer spinach leaves in bottom of bowl.
4. Top spinach with dressing-soaked vegetables.
5. Sprinkle 1/2 tablespoon dried cranberries atop each dish, and serve immediately.

Ideas & More: While you could offer this up as a mixed salad, stirring the spinach in with the dressing, layering the veggies atop the spinach provides a more organic taste. It also gives the guest more control, since salads totally mixed many times use too much dressing.

I offered this salad up as part of the main course. I included sides of steak and chicken cubes.

For the chicken, I sauteeed it in a stainless skillet with a touch of extra virgin olive oil, salt and pepper.

For the beef, I seared the cubes in a wok with salt and pepper, then splashed a tablespoon of white wine vinegar just before removing from heat.

Last month I ranted about my husband’s peanut butter and Cheese Whiz concoction. I expressed my gladness that the jar of yellow goop only graced our pantry once a year.

My best friend took this to heart, and this morning there was a box on our porch - a birthday gift to my husband. Inside? A jar of peanut butter, a can of spray cheese, and a jar of Cheese Whiz.

Joe is thrilled he’s got more of this “gross” concoction to feast upon. Judy is laughing for grossing me out. And me? I’m thinking about double-checking all his future deliveries.

And people think I’m disgusting when I dip french fries in ice cream.

I thought of this appetizer while driving to the grocery store. I served it to guests during a birthday party for my husband (who hates mushrooms, by the way). I gave up the rest of my own plate to satisfy portabella-loving guests.

INGREDIENTS: (serves 4)
3 large portabella caps
2 tablespoons extra virgin olive oil
1-1/2 tablespoons basalmic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
8 slices provolone or mozzarella cheese (sliced thin)
4-8 slices French or Cuban bread (see below regarding size)
1/2 teaspoon fresh basil (chopped)
1 tablespoon diced basil (preferably fresh)

DIRECTIONS:

1. Wash & dry mushroom caps, then cut in half and slice thinly.
2. Chop garlic and press with knife to release juices, then mix in olive oil, basalmic vinegar, salt and pepper until creamy.
3. Soak mushroom slices in mixture for 15 to 20 minutes.
4. Slice bread into 1/2 thick slices. For wide loaves, cut slices in half. Layout on baking sheet.
5. Bake mushrooms in glass dish at 350 degrees for 15 minutes.
6. Bake bread slices at 350 degrees for 7-8 minutes (until outsides start to get dry and slightly crispy.
7. Top toasted bread slices with a 1/2 inch layer of mushrooms, then top with a slice of cheese (you may need to fold cheese in half).
8. Return to oven for 5 minutes, then toast (or broil) tops until cheese is completely melted.

Ideas: Some diced shallots would add an alternative, savory flavor. If using shallots, cut garlic down to 3/4 of a small clove.

Target’s actually come a long way lately with the offering of better pricing. They still carry higher-end items, but they seem to be listening to folks like us. And though I don’t think closing the store-run dining area and replacing it with a Pizza Hut and Starbucks will send the message that Wal-Mart and K-Mart devotees should convert, it would certainly cut my drive time for a tasty beverage by about 10 minutes.

Not that I’m addicted to Starbucks. I really only go when we’re in the vicinity of one already. Today, though, I had quite a craving and it was just across the parking lot of where we had dined for a late lunch. Unfortunately, it’s not open yet, and silly me, I keep forgetting the date of March 5th. This has to be the fourth time I’ve walked into Target just to see if the coffee shop is open for business. Each time I’m reminded that there’s time to go yet.

Ahh, Starbucks. I know it’s expensive, but note that there are only two beverate items I prefer (regular coffee for me? Dunkin’ Donuts or gourmet made at home). And when the cravings there, I best fulfill it.

No, I didn’t drive ten more minutes. I came home and whipped up my own cool coffee concoction. Craving semi-fulfilled.

My husband and I visited the steakhouse this afternoon to celebrate his birthday. Looking to eat on a lighter side than usual, I opted to go for the soup and a side salad. I was shocked to find the concoction virtually flavorless.

The broth for the soup was just okay, but while most restaurants use too much salt, Longhorn’s French Onion soup was obviously lower in sodium - I could barely taste the salt. Some might clap about this, but truth be told, salt is a key ingredient in a good onion soup.

Worse was the cheese, which had a terrific smell, but was also quite flavorless. Of course I was disappointed that it was only melted over the top. It wasn’t baked to a nice golden brown.

I didn’t mind the large wedges of onion (opposed to ringlets) and the bread used was alright. By the time I was done, however, no flavor nor odor was lingering about my palate.

I will give them two thumbs up for their new appetizer, Firecracker Chicken Wraps. They describe them as:

Crispy fried flour tortillas filled with spicy grilled chicken. Served with cool avocado-lime dipping sauce.

They weren’t as spicy as you’d think, and next time around I’ll make a version at home. I truly enjoy experiencing new, simple dishes.

To me, a good cup of coffee is just as important as a fine meal. That means I grind the beans right before brewing, and following my philosophy of “waste not,” I am not one to dump the remainder of a pot down the drain.

I use a glass container to store the leftover brew in the refrigerator, as well as freeze some into cubes. The next day I can have a quick iced coffee, or I’ll run it through the blender with a bit of milk and half-and-half. If I’m up for sweetness, I’ll add a teaspoon or two of sugar (I use Splenda, actually) and a dash of vanilla.

And to think, Starbucks charges $3.00 for a similar concoction…