Not food related, but good info!

A friend posted this, and I want to be sure it is saved and easy to access for myself and others. So sharing it here. Not sure on original source.

Coney Island TV

For about 7 months now, I have been involved with the preproduction of this wonderful new series, #ConeyIslandTV.

I have met a wonderful cast and crew! I have helped with makeup and hair. And Uno has become the unofficial set mascot!  

Aaron Jackson, one of our stars has really lead, supported, cajoled and in general uplifted everyone's spirits. He brings out the best in everyone else!

And Zivan Maurice Holloway is a delight to work with also! 

Jessica Rawls in the Red and Black is one of our leading ladies. Keep your eyes on her. She is on the verge of being a big star. That is my prediction! 

And Tracey Lynn Frame, (wearing the sleeveless gown) our fearless leader, the visionary behind our show is a marvel. All in all I adore being a part of the creation of this great new TV show! 

Sign up at this link to stay updated for when our show will be aired!

http://www.facebook.com/ConeyIslandTV

#coneyislandtv

Key Lime Cheesecake with my alterations

Key Lime Cheesecake (original recipe) (my changes in caps)

INGREDIENTSNutrition

SERVINGS12
YIELD1 cheesecake or 28 individual servings in muffin papers

For crust

2cups graham cracker crumbs,
crushed (approximately 2 sleeves)
1⁄2cup butter, melted (USE GOAT BUTTER)
1⁄4cup granulated sugar

For filling

3(8 ounce) packages cream cheese, room temperature (24 oz MANOURI SHEEP MILK CREAM CHEESE)
1cup sugar
1cup sour cream. (USE SHEEP OR GOAT MILK YOGURT)
1⁄4cup flour (COCONUT FLOUR)
2teaspoons vanilla
4eggs (SEPARATE YOLKS AND BEAT WHITES TIL STIFF)
3⁄4cup trader joe's key lime juice (JUICE FRESH KEY LIMES)

DIRECTIONS

In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar.  (I USED MUFFIN PAPERS AND MADE 28 INDIVIDUAL CHEESECAKES)

Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.

Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps.

Cream in sour cream, eggs, flour and vanilla. (EGG YOLKS ONLY)

When smooth once more, stir in lime juice.
Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake.
If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.

(FOLD IN EGG WHITES TILL GENTLY BLENDED)
Pour over prepared crust.

Return to 375 oven for 15 minutes.

Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan.

Cool on wire rack IN PAN for 20 minutes.

 Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan.

Refrigerate at least 6 hours before serving.

May be garnished with sweetened whipped cream, lime zest, or both.

Updates from Florida!

While here in St. Petersburg, FL this week, I am looking into where I can find all the cheeses, and healthier food options like I have found in Richmond. Well, look out Richmond, Florida has you beat!

I have been exploring stores and restaurants.

So far I have had the most incredible Lebanese food at Beirut Cafe on Park Street just before 54th Avenue. Their Spinach Pie and Stuffed Grape Leaves are incredible and the Babaganouj is out of this world.

(My babaganouj, grape leaves and Tabouleh with the Spinach Pie hiding behind my water.)

The owner is the sweetest lady, Hanaa. I can not wait to go back and try her Shawarma and maybe a Meat Pie or or Beef Kabob.

I also got to eat at Sweet Sage on North Redington Beach while out with Alice, (my brother's Mother in Law). This is a dog friendly restaurant with a large, jungle like patio area and yes, a menu for the dogs. Uno had scrambled eggs with Cheese for $3.

I had a Stuffed Tomato with Seafood Salad (loaded with real Lobster and Crab) and fresh fruit too all for $10.49.

Alice, she is a doll at 97 years young, had a House Salad, which was fancier than any house salad elsewhere. Even though it was blazing hot outside, it was nice and comfortable in that back area.

















 They even brought Uno a dish for icewater. So we were all comfy.

(Uno waiting for his next bite. It was hot and fresh, so I cut his cheesy eggs up and had fed him.)

On the shopping front, I was amazed that Publix had a store brand of Feta that was True Feta, made with Sheep Milk. I was practically dancing with glee. And their selection of goat cheeses was pretty good. They also carry Manchego. The store I was in is the newer one on 66th Street near Tyrone Mall. It is a 2 story store, with parking underneath. I wish all groceries were like this. I don't know how many times I have left a store to pouring rain or snow and wished I didn't have to hazard a parking lot in that weather and load my car.

I also made it to the new Trader Joe's in St. Petersburg on 4th Street, just south of 30th Avenue North. (Best way to get there as when you turn off 30th to head towards Downtown, you will find that Trader Joe's just a block up on the right hand side.) They of course have a great Cheese selection, wonderful produce and more. My friend found Chocolate Wine there. She said it was darn tasty. I get several varieties of Goat and Sheep Cheeses there as well as my Plain Goat Yogurt. They have a goat Cheddar that I really love. I made myself several Grilled Cheese Sandwiches this week.

And the real gem of my shopping excursions took me to South Pasadena on Gulfport Blvd. Spiro's Family Restaurant and Deli. In that delightful deli they have Manouri Cheese. That is the marvelous cheese that I use to make my cheesecakes. It is a Sheepmilk Cream Cheese. And yes, I bought some. They also had a great price on Chevre, Haloumi (the grilling cheese) and Kashkaval. I noticed 2 other Sheep Cheeses over in the deli case where they will sell you the whole wheel or cut to order. They also had some fabulous homemade breads and I got a Dark Whole Grain loaf loaded with Caraway Seeds on top.

My Grilled Cheese sandwiches have consisted of this wonderful bread, Goat Gouda from Trader Joe's, Kashkaval and Goat Cheddar.

 I added some precooked bacon in the middle for that added smoky flavor. Cause we all know everything is better with bacon, right!?! (LOL I ate the first part of the sandwich before I remembered to take a pic. It's just that good.)

So more later. I am off to explore some more. And tonight I am going to an Ethiopean Restaurant in Tampa with friends. I will let you know how I like The Queen of Sheba. My first time eating this type of food. :)

Review of Texas Cattle Company in St Petersburg, FL

Our waiter Andreas was fantastic. Phenomenal meal and even better service! Nothing I love more than someone who truly knows the menu and can convey their love of the food with such passion! He made recommendations on how to order the steaks and how bone in vs bone out would vary in flavor. How marbling and length of time cooked with the sear from the grill melting the marbling and would make the flavor richer. For me he described the Crispy Fried Fish and what variety of fish was used. He suggested the Steak Fried Potatoes as they would be safe for me with my allergies and said they were really great, I should love them. He even suggested dipping them in the Key Lime Tartar Sauce too, says he loves the flavor. I really loved him! And his awareness of his tables was incredible. No one was left hanging!

I had the Crispy Fried Fish with a Key Lime Tarter Sauce!

My one friend  had The Surf & Turf and Steak Fried Potatoes. That Surf and Turf looked fabulous. It was 8 oz each of Lobster and Fillet Mignon.

And the birthday friend and her son each had the Trail Boss Ribeye & Red Skinned Mashed Potatoes ! She had it Medium Rare and he got it Medium. Both cooked exactly to the correct temperature.

They also serve a really wonderful side salad with chopped olives in the salad. Great flavor. And this incredible hot Garlic-Cheese Butter Bread! Everything was fantastic, cooked to perfection. And like I said, the service was terrific. 

I highly recommend Texas Cattle Company! They do have a birthday special, which is what brought us out!

Promo for friend's newest book! "Rafe and the Redhead"

From Gerry Bartlett, newest book "Rafe and the Redhead" will be available soon as an ebook that can be ordered online. This is a spin-off story from the "Real Vampires" series. The cover description is:

"Dogs and Cats shouldn’t play well together …

But Rafe Valdez, who earned his living for years acting the dog as a vampire’s bodyguard, is hot for were-cat Lacy Devereau. And the heat between them has had consequences. Now they’re expecting triplets and he knows he should step up and give her a ring and a commitment. He’s ready, sure he is. But his timing is off and he’s called home to his family’s clan right after he pops the big question. His grandfather has been poisoned and the clan hopes the family shape-shifter with demon powers will go after the woman who’s responsible.

Lacy loves Rafe and wants to marry him. But she’s afraid he still carries a torch for the vampire he’d protected for five long years. She wants some reassurances from her lover. Before he can give them to her, he’s taken away at gunpoint. When she goes into labor, he’s not at her side. No, he’s across the Atlantic at a place she’s never heard him mention. The man has too many secrets. She’ll get him to tell all even if she has to drag herself away from her newborn babies and hop a plane to do it.

Witchcraft and interfering families are the least of this couple’s problems when they meet in the Canary Islands. Are they destined to be together? Or will Rafe’s secrets tear them apart?"

Corned Beef Hash Casserole!

Oh my gosh, I just created a massively delicious treat! Let's just say, an idea popped in my head. And I went with it.

This is called eating on a budget. I had a can of corned beef hash. I was craving corned beef hash & eggs. But I wanted something more. I had been debating this for 2 days. While putting some dishes away, I noticed my fancy casserole dish and suddenly I saw a layered dish in my head. So I got creating.

This is the results!

Recipe:

1 Can Corned Beef Hash

4 jumbo Eggs

Parsley

Garlic Powder

Smoked Paprika 

Sea Salt

Frozen Spinach (cooked & drained)

4 oz Goat Cheese (I used the Trader Joe's in the little blue & white container.

1 roll Pillsbury Crescent Roll dough

Manchego Cheese (grated)

Preheat oven to 375.

Spread the corned beef hash over bottom of casserole. 

In a separate bowl whip the eggs with spices & salt. Pour over top of the hash.

Top with cooked & drained Spinach.

Top that with dollops of the goat cheese.

Put in oven & cook for 40 minutes.

Remove from oven an top with half the crescent roll dough. Top with grated Manchego.

Top with remaining half of the dough.

Cook another 12 minutes!  

Allow 10 minutes to cool some. Then cut into 4 even squares. 

Enjoy!   

How to Have a Full Vegetable & Herb Garden in 4 sq ft of Space!