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Over the years, and thanks in part to a faulty memory, I’ve developed a gift giving method that (swearing and swerving into the grocery parking lot) I call “The Grocery Store Gift Basket”.

It can be scaled up or down according to your budget, recipient, and of course whether you are in fact on your way over to the party, celebration, or wedding as we speak. (Though, I’ve never been that bad!)

(Yes. I have.)

Any mega-mart grocery store worth it’s salt has a wide selection that include cosmetics, housewares, clothing, floral or garden center, in addition to food.

Start with a pretty bowl and fill it with, a tea towel, a kitchen gadget or two, dried pasta, a loaf of french bread, and a nice jar of red or Alfredo sauce.
Next, peruse the magazine rack for a copy of a favorite foodie publication, or a cook book. Finally, trot out to the garden center and pick up a potted herb or flowers.
You can either place all your items in a pretty gift bag, or wrap it in tissue paper and tie it up with a bow.
Stay tuned for more ideas…

For more info on the products in this post click here!

Okay enough of the re-blogging stuff! I did throw in a few new recipes though.

I’d like you to meet Carol Gillott! She’s the painter, traveler and Francophile who writes the most superb blog Paris Breakfast

Carol bounces around Paris with her trusty camera and long-suffering mascot Bear, snapping pictures of shop windows and street fashion. If you want to know what’s going on in Paris, what to wear or are planning a trip there Paris Breakfast is the place to start.

Her paintings are fantastic, go check out her wonderful watercolors!

It’s always fun to read Carols adventures, especially when I recognize someplace she’s writing about. Makes me get the travel bug big time!
So go check out Paris Breakfast and have a macaroon or two while you’re there!

All pictures by Carol Gillott


For those who have had a Brussels sprouts related childhood trauma, I’m here to help. Anything followed by “& Bacon” can’t be bad, now can it.

Brussels Sprouts & Bacon
1 lb. Brussels Sprouts (fresh)
1/2 pound thick sliced Bacon (about 10 rashers)
1/2 cup Dried Cranberry
Freshly ground pepper.

Slice a little of the stem end off each sprout, then thinly slice the sprout into strips with a knife or with the slicing attachment of your food processor.
Make ahead tip: Toss with lemon juice to prevent browning and into a zip top bag. Keep in the fridge for overnight.

Slice the bacon into small cubes, saute in a large fry pan over medium heat until bacon is crispy and most of the fat is rendered. Drain the bacon on paper towels, leaving the fat behind in the pan.

Toss the Brussels sprouts shreds with the bacon fat and cook until the sprouts are just softened and bright green, about 7-10 minutes. Sprinkle over the dried cranberries and reserved bacon. Serve hot.

This month I’d like you to meet is Sarah Carey. She’s the editor for Martha Stewart’s Everyday Food Magazine.
Sarah makes amazingly simple and easy to fix meals. Whether you’re a seasoned pro looking for new ideas or a novice needing basic knowledge, Sarah is your girl! She’s really improved dinner time around my house!

This week she’s featuring recipes for Thanksgiving. So, if you’re stuck about what to bring to your family gathering next week, check out her short fun videos.

Who want’s a super easy make ahead Thanksgiving dinner side dish?

Mango Ginger Glazed Carrots

2 16 oz. packages Baby Carrots
1 8 oz. jar Mango Ginger Chutney
1/2 cup light Brown Sugar
1 teaspoon fresh Cilantro or Parsley

Steam the carrots for 10 minutes or until they are just cooked through. Spread them out on a sheet pan and allow to cool for about 30 minutes.

In a large mixing bowl, combine the mango chutney and brown sugar. Add the cooled carrots and mix thoroughly but gently, so you don’t break up the carrots.

Place the carrots into a baking dish and wrap with plastic wrap until time to heat them up for dinner.

To re-heat:
Preheat oven to 400. Unwrap, then place in the oven for 30 minutes or until the carrots are hot. Sprinkle with cilantro leaves (not pictured, oops!)

Variations:
– Mash the carrots before mixing with chutney; add 1/4 cream.
– If you can’t find chutney, try orange marmalade with a teaspoon of ground/fresh ginger.
– If you can’t abide packaged baby carrots then by all-means peel and cut about 10 fresh carrots into 2 inch batons for that super homemade look; steaming time should be adjusted by about 5 or so minutes less.
– Why not try mixing in some Parsnips too!