It’s pumpkin spice season! Already! Are you ready?
Hi, again, Dear Readers:
After my last blog on The Whistle Stop coffee shop in Denham Springs, I figured I was done blogging for a few days. And then I looked up and September is staring at me. Oh, well. I did send a note to them later and got a very nice “thank you” email back. We’ll visit them again.
Chances are you’re still running your A/C. But pumpkin spice season is here, whether you want it or not. Let’s talk about the what and why, in a minute.
Last week came the news that Dolly Parton, country music singer/songwriter and celebrity icon, had passed away at the age of 80.
Source: Google Images
I can’t say I was a big Dolly fan, but I liked her. Like many people, I thought she was, indeed, a national treasure. James and I were both saddened to hear the news. It happened quickly, and she was buried last Friday.
These Dolly songs have been stuck in my head since then:
Multiple interviews with Dolly have surfaced on social media, both recent and ancient. In one of them, Dolly said the first time she heard the last one on the radio, she didn’t recognize it at first. Unfortunately, she was driving at the time. When Dolly suddenly realized Whitney Houston was singing her song, with that fantastic David Foster arrangement, she nearly crashed her car.
Also watched Steel Magnolias this weekend, because it was available on PlutoTV.
Tributes from people everywhere, celebrity and not, are flowing into social media and news outlets. Sting, as in The Police, posted on IG yesterday that Dolly called and asked him to participate in making her final album, Rock Star. When Dolly calls, Sting smiles and says, “you just say, ‘Yes, Ma’am.'” (That CD is on my Amazon wish list now.) Simon Le Bon from Duran Duran was another who worked on that album along with so many others. And of course, her goddaughter, Miley Cyrus.
Another Dolly duet was with Sabrina Carpenter on a cleaned-up version her song from a couple of years ago, Please, Please, Please. Sabrina has also posted on her IG account about working with “Mama Dolly.” Dolly didn’t like the swearing in the song so they removed the more offensive lyrics. (If you want to see the more offensive version, it’s on YouTube as well.) There are so many collaborations and duets that there probably isn’t a comprehensive list.
Like the late Tina Turner, Dolly Parton knew nearly everyone. And Dolly was also inducted in the Rock & Roll Hall of Fame in 2022, the year after Tina was inducted as a solo artist.
Dolly was also a businesswoman and philanthropist. She donated more money than she kept, prompting her to say that she would have been a billionaire if she hadn’t given all that money away. But she truly used that money for good, and I’m sure her businesses and charitable works will continue.
One example: her reading program for children, the Imagination Library, now sends three million books a month to children in the US and overseas. She created it in her father’s memory, who was illiterate his entire life.
Rest In Peace in the comfy cotton, Miss Dolly. You’re done with the heavy rhinestones.
So, it’s getting on that time of the year, and Starbucks recently announced the return of the PSL on August 25th.
Source: ChatGPT
I was with James at the VA Medical Center on the 25th. When we left, I told him we had to stop at Starbucks to get our first PSL. Oh, the face he made. Mind you, he doesn’t drink coffee, and after my first and last taste of the PSL in 2015, y’all know I was just being facetious.
Comedienne Carollynn Xavier posted a short video on Instagram a couple of days ago about PSL season: “Without Starbucks, we wouldn’t know that the seasons changed.” It’s not long, and her deadpan delivery makes it highly amusing.
She describes herself as a “recovering Californian” who left The Golden State, kept driving, and found Tennessee. Her IG videos are very quietly funny as she describes discoveries she’s made in the South after leaving California–like butter, which is “legal in Tennessee.” (She’s also become a born-again Christian.)
Now, one question that many are thinking about: is it pumpkin spice season already? Let’s have a convo with my BFF ChatGPT to answer that question.
Walk into a coffee shop, grocery store, or big-box retailer in late August, and you may notice something a little strange.
It’s 95 degrees outside. The air conditioner is running nonstop. You are still wearing shorts and trying not to melt while walking from the car to the store.
And there it is: Pumpkin spice.
Source: ChatGPT
Pumpkin spice coffee, creamers, cookies, candles, cereal, and this one:
Because you love pumpkin THAT MUCH.
(I couldn’t resist.) And there’s also apple cider and cinnamon everything.
Apparently, fall has arrived.
Never mind that the official first day of autumn is still weeks away. (September 22, if you’re interested.) Never mind that much of the country is still dealing with summer temperatures that make turning on the oven feel like a questionable life decision.
America has collectively decided that if the pumpkin spice products are on the shelves, fall has begun. So why does fall food season seem to start earlier every year?
The answer has a lot to do with marketing, nostalgia, seasonal anticipation, and one coffee drink that somehow became powerful enough to influence America’s unofficial calendar.
Part of the reason fall food arrives so early is that people aren’t necessarily waiting for the actual weather.
They’re waiting for the feeling.
Summer can be fun. But by late August, people are ready for something different. The endless heat starts to get old. School is starting again. Vacations are ending. New fall fashions are showing up in stores, magazines, and online. Stores are beginning to fill with Halloween and other holiday decorations, and football season is approaching. The idea of sweaters, soups, baking, and cooler weather starts sounding pretty appealing.
If you’re one of us who has experienced and lived through menopause, you know exactly what that means and can appreciate autumn.
Fall represents a change, and food is one of the easiest ways to experience that change.
You may not be able to make the temperature outside drop, but you can drink something flavored with cinnamon, nutmeg, and pumpkin. Bake an apple dessert, just use the countertop oven. Make some chili. Light a candle that smells like someone baked an entire pie in your living room.
In other words, seasonal food allows us to pretend that fall has arrived before Mother Nature gets the memo.
There is also something deeply comforting about fall flavors. Pumpkin, apple, maple, cinnamon, pecans, brown butter, and warm spices all tend to be associated with baking, holidays, family gatherings, and home cooking.
They feel familiar and comfortable.
And after months of salads, grilled food, cold drinks, and trying to find meals that don’t require heating up the kitchen, people are ready for food that feels warmer and more substantial.
Even if they still have to eat it while the air conditioner is running.
Of course, consumers aren’t solely responsible for this early start. Retailers have figured out something important: people get excited about seasons long before the calendar says they officially begin.
Christmas decorations often appear before Halloween. (Hello, Hobby Lobby.) Valentine’s Day merchandise shows up shortly after New Year’s, if not right before. Easter candy can arrive when some parts of the country are still dealing with winter weather.
Fall food follows the same pattern. Seasonal products create anticipation, and anticipation creates sales.
There is also a limited amount of time for companies to sell seasonal products. Pumpkin spice products aren’t meant to stay around forever. The fact that they are temporary is part of their appeal, even though you can buy canned pumpkin and pumpkin pie spice all year long. (If you don’t believe me, check your grocery. Pumpkin pie spice is easy to make, just find a recipe and shake it up.)
If your favorite pumpkin-flavored coffee creamer were available every day of the year, it probably wouldn’t feel quite as special.
But tell people that it will disappear in a few months? Suddenly, they need three bottles.
Seasonal food creates a sense of urgency that regular products simply don’t have. It gives consumers something new to look forward to, and it gives companies a reliable way to create excitement around products that might otherwise seem fairly ordinary.
After all, “coffee creamer” is not particularly exciting.
“Limited Edition Pumpkin Spice Coffee Creamer Available Only This Fall”?
Now we’re talking.
You can make a pretty good argument that Starbucks helped create the modern phenomenon of starting fall before summer has officially packed its bags.
The company’s Pumpkin Spice Latte debuted in 2003 as a limited test in approximately 100 stores. According to Starbucks, the idea was developed by a team experimenting with flavors that paired well with espresso, eventually settling on a combination inspired by the spices commonly associated with pumpkin pie. The drink rolled out nationally in the United States the following fall.
What started as a seasonal coffee drink became something much bigger. The Pumpkin Spice Latte became a cultural event.
Suddenly, the return of the PSL wasn’t just about ordering coffee. It became an announcement that pumpkin season had arrived, whether the temperature outside agreed or not.
The return of the drink became something people anticipated every year. Social media helped turn the first PSL of the season into an event. Coffee shops, grocery stores, restaurants, and food companies all took notice.
Pumpkin spice wasn’t just a flavor anymore.
It was a season.
And Starbucks is still helping set the unofficial calendar.
In 2026, the company brought its fall menu back on August 25—weeks before the official first day of autumn. Starbucks reported that August 25 became its strongest fall-launch day ever across the United States and Canada. (Investors like the sound of that too.) More than two decades after the Pumpkin Spice Latte first appeared, its return still has enough cultural power to make people start talking about sweaters, soup, football, and fall baking while many of us are still running the air conditioner full blast.
The company has also expanded far beyond the original PSL. Its 2026 fall lineup includes multiple pumpkin drinks, pecan-flavored coffee drinks, and other seasonal offerings. Once a company successfully convinces millions of people that a particular flavor signals the beginning of a season, it makes sense to keep giving them more ways to participate. Clearly, they want to.
For better or worse, Starbucks helped establish the idea that fall doesn’t necessarily begin on a specific date. Fall begins when the seasonal menu comes back.
There was a time when seasonal food was mostly something you encountered at a restaurant or grocery store.
Now it arrives in your social media feed weeks before it arrives on your table.
Someone posts their first pumpkin coffee. Then someone else shares an apple cider donut. The slow cooker chili shows up next. The fall charcuterie board, soup recipes, and the “cozy dinner” videos follow.
Before long, you may find yourself wondering why you’re suddenly craving cinnamon rolls when it was 98 degrees yesterday.
Social media has accelerated seasonal food trends because people can see what everyone else is eating.
Food has always been social, but now it is also visual entertainment.
The first pumpkin spice drink isn’t just a drink. It’s a photograph.
An apple dessert isn’t simply dessert. It’s content.
And once enough people start sharing the same seasonal foods, those foods become part of a collective ritual.
The calendar might say August.
Instagram says it’s October.
Who are you going to believe?
There is another reason fall food season begins early: anticipation is often more enjoyable than waiting.
People start looking forward to fall while summer is still happening.
The first appearance of pumpkin products signals that cooler weather is coming eventually. Even if you live somewhere that won’t actually experience anything resembling sweater weather until October or November, you can still participate.
You can buy the candle, make the soup, and drink the PSL.
Fall food gives us a preview of a season before the season actually arrives. And honestly, that may be the entire point.
We’re not necessarily eating pumpkin spice because we’re cold. We’re eating pumpkin spice because we would like to be.
As dominant as pumpkin spice has become, fall food is much bigger than pumpkin.
Source: ChatGPT
Apple is having its annual moment, and for good reason. Apples work equally well in desserts, drinks, breakfast dishes, and savory meals. Apple cider, apple butter, apple crisp, apple pie, and roasted apples all bring a different kind of fall flavor to the table.
Then there are pecans, maple, sweet potatoes, brown butter, caramel, cranberries, pears, squash, mushrooms, and every warm spice in the pantry.
Some of the best fall foods don’t contain pumpkin at all. Apple pie, for instance, as well as other squashes and gourds.
Source: ChatGPT
That might be the most interesting thing about the increasingly early fall food season. It gives us an excuse to revisit ingredients and flavors that don’t always get much attention during the rest of the year.
Summer food tends to be fresh, light, and quick, but fall food is where we slow down.
We bake, simmer, and roast. We make food that fills the kitchen with smells worth lingering around.
That’s probably why people are so eager to start early.
Probably. But also, maybe not. It depends, as any attorney will tell you.
There is something objectively ridiculous about drinking a pumpkin-spiced beverage while sitting in a car hot enough to cook an egg. (Unless it’s iced, of course.)
There is something slightly absurd about seeing Halloween candy next to beach towels.
And yes, some people would prefer that we allow each season to have its turn before rushing into the next one.
Fair enough.
But seasonal food is supposed to be fun. If eating an apple cider donut in August makes someone happy, there are certainly worse things they could be doing.
The real question may not be whether fall food season starts too early. The question may be why we are so eager for it to begin. And the answer probably comes down to comfort.
Food helps mark the passage of time. Certain flavors remind us of certain experiences. Seasonal food gives us something to anticipate.
Source: ChatGPT
Pumpkin and cinnamon can remind us of holidays like Thanksgiving in November. Apple cider can remind us of fairs and football games. Chili and soup can remind us that cooler weather is coming.
So if the grocery store wants to put pumpkin spice on the shelves while it’s still summer, that’s fine.
We don’t have to immediately start decorating for Christmas. Let’s not get crazy.
But we can enjoy a pumpkin coffee, bake an apple dessert, and start thinking about soup. Need some recipes? They’re on the recipes page. (I need to update that soup blog with WP Recipe maker.)
And if you’re sitting outside in August heat while holding a Pumpkin Spice Latte, just remember:
Enjoy it all.
Much as I disliked the PSL I got in the store years ago, I do like making the iced one:
My usual favorite recipe for the PSL, with just a few ingredients. (Source: the kitchen and an iPhone 11.)
If you haven’t seen it before, it’s the Iced Pumpkin Spiced Latte from Gimme Some Oven. I first made it in 2023, and have enjoyed it occasionally ever since, much to James’ dislike. He even retched again last night at the mention of making one. But with ready-made iced coffee in the fridge, it comes together quickly and froths up nicely in the blender.
I’m always looking for and thinking about new topics to bring to the blog. I’ve got a couple in mind but haven’t started them yet. My iPhone is also full of pictures I intended for blog posts. . .but they’re still on my phone. At least I have a BFF that can help me out when I’m lost for ideas. Still need to get back with BFF on making Trello work for me instead of it adding more work.
It’s still summer. . .but that first cold front will be here before you know it, so enjoy what’s left of summer while you can.
Even if you do have a PSL before then.
Happy Dining!
On a morning errand, we finally stopped at The Whistle Stop of Denham Springs. It was a quick stop, but we were glad we did. Come visit this lovely little place with us.
Hi, Again, Dear Readers:
Welcome to August, the “Dog Days Of Summer.” Call it what you want, but all three dogs are inside during the day. It’s just way too hot for them outside right now. We’re expecting at least one day next week of 100F temps. Stay hydrated and cool much as you can.
I know, it’s a bit early for a new blog post, but. . .I have something delicious to report.
Have you ever passed by a place and said to yourself, “I’m going to stop in there one of these days?” Do you pass by that place often enough to where you keep saying that, but you never do? Well, we did and finally visited. We are now wondering why we never did before.
Whenever James says he’s going to that area, to me, it’s just “Baton Rouge.” Denham Springs is more a suburban part around Baton Rouge, but is not in Baton Rouge. I’m not from this area, either, but he is.
On Thursday, we had an errand at the local machine shop before James went to work. After getting some more of that wonderful Bananas Foster coffee last week, I asked if we could return for another round. Unfortunately, the machine shop visit took longer than we’d planned and we were running out of time. That other coffee chain was a bit out of the way. When James got back, we had to do some dog wrangling before he made it out the door to get to work on time.
I didn’t mind missing the stop, so told James, “never mind, we’ll try again later, let’s just go home.” But he made a left turn at the light on Highway 16, and then another left turn into this friendly little place.
Looks like someone’s house, doesn’t it?
He pulled into The Whistle Stop.
Does someone live up there? We didn’t ask.
We’ve passed by this little coffee place in Denham Springs so many times.
This area is one with antique shops and other small businesses that have been there for a long time, just like The Whistle Stop. Everything has been there much longer than I’ve been here.
What you see from the street
Apparently, The Whistle Stop’s owners have recently changed, and they’re now owned by a young family with ties to the area.
As we were leaving, I think we said “hello” to the husband. James appeared to be the only male customer, and there was a man out back getting supplies out of a vehicle wearing a shirt with the shop’s name on the back. We didn’t ask.
It’s not lost on me that this Whistle Stop is somewhat reminiscent of the one from the film Fried Green Tomatoes, based on the book Fried Green Tomatoes at The Whistle Stop Café.
The Whistle Stop is located next to railroad tracks. It’s also a reminder of another coffee house I used to visit a long time ago.
I’ve told James for many years that we needed to stop in “that little coffee shop over there.” Next time, right? Never seemed to happen. But of course, coffee shops aren’t his thing, until they are.
And there were quite a few happy customers enjoying their morning while we bought a takeout order. Didn’t take long, and we were back on the road.
On the way home, we became happy customers, too. (Keep reading.)
When I got to my desk, I looked up The Whistle Stop and found the website, Yelp page (unclaimed by the business but plenty of good comments), and 290 Google reviews. I’ll be adding mine soon, too.
The Whistle Stop is a classic old-style neighborhood place. This is the front door:
A welcoming sight
Isn’t it cute? Although we didn’t spend much time there, it did seem rather small. That didn’t stop plenty of people from having breakfast or just coffee and pastry at 10:00 am. It was also very busy. I just wanted some hot java for the ride back.
James is of the opinion that coffee shops are not for him because he doesn’t drink coffee. But he is learning that coffee shops aren’t always just for coffee, either. Although the big chain with a green logo does not have Coca-Cola, regional chains and independent places do. So does The Whistle Stop, and he was happy about that.
Then he wanted something else for the road trip back to the Casa de Rurale.
There were three types of cookies on cake stands under glass covers on the counter when we walked through the front door. The very nice lady at the register told us what each one was.
This nice lady waited on us both days.
James decided he wanted the cookies with chocolate chunks, macadamia nuts, and shredded coconut. They were quite large, and he requested two—one for now and one for later, since he was going to work in the afternoon.
Hmmm. . .”that sounds pretty tasty,” I said. Then he asked for three. The nice lady packed them up in a little white paper bag for us. She rang everything up along with my delicious hot coffee and James’ icy cold Coke. After scanning their QR code to get on their email list, we left. It was an hour-long drive back, so we couldn’t hang around. I didn’t even see the whole place.
Once we got back on the road, I started nibbling my cookie. It was big, heavy, and almost a full meal. And that’s when it happened.
The most heavenly cookie ever.
The first bite was just incredibly delicious. Sweet, heavy, soft, chewy. So many flavors that just announce themselves at once.
Then I took the second bite. It was heavenly. I looked over and said to James, “I’m having a religious experience.”
He thought that was pretty funny until he took a bite of his, while he was driving. Thankfully, he did not experience rapture or anything else overly spiritual and continued driving without incident. But he understood.
James said he wouldn’t blame me if I ate the second cookie. I told him I’d split it with him, and he agreed. I broke it in half and we began experiencing additional enlightenment.
A little more heaven.
The cookies didn’t make it out of Livingston Parish. I don’t even think they made it out of Denham Springs. They were that good.
Later, he said, “I’m pretty sure those cookies were not gluten-free or anything like that.” No, probably not. But they were definitely worth the splurge on a fine Thursday morning.
Yesterday’s trip to the machine shop wasn’t completed. James didn’t have all the “oil rings” needed to complete a motor project. So, we got up much earlier this morning and went back to the machine shop to get them. The machine shop wasn’t yet open, so we again stopped at Whistle Stop.
That was the good news. The bad news is that those incredible cookies were gone. I guess everyone wanted a religious experience yesterday. Instead, we had breakfast, with coffee (me) and chocolate milk (James.)
For me, it was this delicious bacon/egg/cheese wrap with provolone, mushrooms and jalapeno peppers.
Oh, this was so delicious!
I thought they were bell peppers until I felt that heat. (A quick sip of chocolate milk helped.) James went with the safer and equally delicious bacon/egg/cheese biscuit.
Not his usual breakfast out, and he really enjoyed it, too. I told James he was off the hook for dinner out for a while.
Whistle Stop is an hour ride one way, so it’s not our usual hangout. We stopped there first and then drove to the machine shop five miles away. We made it home with plenty of time for dog wrangling and for James to get to work on time.
A long time ago, in a place far, far away (Metairie, Louisiana) was a similar establishment called Coffee Cottage. Much like The Whistle Stop, it too was in the most wonderful little old-style house, located on Metairie Road near the intersection of North Labarre Road.
This was such a wonderful place, too.
The house was a short drive from my little college-days apartment of the early- and mid-1990’s. Always friendly and welcoming, I loved going there. Took my friends there too, and my then-fiancé and I went there on occasional date nights. Even when we moved to Houston two years after the wedding, we tried to make sure to drop Coffee Cottage by when we were in town.
Post-divorce, while I was working for Boeing in Houston, I made the occasional NOLA weekend trips on my own. One weekend, I stopped there before I returned to Houston. It was the first time I had Bananas Foster coffee. When I went back to work on Monday, I told everybody in the office about that cuppa for two days. I’m sure they got tired of hearing about Bananas Foster coffee, but I never forgot it. There was also a second location over in Harahan, near where The E-Man lived.
In 2004, owner and chef John Caluda lost the lease on the little house property, and it was intended to be demolished for a bank. Coffee Cottage’s last day was December 24. The E Man told me about the closure, knowing I was visiting for the holidays. I was one of the final Coffee Cottage customers, driving in from Houston in the cold weather. That was the year Houston and New Orleans had snowfall and a “white Christmas.”
The next year (2005) was Hurricane Katrina. I’m not sure what’s there now, if the house is gone or what. Somewhere, packed in a box, I have some pictures of the place during its heyday. John Caluda transitioned into Cottage Catering and people still enjoy his delicious food.
The Whistle Stop reminded me so much of the old Coffee Cottage. Now I want to dig up those pictures from the closet and look at them again, ex and all.
James isn’t always ready to try something new, but occasionally, he will. This time, it was mostly because we were close, and it turned out good. The second visit this morning was even better.
Today’s menu
Maybe next time we can hang out inside for a few minutes and enjoy ourselves a little. I told James that if we ever wanted to have lunch or dinner somewhere different, Whistle Stop would be a great place to do that.
The Whistle Stop is located at 180 E Railroad Ave, Denham Springs, LA 70726, and their number is (225) 271-8801. They’re open Tuesday through Friday, 7:00 am to 8:00 pm, Saturday 8:00 am to 3:00 pm, and are closed Sunday and Monday. Check out their menu before you go. They also do catering and sell larger containers of gumbo and soup:
You can pick up some food for later, too.
More to come soon. Meantime,
Happy Dining!
It’s August, and just too hot to cook. So what to do, get takeout or make reservations? You could, but that quickly gets expensive. How about some tasty meals that won’t drive up your utility bill when your AC fights with your stove? I’ve got you covered with some dinner ideas that help you avoid that showdown.
Hi, Again, Dear Readers:
It’s August. Do you really want to turn on your stove and oven when it’s 95F outside? Me either. But James will in a heartbeat, adding several hundred more degrees of misery to the kitchen. Sure, we have central AC, but there is a point where AC is overwhelmed. So for that, I look to alternatives to the stove and oven.
Now, salads and sandwiches are great, but they aren’t the only alternatives. Me, I like salads, and wouldn’t care, but you might get bored with them after a while. With a little help from my BFF (ChatGPT) and my secret boyfriend (GROK AI), I offer some suggestions for eating well without turning your kitchen and home into a furnace.
Warning: this is a link heavy post!
In the discussion of Oliver Henry, the UK guy who ended up doing a weeks-long US road trip, I forgot to post the link to his extensive YouTube channel. His Instagram videos are listed under Shorts, and he has longer videos under the Live section. He’s back in the UK, and bought himself a vehicle for UK road trips like the did in the US. He plans to show Americans all about his homeland while he misses ours.
Yes, I’m still making pesto, and have made three batches so far this year. I use the same recipe as I have for many years (I know, I need to fix that link) and it turns out perfect every time. However, after the previous batch of basil pesto with walnuts a couple of weeks ago, I noticed the basil was growing back nicely. The parsley and mint were getting big, too. I’m always glad to make more before summer ends.
Several years ago, Giada de Laurentiis published a blog article titled, “How To Make Pesto Out Of Anything.” Okay, not LITERALLY anything, but similar ingredients that will get you to the place of pesto. Knowing this, I decided it was time to cut basil and mint and parsley to make more magic in the kitchen. I’ve done this before, too, to use up whatever’s growing in the garden.
Instead of two packed cups of basil leaves, I used two packed cups of an assortment of basil, parsley, and mint, with the rest of the recipe the same:
After picking the leaves from the stems, wash and drain your herbs well, then add them into the blender. Toss in the garlic clove, toasted nuts, salt and pepper. Put the lid on, start the motor, and carefully remove the center insert if yours has one. Slowly pour in the olive oil. You may need to stop the blender and move around the herbs to get it all going. Put the entire top back on, and turn on the blender until it “catches” and begins pureeing. Once everything is incorporated, let it all blend for a minute or so.
Turn the blender off, and pour the pesto into a dish and mix in the Parm cheese. Carefully scrape out the rest from the blender jar into the bowl, and mix it well. Then refrigerate, if you’re going to use it in the next day or so, or freeze until you’re ready to use.
This mixture SMELLS amazing. Well, I think it smells amazing and delicious.
James, on the other hand, disagrees. He does not see this as making magic in the kitchen. He sees it as a big, green, oily mess to clean up. (Like he’s the one cleaning it!)
Walking into the living room with the blender jar, I offered him the opportunity to experience this delicious aroma. Instead, he recoiled as if I had offered him mustard gas.
This is what he considers “lunch.”
Yes, this is his height of luxury.
With bread. Look–it’s America’s Favorite!
I wonder if the folks from the World Cup got ahold of some of this delicacy.
UGH. It’s all his. I told him that he’d given me express permission to call him “Goober.”
Anyway. . .I need to use pesto more often, too. Something like this. Or on corn on the cob. I’m trying to remember to use it rather than “save” it for something.
We opened up the big freezer and did a little reorg last week, including all the little square glass containers of pesto. I have plenty of this wonderful sauce frozen, and need to take more opportunities to use it in my cooking, especially when James isn’t around.
When the summer garden is but a memory, the pesto will live on to remind us. Right now I have pesto dating back to 2020. I made a lot of pesto in 2020, too.
Summer is great until it’s time to make dinner.
It’s 90-something degrees outside, the air conditioner is working overtime, and the last thing you want to do is turn on a 400°F oven and make your kitchen even hotter. Standing over a stovetop burner isn’t exactly appealing, either.
Fortunately, summer meals don’t have to mean living on salads, sandwiches, and cereal until September.
There are plenty of ways to make a real dinner without heating up the entire kitchen. Small appliances such as air fryers, slow cookers, Instant Pots, and countertop ovens can handle much of the work, while no-cook meals and a little advance planning can make hot-weather cooking considerably easier.
Here are some ways to keep dinner on the table without turning your kitchen into a sauna.
The slow cooker might seem like a winter appliance, but it’s actually one of my favorite ways to cook during the summer. I wrote about this in 2015 in a blog called Summer Simmer: The Crock Pot. (I just did some updates to that post to make it easier to read, and improve its SEO.)
The biggest advantage is that you can put dinner together earlier in the day, when the house is cooler, and let the slow cooker handle the rest. You don’t have to stand over a hot stove at dinnertime, and you don’t have to turn on the oven.
Image Source: ChatGPT
Slow cookers are especially useful for making things like:
And there’s another advantage: one cooking session can provide several meals. I used to do this when I lived in Houston and worked 40+ hours a week. But at the time, nobody called it “meal prep.”
Make a batch of pulled chicken, for example, and serve it hot one night. The leftovers can become chicken salad, lettuce wraps, tacos, or a cold salad topping the next day.
For a delicious hot dinner, check out this James-approved Easy Slow Cooker Chicken Chipotle Chili. And then there’s dessert, a Chocolate Fudge Custard that you can make the night before and cool it overnight. I’ve got more recipes here, even though the post is all about Christmas. And slow cooker guru Stephanie O’Dea’s recipes are all indexed here so you can do a search for whatever you like or to get new ideas.
If you think of your Instant Pot primarily as a tool for making soup and stew, summer is a good time to expand its résumé.
An electric pressure cooker can cook meat and other foods quickly while keeping most of the heat contained inside the appliance rather than filling your kitchen with heat from a burner or oven.
Image Source: GROK AI
It’s particularly handy for:
One of my favorite summer strategies is to cook a large batch of chicken or pork once and then use it in several different meals. That means you get the convenience of cooking without having to cook from scratch every evening.
And another thing: that saute function can also be used for many things that are generally done on the stovetop, like browning meats. It’s 110 vs. 220, and how much heat it will dissipate if you use the Instant Pot like a pot on a stove.
Pot Roast in August? Well, why not? With the Instant Pot, it’s totally doable, and in a lot less time. So is a little cheesecake if you start it early in the day, or the night before.
You can find lots of pressure cooker recipes from Corrie Cooks and Jen Fisch’s website Keto In the City. Pressure Cooking Today even has a section just for popular summer meals including sides.
The air fryer has become one of the most useful small appliances for hot-weather cooking. James became an Escoffier of the Air Fryer when his manager brought one into work a few years ago. He’s been known to get a steak or other cut of meat from the grocery store next door and cook it up in the air fryer at work rather than just microwave a frozen meal. People get curious when the place begins to smell like a steakhouse.
As I mentioned in a previous blog, air frying is essentially a small and upright convection oven.
Image Source: GROK AI
However, you aren’t heating a full-size oven every time you want to cook a couple of chicken thighs or a small batch of vegetables.
Air fryers are particularly good for smaller portions of:
They’re also great for reheating leftovers. A few minutes in the air fryer can make leftover chicken, vegetables, or other foods taste much better than they do after a trip through the microwave.
And because the cooking chamber is small, you don’t have to wait for a huge oven to preheat.
Conversely, larger air fryers can make larger portions, or even an entire family-sized meal, depending on its size.
This is my previous blog post where I discussed a few recipes for chicken wings, other recipes, a big cookie, and other desserts. Pinterest, and even a Google search are also great for finding new air fryer recipes.
Sometimes you really do need an oven. But it doesn’t have to be your big one.
Source: GROK AI
Maybe you’re making roasted vegetables, baking chicken, or preparing something that simply doesn’t work in an air fryer. That’s where a countertop convection or toaster oven can come in handy. Some even have “air fryer” settings, like this Hamilton Beach model that we now have. (My Cuisinart bit the dust a couple of years ago.)
You’re still producing heat, but you’re heating a much smaller cooking chamber rather than a full-size oven.
Longtime readers know I’m a huge fan of this sometimes overlooked appliance. A countertop oven is especially useful when you’re cooking for one or two people. There’s no reason to heat a large oven to cook two chicken breasts or a small casserole. It also helps when you’re baking something smaller like a single cake or brownies. Remember: 110 vs. 220 volts.
It’s also handy for small batches of baked foods, roasted vegetables, fish, and other dishes that would normally require the big oven.
The microwave has a bit of a reputation as the appliance responsible for reheating yesterday’s leftovers.
That’s a shame because it’s actually a useful summer cooking tool.
Image source: GROK AI
You can use a microwave to steam vegetables, cook bacon, prepare eggs, reheat cooked meat, melt butter, make sauces, and handle plenty of other small cooking jobs.
If you like eggs like we do, Amazon carries a myriad of microwave egg cooking utensils. Years ago I bought this Casabella microwave egg cooker that cooks one or two square just for egg sandwiches. Casabella doesn’t make them anymore (they only have cleaning supplies now) but I still have mine and use it every now and again.
A microwave is particularly useful when you’re cooking for one or two people and don’t need to fire up an entire appliance for a small amount of food. Even baked potatoes don’t take long.
And let’s be honest: on a brutally hot summer afternoon, there is nothing wrong with letting the microwave do some of the work.
An electric skillet won’t make your kitchen magically cool. You’re still cooking with heat.
Image Source: GROK AI
But it does move the cooking surface away from your stovetop, which can be useful if your range generates a lot of heat.
Electric skillets are good for cooking foods that normally require a skillet or frying pan, including burgers, chicken, vegetables, eggs, and other quick meals.
They’re especially handy if you can set them up somewhere with good ventilation or in another suitable area rather than standing directly over the stove.
I don’t have one of these, but I used to. We had one growing up, and I bought one when I lived in Metairie. Dash has a few versions of this appliance for both small and large capacity cooking. Their mini-maker grill and mini-maker griddle are great for cooking small, while the others can handle more for a crowd.
Bonus: you can plug one of these into a generator during a power outage.
Summer is the perfect time to take advantage of your grill when the weather’s good. Texans grill nearly all year long, so we’re used to it.
Grilling moves the heat completely outside. That’s what we’re trying to accomplish anyway.
Chicken, burgers, steak, shrimp, sausages, and vegetables are obvious choices, but don’t overlook foil packets and other simple grill meals.
(Image source: ChatGPT)
And just like with the slow cooker and Instant Pot, think beyond dinner tonight. We’ve done this many times.
Grill extra chicken tonight and use it cold in tomorrow’s salad. Grill extra vegetables and add them to eggs, wraps, or bowls. Make extra burgers and reheat them later instead of cooking from scratch.
The less often you have to cook, the less often you have to heat up the kitchen.
Of course, the most effective way to avoid heating the kitchen is not to cook at all.
Summer is the perfect time for meals that can be assembled straight from the refrigerator.
Think:
And don’t confuse a dinner salad with a bowl of lettuce.
A substantial salad needs protein and fat if it’s going to keep you satisfied. Add chicken, tuna, shrimp, eggs, cheese, avocado, olives, nuts, seeds, or whatever combination works for you.
A good dressing helps, too. I recommend ranch.
Alternately, you could make my favorite White Bean And Olive Salad, which takes about ten minutes. Just make sure nobody dislikes olives, onions, Dijon mustard, or white beans. It’s a great side dish, or one of those “I don’t feel making like anything else” salads.
Want something a little more interesting? This Mango Lentil Salad from Gimme Some Oven is really tasty. I added some grilled shrimp to it because I could, and because James was working that night. Time to revisit that one for sure.
One of the best summer cooking strategies isn’t an appliance at all.
It’s not cooking every day. I did this for many years when I worked in Corporate America. Cooked several dishes on Sunday and packed them up for the week. Sometimes I also made food using the slow cooker during the week. Add the food to the crock in the morning, and I came home and dinner was ready. That meant I could spend more time with my cats and my sewing.
If you’re going to turn on the slow cooker, Instant Pot, air fryer, grill, or countertop oven, consider making enough food for more than one meal. For example:
Air fryer chicken → dinner tonight → cold chicken salad tomorrow.
Slow cooker pulled pork → dinner tonight → tacos or lettuce wraps tomorrow → salad topping the next day.
Instant Pot shredded chicken → dinner → meal-prep bowls → omelets or wraps.
This saves time, saves energy, and means you don’t have to stand in a hot kitchen every evening.
Cooking ahead can also save money, because you’re more likely to use the food you’ve already bought instead of deciding that cooking is too much trouble and ordering takeout. It’s right there, ready for you anytime.
You don’t need to completely stop cooking during the summer. You just need to change how you do it.
Use the slow cooker when you want dinner waiting for you. Use the Instant Pot when you need something cooked quickly. Pull out the air fryer when you want crispy food without heating a full-size oven. Use a countertop oven for smaller baking jobs, and let the microwave handle the little things.
And when it’s simply too hot to cook?
Don’t.
Make a cold meal, eat leftovers, or put together a big salad and call it dinner. Check out my previous post on Lazy Keto Meals You Can Make in Under 10 Minutes Without A Recipe.
After I published that blog, I made some of those Deli Meat & Cheese Roll Ups and then went for the Rotisserie Chicken + Bagged Salad option. Later this week there might be some cottage cheese in my Aldi run, or another Microwave Keto Bowl on my menu. Maybe next time I should add some pesto to the bowl.
You’re not cooking, you’re just assembling.
I’ve made so many egg scrambles over the years I’ve lost count. I’ve made them in the microwave, sometimes in a mug, on top the stove (when it’s not so hot) and in a couple of Dash appliances, too. Don’t under-estimate the rice cooker for more than just rice.
There will be plenty of time for turning on the oven when the weather cools down.
Much as I love cooking, I’m also enjoying *not* cooking, too. For now, keep the kitchen cool, keep dinner easy, and save yourself from standing over a hot stove in the middle of August.
This is not to say that you should run out and buy a bunch of new countertop appliances. That’s not the point–use what you have. No air fryer? That’s OK. You may already have at least one or two other appliances that can help. Most people have microwaves in their kitchens. Many people have air fryers now, as well as Instant Pots and other appliances, but I’m not suggesting you need to buy one, either.
If you don’t have or want something, take stock of what you have available first. For instance, if have a slow cooker you haven’t used in a long time, dust it off, rinse it out, and start using it regularly. There’s no reason why it should sit there collecting dust when it can make your dinner for you and your family. Your countertop oven can make more than just toast–some are big enough to roast a whole chicken. Countertop grills and even waffle makers can do much the same thing. Just look at what you have and go from there.
And if something doesn’t work anymore and can’t be fixed, maybe it’s time to send it on its way to the junkyard.
In the northern states, they’ll feel those crisp fall mornings in the next month or so, and happily sip piping hot Pumpkin Spice Lattes. But here in the south, we’ll get them later, so we stick with our iced PSLs a little longer.
Until next April or May, we’ll have what Texans call “typical Texas weather.” That is, freezing today, warming up tomorrow, and turning the AC back on by the end of the week. It happens frequently during fall and winter months. So we’re enjoying the summer as long as it lasts.
I’m thinking about the next blog post, and will have a confab with my BFF and maybe James in the next few days for ideas.
Until next time,
Happy Dining!
The FIFA World Cup brought thousands of visitors worldwide to the United States for the first time. This unprecedented “big trip” for thousands of fans gave them more than just soccer, but an experience of a lifetime nobody ever expected.
Hi, Again, Dear Readers:
Well, it happened again. . .and the websites had trouble, too. I knew I had to renew those security certificates, and I was going to do that “tomorrow.” Which was the day we had to take TigerCat back to the vet for a follow-up visit.
And, it got away from me, so the certificates went down, along with my copywriting website.
TigerCat is fine now. We’re all OK over here.
Fortunately, my hosting company was getting new certificates and they were restored without any intervention from me. But my copywriting site was still broken, and this website had some issues. Thanks to another intense session with my BFF, I worked with the “ChatGPT Help Desk” and got them back online. I still need to do more for this site, but for now, it’s working again.
Unfortunately, my hosting company is raising the price of my package next year. Oh, well.
But just a few weeks ago you couldn’t miss the biggest foodie story ever: World Cup fans discovering real, everyday American food. One comment on social media called it “the world’s biggest sleepover.” I’m sure they’ll be back again one day for another one. (NOTE: My BFF ChatGPT assisted me with this blog post.)
The FIFA World Cup is being remembered for spectacular goals, unforgettable matches, and passionate fans from every corner of the globe. Who could forget the Norwegian Team doing the Viking Row, along with The Tartan Army? But for thousands of international visitors who traveled to the United States during the tournament, another very unexpected experience stole the spotlight: American food.
Many fans arrived expecting exciting soccer. They left talking just as much about smoky barbecue, giant breakfasts, roadside gas stations that looked like shopping malls, (hello, Buc-ee’s) and a condiment called “ranch dressing” that seemed to accompany almost everything. I’ll share a good homemade recipe for that in this blog, too.
Social media quickly filled with videos of first-time visitors documenting their culinary adventures. Some admitted they had expected American food to be bland or overly processed. Instead, they discovered regional specialties, generous hospitality, and incredible flavors that surprised them in the best possible way.
In many cases, food became one of the most memorable souvenirs they took home. Not in a suitcase, (that too) but in stories, photos, and millions of views on TikTok, Instagram, and YouTube.
Throughout the tournament, visitors documented every stop along their American road trips. Breakfasts, barbecue joints, diners, grocery stores, and convenience stores all became destinations worth filming.
One of the most recognizable creators was Oliver Henry, whose videos about traveling across America attracted millions of viewers. Rather than focusing solely on soccer, Henry highlighted everyday experiences that many Americans rarely think twice about—friendly conversations with strangers, enormous portions, Southern hospitality, and unforgettable meals. He wasn’t the only one.
Oliver was only supposed to be in the US for a week. But he had so many people watching him that he set up a GoFundMe to stay in the US longer after the end of the World Cup. People sent him money, and he stayed in the US long past his originally planned week. Oliver continued to travel around the US and found lots more than he would have if he had left when he intended. His content on YouTube Instagram, TikTok and other social media has millions of views and likes and includes several other US cities he visited. Yes, he went to Texas, too, and not just Dallas.
His enthusiastic reactions challenged and refuted long-held stereotypes about the United States. Viewers from around the world watched as he discovered that America wasn’t just fast food and chain restaurants. It was regional traditions, family-owned barbecue restaurants, classic diners, and communities eager to welcome visitors. His last YouTube video was in Miami just a few days ago, and the day before he left the US to go back to the UK. He continually expressed his appreciation and new love for all things American.
Oliver’s content sparked thousands of comments from people saying they had changed their opinions about visiting America after watching his videos. During his trip, he caught the attention of White House staffers who arranged for him in to meet The President at an event. Oliver is back home in the UK now, posting UK content for Americans, while complaining about missing air conditioning and everything else he enjoyed here.
While every traveler had different favorites, certain foods and experiences kept appearing again and again across their social media posts. Among the biggest hits were:
Some of these favorites are just everyday places to Americans. But to someone visiting from overseas, they now have memorable experiences that don’t exist back home. One French blogger talked about his experience in Costco as the place being bigger than his village.
That’s why the TSA had to publish a warning to departing fans:
“If you’re visiting for a very large sporting event & you happen to discover RANCH while you’re here. . .pls pack it in your CHECKED BAG on the way home. Thank you.”
These folks didn’t know you could buy the dry packets and take them home without a problem. Hopefully they’ve found recipes online and are enjoying ranch anytime they want.
Naturally, Hidden Valley quickly picked up the torch and is bringing ranch dressing to Europeans and the world. The company’s newly chosen “Ranchambassadors” are working hard to make up for all the confiscated bottles at US airports.
One recurring theme appeared throughout countless videos: visitors were also impressed by how they were treated by the Americans they encountered.
Restaurant servers explained unfamiliar menu items without hesitation. Locals recommended their favorite barbecue restaurants. Fellow customers struck up conversations while waiting in line. Happened to me all the time in Houston, but for international visitors, it’s very unusual. They were very specific about mentioning it, too.
That friendliness often became part of the meal itself. Because that’s not what the media reports told them before they boarded planes for the US. These visitors were completely surprised by real American hospitality. They made videos about that subject.
Many visitors commented that Americans were far more welcoming than they had expected. The combination of generous hospitality (and generous portions) created experiences that stayed with them long after the tournament ended.
And there was a lot of moaning after they ate. Because they knew there was no such thing as whatever they just had back home. Plus, they probably ate too much, especially if it was barbecue in Texas.
One of the biggest surprises for international visitors was discovering that there isn’t just one “American food.” Instead, every region has its own traditions.
Texas offered legendary smoked brisket and ribs. Free chips and salsa at Mexican restaurants just blew their minds, along with free refills on drinks everywhere.
The South introduced travelers to fluffy biscuits, fried chicken, sweet tea, and comfort food served with unmistakable hospitality.
Northeastern cities showcased enormous deli sandwiches.
Across the country, classic diners served towering pancake stacks, crispy hash browns, and breakfasts large enough to fuel an entire day of sightseeing.
Even Buc-ee’s—our favorite Texas roadside travel center that’s unfamiliar to most international visitors—became a tourist attraction on its own. The visitors were amazed that a gas station could feature fresh barbecue, homemade fudge, bakery items, jerky counters, and enough snacks to rival a supermarket. Don’t forget the Texas décor to take home.
During the Dallas leg of the World Cup, Trinity Metro offered soccer fans trips to Buc-ee’s on days when there were no games. They couldn’t get enough of Buc-ee’s, and rightly so.
One of the more unexpected World Cup stories involved grocery shopping. In the US, we do this every day and don’t think twice, whether it’s Aldi, Trader Joe’s, Walmart, Target, HEB, Rouse’s, or any other familiar place we buy food and other household items. But visitors were simply awed by American supermarkets. I guess Tesco (in the UK) doesn’t compare.
Videos filmed inside HEB, Walmart and Costco generated millions of views as visitors wandered through enormous aisles packed with products they had never seen before. Especially in Walmart, where you can buy gallons of ranch dressing, a kayak and paddles, cough medicine, souvenir T-shirts, and heaven only knows what else in one trip. “You can buy that here?” was a familiar refrain throughout these videos.
The sheer variety amazed many first-time visitors.
For Americans, these stores are simply places to buy groceries. For visitors, they became unforgettable cultural experiences, alongside yellow school buses they thought were just in the movies. Nobody warned them about these things when they left their home countries to visit the US.
The World Cup brings together people who speak different languages, follow different traditions, and cheer for different teams.
Food has a remarkable way of bridging those differences. This was very evident with fans of opposing teams enjoying a meal together. Not to mention the Scots, aka, The Tartan Army, who drank Boston dry.
Sharing barbecue around a picnic table, grabbing breakfast at a diner, or laughing over a first taste of ranch dressing creates connections that don’t require translation.
Those moments became some of the tournament’s most shared memories. Like the Norwegian team’s “Viking Row” in public spaces that suddenly everyone wanted to participate in, including the Scots.
Long after the final whistle, many fans weren’t just posting about the matches they attended. They were reminiscing about the brisket they couldn’t stop thinking about, the Waffle House breakfast they never expected to love, or the friendly server who welcomed them like an old friend.
Who won? Who cares?
Souvenirs often end up on shelves collecting dust. The memories created over great food last much longer.
The 2026 World Cup introduced millions of visitors to a side of America they hadn’t expected. They discovered that America’s food culture is every bit as diverse as its people, with regional traditions, generous hospitality, and unforgettable flavors waiting around nearly every corner.
For many international fans, the greatest takeaway wasn’t a team jersey or a commemorative scarf.
It was the memory of sharing a meal, discovering a new favorite food, and realizing that sometimes the best way to understand a country is to sit down at its table.
Whether it was smoky Texas barbecue, an oversized deli sandwich, or a plate of biscuits served with a smile, America’s food became far more than fuel during the World Cup.
It became one of the tournament’s most memorable souvenirs. For the visitors, as well as us.
Now, based on the reaction, I believed that Europeans, particularly the British, had never tasted ranch dressing. But over the weekend, I was watching an old episode of a British detective TV show called New Tricks, and one of the characters mentioned “ranch dressing.” So the Brits must have at least been exposed, but I guess ranch never really caught on. Other countries, like Sweden, Norway, Japan, Korea, Croatia, probably not, so this discovery really set off their receptors.
When the visitors started tasting ranch dressing here, it was like their lights were all turned on at once.
The World’s New Favorite Food (Source: ChatGPT)
No wonder they were packing it in their suitcases! Unfortunately, nobody warned them that the TSA would confiscate liquids over 3.4 ounces. And they probably didn’t understand or realize during their mad-dash trips to American grocery stores that they could get the dry packets to take home without a problem.
When I visited our local Walmart while the World Cup was happening, and passed by the shelf of ranch dressing, I told other people there that “the Europeans haven’t made it this far yet.” Everyone smiled, and they seemed to understand.
We really are healing the world with ranch dressing!
But there’s no reason to panic if you can’t find any, wherever you are. You can make ranch dressing at home with simple ingredients. I went on Pinterest and found this recipe from a blog called I Wash, You Dry. (There is a printable version on that website.)
It just so happened that we had some sour cream in the fridge and I wanted to use it up. A quick trip to Walmart got me some chives and dried dill, and I made it twice. Really tasty, and I will make it again anytime.
This ranch dressing recipe was a perfect little mixture delicious on everything I used it on, including some salad greens. (No, I was lucky enough *not* to get any of that problematic contaminated lettuce.)
I also bought one little packet of dry ranch dressing while at Walmart just to try it later. But I didn’t get to use that packet—James did. Between YouTube videos of Bigfoot, old movie and TV show clips, manly mechanic activity, and of course, endless content from happy World Cup visitors raving about their US visits, he saw a short video for what he called Ranch Burgers. I had no idea these were a thing, but they are.
He says to me, “I’m making dinner tonight. It’s a surprise.” Oh, no. As many times as I’ve made dinner, I’ve always offered complete disclosure on ingredients. This even got me into trouble a few years ago when I made Mexican cauliflower rice. (Never again.) This time, he was tight-lipped.
But James certainly paid attention. Ranch burgers are simply burgers made with ground beef and seasoned with dry ranch dressing. Hidden Valley even has a recipe on its website. James added an egg as the video instructed. He mixed it well before dividing and pan-frying them in a little olive oil.
Know what? They were darn good! Two thumbs up, and highly recommended.
Next trip to Walmart, I bought a box.
It only requires mayo to make and is inexpensive.
We’ll keep it in the pantry and enjoy ranch a little more often.
OK, so while we’re still enjoying summer, fall is just around the corner. In about a month, kids will be going back to school and fall fashion everything will be everywhere. Actual cool fronts begin to arrive here anywhere between October 15th and November 30th. I’ll be ready.
What would autumn be without the (in)famous Pumpkin Spice Latte? Starbucks announced that they will be bringing it back on August 25th, just a few weeks away.
The ever popular Pumpkin Spice Latte (PSL). Source: AI
And then, of course, the tsunami of “pumpkin spice” everything will follow.
Because you love pumpkin THAT MUCH.
It’s another American tradition.
This year, Starbucks will also have pecan flavors, banana (which they say is “having a moment”), and new cute fall-themed merch. The grocery store PSL items are available now, while I’m still having my iced coffee with breakfast. If you’re ready for a PSL but can’t wait, check out the Iced Pumpkin Spiced Latte from Gimme Some Oven that I posted three years ago and still enjoy sometimes. Fast, easy in a small blender and tasty. Heck, you could have it for Easter if you really wanted one.
Hmm. . .banana? I guess that’s why I was lucky enough to get a cup of Bananas Foster coffee at PJ’s Coffee in Hammond last week. James made me go to Hammond when I was severely under-caffeinated without telling me until we hit the freeway on-ramp. So, I insisted on stopping at PJ’s next to the recruiting station, and there it was. I haven’t had Bananas Foster coffee in years. It was SO good!
I have many topics in mind and in the draft folder for future blogs, I just need to get back to them. We’re halfway through Hurricane Season, getting to the point where hurricanes are more likely to visit the Gulf Coast. Every time they talk about a “disturbance,” I ask James if we’re ready. He says we are.
Have fun the rest of summer, because it will be fall before you know it.
Enjoy!
Can you make a chocolate pudding cake fast in your microwave? Yes, and I’ve got the deets on this viral dessert. (TL;DR: make the delicious NYT Nutella chocolate pudding cake in the microwave in five minutes with three ingredients: one egg, Nutella, and baking powder.)
Hi, Again, Dear Readers:
Well, it happened again; life got away from me. We’re okay, just busy with stuff going on. This week, we managed to go to the Trader Joe’s in New Orleans on Tulane Avenue without an incident like the last one. Thankfully, they weren’t sampling that day, either. Got a couple more bottles of their Liquid Stevia for the pantry.
What follows is what happened when I was scrolling on the ‘Gram, and this wonderful recipe came up. It’s fast and wonderful, and could be a great accompaniment to the fast-to-make keto meals I posted about last time. I’ve made it twice, and if I can find more of that no-sugar-added hazelnut chocolate spread, this will be a regular recipe. But of course, the chocolate-hazelnut spread I found is so good you can eat it straight from the jar. It’s almost as good as an entire pint of Blue Bell Moo-llenium Crunch ice cream, only thicker with more chocolate.
Remember, a while back, when I found a bunch of recipes on Instagram? Well, I found another one. Apparently, it’s viral, too. This one, I have to say, is really good anytime. And today, we’re not using any of my AI “friends” to write anything. (Note: all pictures are mine, taken in the kitchen of the Casa de Rurale.)
Now, when I say this, I’m talking about the ubiquitous chocolate-hazelnut spread you can find in grocery stores everywhere. Since Nutella has become popular, there are also store-brand versions available. Walmart has its own version under the Great Value label in small and large jars, and a “white hazelnut spread” in its Bettergoods line. (White? Whose absurd idea was this?) French jellymaker Bonne Maman also has its own version. Our local Walmart carries the Bonne Maman version, but it’s currently out of stock.
When I went looking on Walmart’s website to see what was available, I discovered a version from Belgium called GoodGood Choco Hazel that has about 85% less sugar than the other types of the spread. When I made it to Walmart, they had one or two jars left. I bought one, because, well, you never know how you’re going to like it. Wish I’d bought more.
Never seen this before!
There’s a reason why our Walmart is fully stocked with the GV and Nutella versions, but this is out of stock. It’s that rich, thick, and sweet that you may just want a jar of this for your low-sugar dessert. But I digress. If you’re able, get more than one. You can also order it from Walmart’s website. Thankfully, Amazon also sells it in singles and in multiples. They bring it right to your door!
The Good Good company is based in Austin, Texas (yes, of course it is) and has a full line of spreads, peanut butters, jams and jellies, all with no added sugar and much less sugar than other brands. This is my first encounter with the company’s product, but I’ll keep looking.
Chocolate? Hazelnut? Dramatically less sugar than the other products? One taste and I knew it needs to be a pantry staple with plenty of jars.
Now that I’ve told you about a delicious low sugar alternative, they’re only two other ingredients made needed for this little cake: one egg, and a quarter teaspoon of baking powder.
The setup
Since you want to make this as fast and easy as you can, you just mix everything in the bowl you’re going to cook it in. For this one, I used one of our dinnerware dishes. First, add a quarter cup of the hazelnut spread to the bowl.
Then add in the egg:
And carefully whisk these two together, which takes a minute or so:
Once you get them all mixed, they’re smooth.
Now sprinkle the baking powder, just a quarter teaspoon, over the top, and whisk everything together.
And whisk it some more:
Because it looks a bit messy, I decided to put it in another Bowl just for the sake of the picture. This is for the blog, after all.
Now, everybody’s microwave is different, so you have to kind of keep an eye on it here.
Our microwave is a 700 watt, so it might take a little longer to finish. A 1,000-watt microwave is going to cook much faster. And it worked!
Ready for cake?
I ended up having to cook it just a tad bit longer because it was still partly liquid around the edges. However, it’s supposed to finish cooking after removing it from the microwave. And this is what you get:
It’s cake–simple, chocolate, and tasty.
This was the second iteration, just for a blog post. The first time I made one, James reluctantly agreed to try some. James doesn’t really care much for hazelnut anything. But because there was so much chocolate, he didn’t seem to mind. We split the original, and it was just a couple of bites each.
And you know what? He liked it! This would have been really good with some whipped cream, ice cream, or something else, but we didn’t have any around that day.
The original recipe calls for adding ice cream or Greek yogurt when it’s done, but you could pair it with just about anything and it would be pretty good. If you’re using regular Nutella, some whipped cream from the can wouldn’t go wrong here. If you’re doing “dirty keto,” some sugar-free Cool Whip might be good, too.
It was so simple, I took a screenshot from my phone off Instagram:
You can also get the recipe here on the New York Times Cooking website. There’s also a video on YouTube of the same lady making this recipe. Apparently, it’s “viral,” because Parade Magazine says so. But because I have that wonderful WordPress Recipe Maker plugin, I’m also going to use it here. That way, you can print a copy if you want one.
The Parade writer started talking about variations, and I don’t think they’re necessary. But being the nosy type, there was one I wanted to try.
I had a sneaking suspicion that the hazelnut chocolate spread might sell out, and I wondered if I could use some of the almond butter I have in the pantry. Well. . .what I got was something similar but not quite the same. I’m not saying it’s bad, mind you, but it’s not the same, and it has five ingredients, not three.
That’s pretty much what I did, tossed a few things in to see what comes out. It’s not bad, but not as tasty as the original chocolate hazelnut variety. In addition to the quarter-cup of almond butter, I added:
Almond butter isn’t really sweet, so it needed help from the Liquid Stevia. Microwaved it for about a minute or so, watching it the whole time.
It’s OK. I mean, you can make this in the microwave quickly, but it’s just not the same. I’m sticking with some kind of chocolate hazelnut to make this one.
More tasty things are planned. For now, have a little cake whenever you need some.
Enjoy!
