Saturday, May 4, 2019


it was a special dinner celebrating a family visiting from half way around the other side of the world and my birthday.  As usual, and being from New York City, I decided to select dishes that look artful and delicious plus balance the menu between seafood, vegetables and meat.

I made this beet-herring-egg-layered salad which I created molded in a cake pan.


I had left over crispy nitrite free bacon.  It was almost lunch time and I was hungry again.  So I decided to make a guacamole and crumbled the bacon into pieces into the mixture.

Ingredients for 1 serving:

1 avocado
4TB minced onion
6-7 grape size tomatoes  (squeeze off juice) or equivalent 
2-3TB minced cilantro 
2 squeeze fresh key lime juice (or regular lime equivalent) 
Season with salt
2 pieces of fried bacon torn to pieces or crumbled

Serve on toasted country or sour dough style bread or sea salt Lime Tortilla chips
#hors-d’oeuvres #lunch #healthy #breakfast #avocado #spread

Friday, May 3, 2019


This spread was dedicated to my son and his family who were visiting me to celebrate my birthday.  As he has not been back for about 2 years, I decided to celebrate both my birthday and their visit with a splurge of home-cooking plus some things I bought to help me make the spread.

The latest take I have is a dish I have had at a restaurant which I have my take on creating my own recipe which I think was very similar.  But instead of making individual servings using several molds, I decided to make it using a cake pan.

I line the cake pan in the bottom and sides with parchment paper or wax paper so when I unmold the misfire, I would get a perfect mold of the layers of beets, herring and eggs.