Lately I am fascinated by all things French, and beginning with a ‘c’ oddly enough. Chanel, croissants, champagne, chocolate, culture,Cote d’Azure, you name it I am obsessing over it. The best way to dive a little deeper into this passion of fine food, wine, couture, and travel is to simply read about it, and then practice their way of life.

The other day I was strolling through Whole Foods in South Miami, when I stumbled happily upon a wine tasting. Now, albeit 10am is a little early for drinking red, but it’s only a sip.

I have been experimenting with roasting lately. I read a few great little articles on the art of roasting and found it necessary to try my own hand at this technique. I read and researched the subject of roasting and have found that basically all vegetables can be roasted and most meat and fish is rather fine done this way too.

Food is one of life’s greatest pleasures. We don’t think twice when devouring soggy Ceaser Salad at lunch and putting away a Big Mac for dinner…but do we taste it? I think not. Soggy lettuce, overly salted dressing, and don’t even get me started on dinner.
Enjoying the flavor, texture, and the actual value of quality food we are putting in our mouths?

Ahh…there is nothing that rings in the New Year quite like the pop of a champagne cork.

This is the Mighty re-invention of the Food Networks Almost Famous Pumpkin Cheesecake
CRUST:
12 tbs unsalted butter, melted
2 c ginger snaps
2 cups sugar
salt
½ c pecans
CAKE:
2 lbs cream cheese (1/3 less fat), at room temperature
¼ c Greek Yogurt (Fage 0%)
1 15 oz can pure pumpkin
6 large eggs, at room temperature, slightly beaten
1 tbs vanilla extract

I realize the majority of the country is shaking in their snow boots from the cold weather, but here in Miami it's insanely gorgeous. I am starting to see why so many people live in South Florida...it's December, and I have the a/c on and am making sorbet!
Pack your suitcase and come down to sunny Miami and cool off with some sweet creamy sorbet.