IT WAS A RED GOLD HUEVOS RANCHEROS KIND OF MORNING!

Such a great weekend!  Getting lots done around the house and tons of R & D for upcoming classes!  

Last night Mr. W and I went to the movies - we don't do that too often and it was great!   We saw Act of Valor, the movie about Navy Seals - we LOVED it - oh, so good and while the story and filming and action was really great, we loved the inside stories of the soldiers and their families and their relationships with one another.  What these men and women do for our country and everything that goes on that we don't know about is beyond my comprehension but this little peek into their world was outstanding.  The theater was silent at the end.  Very powerful.

On a side note - and this was particularly heartwarming to this military mom....it reminded me of the many soldiers that our Soldier Girl has introduced us to over the years - her buddies and battles.  There hasn't been a time when Mr. W and I haven't appreciated and admired the relationships these well trained and grounded people have fostered with one another.  I know that even when Soldier Girl is far, far away doing her thing, she is surrounded by good people who have her back.  I also know that they feel the same, knowing Soldier Girl has theirs.  I am forever grateful to them for what they do to make my world better and safer.  

And....well, yes, even more delicious!  It was nice to get up this morning and poke around in the cupboard and find the beginnings of a wonderful breakfast/brunch!

The Star of the show!!!

 With just three or four ingredients, we had a Huevos Rancheros kind of morning!  So delicious - and actually kind of fun!  It reminded me of my wonderful Superbowl Weekend in Indiana with the Red Gold family!  More on that after the recipe....

I have several different Huevos Rancheros recipes that I have posted over the years - this one is truly the easiest - just a few ingredients and breakfast is served!

Soooo good, I would have made some for you too!!!

HUEVOS RANCHEROS - FOODINI STYLE!

1 can Red Gold Culinary Classics
  Diced Tomatoes with Chipotle
Eggs
Cheddar cheese
Tortillas

Open and drain most liquid from canned tomatoes.  I saved it and am going to put it in my tortilla soup coming later this week.  Place tomatoes in large saute pan over medium high heat, stirring occasionally until heated through.  When tomatoes are heated all the way through, and some of the excess liquid has cooked off, make a little well and add eggs - I do 4 at a time.  Reduce heat to medium and cover.  Let cook covered, 4 to 5 minutes before testing - we like our yolks a little runny, so watch for your desired doneness.  Sprinkle with a little cheddar or Mexican cheese and remove from heat.  Cover and let stand 1 minutes until cheese melts.  Serve with grilled tortillas or tortilla chips.  Delicious!

RECIPE TIP:  I dry grilled corn tortillas this morning, but buttered and grilled flour tortillas are excellent too!  Sometimes, for a group, I will serve these with premade and packaged corn tostadas - nice and crispy to hold up to the eggs.  You can find these in the Hispanic section of the supermarket.

PRODUCT ALERT:  The Red Gold Culinary Classics are relatively new - look for them with the other canned tomato products.

FOOD 411:  The Chipotle tomatoes are rather spicy - just how I like it!  If this is too spicy for you, feel free to mix the chipotle tomatoes with a drained can of regular diced or petite diced tomatoes - just as delicious and half the heat.

Speaking of Red Gold - here's a few more pics from my wonderful weekend with them in Indiana for Superbowl weekend!

Our hosts - Monica and Theresa at Bonge's Tavern

Our Red Gold Family - thank you for sharing yourselves
and your business with me - it was an amazing weekend!

All set for the ketchup tour - so informative - so clean -
this is how it's done people!!!

Cool trucks for our home office tour - and photo ops!!

This was *amazing*.  Side by side tastings
and viewings left NO DOUBT as to the quality
and superior taste of the Red Gold brand.

The end of a wonderful night at the Taste of the NFL.

CINEMATIC CUISINE GAME!!! Spoiler Alert.....

Spoiler Alert!  In my post on Friday I shared a Cinematic Cuisine game - foods from movies - that is fun to play with a group.....If you don't want to see the movies before looking at the foods, scroll down quickly to Friday's post for the 'foods'.

Sorry - I meant to schedule this for yesterday's post and forgot....this old age thing is killing me!!!

Honey - 9 1/2 Weeks

Raw Eggs - Rocky

French Pastries - Marie Antoinette

Cowboy Beans - Blazing Saddles

Pea Soup - Exorcist (Ewwwww!!!)

Mashed Potatoes - Close Encounters....Christmas Story....and my favorite - Animal House!

Baby Corn - Big

Animal Crackers - Shirley Temple's Animal Crackers and Armageddon (hot scene!!!)

Fava Beans - Silence of the Lambs

Tapioca Pudding - New In Town

Spaghetti and Meatballs - Lady and the Tramp

Hard Boiled Eggs - Cool Hand Luke

Dog Biscuits - Lethal Weapon (all of them, hahaha - I think Mel Gibson actually liked them!!)

Apple - Snow White

Cheese Balls - Rain Man

Bundt Cake - My Big Fat Greek Wedding

Pancakes - No Reservations  (I made Mr. W pancakes - he said he would prefer Catherine Zeta Jones!!)

Have fun and enjoy the Oscars!!

THE DJ's WERE DISHING ON MOVIES, SOUP AND A LITTLE FOODINI MAGIC FOR A GOOD CAUSE!

Snowy weather!!!

I love when Mother Nature cooperates with my food plans!!  It doesn't always happen, but when it does - it's just wonderful!  Or in this case - just 'souper'!  Here in Michigan we are enjoying (wink, smirk) a lovely, snowy day and I made one of most popular soups for my Foodini Friday morning show on WHMI.  





Why soup? Why today?  Wellllllllll, I am very excited to be working some Great Foodini Magic next week!   On Thursday, March 1, you can join me at The Opera House in downtown Howell and watch as I turn $100 into $1200.00.  Intrigued?  I am going to do my part during the 140 Day Triple Match Challenge fundraiser for the Opera House.  My initial goal was to donate $100 to the fundraiser, which I knew would be matched to $300.  Great...however....I am a thinker....and I figured that if I took that $100....bought ingredients and cooked up a great soup, bread, dessert lunch and tossed in a little mini cooking class, charged $10.00 and served 40 people, we could turn that $100 into $1200.  If you would like to join me - call the Opera House at 517-540-0065 to reserve your spot!  I will be making the soup I took into the station today - my Chicken Pot Pie Soup with Savory Crust Crumbles, the Creamy Tomato Bisque with Grilled Cheese Croutons and two others I am still working on - I am thinking my Polish Heirloom Potato Cabbage Soup and perhaps a Roast Vegetable Soup???   Lots of homemade breads and rolls and cookies. 

Mmmmm, Chicken Pot Pie Soup - see the Savory Crust -
it's just ready to take a dip......

CHICKEN POT PIE SOUP

 8 cups chicken broth    

3 diced potatoes, unpeeled

4 ribs diced celery       

2 sliced carrots

1 small onion, diced

1 teaspoon dried or 1 T fresh thyme

2 to 3 cups shredded or diced cooked chicken

1/3 cup flour

1 cup water

½ cup milk

½ cup or more frozen peas, if desired

Place chicken broth in medium to large pot, bring to a simmer.  Add diced potatoes, celery, carrots, onion and thyme.  Simmer on medium until potatoes and carrots test done.   Reduce heat to medium low and add chicken, stir to combine.  In separate cup or bowl, combine flour with cold water and milk, stir until smooth.  Add while stirring into the hot soup, stirring to blend well.  Continue to simmer at least 5 minutes or until soup is thickening.  Add peas if desired.  Remove from heat and serve warm.

While soup is simmering, prepare crust mixture.  Preheat oven to 400. 

Savory Crumble Crust

 1 pie crust                                                       

Salt, pepper, dried parsley

Prepare your favorite scratch pie crust, or choose a ‘little white lie’ pie crust and roll out onto baking sheet about ¼ inch thick.  Sprinkle with sea salt, pepper and dried parsley, pressing seasonings into crust with your hand or rolling pin.  Slice with pizza cutter or sharp knife into ½ inch strips, but do not separate.  Bake at 400 about 15-18 minutes or until crust is beginning to brown.  Crust should be lightly browned and crispy.  Remove from oven and cool completely.

To serve, ladle soup into serving bowls, top with some of the Savory Crumble Crust and serve warm!

RECIPE TIP:  The rotisserie chickens that are sold in most supermarkets are delicious - buy one for your next dinner and use the leftovers for the chicken broth and chicken for this soup - kind of like cooking once and serving twice!!

The class I will be teaching is a mini session on Smart Choices for Real People, a class I developed to share how making a few simple substitutions can make a difference and encourage healthy eating.  Hope you can come!

Another fun thing I did with Mike and Jon this morning on the radio show was sharing one of my all time favorite Dinner Party Diva classes - Cinematic cuisine!  Perfect just in time for the Oscars coming up on Sunday!  It's kind of the Superbowl for women!  Why shouldn't we have fun foods too!!  The theme for this class/dinner party was foods from the movies - you can find and make your own foods that you remember from movies you've watched or use some of mine!

Here is a sample menu and ideas for a Movie Themed party or dinner party....

The Previews…

Tortilla Soup - from Tortilla Soup starring Hector Elizondo

Timpano - from Big Night starring Tony Shalhoub and Stanley Tucci

Finger foods and kebabs - from Mermaids starring Cher, Winona Rider and Christina Ricci


The Main Event…

Cajun Shrimp and Rice - from Forrest Gump starring Tom Hanks, Gary Sinese, Robin Wright Penn and Sally Field

Italian Sausage, Peppers and Onions with a side of Pasta - from Goodfellas starring Robert DeNiro, Joe Pesci and Ray Liotta


The Co-Stars…

Ratatouille - from Ratatouille, a Disney Film

Caesar Salad sans Caesar - from Bewitched! starring Nicole Kidman, Will Ferrell and Shirley MacLaine or for the old folks… Elizabeth Montgomery, Dick York and David White

Tuscan Bread - from Under the Tuscan Sun starring Diane Lane


The Final Scene…

Chocolate Croissants - from It’s Complicated starring Meryl Streep, Alec Baldwin and Steve Martin

Bleeding Armadillo Cake - from Steel Magnolias starring Sally Field, Dolly Parton, Shirley MacLaine, Daryl Hannah, Olympia Dukakis and Julia Roberts

---

The Special Guests…

Grog – from Pirates of the Caribbean starring Johnny Depp

Midnight Margaritas – from Practical Magic, starring Nicole Kidman, Stockard Channing, Sandra Bullock

Chianti – from Silence of the Lambs, starring Jodie Foster, Anthony Hopkins, Ray Liotta

Pinot Noir – from Sideways, starring Paul Giamatti, Thomas Hayden Church, Sandra Oh, Virginia Madsen

Hot Chocolate with Chili pepper – from Chocolat, starring Juliet Binoche, Judy Dench, Johnny Depp

Assorted Beer – from The Upside of Anger, starring Kevin Costner and Joan Allen

I also have developed a fun little game where you pair movies with the foods that were featured in them....How about if I post the foods today and the answers tomorrow?

CINEMATIC CUISINE GAME

What movie prominently featured the following foods???

  

Honey

Raw Eggs

French Pastries

Cowboy Beans

Pea Soup

Mashed Potatoes

Baby Corn 

Animal Crackers 

Fava Beans 

Tapioca Pudding 

Spaghetti and Meatballs 

Hard Boiled Eggs 

Dog Biscuits 

Apple 

Cheese Balls 

Bundt Cake 

Pancakes

I'll post the answers to the game tomorrow so you can have some fun with it today!

In the meantime, I hope you have an outstanding weekend!  Don't forget to call the Opera House so you can join me for Lunch and Learn next Thursday - March 1st!!

GETTING READY FOR LOW-FAT TUESDAY....and A 'VEWY, VEWY FWENCH TREAT FOR THESPIAN JON!

...not quite as catchy as the Paczki crazed day before Ash Wednesday that we refer to as Fat Tuesday, however, in today's health conscious world, not a bad way to have your Paczki and not have to run a half marathon to work it off!  Paczki..... pronounced around here as punch-key which translates to...ridiculously delicious Polish filled deep fried dough balls that will attach themselves to your thighs forever faster than you can say Bon Apetitski!!!   Hahaha – it really translates in Polish to doughnut but the word is a derivative of the word for flower bud which alludes to the shape of the pastry.

My lower fat version is fun to make with the kids too!  Depending on which size biscuit you use - these low fat treats can have as few as 80 calories or only 200 calories if you use the larger 'grands' size biscuits.   The big difference is the volume of butter I don't use and the fact that the biscuit is baked rather than deep fried.

This is kind of funny coming from the girl who used to go to Hamtramck with her grandfather or dad for Fat Tuesday - Erik Smith from Channel 7 used to always be at one of the Polish bakeries.  There are lots of fillings now - lemon, raspberry, custard, cherry, but - the real traditional filling, according to Grandpa.....PRUNE!!!!  Now, I have to say that they were much better than you would expect, but I would say that either raspberry or custard, or lemon, or cherry are my favorites now....hahaha! 

Paczki on the left, Crepe on the right....Stand Up
Sit down....Bite Bite Bite!!!

FAUX FAT TUESDAY PACZKIS

1 tube biscuits (not flaky)

Prepared fruit or custard filling

Powdered sugar, frosting or glaze

Prepare and bake biscuits according to package directions.  Bake just slightly longer than stated baking time until biscuits are golden brown.  Let cool.  In the meantime, prepare filling ingredients and toppings.  When biscuits are cool, pipe in or spoon in filling and dust with powdered sugar, frost with icing or drizzle with glaze. 

RECIPE TIP:  I recommend using regular biscuits, not the flaky layers and I like the size between the small biscuit tubes and the larger 'grands' size.  These are still under 100 calories per biscuit - much better than the 700 calorie version!!

I would love to hear your Hamtramck or Fat Tuesday or Paczki stories - please share!!!


For the Vewy, Vewy Fwench part of this Foodini Friday....we have my soon to be famous, Croque Monsieur Crepes!  I had to make these for Jon King who is auditioning for a part in Dirty Rotten Scoundrels...and has been channeling his 'Inner Frenchman' on the air this week.  It was perfect timing since I have a Flavorful French class coming up next week - you can check the links to the left, but I will be in Brighton on Tuesday, Novi on Wednesday and Pinckney on Thursday - at last check there were a few openings.

This recipe is a take on a traditional French bistro sandwich called the Croque Monsieur which translates to Mister Crunchy!!!  That's a bit of a tribute to the crunch you achieve when you broil the delicious ham and cheese (Gruyere) sandwich under the broiler.  The little French addition to this is the bechamel sauce - a white sauce with just a touch of nutmeg, salt, pepper and, my little somethin' somethin' - a little gruyere melted in for extra flavor and browning power.  These can be browned under the broiler...or.......like we did this morning at WHMI....with a kitchen torch that we renamed '5G Flame Thrower'.

A little Black Forest ham peeking out.....

CROQUE MONSIEUR CREPES

Black Forest Ham, coarsely chopped

Shredded Gruyere cheese

Dijon Mustard

Prepared Bechamel Sauce (recipe follows)

Prepared Crepes (recipe follows)

  

Place small scoop of chopped ham on one quarter of crepe, top with a bit of shredded gruyere cheese and a dot of Dijon mustard.  Fold crepes into quarters and top with a dollop of Bechamel sauce and an additional sprinkle of cheese.  Place on broiler safe pan.  Preheat broiler for a few minutes.  Broil crepes about 2 inches from broiler until topping is nicely browned and cheese is melted, just a minute or two.  Remove and serve!

RECIPE TIP:  If you are using the Bechamel Sauce from a refrigerated state, warm in the microwave or a pan first, the consistency will be much better.

Yes, I ate this one!!!

Bechamel Sauce

2 T butter

2 T flour

2 cups room temperature milk

1 teaspoon sea salt

¼ teaspoon nutmeg

pepper to taste

½ cup shredded gruyere

Melt butter in medium saucepan, add flour and stir together about 2 or 3 minutes over medium heat.  Slowly whisk in milk and simmer on low, 4 or 5 minutes until mixture thickens and becomes smooth.  Add salt, nutmeg and pepper, stir to blend.  Stir in cheese and cook just until melted.  Remove from heat.  Use immediately or refrigerate for later use.

  

Crepes                        

5 eggs 

1 ¼ cups all purpose flour        

1 ¼ cups of water        

¼ teaspoon salt                       

½ teaspoon oil or butter

Combine eggs, flour, water and salt until very smooth.   Heat a 7 or 8” sauté pan over medium heat for a few minutes.  Add oil or butter to pan and rotate to coat.  Add 2 tablespoons of batter to pan and rotate quickly so batter spreads to entire bottom.  Cook until top is dry and bottom is cooked but not browning.  Turn out onto wire rack to cool.  Shells may be stacked with wax paper in between.  Continue process until all batter is used.  

RECIPE TIP:  Crepes may be frozen if not being used right away. 

Here's Jon in action......

Jon 'torching' the Croque Monsieur Crepes....good thing
Jon got to the torch first, Mike thought it was a breathalyzer!
Now - that could have been vewy, vewy interesting!!!

 Hope these recipes find their way to your table sometime soon!   Stay tuned for more recipes and pictures - I have more coming from my Red Gold trip and my afternoon with my seniors at Independence Village!!

Happy Friday!!!

COOKING MY WAY THROUGH MICHIGAN ONE CHOCOLATE COVERED CHERRY SCONE AT A TIME!



Great Foodini's Michigan Chocolate Covered Cherry Scone

I am home from my outstanding weekend in Indianapolis for the Superbowl and getting back into the swing of things...which means, for me, cooking up a storm and doing the Foodini Friday show on Livingston County's Own 93.5 with Mike and Jon of Marino and the Morning Crew - it was fun talking about my Red Gold trip and dishing on some of the great times and great foods I had at the Taste of the NFL mega fundraiser.  You can listen in to a replay of the show on my Facebook page or by clicking on the WHMI link to the left and going to Replay Programs.  We had a good time this morning!

For my Foodini Friday treat this morning, I took in something that was actually inspired by one of the Mega Superstar Chefs at the Taste of the NFL - Michigan's own Brian Polcyn of Cinco Lagos in Milford and Forest Grill in Birmingham.  Brian made an outstanding dish for the superbowl - slow roasted pork belly with Michigan white beans and based on the conversations I overheard - his dish was the talk of the town - everybody was looking for the Detroit Lions table at the event!  It was outstanding and yes, I managed to have a second taste....you know, just to be sure (wink wink!!).

It's no secret that I love to cook and it's no secret that I am smitten with cooking locally and using Michigan foods....so I am in r & d for a new class scheduled this spring called Making Magic with Michigan Foods and today - just in time for Valentine's Day, I took in my new recipe for Michigan Chocolate Covered Cherry Scones.  It appears as though we have a hit on our hands!  Give it a try for Valentine's Day and...if you are feeling a bit like an overachiever, you can form individual scones into heart shapes.  Yes.  You can do this!!!



MICHIGAN CHOCOLATE COVERED

Michigan dried cherries - a Foodini favorite!

CHERRY SCONES

3 c all purpose flour

1/2 c sugar

2 1/2 t baking powder 

1/2 t baking soda  

1/2 t salt 

1 stick butter, room temperature

1 c half and half

1/2 c milk

1 t almond extract

3/4 cup Michigan dried cherries
3/4 cup dark chocolate chips

Additional 1/2 cup chocolate chips, melted

Serve with unsweetened whipped cream if desired.

Preheat oven to 350.  Mix all dry ingredients.  Cut in butter until coarse.  Add almond extract, half and half and milk, blend until just mixed.  Fold in cherries and chocolate chips. 

Lightly grease large baking sheet.  Using floured hands, divide dough into 2 equal parts.  Form into balls and place on baking sheet, spread out as much as possible.  Flouring hands if necessary, press dough into a circle about 1” thick.  Using floured knife, cut circles into 8 wedges.  Sprinkle with a little sugar.  Bake 20 to 22 minutes or until golden and dry in the middle.  Remove, cool at least 10 minutes and cut again with sharp knife.

To drizzle, place melted chocolate chips in a freezer style zipper bag and squeeze to one corner - snip off just a tiny bit of the bag to form a piping bag and drizzle melted chocolate over the scone.

FOOD 411: Scones are Scotland's version of a biscuit!  Typically they are a bit drier and less sweet than a muffin or traditional biscuit.   They are traditionally served with a bit of clotted cream and lemon curd but you won't need that with these!  I still like a bit of highly whipped cream with mine.

RECIPE TIP:  You can use the base scone recipe without the cherries and chocolate and add your own nuts and/or dried fruit.

I hope this new recipe finds it's way to your special Valentine this year!  I know that Mr. W has really enjoyed the r & d on this one!! 

I hope everybody has a great weekend in store - I started mine last night with a really great Chocolate Truffles class at Howell's MainStreet Winery, another class tonight and tomorrow night I will be at the winery doing a fundraiser dinner and cooking class for the Livingston Chorale and then on Sunday, another charity event - the Snowman Tea for the Eric Hartwell Foundation.  I am happy and honored to be making the 170 scones required for this fundraiser which serves children at C.S. Mott Children's Hospital. 

So - I must be off - I have some serious cooking and baking to do!!

SUPERBOWL AND RED GOLD RECAP!

Still finding myself smiling and laughing over the great time  I had last weekend in Indianapolis with the good people from Red Gold tomatoes and my fellow guests - here's a few more pictures...

Our ride for the weekend, I could get used to this!!

Sherry and Deb hamming it up.....

On our way to the Taste of the NFL - with Lisa and Cathy
of Jersey Girl Cooks and Dutch Baker's Daughter

Linda (aka Red Gold Lady) Theresa and Monica -
They were the Hosts with the Most!!

With Cake Boss crew!!!!

Got to tour the ketchup line - I like a few fries with my ketchup!!

Outside of Bonge's Tavern - delicious dinner and
amazing tomato soup...with Red Gold of course!!

Love these new cool billboards - I love that I live in Tomato Country!!

The Red Gold plant tour and information was so interesting - as I post new recipes and such I will drop tidbits of info here and there - I learned so much about tomatoes and why the Red Gold brand truly does have that fresh picked flavor - that's in addition to the pride and commitment of each Red Gold team member that makes an appearance in their product!!!  If you haven't had a chance to try their products - please do, you will find a selection of Red Gold products in the canned tomato aisle, by the tomato juices and ketchup - if you want a real treat and a little confirmation - try a little side by side tasting!  We did this with a great variety of Red Gold products side by side with their competitors and hands down, Red Gold rocked.  For those of you that know me - this says a lot because I am not one to endorse a lot of products.  Maybe I should come up with a Great Foodini Magic Wand of Approval!!!

One of the other terrific things to happen this past weekend was meeting my fellow guests and getting a taste of their blogs and pages - please do check out....

Dutch Baker's Daughter - Cathy
Jersey Girl Cooks - Lisa
Just Short of Crazy - Deb
SuperExhausted - Sherry
BasilMomma - Heather
The Weekend Gourmet - Wendy

I will get links posted as soon as I can, but you can access their facebook pages from mine!

Once again - thanks to Red Gold for a truly memorable experience!  I look forward to a long lasting and delicious friendship!

SUPERBOWL EVE - TASTE OF THE NFL - OH WHAT A NIGHT!!!

Wow - wow - wow - what an event!  Just about ready to call it a night but wanted to give a last shout out and thank you to our lovely hosts, the corporate staff of the Red Gold family who invited me here for this spectacular weekend.....I have much more to post about my day at Tomato School!!!

But, for tonight, I am going to say....I....was.....not.....Chopped!!!

Ted Allen and I - he's a great guy!

Ted and I share a LOVE LOVE LOVE of McClures Pickles - from Detroit thank you very much!!!

Another highlight.... I also was, for a moment this evening, part of the Polcyn family!!!  Check out Birmingham's Forest Grille main man Brian Polcyn and his beautiful family (and me!!!).  Brian's dish tonight at the Taste of the NFL was slow roasted pork belly with Michigan white beans and microgreens - wow - it was the talk of the event and more than once I heard people saying it was their favorite dish of the night.  Way to go Brian!!



Okay - so we were hamming it up a bit.....why not!!











I am going to call it a night - one more big day tomorrow and lots of new pictures and information coming up - stay tuned!!

DAY TWO ON MY RED GOLD SUPERBOWL ADVENTURE!

Having a delicious and fun time in Red Gold country!!  Here's more of the trip in pictures!!

The seven of us heading into Bonge's Tavern for dinner.

Linda....the famous Red Gold Lady from
Facebook - a truly lovely lady and an amazing
cook!  We've been enjoying her delicious food
all day!!  This is her paparazzi shot - I think she
looks ready for the cover of People!!!

The First Family of Red Gold - we are missing Beau! 
We get to meet him tonight!!

The prettiest and most fragrant tomatoes!

Our taste testing or 'cutting' as it's known in the biz.

Somebody help me to get Meijer to carry Red Gold
ketchup in Michigan!!!

No....it's Thank YOU Red Gold!!

Saweeeeeeet ride!  And General Motors to boot - yay!!

Red Gold Lady's Pesto Tomato Pinwheels - divine - I tried to
eat only only one but HAD to have two!!!

Yummy salsa.....

Delightful Tomato and Fruit Salad

Stewie made a surprise appearance!

Brian and Selita - with their biggest fan!!!

Now we are off and running to get ready for the big Taste of the NFL event this evening!  So excited!

SUPER RED GOLD WELCOME AT THE SUPERBOWL!!

Wow - wow -wow! What a great day so far here in Indianapolis! Smooth sailing to the airport, smooth ride (well, when I wasn't dozing) on the plane and what a fun welcome at the airport! The place was hopping with all of the excitement and buzz of the big game this weekend. Here is my arrival, in pictures to start!!

Souveniers galore!

Welcoming committee!

Indy cars with the NFL logos - I picked the Steelers car for you Mr. W!!!

Celebrity waiting area - the big white sign said 'Manning'
Wonder which one?  I didn't get to see.

Big network people....

Sports Network People

My kind of people - our wonderful host - Monica from
Red Gold!

Some of my fellow bloggers - who are WAY smarter than
I am - were tweeting and posting and I just want to say that
I am STILL smarter than my phone, at least for another week, hahaha!

My Red Gold ride for the weekend - Thank you Red Gold!

Marriott Building  - way cool!!



Okay - I must run for what sounds to be a very fun dinner with the Red Gold corporate family!