I posted a photo of my morning latte last week on Instagram and received several comments asking for tips on how to make a latte. So, I decided to do a How To live on Periscope Thursday at 11am. I posted that I would be doing it on Instagram and Facebook, so be sure to follow me so that you don’t miss any of my live Periscopes in the future. Now you can learn how to make a latte for your self and a “Frothy and Fabulous” one at that! You can find my Periscope (@gfavenger) How to Make a Frothy and Fabulous Latte below or here’s the link to view it on YouTube: https://youtu.be/ctRv_U_jS7c:
I made short ribs for Christmas Dinner this year, so I wanted to make sure to share the amazing results. I first had short ribs about 4 years ago when my step daughter ordered it. I’ve always been turned off by ribs, but her meal looked really good so I asked for a taste and I loved it. I couldn’t believe it took me so long to try short ribs. Since that first taste, I order them every chance I get.
Serves: 6 servings
- 3 pounds bone-in beef short ribs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 4 medium carrots, cut into 1-inch pieces
- 3 celery stalks (including leaves), cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 large onions, cut into ½-inch wedges
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ bottle red table wine
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
- Sprinkle ribs with ½ teaspoon each salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt.
My article titled “Gluten Freedom” can be seen in the January edition of Focus Magazine. In the article I outline my 10 favorite places to eat out in Los Angeles, you may have also see a similar post I did about this last month too. Here is the article below, (click to see a larger version):
Choosing a Holiday Party Signature Cocktail can be a hard one. Should you choose one with mint? Should you garnish with red and green? There are so many options. Well, I hosted a party last weekend and I had this very conundrum. It was for my sisters in Lipstick Sisters LA and I knew this group would appreciate a champagne cocktail. After a few taste tests, I came up with the Very Berry Cocktail, part Ruby Red Grapefruit, Cranberry Pomegranate juice and champagne and garnished with frozen cranberries to keep it chilled, see full recipe below.
- 1 ounce ruby red grapefruit vodka
- 2 ounces Champagne
- 2 ounces cranberry pomegranate juice
- -frozen cranberries for garnish
- Chill vodka, Champagne, and juice, then mix in a champagne glass. Garnish with 2 or 3 frozen cranberries.
Here are a few photos from the party: