HAPPY GAY PRIDE 2010 to all our LGBT friends -- whoever and wherever you are...our community is still fighting for equality...

As our fight continues, feeling good is good enough for me...good enough for me and my precious Scottie!

Here's PINK singing my favorite song by Janis Joplin "Me and Bobby McGhee". Watch.

This song is especially for Scottie, the most precious person in my life...Happy Gay Pride and Happy Anniversary, Boo Boo...you are my Bobby McGee!

"Freedom's just another word for nothing left to lose...Nothing don't mean nothing honey if it ain't free, now now...And feeling good was easy, Lord, when he sang the blues...You know feeling good was good enough for me...Good enough for me and my Bobby McGee" -- lines from a song "Me and Bobby McGee" by Janis Joplin.

Chocolate Mud Cake. Very moist, densed chocolate cake!

CHOCOLATE MUD CAKE...just for your lover:)

Too rich for your soul? Decadent! Chocolate cake! Try it.

Want to bake your first chocolate cake? Here! Bake it for your daddy this week.

If you missed yesterday's Father's Day...don't worry. Bake this chocolate cake for him. He'll love it as much as we love it.

CHOCOLATE CAKE

4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup water
2 cups flour
2 cups sugar
pinch of salt
1/2 cup buttermilk
1-1/4 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla

Preheat oven to 350 degrees.
In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.
Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.

CHOCOLATE FROSTING

2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla

In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together.
Add powdered sugar, milk, and 2 tsp. vanilla and beat well. Add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.
When your cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool completely.

Keep these recipes close and use them when an occasion springs up suddenly or take the time to gather special decorations and make one of these cakes the highlight of the celebration.

Chicken Pie by Alton Brown of Good Eats. Below, check out Tyler Florence's ultimate chicken pot pie. Enjoy!

Alton Brown making his chicken pie for you. Watch.

Tyler Florence makes a great chicken pot pie. Watch!

This very gorgeous San Franciscan chef is making his famed chicken pot pie for us. Watch.

Craving for chicken pie? Try our Chic Pie with mushroom and broccoli! It's our special recipe.

Chicken pie is the ultimate comfort food. We are sure you've had classic pies like the popular and easy chicken and tarragon pie, or something a bit different like a scrunchy-topped chicken pie.
But our chicken-mushroom-broccoli pie is different and yummier. I got this recipe from Scottie's aunt, Debbie, who lives with Uncle Jim and their loved ones in Wellsville, upstate New York. She baked this for us the day we arrived in Rochester. It was so yummy I had to bake it over and over again. Scottie loves it, too, so...Enjoy!

You'll gonna need:
25g flour
Some chicken stock
350g cooked chicken cut into chunks or strips
125g cooked wild black mushrooms
6 leeks, cleaned and chopped
1 onion, peeled and finely chopped
2-3 cups lightly cooked broccoli, not too chunky
1 stalk celery, chopped
2 tbsp chopped parsley
Sprinkles of dill
200g ready make shortcrust pastry (I use 4 croissant rolls: 2 for bottom and 2 for top)
90g butter
75g flour
1/2 cup parmagiano
1 cup creame cheese (I use Lucerne)
1 tbsp English mustard
A pinch of salt and ground pepper

Here's how I bake mine:
Preheat the oven to 425°F
Melt the butter in a heavy based pan and add the flour off the heat.
Whisk in the chicken stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard, creame cheese, parmagiano, butter, celery, parsley, and onion. Cook for a few minutes until onion and celery are nice and tender.

Place the first 2 croissant pastry to cover the bottom of a rectangular pie dish. Make sure it is totally covered. Then add chicken pieces, broccoli, wild mushrooms and leeks in the bottom of the pie dish, sprinkle with the fresh dill and parsley and pour over the sauce.

Roll out the last 2 pastry and cover the pie dish with the pastry. Make sure the entire dish is covered. Brush the top of the pastry with a little beaten egg.
Bake in the oven for 25-30 mins. After this time reduce the heat to 350° and bake for a further 15 mins.

Tiger: Meow!

Ready for summer? Kick off your summer with this delightful cocktail

Limoncello-Mint Sorbet with fresh Blackberries



















Limoncello-Mint Sorbet with fresh Blackberries
Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert. Try it today for your honey! This is for Scottie and friends.

2 cups water
1 1/3 cups sugar
1 cup fresh limon juice (6 large lemons)
1/2 cup chopped fresh mint
2 cups blackberries
Lemon slices (optional)

1)Combine first three ingredients in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves.
2)Remove from heat; add lemon juice and mint. Cover and chill.
3)Strain juice mixture through a sieve into a bowl; discard slids. Freeze in freezer for until firm.
4)Serve with blackberries; garnish with lemon slices.
Serves 8.