Key Lime Glazed & Key Lime Kreme from Krispy Kreme

I marked my calendar when I got an email announcing these 2 kinds of donuts from Krispy Kreme.; Key Lime Glazed and Key Lime Kreme. Sandi and I went early this morning to pick some up from their drive-thru.

First of all, they look much better on the video and pictures. The lime green color glazing the donuts were too pale. I bought a dozen of regular glazed in order to get the dozen of key lime for $8.00. I had trouble at first glance to see which was which as they almost looked alike except for a very pale tinge of green on the key lime donuts. This did not lessen my excitement because I was still after the taste.

In my opinion, Krispy Kreme donuts (glazed) are only delicious when hot otherwise it tastes almost like any other glazed donuts. I proceeded to heat one in the microwave for 12 seconds which makes it taste like the hot ones you get as you stand in front of the conveyer belt at the store. The donut was good in that it has a bit of the lime flavor. I expected it to have more and would have preferred a much more limey taste.

I had half of Kreme filled Glazed. I had a bite of it without heating and was not impressed so I heated it along with the key lime glazed. The filling melted but I just pretended I was dipping bread in gravy. I liked that better since it had a bit more lime flavor.

The verdict on these donuts is that they are okay and a nice change but nothing to get excited about. I wonder if the Lemon Glazed will be better than these. Those are due next week.

Best Lemon Squares

I had made lemon bars in the past, which were okay but not what I would call great.  Recently while going through my recipes, I came across a handwritten one called Lemon Squares and I decided to give them a try.  I seldom bake since it is always easier to go buy dessert or wait until Sandi bakes one of her numerous creations.

Not knowing much about baking, I decided to alter the recipe and add more lemon juice since I was given an abundance of fresh lemons. Instead of 2 tablespoons of lemon juice, I used 7 tablespoons, and I decided to add 2 tablespoons of finely grated lemon rind, which the recipe did not call for.

The only downside of this recipe is because of the added liquid, it altered the consistency of the lemon squares in that when I tried to cut them, portions of it came off with the knife. In other words, I was unable to get a clean cut. Other than that, it was fantastic and was the best lemon squares/bars I have ever had if I may so say myself!

Felix Trattoria

I've always wanted to dine at Felix Trattoria but every time my friends and I decide to go, reservations were a problem as they were booked way in advance. With the Covid19, I recently read that some restaurants were offering specials for takeaways and deliveries. I thought this was a great opportunity to try Felix's renowned pasta. They had a variety on their menu. You could buy the sauces and you can make your own pasta which I never considered; after all, the pasta was his specialty, ordering several kinds of special flour from Italy.

They also had Pasta Fresca Kits for Two. These kits included the pasta which you have to cook at home, sauce, cheese, and instructions. I ordered 2 kinds, Rigatoni All' Amatriciana which included Giancia, Pomodoro sauce, walnuts, pecorino, and the Rigatoni Cacio e Pepe which had the butter with black pepper and pecorino cheese.

When I got the pasta for two, my first impression was it looked like it was good for one person so I asked the lady if it was a mistake. She said no and that this is the portion they serve at the restaurant. I make a comment that I could easily eat that portion. She just smiled and must have thought that I was a pig! Later as I  was driving home, I realized that the pasta still had to be cooked so it would swell up and get bigger, therefore more filling.

The kits were put together well and the instructions were very clear. I made a green salad with olive oil and pineapple balsamic which is everyone's favorite.

The Rigatoni All'Amatriciana was delicious. We all loved the consistency of the rigatoni; it was al dente all the way! The Cacio e Pepe was as good but to be honest, Sandi and I thought the Cacio e Pepe at Forma is better. Maybe it was the choice of pasta, it might have been better on spaghetti. I can say this since I consider myself an expert when it comes' to Cacio e Pepe especially when I have had the best at Roma Sparita Ristorante in Rome where they serve the Cacio e Pepe in a Parmesan bowl.

I ordered two desserts to share; Tiramisu and Budino di Nocino.  Both desserts were outstanding. Felix Trattoria does have excellent pasta; the quality of his pasta surpassed most Italian restaurants but I do have one big issue with their takeaways. They added a 20% tip on my order. I did call the following day and was informed that it states the addition of the tip on the website when ordering. She was absolutely right when I went back to check so that's on me. I never had a problem with tipping 20% or more for very good service. Tip to me is something you add for the quality of service. I think adding 20% is not fair because first of all I'm not being served nor was I served. The lady just handed the bag to me. Second, I had to cook the pasta in a big pot, warm the sauces in saucepans, get my own dishes, wash them myself, etc. Covid19 should not be an excuse to overcharge customers. I just think this is in bad taste. That's my opinion.

For the record, the serving for two was plenty. We did not have to go to Habit and order burgers. It really was filling!

Truxton's $7 Deal

I received a card in the mail recently for Truxton's 25% off on all regular menu items plus free delivery. I went on their website and discovered an incredible deal. A complete meal for $7.00, which you can order online for pick up or delivery. I was curious and skeptical of how good a meal can be for $7.00.

Last Friday, they had Miso Salmon with broccoli and brown rice. I dislike brown rice, probably because it's healthier, but I was willing to sacrifice and just let it go. The salmon was surprisingly quite delicious. I squeezed some lemon on it and voila, it tasted so fresh and I could not get over how good it was. Of course, I could have easily eaten a bit more, but the portion is satisfactory for ordinary people.

It is definitely worth checking out this $7.00 deal as you really cannot go wrong! Truxton's American Bistro currently has 3 locations: Westchester, Santa Monica, and Torrance.

Sam's Cooked Ham

Sam's sells a ham that is fully cooked. All you have to do is broil it for 8 minutes with the enclosed envelope of herbs and spices, and I swear, you will love this ham.

I have bought and cooked this ham twice already, and it is always a hit. To accompany the ham, I made some baby potatoes that I put in a ziplock. I poured a generous amount of olive oil and added some salt, pepper, chopped rosemary, and parmesan. I then laid them on a baking dish and baked them at 400 degrees till done.

I am so happy with what I did to the Brussels sprouts. I just doused them with olive oil, a bit of salt and pepper, and the secret ingredient was Espresso Balsamic Vinegar. It may sound odd, but trust me, it was terrific! I then baked the sprouts till done.

The ham is excellent with your choice of mustard. I happened to have Truffle mustard, which sent me to 7th heaven!

For dessert, I served Sandi's Apple and Pecan pie. What a dinner!!!

Yogurt Pie

I'm sure you have heard of Yogurt Pie before. This is an easy dessert to make. No baking required, just buying the ingredients. You will need a ready-made Graham cracker pie crust. I usually use the chocolate crust, but it is currently unavailable.

You will need a tub of Cool Whip; I use extra creamy and 2 containers of your favorite yogurt flavor. I used  Noosas's Raspberry Rhubarb. You mix everything together and plop it on the pie crust and freeze. This time, I got some raspberries and mashed them with a fork and added some honey and mixed it in. Just freeze the pie. If you like an ice cream texture, serve it frozen. I personally thaw it a bit, so it is nice and creamy.

There might be a few calories in there, but don't feel guilty since yogurt and fruit are good for you.

Bacalao ala Carrie

My mother made the best Bacalao (codfish) cooked the Spanish way. I remember her cooking it and serving it during Holy Week when we couldn't eat meat. It was quite salty, and it was best served on top of steamed white rice or on toasted pan de sal (Philippine rolls) for breakfast. The last time she was here from the Philippines, she had made it while a friend was here, and we both helped her shred the codfish, which was time-consuming. I have never attempted to make it because of the work involved.

Two weeks ago, I thought it was time to experiment. I called my sister-in-law Grace in Singapore to ask her for pointers since she has religiously made it for her family. I bought the salted premium codfish from La Española Meats in Harbor City, California. The fish has to be soaked in water overnight to get rid of some of the salt. It is cooked with lots of onions, olive oil, tomato paste, and tomato sauce. It is then left to simmer for 4 hours. A friend was here at the time and offered to help me shred the fish. She then asked why I couldn't put the fish in a food processor instead of tearing by hand. What a great question, and I couldn't think of an answer as to why not? And so I did, which made the preparation a lot quicker and efficient.

The end result was pure magic. It was delicious served on Japanese rice (a bit sticky). Everyone loved it and couldn't get enough of it. I had left-overs so a couple of days after, I served it on my favorite pasta, Barilla. The pasta was ready-made, so all I had to do was heat it in a bit of olive oil. It was another successful and enjoyable dinner. This is one time you really do not need to add any parmesan cheese since the bacalao is already salty.