I love having lunch out! I always have. One of the things I disliked about teaching was having to eat in the staff lounge. And, years ago, as a mother of two young boys, lunch out was fraught with challenges. … Continue reading
A dear friend recently visited family in Charleston, S.C., and enjoyed the best grits of her life at a Charleston restaurant. The grits were served as a side to a glorious dinner, not breakfast. The restaurant (the name of which … Continue reading
Enjoy a little artistry when you prepare this super easy fresh fruit breakfast appetizer. Named for the “Cutie” brand of mandarin oranges, this plate is always a hit at Lookout Point. The delicious caramel sauce recipeis from the Eight Broads … Continue reading
This recipe was originally posted in September 2009, when Ellen wrote – The first pomegranates of the season have arrived! To celebrate their arrival, I served Ginger Pomegranate Muffins — an interesting combination of crunches — and the guests raved. … Continue reading
When the weather is chilly, I love a great bowl of soup. This recipe was created while visiting my mother in Nebraska, and the family loved it. Add any kind of veggies, either fresh or frozen, to plump up the … Continue reading
As an alternative to traditional nachos, the potatoes add a tasty gluten-free base for the nacho toppings. This appetizer is one of our offerings for receptions.
Okay, I admit it. When I read this recipe in What’s Cookin’ in Ithaca NY back in 1980 and saw that you didn’t need to peel the apples for this cake, I was hooked. If the cake doesn’t get you, … Continue reading
This is a Lookout Point signature dish made with prosciutto, eggs, and English muffins. Huevos Trifecta was named by our guests, during horse racing season in Hot Springs. It goes well with steamed asparagus, or topped with fresh spinach or … Continue reading
Like me, there was a time when my mother-in-law could barely boil water. But, she more than made up for it over the years! With the warming of U.S.-Cuban relations, her recipe for Cuban Flan seems particularly timely and timeless, … Continue reading