Saturday, July 10, 2010


I love getting a new appliance. I tend to go through toasters quite often. I don't know why. It seems like my parents would keep a toaster for years and years. Maybe they just don't make them like they used to.

A few years ago we purchased a toaster and I thought it was top of the line; but it just lasted a short timelike all of the others in my many years of marriage. All of a sudden some of the coils weren't heating up. One side of the bread looked like when I go to the beach and forget to turn over.

I recently ordered a T-fal Avante Deluxe Toaster from my new favorite online store - CSN and I have now had a chance to give it a good test run. It surprised me when I first pulled it from the carton -- it's huge! It has the new angled design so it's easy to see what's going on in there and if the toast is starting to get too dark for my taste, I can quickly eject it with the stop button. The lift function is also nice for smaller pieces of bread, no more fork in the toaster, risking my life.
This toaster is a four-slice with independent controls. That's nice because my spouse and I have different ideas on what makes a good piece of toast. I know my way is right, but this way he can have it just the way he likes it.
The extra wide slots are very handy for bagels and Texas toast, and it even has self-adjusting guides to ensure the toast will brown evenly.
Forgot to take the bread or bagels out of the freezer? No problem. The defrost function is ready to take care of that your bread for you before the toasting process begins.
All-in-all this beautiful black and stainless T-fal toaster is a welcome addition to my kitchen.

Cherry Salsa

Salsa Michigan style -- it's cherry time!

1/2 lb. dark sweet cherries, pitted and chopped
1 T. lime juice
1/4 c. cherry preserves
1 T. minced red onion
1 t. finely chopped jalapeno pepper
1 T. finely chopped cilantro

Combine all ingredients and stir to blend. Cover and chill one to two hours to blend flavors. Serve with grilled meat or chips as an appetizer.

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Friday, July 9, 2010

Cherry Chicken Salad

It's cherry time in Michigan. Traverse City has a Cherry festival every July and it's in full swing right now. I came across this yummy salad recipe just right for a hot July day using great Michigan cherries.

2 cups ripe cantaloupe, cubed
4 c. cubed or shredded cooked chicken
1/4 c. chopped green onions
1/2 t. salt
1/8 t. white pepper
2 c. cherries, pitted and halved
1 c. sliced celery
1 c. low fat mayonnaise
1/2 c. low fat cherry yogurt
Milk, up to 3 T.

Remove seeds and cut cantaloupe into wedges and then cube into bite-size pieces. Combine chicken, green onions, salt, and pepper and toss lightly. Add cherries, celery, and cantaloupe and mix gently. In another bowl, combine mayonnaise and yogurts; add milk a little at a time, until desired consistency. Pour over chicken mixture and stir gently to coat. ( You may not need all of the dressing. Use to your taste.) Cover and refrigerate several hours before serving.

Please make your car a NO PHONE ZONE!!!If you like this blog, please look for my other blogs:Thyme for Herbs--Bits, Tales, and Yarns