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Quote by Terri-Lynne DeFino

“Regina had prepared "light hors d'oeuvres" Queenie B style. Crispy prosciutto-wrapped figs, stuffed with goat cheese and drizzled with honey; smoked trout and garlic cream on rye toasts; spears of endive with lobster, avocado, and grapefruit; skewers of tomato, basil, and mozzarella with a light drizzle of olive oil”

Quote by Terri-Lynne DeFino

Book:Didn't You Use to Be Queenie B?
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Didn't You Use to Be Queenie B?

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Terri-Lynne DeFino

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“She stopped at a post from Sierra. A small plate held a neat, square dessert: perfect layers of wafer cookies, banana slices, and pudding, topped with browned meringue and cookie crumbs. It looked like a fancy version of the banana pudding her dad used to get from a bakery in their neighborhood. He'd told her his mom rarely made dessert, but that this pudding was one of the few she did make. It was always a momentous occasion, he'd said, to come home and see a box of Nilla wafers and a bunch of ripe bananas sitting on the counter. Mae eagerly scrolled down to read the caption. Banana pudding is the first dessert I ever learned to make. My grandma taught me how when I was six. Watching pudding thicken over the stove, layering Nilla wafers and banana slices, whipping egg whites into stiff peaks, I fell in love with baking.”

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Book:The Townsend Family Recipe for Disaster
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“And the last one is the chicken-skin hot pot. The best parts of a chicken to eat are the skin and the innards. There are many ways of cooking them, but this chicken-skin hot pot is easy to make, and it tastes great. First you heat the pot, place the chicken inside... ... and slowly cook it inside the pot. Once the oil from the skin comes seeping out, you add the innards to the pot. You basically use the oil from the skin to stir-fry the innards. After the innards have been slightly cooked, you add some spring onions which have been cut around two inches long... ...and finally add sake and soy sauce to it. The oil from the chicken skin and soup from the innards have not been thinned down with any kind of broth or dashi, so the young people will love its rich, strong taste and scent. And anybody can make it once they see it being made.”

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Book:Izakaya: Pub Food
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