Biscuits and Sausage Gravy

December 14: National Biscuits and Gravy Day

May 14 marks National Buttermilk Biscuits Day. Seven months later, it’s National Biscuits and Gravy Day. When we make buttermilk biscuits, we usually eat them with butter or fruit spreads. This time we smothered them with a creamy white pork sausage gravy for a filling weekend breakfast/brunch. Buttermilk biscuits and sausage gravy are popular where we live in Texas and is a quintessential Southern staple because of their down home deliciousness. Make them for breakfast or brunch and especially on National Biscuits and Gravy Day.


(Adapted from Food Network)

  • buttermilk biscuits (homemade or canned)
  • 1 pound pork sausage (we used Jimmy Dean brand regular sausage)
  • 1/3 cup flour
  • 3+ cups milk
  • salt and pepper to taste


While baking the buttermilk biscuits, crumble pork sausage into a skillet. Cook over medium high heat until the meat is no longer pink. Gradually mix in the flour. Lower the heat to medium low and pour in two cups of milk.

Keep stirring until thickened then add another cup of milk (at least five minutes). For a thinner gravy, pour another cup of milk and keep stirring. Salt and pepper to taste. Serve with warm buttermilk biscuits.


Coconut-Lime Matcha

Hangover Helper

December 2: Feast Day of St. Bibiana

Have a hangover from holiday partying? Then get inspired by the “Coconut” song and invoke St. Bibiana (Vivian), patron saint of hangovers, for a home remedy.

If you put de lime in de coconut water and mix it all up with matcha powder, it will help relieve a bellyache and headache. This hangover helper keeps you hydrated from the electrolytes in the coconut water and provides a little pain relief from the caffeine in the earthy-flavored green tea powder. Limes can also quell the queasiness and add vitamin C to stabilize your blood sugar levels.

Personally, we have no need to drink this hangover helper as we aren’t too into the bar scene. But as designated drivers at a few holiday parties, we could offer this coconut-lime matcha hangover helper to those who have imbibed a little too much. Or you can also sip on this healthy concoction on the morning of the Feast Day of St. Bibiana for a natural boost of energy! Cheers!


(Adapted from Shape magazine)


  • 1 cup coconut water, chilled
  • pinch of sea salt (we used Hawaiian sea salt)
  • 1 teaspoon matcha (green tea powder)
  • spritz of lime juice from a slice or wedge (also optional garnish)


In a small glass, pour the coconut water. Add a pinch of sea salt. Mix in the matcha. Spritz a little lime juice and stir. Garnish with a lime slice or wedge.


  • St. Bibiana died as a martyr (4th century) for her steadfast Christian faith. According to some legends, she was forced to drink liquid lead as part of her torture. After she was buried, healing herbs grew from her gravesite and were known to cure headaches, epilepsy and even hangovers! (We highly doubt that the healing herb was matcha since tea bushes were not grown in Rome.)
  • Take care during the holidays and don’t drink and drive!


(Orange Greek Yogurt Cake)

November 9: National Greek Yogurt Day

There is a hilarious scene in one of our favorite movies, “My Big Fat Greek Wedding”, in which the bride and groom’s families meet for the very first time. The American groom’s mother presented a bundt cake to the Greek bride’s mother to be served after dinner as a dessert (and decorated with a flower pot in the middle of the “cake with a hole in it”).

Perhaps the Greek mother would have found it easier to pronounce yiaourtopita than bundt. And it is easier for us non-Greeks to call the following recipe Orange Greek Yogurt Cake (although lemons could be substituted). It could be baked in a loaf or round pan, but as a nod to the movie we baked the cake in a mini bundt pan.

This Orange Greek Yogurt Cake is terrific for teatime and also on National Greek Yogurt Day.


(Adapted from Voskos)


  • 2 oranges, zested and juiced (about ¼ cup liquid)
  • 1 cup plain Greek yogurt
  • ¾ cup sugar
  • 3 eggs
  • ½ teaspoon vanilla or orange extract
  • 1 ½ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup canola or vegetable oil


Wash and dry the oranges. Zest the rind and squeeze the juice. Set aside.

In a large mixing bowl, combine the Greek yogurt with sugar, egg, and juice.

Add the zest extract. In another bowl, combine the flour, baking powder and salt. Gradually mix this in to the wet ingredients. Add the oil and mix into a smooth batter.

Pour the batter in a well-greased mini bundt pan, loaf pan or round cake pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes (mini bundts) and 30-45 minutes for the loaf or round cake pan, testing for doneness. Remove from the oven and cool completely on a wire rack. Dust with powdered sugar and serve with a cup of tea (optional).


  • As an intermarried couple ourselves, of course we loved the movie “My Big Fat Greek Wedding”! There are many other films focusing on intercultural and interracial relationships. See the list here
  • We used full fat and whole milk Greek yogurt so the cake would be moist and not too dry.
  • National Bundt (Pan) Day is coming up in a few days on November 15.
  • Search our blog for other Greek recipes.

Day of the Dead

(Día de los Muertos) Cookies

November 2: All Souls Day

Having lived among Mexicans and Mexican-Americans in South Texas, we came to know many as our friends and learned about their holiday traditions and customs. Around Halloween leading up to All Souls Day (Day of the Dead/Día de los Muertos), we have seen several homes, churches and other significant cultural places set up colorful ofrendas (altars) as tributes to loved ones who have passed away. Displayed on these altars are framed photos of the dead, cut paper banners, flowers (marigolds), candles and/or incense, religious symbols and icons, food and other toys/trinkets. Some communities have lively parades with people dressed in skeleton costumes. Some families visit the gravesite of the deceased, decorate it and have a feast there.

At first, outside observers find the festivities excessive and even creepy. But in time we have come to appreciate the Mexican rituals that celebrate the lives of the dearly departed so that they are never forgotten! How nice it is to be remembered in a fond and fun way!

We are grateful that our amigos have taught us a little more about the Day of the Dead and invited us to participate in some of their family activities. Learn more about this Mexican holiday from the Inside Mexico website. And celebrate life (not death) with these chocolate cookies decorated with colorful fondant cutouts!


(Adapted from Southern Living Incredible Cookies)

For the chocolate cookies

  • 3 cups flour
  • 1 cup cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chili powder or cayenne pepper
  • 1 ½ cups butter, softened
  • 2 ½ cups powdered sugar, sifted
  • 2 eggs
  • 1 teaspoon vanilla (we used Mexican vainilla)


In a bowl, combine the flour, cocoa powder, salt, ground cinnamon and chili powder or cayenne pepper. Set aside.

In a mixing bowl, cream the butter with the powdered sugar. Beat in the eggs. Add the vanilla. Gradually add the flour mixture into the butter mixture.

Mix until a sticky dough is formed. Roll the dough into a large ball, divide in half or thirds, cover and refrigerate until firm (about an hour). Roll out dough ¼-inch thick in between two sheets of waxed paper.

Cut out shapes with a skull-shaped cookie cutter. Place on a lightly greased baking pan. Refrigerate for at least 10 minutes to firm up the dough. Bake in a preheated oven at 350 degrees F for 15 minutes. Remove from the oven and let stand for five minutes before transferring the cookies to a wire rack to cool completely and become crisp.

For the decorations

  • Powdered sugar
  • White fondant
  • Red fondant
  • Other different colored fondant
  • Colorful edible markers


On a clean surface dusted with powdered sugar, roll out the white fondant to 1/8 inch thick. Cut out enough skull shapes for all the cookies. Set aside in a covered container so the fondant does not dry out. Lightly brush the chocolate cookie with a little water and position the white skull-shaped fondant over it. Smooth out the edges.

Roll out the red fondant and cut out a tiny heart shape using the mini heart plunger tool. Dab a little water on the red heard and position it upside down in the center of the white skull-shaped fondant. Use different shaped flower cutters on different colored fondant to make the eye layers.

Use the end of a large round tip to make the eyeballs. Attach “eyes and eyeball” layers with a little water. Roll out different colored fondant and cut a small daisy shape. Position part of the daisy shape on top of the skull.

Trim off the three petal parts on top and save this to position on the chin as a decoration, attaching both with a brush of water. Use different color edible markers to draw the facial decorations (we used dots, stitches and swirls). Be as colorful and creative as possible. Arrange on a platter and serve.


  • We got our skull-shaped cookie cutter at the gift shop in the National Museum of Funeral History in Houston, Texas. As morbid as the experience seemed to be, the exhibits and historical information were presented very well. Everything was fascinating and well worth the trip and visit.
  • Pan de muerto (sweet “bread of the dead”) and sugar skulls are foods related to Día de los Muertos. We hope to feature these recipes in upcoming blog posts.
  • Vanilla sugar cookies may be substituted in this recipe. But because chocolate originated in Mexico and has a nice color contrast to the white fondant, we baked dark chocolate cookies instead. We also used fondant to decorate them because we still have not mastered icing (outlining and flooding) our cookies!
  • Search our blog for more Mexican, Tex-Mex and Halloween recipes.

Homemade Chocolate Candy Bars


October 28: National Chocolate Day

Giving out free candy on Halloween isn’t exactly cheap. So it is quite understandable that some people opt to buy the generic brands or bulk variety packages of assorted candies to distribute to trick-or-treaters on Fright Night. Yet somehow the neighborhood children still seem to know which homes hand out their favorite candies! We were thought to be the one of the houses that gives out the good stuff! But there is an ulterior motive—if we still have candies left over, we eat them ourselves! So we buy what we like and they are usually the miniature chocolate candy bars (Hershey’s Special Dark, Mr. Goodbar and Krackel*).

With special candy molds, chocolate bars can be made at home very easily. Just melt the chocolate in a bowl, stir in rice cereal or nuts, place in the molds and let set. We replicated the recipes for Nestle Crunch and Hershey’s Mr. Goodbar for a homemade treat that is terrific on National Chocolate Day, on Halloween and whenever one wants to satisfy a sweet tooth.


For the Crunch chocolate bar

  • Chocolate chips or wafers (we used Ghirardelli dark chocolate melting wafers)
  • Rice cereal


Melt the chocolate in a bowl (in a microwave or over a double boiler), according to the directions on the package. Stir in the rice cereal and coat with chocolate.


Spoon the mixture into the wells of a chocolate bar mold. Tap the mold on the counter to even out the surface. Place in the refrigerator until firm. Unmold onto a paper towel. Serve the rice cereal chocolate bar at a cool temperature.


For the Mr. Goodbar chocolate candy

  • Chocolate chips or wafers (we used Nestle Toll House milk chocolate chip morsels)
  • Roasted peanuts, chopped


Melt the chocolate in a bowl (in a microwave or over a double boiler), according to the directions on the package. Stir in the chopped peanuts and coat with chocolate.


Spoon the mixture into the wells of a chocolate bar mold. Tap the mold on the counter to even out the surface. Place in the refrigerator until firm. Unmold onto a paper towel. Serve the peanut-covered chocolate bar at a cool temperature.



  • The equivalent of Hershey’s Krackel is Nestle’s Crunch chocolate bar.
  • We also like M&Ms, Reese’s Peanut Butter Cups, KitKat bars and other candies that do not stick to our teeth (sorry, caramel, gummies and chewy nougat).
  • We make homemade chocolate candy bars for ourselves and do not give open/unwrapped candies out on Halloween to trick-or-treaters for safety and sanitary reasons.
  • Purchase candy bar molds from a local hobby and craft shop or cake decorating supply store.
  • Substitute real chocolate for chocolate-flavored confectioner’s wafers, like Wilton’s Candy Melts.
  • There are several “chocolate holidays” throughout the year. Search our blog for other chocolate recipes.


Brisket Soft Tacos

October 3: National Soft Taco Day

Just one day before National Taco Day, National SOFT Taco Day is observed as a food holiday. Highlander prefers the latter but Islander likes her tacos crispy. Tacos are a versatile dish. The filling could be beef, pork, chicken or seafood and the shells could be soft (flour or corn tortilla) or crispy. Toppings could include cheese, lettuce, tomatoes, onions, cilantro, avocados, jalapenos, sour cream and salsa.

For this particular post, we used soft low-carb flour tortilla shells in which to wrap the meat filling and toppings. We used leftover shredded beef brisket made from our slow cooker (it yielded a lot of meat for just the two of us). And we filled it with toppings as colorful as the Mexican blanket in the final food photo above.

Switch up the tortillas for tacos today and go specifically for the soft shells on National Soft Taco Day.



  • SOFT tortillas (flour, corn or a combination of both)
  • Shredded beef brisket (or other meat or seafood of your choice)
  • Shredded cheese (we used a Mexican blend of cheeses)
  • Shredded lettuce
  • Diced tomatoes
  • Chopped onions
  • Chopped cilantro leaves
  • Salsa or taco sauce
  • Lime wedges or slices (optional)


Warm the soft tortillas in a skillet or microwave according to the package directions to make them warm and more pliable. Lay a soft tortilla on a plate. Place hot shredded beef brisket on top. Layer with cheese on the hot brisket (it will melt slightly to bind the meat together).

Sprinkle with shredded lettuce. Top with tomatoes, onions, cilantro leaves and salsa or taco sauce. Roll and secure with toothpicks. Serve with lime wedges or slice to squeeze the juice to flavor the filling in the soft tacos (optional).


  • National Soft Taco Day on October 2 falls near the middle of Hispanic Heritage Month.  This month is a great opportunity to try some of the Latin American recipes posted under the Theme Menus on our blog.
  • Cook crispy tacos tomorrow for National Taco Day on October 3.


Sinigang na Baboy

(Filipino Tamarind Pork Ribs Soup)

October 2: World Farm Animals Day

Islander’s grandma had a farm. E I E I O! And on that farm, she had some poultry and pigs. E I E I O!

When Islander’s family visited the Philippines occasionally during her youth, her late maternal grandmother lived on a farm (now inhabited by her relatives). When her parents went to market, to market (not to buy a fat big or hog, because there were at least two already on grandma’s farm), Islander and her brother would help her with the chores. City slickers/suburbanites that they are, feeding the chickens and pigs did not seem to be such an unpleasant task. They once ventured beyond the boundaries of the farm and into the rice paddy and were frightened by a huge carabao (water buffalo)—and the “chicken” siblings quickly ran back to the chickens!

Islander’s late paternal apong (grandmother) also lived on a property with chickens and goats. Islander was always annoyed when the rooster crowed at the crack of dawn, interrupting her beauty sleep—definitely not a morning person!

Both grandmas would serve us chicken and pork dishes with the staple rice and we often wondered if one of their farm animals sacrificed their lives so that the family could be fed. We only knew of the chicken’s fate from its crazy-then-silent clucks. Chop, chop! But pork pieces were purchased by the parents when they went to market, to market after all!

In observation of World Farm Animals Day, we made a classic Filipino tamarind soup with pork ribs. Sinigang na Baboy is one of the many dishes that reminds us of our time spent in the Philippines with our beloved grandmothers.


(Adapted from Filipino Village)


  • 1 – 1 ½ pound pork ribs, individually sliced
  • 10 cups water
  • 1 packet sinigang mix
  • 1 small onion, coarsely chopped
  • 1-2 tomatoes, diced
  • bunch of spinach leaves, baby bok choy or other green vegetables


In a large pot, boil the ribs in water then simmer for about 1-2 hours to tenderize the meat. Skim off the scum. Mix in the sinigang packet. Chop the onion and dice the tomatoes.

Stir in the onions and tomatoes and cook for 15 more minutes. During the last 10 minutes of cooking, add the green vegetables. Serve hot with rice.


  • We usually add only half the packet of the sinigang mix as tamarind tastes too sour for us.
  • Search our blog for other Filipino food recipes.