Monthly Archives: October 2010

Grits or Polenta?

I posted a recipe for Creamy Baked Sundried Tomato Grits and have been thinking about variations since then…what do you think of polenta?  With Fleurt Sundried Tomato OR Fleurt Chipotle Lime?  I think the Chipotle Lime would be fabulous with steak, especially a … Continue reading

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Leftovers Are A Thing Of The Past!

I’ll be honest, I’m terrible at gauging how much I need to cook to feed my family.  Nine times out of ten there are leftovers and while they are a saving grace for me (no prep time & fewer dishes … Continue reading

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Creamy Baked Sundried Tomato Grits

There have been several requests for recipes that incorporate Fleurt Butters so I’m thinking I’ll post one recipe per week.  This week’s recipe is one I originally found in an old issue of Bon Appétit (Sept 2002) and adapted for … Continue reading

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Fleurty Rice Crispy Treat!

Rice Crispy Treats made with Fleurt Maple Bacon Butter. 

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A Funny Thing Happened On The…

…erm, well, not on the way to the Forum, but on the couch this afternoon.  I was working away on my computer while both kids were napping and my phone rang with a 917 number I didn’t recognize.  I admit, I … Continue reading

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Lookin’ Good

Picked up the proofs for the retail container labels today…a few hiccups in the design (how exactly did I miss the fact that I used a similar but still entirely wrong font on 3 out of 4 labels?) but we’re nearly there!  Had … Continue reading

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Moving and Shaking!

Exciting day here, folks!  Been busy ‘Fleurting’ and getting sample packages into the hands (and hopefully stomachs) of dairy managers and general managers around Phoenix, as well as onto the tastebuds of movers and shakers in the community.  A friend has even … Continue reading

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