Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Sunday, October 26, 2008

Scandinavian Pickled Beets

I'm told no good Dane or Swede considers a meal complete without these tangy treats. They add gorgeous color to any table. If you want to use fresh beets, peel and cook them. They can be served sliced or diced. Otherwise, just open a can like I do. (photo by FotoDawg)

Scandinavian Pickled Beets

1 can beets

1/2 cup vinegar

1/2 cup water

1/2 cup sugar

salt & pepper

Combine the vinegar, water, sugar, salt & pepper in a saucepan.
Bring to a boil and cook until sugar dissolves.
Put the beets in a glass or ceramic bowl.
Pour the hot vinegar mixture over the beets.
Cover and refrigerate for 12 hours.
Drain and serve with slices of hard-boiled eggs.

Options: Add slices of onion to the recipe.

Make it a meal: Serve with meatloaf or aside a meatball sub.

Wine: Nothing goes with vinegar. Grab a beer. Divas don't mind swigging beer as long as they are wearing pearls.
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