More S’mores Please


© C. m ART z  2015

“Life is short. Eat dessert first.”

~Ernestine Ulmer

Mounds of delicious S’mores with peanut butter bottom, dark chocolate morsels melted to creamy smoothness with sweeten condensed milk, poured into a warm iron skillet and topped with big mellows.

6-7 minutes later drizzle with dark chocolate syrup and try to drag yourself away.

Sandy’s Cafe Best Cuban Sandwich

if you want a con leche coffee or a Cuban sandwich, there’s only one place to go, and that’s Sandy’s Café.

via Sandy’s Cafe.


Photo and recipe by Arissa


“It has (from top to bottom) Cuban bread with butter on the outside that is pressed, mustard, dill pickle slices, Swiss cheese, Virginia ham, and Pernil (which is roast pork that is shredded). So yummy”

Kinkling Time

Photo by Jenice Martz

Every year in Maryland and vicinity there is a lot of baking going on.
It’s called Shrove Tuesday and falls

February 28, 2017 Tuesday

Fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during Lent.

In parts of Maryland, the treats are called Kinklings, and are only sold in bakeries on Shrove Tuesday. The German version is made from a yeast dough, deep fried, and coated or dusted in sugar or cinnamon sugar; they may be plain or filled with fruit jam. Pennsylvania Dutch fasnachts can often be potato doughnuts, and may be uncoated, powdered with table sugar, or dusted with confectioner’s sugar.

It’s Kinkling Mania.

Better Then Krispy Cremes

My Grandmother’s Martz original recipe:

1 cup sugar
4 lbs flour (16 cups)
1 qt. milk (scalded and cooled)
4 eggs, well beaten
8 tbsp shortening or lard
2 tsp. salt
1/2 tsp. nutmeg (optional)
2 cakes yeast

Soften yeast in water and add 1 tsp. Sugar to milk, stir. Stir in yeast. Cover and let rise in warm place till doubled. Stir in eggs, butter, remaining sugar, salt, nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover and let rise till double. Punch down dough and divide in 2 portions. On a floured board roll out to 1/2? thickness, cut with doughnut cutter (or large glass), place on trays and let rise till doubled. Fry in deep fat until brown, turn to brown other side. Drain on paper towels. Makes about 4 dozen.

My dad loved King syrup in his.


Icy Blue~Green Rock Candy


The Masterpiece

My 65 th birthday is today. I decided to bake a cake and put blue rock candy on top. “Breaking Bad” style.

Oh, and my alias has on occasion been “Lady Blue”

I will enclose some pictures. The hammer is ready to crack the Blue Sky stash and put into baggies.


My Incentive:

I miss “Breaking Bad” too much.

A beautiful Pyramid Crystal. My Crystal Lady gifted me with. I tinted that Blue too 🙂

I decided on a tribute to Crystal Blue Persuasion, although even with using sky blue jell drops it looks more green. I am counteracting that by putting ICY Blue tinted creme’ cheese on top before adding the glass crystals. Last night’s batch was sticky and gooey. I could have waited weeks and it would never have hardened 🙂

I assume the thermometer was off kilter. Then again it was my fish water thermometer, they do not work.


First Batch (Never Hardened)

Another batch of Sky Blue Rock. This time with peppermint extract. It looks like it just might crack. I made sure to buy the correct candy thermometer.

Here are the results.


It turned out greenish so I tinted the picture blue


Final Result with my Heisenberg Hat.

I put the leftovers in a glass jar and added powdered sugar to keep it from sticking together. I visualized Christmas Nibbles.  A pretty jar with bows and bells  would make great gifts.

Everyone loves Peppermint breathe.

Icy Blue Rock Candy

TGIF~Thank God It’s Friday’s

I do not feel the over powering urge to do a review but when I do it’s a special one.

Today we remember and honor our Mother. My mother is missed terribly. I wish I could call her. Only she had the answers I needed. No more direct info~answers from that beautiful woman. Then again, she is always with me and each time I look in the mirror I see her; so this is a good thing. She is never far away.

My daughter took me out for the day. Not just one ,but three awesome journey’s.

First we went to the local Marriott pool and hot tub. The drinks and water were perfect. The iguana’s  were sunning in the palms and all was serene in my world.


We came home changed clothes and were off to the movies.”The Great Gatsby” It was a beautiful, but bittersweet love story.


(Daisy is not a very likeable girl in my opinion)

Last stop, TGIF. No crowd. Perfect service and the food was seasoned and prepared to perfection. Kudu’s to the chef’s.

We had the Thai Pork Taco’s and Seared Tuna for appetizers.

~Thai Pork Tacos

Three soft corn tortillas with Thai marinated pulled pork, Sriracha aioli, ginger-lime slaw and hoisin sauce.

The Taco’s were moist, very spicy and delicious.

Ahi Tuna Crisps

Three blackened Ahi tuna slices on tortilla chips with house-made guacamole, jalapeños, Sriracha sauce and Avocado Vinaigrette drizzled with Cucumber-Wasabi Ranch.

For dinner I had the Grilled Salmon with Langostino Lobster

Norwegian salmon fillet fire-grilled and topped with a sauté of langostino lobster and cremini mushrooms in a zesty roasted Alfredo sauce. Served with your choice of two sides.

That too, was moist and flaky. Perfectly cooked.

The other dinner was Jack Daniel’s® Black Angus Sirloin* & Shrimp

10-ounce Black Angus sirloin fire-grilled and basted with Jack Daniel’s® sauce, paired with crispy Cajun-spiced shrimp. Served with your choice of two sides.

We had as sides~ Fridays House Salad ,Romaine, red cabbage, grape tomato, cucumber, mixed cheese and focaccia croutons with choice of dressing and a hot garlic breadstick.

The bread stick was not noticeably missing, sweet potato fries, loaded baked, mashed potatoes and Broccoli.

It felt like I was dining in a palace. Everyone was attentive and friendly. We met the manager KC, he was very personable and gracious.Several of the other servers came too our table to inquire of us.

66-48…just an observance pleasant too mine eye Smile

Our server was Dale.

That made us chuckle as we have an ongoing relationship with the terminology of DALE. Actually Dale’ in Spanish means “Speed up” Or “Hurry up!”

The dinner was perfectly timed.

We did notice one thing. We could hear everything. The music system was down and everyone’s conversation could be heard as we dined. That was interesting.

Oh and my Ultimate Long island Iced Tea created by Dale was superb. Smirnoff Vodka, Bacardi Rum, Bombay Gin, triple sec, brandy, Fridays  original sweet & sour, Coke and fresh lemon

Our take home dessert~Tennessee Whiskey Cake~A warm toffee cake topped with glazed pecans and vanilla ice cream. Served with butterscotch Jack Daniel’s® Whiskey sauce.

Really, I can not make one complaint if I tried.

There is something to be said for dining in a slow paced atmosphere. We were not overwhelmed with everything at once, and that I believe is what made the experience so enjoyable.

It was that great!!!


Green Tea Blues

500 year old green tea fields, Boseong, Jeolla...
500 year old green tea fields, Boseong, Jeollanam-do, South Korea (Photo credit: Wikipedia)

I just woke from an afternoon nap where I was jumping into trains filled with food.

Just before napping I was writing in my food intake journal. I write down everything I eat during the day. Eating very healthy, no snacks, no soda’s, no bread, lots of fruit and fresh veggies.

I have lost, are you ready? One pound!!!!

I went to pour myself a glass of the fresh green tea concoction I made yesterday.

I did not have my glasses on. I was so thirsty.

I poured my glass, added ice and took a huge swallow.

I nearly choked not comprehending why it tastes so horrible.

I reached into the fridge to get the full gallon out. Just before I poured it down the drain I tasted it.

It was wonderful.

That’s when the realization hit me that the glass I had poured the tea into the first time had about 3/4 of sea salt in it that I had been using for my cold with my Netipot.

Tea and sea salt is not a good taste sensation.

Recipe for Iced Green Tea Concentrate

4 Large Iced Tea sized Green tea bags (Bigelow)


7-8 Regular sized

3  Teabags of Moroccan Mint Tea (Bigelow)


1/4 cup Real Lemon juice

1 cup sugar

Several tsp. of wild honey

Bring the water to full boil in a filled quart size pan

Turn Off the heat

Place teabags for 5-7 minutes with lid on (Longer makes it bitter)

Remove teabags

Add lemon, sugar and honey.

Stir well

Combine with water to fill a gallon container.

Ice and Enjoy!

DPChallenge~Local Flavor~Key West~ HogFish Bar and Grill


I had the opportunity this past weekend to take Out of Towner’s to a fairly hard to find eatery. The island has been my home for over 20 years so I do know where the best spots are Smile

The Hogfish Bar and Grill is in Stock Island, just a five-minute drive from Key West.

NOTE: Listen to the “Stock Island Song” from the link above.

They serve the freshest fish anywhere in Key West, Florida.

The problem is finding it.

The address is 6810 Front Street, Safe Harbor~Stock Island, Florida

Phone # 305-293-4041


The real Key West? It’s not even on Key West proper anymore, but just over the Cow Key Channel Bridge, on the even tinier Stock Island.

Source: NY Times


Directions from Key West:

Take US1 North out of Key West and across the Cow Key Channel Bridge. At the third stoplight, bear to the right and on to MacDonald Avenue. Follow this for approximately 1 mile and make a right on 4th Avenue (across from Boyd’s Campground). Take your next left on Front Street and drive almost to the end—you’ll see the Hogfish Bar and Grill on the right.

Years ago it was called “No Name Bar” A rowdy little spot back then…the drinks flowed and many fisherman in their white boots made a bar stool their home till closing time.

Further up the Keys is another hidden spot called “No Name Pub” This bar is in Big Pine Key.

The Hogfish Bar is a little piece of old Key West. Scrumptious lobster bisque soup, killer Hogfish sandwiches with chips and slaw on the side, to die for Key West Pinks (Shrimp) snuggled next to a yellowtail snapper, a mound of stone crab claws and fresh slabs of grouper. My mouth is watering.

I was married to a fisherman and my fridge was always packed full of seafood.


Live Music and the drinks still flow fast and furious Smile

Plenty of cats roam in between your feet. A bowl of water is always a welcome treat from the gracious servers.

The following pictures were taken of the local color.


The Colors of Key West


Huge Fried Shrimp Basket


Fried Yellowtail Basket


Baja Taco’s with Blackened Yellowtail

Bon Appétit

HOGFISH Bar and Grill

Come on down !