“And the Emmy goes to…Ted Lasso!” Now, try his Famous and Delicious Biscuits!

Are you familiar with Ted Lasso? He is the charming & witty football coach from Kansas on Apple TV+. This show has received over 20 Emmy nominations for a freshman series & won 11! It’s a great show and we’re loving it!

Jason Sudeikis, Emmy for Outstanding Lead Actor in a Comedy Series, plays Ted, an American football coach from Kansas, who is hired to coach an English Premier League soccer team — AFC Richmond. The problem…Ted knows nothing about soccer. The good thing is…he does know how to coach a team and a real plus is that he makes some delicious biscuits!

In England, biscuits are similar to cookies in the United States. They’re like a shortbread cookie. Ted, who is trying to get in good graces with the professional soccer team’s new owner, Rebecca, cheerfully delivers biscuits to her every morning. He delivers them directly to her, at her office, in a lovely pink box. Surprised at the gesture, Rebecca tries them and to her delight, she finds the biscuits to be extremely addictive. She starts craving them, wants more, and would like to know where he gets them because she would like to purchase them for herself. Ted insists that he will continue to bring them to her. As time passes, Rebecca discovers the real secret…Ted’s biscuits are homemade, everyday, in his very own kitchen!

Recently, “Ted,” & his fellow stars from the show appeared on the TODAY show & AppleTV gave out his recipe!!! I was so excited to find the official recipe online. So, the next day, I baked some. The original recipe follows, & I’ve added my minor adjustments in parentheses.

The recipe is easy! It’s a great treat & what a fun story to share!
In my best English accent… “Do try them!”

Ted Lasso’s Biscuits

Recipe from the Today show & Apple TV – with my additions in parentheses

2 cups all-purpose flour
1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup confectioners’ sugar

1. Preheat oven to 300 F. (I baked mine at 350 F)
2. Sift flour and salt, mix into a bowl, and set aside.
3. Mix butter on high speed until fluffy (3 to 5 minutes).
Gradually add sugar slowly, continuing to mix until pale and fluffy.
Add flour all at once and mix until combined.
(I added 1 teaspoon of pure vanilla extract.)

4. Butter a square pan. (I used a favorite spray, Professional Bak-klene ZT & a 8” x 10” x 2” Wilton pan)

5. Pat and roll shortbread into pan, no more than 1/2-inch thick.
Refrigerate for at least 30 minutes.
(I flattened the dough & chilled it in plastic wrap for approximately 1 hour, as I do normally for shortbread cookies & then added it to the buttered pan to 1/2” thickness. I wanted
to chill the dough but not the pan… just a thought.)

6. Cut into squares.
(After patting the chilled dough into the pan, I cut it into rectangles & sprinkled some coarse Kosher salt on top of the dough.)

7. Bake until golden and make sure the middle is firm, approximate bake time 45 to 60 minutes. (I used a toothpick to check for doneness & my biscuits took approximately 25-30 minutes.)

8. Cool completely.

We couldn’t wait & enjoyed a few hot out of the oven but chilled the rest to share! Had a request from Bob… “Make these again!” Enjoy!

Guinness Street Festival & Irish Pub’s Oysters – Love those Oysters Rockefeller

Relaxing in the afternoon, eating Oysters Rockefeller with a dash of Tabasco. Ahhhhhh, Life Is Good!

Bethlehem’s McCarthy’s Red Stag Pub and Whiskey Bar / Restaurant’s Oysters & Guinness Street Festival has become an annual event for us as a family. This is the 4th year it has been held and we’ve been to 3 out of those four. 2020, did we do anything that year? Well, let’s just say… I don’t think any of us were being very “social” that year.

2021, a year of almost normalcy? We decided that we were hungry and did not want to be on a “waitlist” just to be seated on their “Patty-O.” Instead, we were graciously and immediately swept inside to a “Snuggle Booth” to enjoy our Oysters Rockefeller with Guinness. I opted for a cosmopolitan.

As we enjoyed our annual “fest,” my focus that day was…Oysters Rockefeller!

“oysters spread with a mixture of spinach, butter, seasonings, and breadcrumbs and baked on the half shell”


Some Food History: Oysters Rockefeller was created in 1899 at Antoine’s Restaurant (1840) in New Orleans, Louisiana. Jules Alciatore, the son of the founder, Antoine, is credited with this honor.

Jules Alciatore is known as a pioneer in the art of cooking oysters (as they were rarely cooked before this time).  According to legend, it is said that a customer exclaimed with delight after eating this dish, “Why, this is as rich as Rockefeller!”


Jules Alciatore took over the business in 1899. There was a shortage of French snails and as well, not as much interest in the delicacy.  Jules wanted to use something local that could be acquired easily. He ended up choosing oysters. He worked with the snail recipe from his father and adapted it in order to use the more abundant gulf oysters.

Rockefeller was used for the dish’s name because of how “rich” the taste was and how the dish’s green color brought about the thought of greenbacks. Jules wanted his dish to represent something that was the “richest in the world.” (whatscookingamerica.net) John D. Rockefeller was a name that was known for being of great position and wealth at the time.

In 1980, the great-great-grandson of Jules Antoine, Roy F. Guste, Jr., Fifth Generations Proprietor, wrote in his book, Antoine’s Restaurant Cookbook… “The sauce is basically a puree of a number of green vegetables other than spinach.” I wonder if he shares the actual recipe in his family cookbook?

OK…to date, never being to New Orleans to savor the delicacies of that famous culinary cuisine, where do I go from here to search for a recipe that compares?

Online, I discovered the fantastic source of Jules Antoine’s great-great-great grandson, Roy F. Guste, Jr. and his cookbook from 1980 – Antoine’s Restaurant Cookbook! Sadly, no recipes were to be found without purchasing the book so…, a cookbook filled with “History and Legends of Favorite Foods – Food History,” Linda Stradley’s cookbook, What’s Cooking America shared Jules Alciatores’ Oyster Rockefeller’s recipe.

Now, to be honest, I have not had the privilege of making Oysters Rockefeller for our family as of yet… but, I’m believing in the above reputable sources of having it resulting in accolades of “This is delicious!” It will definitely be on our New Year’s Eve “Make a Wish Fest” this year! If you make some before me… please share your thoughts below! Enjoy!

Here’s a recipe from What’s Cooking America: https://whatscookingamerica.net/seafood/oystersrockefeller.htm

Enjoying Bethlehem’s Annual Oyster Fest at our local Irish Pub, McCarthy’s Red Stag Pub and Whiskey Bar. Yum!

OYSTERS ROCKEFELLER – Jules Alciatore created in 1899

Servings: 6 or 36 appetizers


36 fresh live oysters on the half shell

6 Tablespoons butter

6 Tablespoons fresh spinach leaves, finely minced

3 Tablespoons onion, finely minced

3 Tablespoons parsley, finely minced

5 Tablespoons bread crumbs, homemade

Tabasco sauce to taste

1/2 teaspoon Herbsaint or Pernod

1/2 teaspoon salt

Rock salt

Lemon wedges for garnish


Using an oyster knife, pry open the oyster shells, then remove the oysters.

Discard the top shells; scrib and dry the bottom shells. Drain the oysters, reserving the oyster liquor.

In a large sauce pan, melt the butter; add spinach, oion parsley, bread crumbs, Tabasco Sauce, Herbsaint and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. Mixture may be made ahead of time and refrigerated until ready to use.

Preheat oven broiler. Line an ovenproof plate or platter with a layer of rock salt about 1-inch deep(moisten th salt very slightly). Set oysters in the rock salt, making sure they are level.

Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.

Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. Watch carefully.

Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.

Added Recipe Notes:
It is best to use small oysters for this recipe. The oysters themselves(not the shell) should be no more than 1 to 1 1/2″ in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed.

A fun “Throwback” photo — September 2018, the very first Oysters & Guinness Street Festival… Bob enjoying his raw oysters that year, on Bethlehem’s Walnut Street curb. The people to his left were also customers of the pub that year. Bob had fun chatting with them & their dog. Robin captured the moment with this photograph! It brings back smiles…

Sharing a Passion: Cooking and a Family Favorite – Marinated Steak Salad

Being “Foodies,” we love to celebrate with food.  We are a family of home cooks who have delighted in watching and learning from mom, gram, great gram, aunts and uncles. We watched and assisted as they created many delicious dishes over the years.  Many of the original dishes we learned were from our Slovenian heritage, but over the years we’ve explored many cultural cuisines and now enjoy an amazing variety of wonderful ethnic foods. 

Celebrating Life is what it is all about!  Being together is special!  Be it…a birthday (which we tend to celebrate for days), a movie night, various calendar holidays, international soccer watching, Super Bowl, sport tailgating, a picnic, baptism, bridal / baby shower or just family &/or friends stopping by.  Any or all of those occasions call for a celebration of just being together and enjoying some great food! 

Then, the real conversation begins…what are we hungry for?  A Salad? Soup & sandwich?  Perhaps an ethnic favorite?  Slovenian? An Italian Antipasto? Chinese? Filipino? Mexican?  North African…Tunisian?

Having some extra time at home during 2020, I used some of it to go through recipes and update our Family Cookbook!

When the girls got married (both over 10 years ago now), they received the first Family Cookbook edition. I decided, that now, in 2021, that Family Cookbook is in need of an update. It now needs to include the various “exploration” of food we have experienced during in the past decade.  Restaurant favorites, cookbook favorites, cooking classes, party favorites, entertaining specialties explored and enjoyed with friends….. Wonderful, Celebrations of Our Life! Celebrating with family & friends… having fun! You will come to understand us a tad better through this Adult Adventure – Food section! We Love to Celebrate! Have Fun and Enjoy some of our favorites!

I will be sharing some recipes with you to try! Be assured, they have been tested by us on many occasions and we give them high marks! They are “favorites” in our book!

Our family has enjoyed this salad since April, 1993. Mary Ann adapted it from The Silver Palate Cookbook

1/4 cup olive oil
1/2 cup red wine vinegar
1/4 cup soy sauce

2 pounds London Broil, 2″ thick

Garlic Dressing:
1/3 cup red wine vinegar
1 Tablespoon sugar
1 Tablespoon garlic, minced
salt & pepper, to taste
1 cup olive oil, extra virgin

2/3 cup sweet peppers, half red and half green (important for color) – diced
1/3 cup purple / red onions, chopped
1 scallion, thinly sliced, diagonally
2/3 cup garlic dressing*
1/3 cup Italian parsley, chopped
Romaine lettuce, washed – dried – chopped
Lemon / Orange rind, grated for garnish

Combine the first three ingredients into a rectangular dish.
Mix well.

Place the London Broil into this mixture and marinate overnight/for at least 3 hours.

Garlic Dressing:
Combine the red wine vinegar, sugar, garlic, salt and pepper in a food processor.
Process briefly. With the motor running, slowly dribble in the olive oil.
Taste – – adjust as needed.
Transfer to a bowl for use later.

Pat the beef dry and pan fry it over the highest possible heat for about 5 – 7 minutes per side (to your preference). Let the meat to rest for a few minutes. 

Julienne the beef into thick, bite-sized pieces and combine with the peppers, red onions and scallion in a large bowl.

Pour on the prepared garlic dressing and toss thoroughly.
Add the parsley and toss again.

Arrange romaine lettuce leaves on a serving platter.
Top with the prepared steak.
Garnish with the lemon / orange rind.

Serve immediately or refrigerate, covered with plastic wrap.
If refrigerated, let salad return to room temperature before serving.

This is truly a family favorite.

Traditionally, much of the “garlic dressed” steak is consumed before reaching the table!
We have served this salad at a variety of family/social occasions – at dinners, covered dishes, picnic/outdoor affairs. Whenever we serve it… Everyone loves it!

Enjoy this fabulous Lipsky family favorite! We always do!
As Julia would say… Bon Appetite!

Reubeniwiches – Reubens with Chickpeas!

Years ago…in the late 1970’s, we started our whole foods, natural – nutrition journey. We presently continue on this journey – hit or miss at times, but it’s a life journey.

Something we discovered a few years ago that we support and recommend to everyone we know and meet is CSA – Community Support Agriculture! We have been members for quite a few years now at a local CSA organic farm and we love it! Check your local area and see what you discover — Do it! Its an investment in your Health!

But, I digress… back to Reubeniwiches and what are they???

In the 1980’s we enjoyed eating at a local natural foods restaurant called “So Eat Already!” We enjoyed EVERYTHING on their menu but my favorite sandwich… was the Reubeniwich! Short but the sweet details — it’s a delicious vegetarian “reuben” made with chickpeas! It is fantastic!

The restaurant has been closed for years now but fortunately a friend of ours, Jane, worked there and shared this fabulous recipe with us! We are forever grateful and have thanked her many, many times over the years as miles have come between us… she’s living in California now and we are still in Pennsylvania. Once again… Thank you Jane!!!


1. Marinated chickpeas (recipe below)
2. Pumpernickel bread
3. Thousand Island / Russian dressing (homemade preferred)
4. Coleslaw – purple cabbage preferred (ev olive oil, red wine vinegar, salt & pepper to taste)
5. Swiss cheese (we prefer Jarlsberg – always…)

Marinated Chickpeas Recipe

2-3 cans chickpeas/garbanzo beans drained, (we use canned Goya brand to speed up the process)
1 cup oil
½ cup tamari soy sauce, Kikoman Brand
½ cup white vinegar
2 teaspoons onion powder
2 teaspoons garlic powder
parsley, chopped
basil, chopped
oregano, chopped

Mix chickpeas with the other ingredients in a large bowl.  Let marinate overnight or for at least 2 – 3 hours.  This can also be made ahead of time, be frozen and defrosted by portions when needed. 

Note:  If using dry beans…soak overnight…cook in water on top of stove until done (approximately 1 hour).  Cool before adding to the rest of the ingredients.

Recipe can be doubled or tripled… we love to eat them right out of the jar at times!

Sandwich Details:

Lightly toast the Pumpernickel bread slices
Spread some dressing on the reverse side of the bread – Thousand Island / Russian
Add some coleslaw
Then, add some drained, lightly, mashed marinated chickpeas
Next, cover the chickpeas with thinly sliced Swiss cheese
Place the assembled sandwich – open faced – in the oven to melt the cheese!

And, ENJOY! It’s truly delicious!!!

Nikki loves her Reubeniwiches a slightly different way if you would like to try it. She doesn’t care for Thousand Island/Russian dressing or swiss cheese. (What is she thinking? I’ll never know!) So, she skips the dressing all together and tops hers with American cheese. It is her favorite way of eating Reubeniwiches besides the marinated chickpeas right out of the jar.

Let us know if you try these great sandwiches… we love sharing family favorites! ❤

Picture coming soon!!
We keep eating them too fast and forgetting 🤷‍♀️

To Do Today: Eliminate the word “can’t” from your vocabulary

Hi everyone,

Are you ready for some weekend relaxation or what? We are!!
Here’s a little task we’d like you to try today….
Don’t think or speak the word “can’t”.
We’re going to explain why we want you to try this and how amazing this little contraction is…
Are you thinking of “better things” in life?
Are you holding yourself back in life?
How often do you use the phrase “I can’t”?
Can’t is a nasty, yet powerful little word. It gets in your system and tells your brain some ridiculous things!!
Can’t is in the conscious part of your brain.
The conscious part of your brain makes lists, remembers to pick up milk and lock your door when you leave the house.
The conscious brain most certainly has its job to do.
But check this out…
an interesting thing is how your conscious and subconscious work together….
Your subconscious focuses on different things than your conscious.
It focuses on keeping you safe, reacting quickly, your dreams, solving big life problems, happy
thoughts, stored memories, fears, etc. etc.
Your subconscious also listens really well to your conscious.
Kind of like its servant.
If your subconscious hears “I can’t”…
it goes about the rest of your head and body notifying your nerves, muscles so on and so forth
“hey guys! Conscious says we “can’t” so warn everyone!”
So then….
Nerves go on alert, muscles get tight, stress seeps in, avoidance starts…
But wait one doggone second!! Just because you THOUGHT “hmmm, I can’t do this,” does it really mean you can’t do it?
Um, NO!

You’re at a decision point.
The point of taking action.
The point of “I want something better and this looks interesting but… Can I, or can’t I do it?”

And here’s your answer…
Change that thought, feeling, nervousness or fear and take control over your own mind.  


Make “can’t” your enemy today!

Have an amazing day!

Do one thing for yourself today…
Don’t think or speak the word can’t.
See how long you can go!
The LifeDesigning1 Team
P.S. I have always taught and continue to teach Jackson that
“can’t” is not part of our vocabulary! Actually, I taught that to many children
over the years! ~ Nik
We believe in you!

design your life… from your heart