Administrativia

Last night I had the privilege of presenting the 2010 Out & Equal Houston Trailblazer Award to Mayor Annise Parker.  The Trailblazer Award is presented to a person, group or company that has demonstrated commitment to LGBT workplace equality and inclusion. In presenting the award, I noted that "... a 'trailblazer' in not just someone who gets there first.  There are plenty of examples of people being first and doing nothing more.  A true trailblazer is someone who helps the next person get there as well... One of the more remarkable things that happened during last year's campaign was the conversation that it engendered. People from all parts of the political spectrum were actually talking about whether or not a person's sexual orientation had any bearing on their ability to do their job. We all know how the election turned out. Voters chose competency and honesty over ignorance and the political low road. The conversation may have started in Houston,

1 can (21 oz.) Comstock Apple Fruit Filling 2 packages refrigerated biscuits 1/2 cup sugar 1/2 tsp. cinnamon 1 Tbsp. powdered sugar 1 Tbsp. milk Preheat oven to 400° F. Lightly grease a 10” tube pan.    In food processor, chop fruit filling by pulsing several times. Flatten each biscuit into a 5-6” circle. Spoon about 2 tablespoons fruit filling onto each biscuit and seal edges to form a ball.   In a small bowl, combine sugar and cinnamon. Roll each biscuit ball in sugar mixture. Make 2 rings of biscuits in tube pan and sprinkle with remaining sugar mixture. Bake for 55 minutes, covering biscuits with foil after 20 minutes. Cool on wire rack 5 minutes; loosen biscuits from edge of pan and remove from pan. In a small bowl, combine powdered sugar and milk -- blend well. Drizzle over warm biscuits.

Passover may have already come & gone this year, but one of my favorite dishes works for any Sunday (or Sabbath).  4 tablespoons olive oil 1 large onion, finely chopped 3 large eggs + 1 large egg white 1/4 cup packed fresh flat-leaf parsley, finely chopped 1 teaspoon Kosher salt 1/4 teaspoon black pepper 1 teaspoon fresh thyme leaves, chopped, plus additional sprigs for garnish 3 pounds all-purpose potatoes Preheat oven to 400°F. Brush shallow 2-quart ceramic or glass baking dish with 1 tablespoon olive oil.   In a large skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook until golden brown and tender, stirring occasionally -- about 8 or 9 minutes. Meanwhile, in large bowl, combine eggs, egg white, parsley, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until eggs are blended. Add thyme to skillet and cook 1 minute, stirring. Remove skillet from heat.   Peel potatoes and grate in food processor with grating attachment or on the large