I know everyone probably has had their fill about the royal wedding today between Prince William and Kate Middleton. I, personally, was getting annoyed with the news programs inundating us with every microscopic detail. I think the only thing they didn’t cover were the style and color of her bloomers. But I confess, the first …
Month
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April 2011
Hogs & Quiches xoxo
Like most people, I cooked and served a wonderful meal for my husband and me this holiday weekend. The guest star on our plate was an agave-basted ham. My ham was a little too big for two people so now I have an abundance of leftover meat. I started hearing a voice in my head …
Snow Flower and the Secret Fan of Chinese Food
About a month ago, my husband, Earl, and I went to dinner with one of Earl’s coworkers, Eric, and his wife, Laura. While eating dinner, Earl, Laura and I started discussing our love of reading. (Eric kept his mouth full during this conversation, since he only likes books with pictures. Just kidding…he doesn’t like any …
You Say Potato, I Say Potato Soup?
Ahhh, spring is here. New exciting crops of vegetables will soon be at our fingertips. Our grills will be sizzling making dishes we missed over the long winter. And I will have a big pot of soup on the stove? Yes, I said soup! This spring weather is taking its sweet time getting here in …
PB & J Party
Can you recall the first sandwich you ever ate? Most of us will probably say, Peanut Butter and Jelly. When I grew up, it was the standard sandwich in my lunch box and I never tired of it. I liked it the old fashion way with smooth peanut butter, grape jelly and white bread. Even …
Oh, Give Me A Home…
As much as I stand on my soapbox about being conscientious when making ingredient substitutions, sometimes I really surprise myself and think waaaay outside of the box or plains in this case. I had my heart set on beef bourguignon this week. I had some beautiful mushrooms, carrots and pearl onions all ready for my …
Marsala Madness
Living in a small town sometimes will make you a creative cook. You have to substitute ingredients depending on their availability or distance to the closest store. It can be as simple as using cheddar instead of Monterey jack or maybe Yukon potatoes instead of Idaho potatoes. In cases like that, the flavor profile in …
A Fungus Among Us-Learning to Love Mushrooms
We all know about them but many of us are scared to eat them. The secret vegetable that grows in the dark.. They don’t have bright beautiful colors like the other vegetables so they must be bad. And let’s not forget they carry the stigma of being called a fungus. Poor dull Mushrooms, you never …
By request-Simple Salisbury Steak
When I think of the food I prepare (and like), I don’t think I could ever be categorized as a beef and potatoes gal. And luckily for me, I didn’t marry a beef and potatoes guy so he doesn’t mind the lack of the combination in our house. Don’t get me wrong we aren’t anti-cow …
Rollin’ Rollin’ Rollin’ Ravioli
For the most part, I use dried pasta in my dishes. It tastes great, easy to make and inexpensive. I don’t think it is for every recipe especially ravioli. Something gets lost in the processing of store bought ravioli. You lose some of the flavor, the freshness and the love. That it is why Ravioli …