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 …
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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 …
Don’t Worry, Eat Crabby….cakes!
If I am skimming through a magazine and see a picture of food, I tend to want that food…now! It becomes a challenge when there is a mystery ingredient in the picture. It may look familiar but there are times I need a little help figuring out just what to do. A few years back, …
A Really Grape Chicken Salad
When you think about lunch, what kind of food does that make you think about? Do you think of it just as fuel to get you through the day or is it a welcomed break to your busy day? In our house, my husband and I have the luxury of sharing a lot of lunches …
Lime Soup of the Yucatan Peninsula
Out of nowhere the other day, my friend asked me if I had a favorite peninsula. I had to chuckle when I replied that I loved the Yucatan Peninsula, doesn’t everyone? She, of course, asked when I had gone there. I said only my taste buds had been there via their Sopa de Lima soup. …
Fennel Fundamentals
When I first started taking cooking classes, the chef who was teaching the class made it a rule that you tasted everything. It was a scary road for an ex-picky eater but I knew it was the only path to go if I were to ever become a foodie. In one particular class, she brought …
Lucky Once a Year
I honestly can’t tell you how many times a year he asks for it. I lose count. I want to be a good wife and give it to him but I just don’t like it very much. But as many of us know, you need to compromise in a relationship. So dutifully, I promised him …
Thai “Bolognese” with rice noodles
As much as I love to cook, I still have nights that it seems like a chore. I don’t think it is the actually process of making the food that wears me out, it is the fact that I’ll have to clean it up when it’s done. I’ve tried to leave clean up until the …