This is so good, and a great way to use up some of those herbs you’re planting this spring. Make sure to plant a few tarragon plants. This is a super easy condiment that goes well with a variety of … Continue reading
Now that I’ve got great pizza dough in the freezer, it’s time to explore new flavors utilizing some of the goodies I’ve canned, preserved, or stashed in the freezer. Here’s a delicious example. No real recipe, just a guideline. For … Continue reading
When it comes to cooking things on the grill, especially RIBS, this is usually my husband’s arena. The recipe we first had success with (Alton’s oven baby back ribs), turned out to be a little too greasy for us after … Continue reading
Three good things: Friends who share freshly caught fish with you (filleted and all!) How delicious preserved lemons are throughout the year… Knowing how to combine the two into a fabulously yummy lunch! What is persillade? According to the dictionary, … Continue reading
I love dill pickles, but if it hadn’t been for my daughter’s BIG love for dill pickles as a toddler, I probably wouldn’t have ever tried making them. Honestly, she was going through so many I was getting worried … Continue reading
Delicious! This was really, really simple. The key was to cook them over low heat, flip them in the skillet, and finish them in the oven. They were sweet and succulent. The olive oil was fabulous, great for soaking up … Continue reading
Who knew 3 basic ingredients could taste this good? Last week, my 82-year-old father-in-law was put on a no-salt, low-potassium diet. This is the result of not very well regulated diabetes has had on his kidneys. They can no longer … Continue reading
A good, basic, green onion fresh sausage. This is very similar to the recipe that Chef John Folse uses here http://www.jfolse.com/recipes/meats/pork25.htm There are other recipes that include more red things (paprika and chili powder) which make it more similar to … Continue reading
It’s summertime, and it seems like it’s the natural thing to do to combine the best of the local goodies. By marrying some of the best local cheese (a blue cheese made by Chef John Folse), fresh tomatoes from the … Continue reading
If you have the opportunity, it is best to roast the peppers on the grill a few days in advance, if you know that you will be grilling the week that you will be preparing this dish. Fire-roasted peppers have … Continue reading
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