Steamed, tossed with a pat of butter and salt, then pureed. So delicious.
not old socks, unless you have another cantaloupe-hating best friend!
Olga, where are you getting tomatoes this time of the year?
What should I do with all of them?! I don’t like deviled eggs or egg salad . . .
and a strong cup of Irish breakfast tea for breakfast. I’ll by toasting the leftovers for an afternoon snack.
When pasta (especially fresh sheets or no-boil noodles) are so easy and available?
when don’t we crave chocolate?!
Me, I like meat and potatoes: pot roast and roasted potatoes, roast chicken and mashed potatoes, potato-leek soup (with rich chicken broth), potato latkes (cooked in bacon fat) . . .
has me thinking about some delicious Marcona almond and Fleur de Sel pralines my daughter and a friend made last month . . .
I’ve eaten so many beans lately that I think I’m becoming one. That’s right: A Human Bean!
because Grandma and Mom would do this: roll out the leftover dough, spread with butter, then sprinkle with cinnamon sugar; roll up into a cylinder, cut at 1/2-inch intervals, spread out on cookie sheet and bake.
I’m in the lab working on a cocktail. Check back later today — can you say happy hour? — for a recipe.
Last week I picked them on Sauvie Island — $1.25 a pound! We devoured them on cornmeal cake, in smoothies and with yogurt and honey.
from the backyard tree.
I love summer!
which were polished off all too soon.
Greens and spring onions scrambled with an egg, topped with Parm and pepper, served on buttered whole-wheat toast. Even Sam wouldn’t say no to this lunch!
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything