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I just posted an entry I started on Feb 14 – when I made the flounder dish. I didn’t realize that it would register as being posted the date I started it. Oh well, new blogger. 🙂

I had a can of crab claw (Byrd brand) that I got on sale. And, frozen flounder fillets. I buy them at BJs – very handy, two 1 pound packs per package. And, I felt like having spinach, too. And, as much as Steve and …

I’m following the recipe for a really cool beef stew from The Complete Meat Cookbook (see link to cookbooks.) Tons of onions and mushrooms, some carrots, bay leaves, thyme, garlic… And beer. Becks Dark or an Oktoberfest amber is recommended. Nothing to hoppy. It is …

I bought a big ol’ container of ricotta close to a week ago and wanted to use at least some of it. And, I wanted to try another variation of Rachael Ray’s Ricotta Pasta recipes. BUT, while wandering around online, I found a recipe by …

I love pea soup. I especially loved my Mom’s pea soup. But, since her recipe box was at one of my siblings house since 2002, I didn’t have her recipe until now that it’s my turn to have the recipe box for a while. However, …

Well….so much for pastry-making talents transferring easily. Of course, transposing numbers when increasing the recipe by 60% didn’t help since I used too much water, then added to much flour to compensate… Although, except for it rising more than I wanted it too (It was …

Well, nothing like one’s computer crashing to delay blogging! But, I’m back, all is well and much data saved, and thankfully, it was my laptop not the tower. Although, the tower is pretty well backed up regularly. I lost my personal email address book, but …

Here is the link for the soup I made last night: Mediterranean Chicken and Lemon Soup It was quite good. I think I’ll use a bit less lemon juice next time, although my husband liked it as is. My version was very lemony because I …

The Ricotta Pasta and the Bean and Tomato Stew were both really good. I think I’ll probably not make any changes to the stew in the future. Well, I suppose eventually I try some variation, but I liked it as is. The pasta itself was …

Time to experiment, again. This time I’ll be following the recipes without improvising, for a change, but I think I’ve picked two recipes that will compliment each other well. And, it’s my first time trying either recipe. One is from Rachael Ray, # 193 (page …