Food good for body and soul
THIS is the ultimate comfort food, as good for your body as it is for your soul. See the end of the post to learn how to make it vegan, not just vegetarian. I discovered this wonderful recipe while searching online for something to serve …
I need to do another post to finish up Easter, especially so I can share the recipes of the lovely items that other folks brought. But, it has been a busy few weeks. I was totally booked the entire weekend of April 10-11 and again …
I do the family Easter and July 4th, with my brother Steve and sister-in-law Lorraine hosting Thanksgiving and Christmas. I am expecting the number of folks, that being 14-16. I think 12 if the least amount we’ve had at the Easter table and 18 was …
Finally I post again. I have quite a backlog of posts but I had to get this up right away – it is a great way to enjoy spinach, even if you don’t like it very much. And, for those of us who do like …
WOW. This was, to quote the native Wakefield MA person that I am, “wicked good!” (Should I add “Menga? I have no idea how to spell it, but the last time I heard it (other than from some long-lost and quickly again forgotten person I …
Fresh Mozarella purchased at the Farmer’s Market from “The Cheese Man” Phil Hermann, who brings locally made mozzerella, ricotta and goat cheese to the market. Basil, also from the Farmer’s Market. Tomatoes from our back yard. A little olive oil, salt, pepper and a touch …
I have a number of recipes for collard greens – some vegetarian, some more traditional, some specifying longer cook times, and one I found and use often that cooks up collards “quick and easy.” Before I get into the details of how I prepared them …
This was such a low-key yet delicious meal. Flatiron, or top blade steak, has “a rich, deep, beefy flavor,” to quote the guys who wrote “The Complete Meat Cookbook” (Aidells and Kelly). Yes, there is the “signature” line of gristle down the middle of the …