We made some delicious baked goods for our guests at Main Street Bed & Breakfast – especially the Blueberry Muffins. Thirty plus years later, I’m still making them, and my daughter and her family are, too. I guarantee they’ll be a favorite of yours as well.
Sunday & Monday I delivered “Tea Time To Go” bags to a few friends. A bit of cheer while we observe social distancing. Tonight we begin the Staying Home period, but we’ll be staying in touch for sure! #friendsmatter
Like scotch to Scotland, bourbon is America’s spirit. And the heart and soul of that spirit lives in Kentucky. This Labor Day Weekend we ventured back to the bluegrass distilleries with friends visiting from Manhattan and San Francisco and we a wonderful day of Kentucky bourbon tastings and tours.
I let you in on my “freezer addiction” in my previous A Hunk, A Hunk of Freezin’ Love blog post. When summer is in full swing, however, I also bring out the canning jars and start jammin’. Jams and jellies, chutney, pickles & pickle relish, tomatoes, and of course, applesauce. I LOVE to can. In …
Take a break from the burgers, brats & dogs. Ready-to-grill marinated beef from the freezer, plus a couple of fast & easy stove top sides, make for a quick and delicious summer meal. Every now and then I’ll spot some super-thin (1/4 inch thick) sliced rib eye steak in the meat case of my local …
A sudden craving for a bowl of delicious NOLA style gumbo could be a problem here in the Midwest. Not so much if you’ve stocked the freezer. Short on time, but long on flavor, this gumbo tastes like a labor of love.
As they say, soup soothes the soul. It also warms you up and fills you up. And what pairs beautifully with a bowl of nice warm homemade soup? Bread! Soup and bread – the comfort food tandem of the season. My choice for today – New England Clam Chowder and Corn bread.
I’m taking the afternoon to try several new things. I’m playing with my new Christmas toys (spiralizer & sous-vide tool), and starting a DIY paint experiment (brick whitewash.)
True confession. I have three freezers. One in the kitchen frig, an upright in the basement, and one in the garage “beer frig.” Clearly, more is better in my culinary mind. To go with that, I might as well admit that I also use (and update) a freezer inventory. And to be perfectly honest, I …
‘Tis the Monday after Thanksgiving, and we have finally cleared the myriad of foil-covered bowls from the refrigerator. This year we stockpiled a ton of mashed potatoes and a good amount of Corn Casserole, plus odds and ends of ingredients not fully used in the preparations – vegetables, herbs, stock and cream. My daughter and …
