Archive for March, 2013

Deviled eggs are a favorite for many, and what better time of year to include deviled eggs in your menu planning than Easter. Deviled eggs work great as an appetizer (very retro!), as well as a side for brunches and soup meals. The majority of fat in an egg is   Read More ...

Categories: Spring Favorites

Did you ever wonder about the difference between flavor and taste? I have quite often, especially when listening to food commercials and cooking shows. The words flavor and taste seem to be used interchangeably, as synonyms for each other. Time to put on the brakes! These two words have very   Read More ...

Categories: Blog

Years ago while an intern teacher a parent in passing described her family’s ‘old fashioned’ method of dying eggs for Easter. I was intrigued and could not wait to try them. Try them I did with an enthusiastic class of second-graders. From then on I often used this method for   Read More ...

Several years ago we were so close, so very close, to moving to Indiana. Anyway during the ‘visit’ to Indiana I met the most intriguing woman. She was a doctor of this or that. Well that is insulting. She had a PHD and was so intelligent and well versed in   Read More ...

Categories: Tools of the Trade

Scallops have always been ‘little morsels of heaven’ for me. I love scallops. Big ones, little ones, it doesn’t matter.  They are just delicious. Scallops are one of the few shellfish that are almost immediately shucked as soon as they are caught. Hopefully ‘caught’ as in wild, and not harvested,   Read More ...

Categories: Blog

Shrimp, when cooked, turn this lovely shade of pink. I swear that pink hue has a direct connection to my taste buds.  I see that color and I want to pop one of those succulent little morsels into my mouth and savor their deliciousness. They look pinkalicious as my grand-daughter   Read More ...

Categories: Blog

A quick sandwich makes a good lunch, a nice side for soup, and a great brown-bag partner.  We really get tired of the same old condiments on our sandwiches: mayo, mustard, or relish. Sometimes all three when we want a change. A short time ago I was slicing tomatoes to   Read More ...

Living in the country ‘take-out’ food is never really a spontaneous option! Years ago when we were in town and close to dinnertime we would often pick something up to take home for supper.  We don’t do that so much anymore. Now we eat much more healthy. That in itself   Read More ...

Having friends in to dinner is one of my favorite things to do. A formal, ‘sit-down’ type dinner is not my favorite. I love is to serve my food buffet style. Friends can take what they want, how much they want, and choose where to sit( and whom to sit   Read More ...

Categories: Blog

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