Today there was a potluck in the newsroom and we were to send a salad or dessert. When I have to make a contribution to a potluck I almost always make a new-to-me recipe. Other cooks like to take their best tried-and-true recipe but I like to try something new to see how well it’s received. Some contributions are better than others, and I still get a few comments about the bac
We had a flank steak dinner planned for a weeknight menu this week and I was going to make it with an ancho rub. Then John brought my attention to yesterday's News-Gazette featured recipe for flank steak. It has a simple marinade and then is topped with pears and blue cheese. Since I had a couple of pears leftover from
This past Sunday I selected recipes again from Catalonia. This time I selected the Roast Duck with poached pairs in a delicious sauce with mashed potatoes and sautéed spinach with raisins and pine nuts.
We've been distracted from the Spanish cuisine theme during the summer to fall harvest, so we got back to that this month with a focus on Catalonia. Catalonia is on the Mediterranean, home of Barcelona, and boasts "the richest, most complex, and most sophisticated (cuisine) of Spain." There are French influences as well as the diversity of foods from the mar i mun
My life has been a little chaotic this week and I'm sorry that I've not posted since last weekend.
Today would have been my mother-in-law's 82nd birthday. We lost her to lung cancer in 2007. It hardly seems possible that it's been five years ago. We all keep her memory alive by regularly reminiscing about what a wonderful mom and person she was.