|You can see my little cheat sheet from the first time |
I concocted this topping.
Monday, September 30, 2013
Friday, September 27, 2013
|This machine reminds me of my mother's.|
Tuesday, September 24, 2013
I'm happy as a lark and I rarely drink - and then only a glass of wine.
The phrase has stayed with me and I don’t know what to make of it.
Monday, September 23, 2013
Warm Tuna Salad For Two
1 15.5 oz. (or similar size) can of Great Northern, cannelloni, or other white beans, drained and rinsed
Friday, September 20, 2013
Tuesday, September 17, 2013
Monday, September 16, 2013
Mince 1 small onion. Mince enough celery to get about ¼ cup.
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These pictures were taken when I made the Spanish rice last week. Later I noticed that I could have added a bit more color to the plates before I set them on the table. A sprinkling of chopped chives would have been just the thing. You might want to read this entry from America's Test Kitchen about Perfect Plating - or how to add eye appeal to anything you serve.
Friday, September 13, 2013
|An Obedient Plant - that's me!|
I am obedient and I bloom where I am planted.
Tuesday, September 10, 2013
Monday, September 9, 2013
Friday, September 6, 2013
Thursday, September 5, 2013
Tuesday, September 3, 2013
Monday, September 2, 2013
Basically a frittata is a quiche without the crust - that's why you want to serve it with a baguette. You can add or change ingredients, except for the eggs, butter, and onions which are de rigueur, to your heart's content. It's another what-have-you-on-hand recipes. Think of adding asparagus, tomatoes, green pepper, chilli pepper, potatoes,even leftover spaghetti. How 'bout some ham or bacon? Change the cheese, change the seasonings. You can't go too far wrong.
I adapted this recipe from one I found in Bon Appetit many months ago.
¼ cup grated parmesan
½ tsp. dried basil
1 small onion, diced