(Field Trip Fridays are interesting, fun, food-related and/or fishing adventures I like to share with you!) My hubby and I recently drove to Savannah for a few days. Tourism sites say March to July is the best time to go in order to experience peak azalea season, warm temps and outdoor events (especially St. Patrick’s Day celebrations…
Cabbage Rolls (Holubtsi)
With all that’s happening in the world, I decided to learn more about Ukrainian food. . . Borscht, sweet bread, chicken Kyiv and briny potato salad are some popular dishes. But one that especially caught my eye is Holubtsi, stuffed cabbage, or “little pigeons,” as they’re called. I’ve always loved stuffed cabbage/grape leaves, or any leafy…
Cauliflower Chickpea Toast
Mark Twain wrote “Cauliflower is nothing but cabbage with a college education.” (The Tragedy of Pudd’nhead Wilson, 1st published 1894). True, cauliflower IS in the cabbage family, with cohorts like arugula, mustard greens, Brussels sprouts and turnip. And, sure, it isn’t a trendy veggie like celery root, sun choke, chioggia beet or kale (which has…
Toasty, Crunchy Baked Oatmeal
Remember the scene in “A Christmas Story” when Randy pawed at his oatmeal, grumpily muttering ‘oatmeal, boatmeal’ while Ralphie narrated something like ‘most of the time my kid brother wore more oatmeal than he ate’? Yeah, I think we’ve all been that kid. There was just something about oatmeal’s gooey texture that was NOT appealing….
Cookie Club: Blondies
Honestly, blondies aren’t actually cookies. . .they’re bars. But if you cut them small enough, no one will challenge you. So. Brownie v. blondie? For true chocolate lovers, the latter is likely a sacrilege. But the buttery, caramel-y flavors of blondies appeal to many. Me, included. Legend has it brownies were invented by socialite Bertha Palmer’s chef…
Cookie Club: Mincemeat Cookies
Mincemeat is that sweet concoction of dried fruits, spices, sugar and nuts (and sometimes spirits) that pops up around the holidays. My family always had mincemeat pie at Christmas gatherings. It was usually the last one to go – the apple, pumpkin and pecan being first. I always enjoyed a sliver of that mincemeat –…
Anything Goes: Feta, Honey & Walnuts
’Tis the season for tasty appetizers! When I go to parties, I prefer one-bite nibbles, and these little feta bites are just right. Truth be told, I’m the gal who only enjoys feta crumbled in a salad. But I finally tried coating the cheese in bread crumbs and pan-searing it to crispy, golden brown. Game-changer, is…
Anything Goes: Marinated Mushrooms
I love vintage cookbooks. They’re filled with insight about the world at publish date; reflect available ingredients; and showcase the evolution of packaged goods designed to make life easier. Of course, there were ‘winning’ recipes, like gelatin filled with hot dogs, and things covered in cheese sauce – here’s a fun article I found to…
Anything Goes: Grain Crust Quiche
I just got back from Massachusetts, visiting family and friends and getting my fill of New England food, Fall temps and scenery. If you’re missing that area, here are some pics: (Note: if you think I’m overdressed for apple picking, you’re right! It was an unplanned but fun trip). November’s monthly theme on the blog…
Nourishing Soups: Smoky Lentil Stew
When I grew up, it seemed like we only used paprika to add a little color to deviled eggs or potato salad. . . That paprika, in just about everyone’s spice rack, is made from dried, sweet pepper pods. Varieties differ, some hotter or sweeter than others, but the beautiful, red color is constant. It’s…
Nourishing Soups: Carrot
When temps get below 80 in Florida, I like to fire up the stove for soup. And with this month’s theme of ’Nourishing Soups,’ I’m starting with carrot. From September to January in Florida we get beautiful carrots from local farms. But you can find them just about anywhere – just look for firm, smallish, slender carrots, not…
Meat Alternatives: Olive Pasta
I recently watched a Jim Gaffigan special and he talked about his appendix surgeon, Dr. Muffuletta. Apparently, once he learned the name (being the foodie he is) Jim fondly recalled all those delicious muffuletta sandwiches he enjoyed in New Orleans. . . Then I started thinking about that infamous sandwich of cured meats, cheeses, crusty…