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…
Monthly Themes
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…
Meat Alternatives: Polenta & Mushrooms
A man goes to the doctor with a carrot in one ear, a stick of celery in the other and a mushroom up his nose. “Doctor,” he says, “I’m in terrible shape. What can I do?” And the doctor says, “You need to start eating more sensibly.” (Not sure of the source, but it’s one of…
Meat Alternatives: Veggie Galette
While it’s not officially Fall (September 22 is the big day), nor are we having temperatures anywhere close to cool in southwest Florida, today’s post is Fall-ish AND it’s meatless. I like meatless dishes that are satisfying, full of flavor and relatively easy to pull together, and today’s recipe hits on all three. You might…
Breakfast Treats: Stone Ground Grits
On my recent trip to North Carolina, I bought stone-ground grits at a farm in Old Fort (see: Field Trip Friday). Stone-ground grits are made from whole corn kernels (including the germ) that are coarsely ground. When cooked, they’re creamy, but not silky like other grains, and they’re deliciously corn-y. They need more liquid and…
Breakfast Treats: Overnight Waffles
Waffles. Just writing the word makes me happy. I read somewhere that waffles date back to ca. 6000 BC, when grains were made into pulp and cooked on hot stones. But it was the Greeks, ca. 1100 BC, who cooked little cakes between two hot metal plates. The first ‘waffle iron’?!? After many iterations of…