As evidenced by past posts, I enjoy cooking. I find something satisfying in tossing ingredients into pots and pans and ending up with delicious food. I even enjoy chopping vegetables and doing prep work. I’m weird that way. For the past several months, we’ve subscribed to Blue Apron. If you’re not familiar with it, it’s a… Read More Looking Forward to Kitchen Time
I don’t think I’ve met anyone who doesn’t like potato chips. Some people think they’re ok, and some people love ’em. For me, it depends on the chip. I’m not likely to try new flavors or brands because potato chips seem to cost more than they used to. I wouldn’t consider potato chips an expensive… Read More Making Potato Chips from Scratch
One of my favorite meals to make in the slow cooker is pot roast. I’ve ended up using a recipe for Mississippi Pot Roast after seeing a New York Times article on it. Go ahead, google Mississippi Pot Roast; you’ll see tons of results. Or you can stay here and I’ll tell you how I make.
When you come back from New Orleans, the first question you tend to get isn’t about what you did but where you ate. I truly believe it’s impossible to get a bad meal in New Orleans. Okay, it may be possible, but you have to work at it. On our recent trip, even the hot… Read More New Orleans: The Eats
Sometimes I feel I have pretty awesome cooking skills. And sometimes … not so much. For some reason, my copy of The Joy of Cooking has been sitting open on my counter for several weeks to the poultry section. Eventually, the page for chicken cordon bleu caught my eye and I thought, “how hard can… Read More Chicken Cordon Raw
A couple days after the official start of fall and I’ve got 2 homemade soups under my belt. It’s a good start to the season. Taking up too much space in my freezer are corn chowder (a first for me) and a tomato/roasted pepper soup (a repeat that’s still being worked out).
As much as I love celebrating Poetry Month on Small Pond, the daily poem posts mean that other topics are neglected and April-specific things get pushed back to late May, for example. Like my April Fool’s cupcakes I tried on April 1.