I planted my tomato seeds last week.
I have 16 little pots of red, white, yellow, green and orange tomatoes. I wasn’t able to find all of my favorites at the garden stores last year, thus the seeds.
Of the 16 plants: 3 are Roma meant for cooking and freezing, and 2 are cherry tomatoes.
I have a bit of … Continue reading.....
Did someone say Burgers?
It’s summer….
It’s time for burgers….
In winter we love meatloaf; in summer we love giant stuffed burgers.
You could make smaller burgers, but we like the big one.
Cut it into wedges and let the cheese ooze out of the center.
You can fill them with anything you like – this one is filled with … Continue reading.....
Two potato recipes in one week?
Get over it….. There are more pressing issues to concern yourselves with.
This is another recipe that I have been making so long the origin is lost.
I prefer it to the traditional gratin potatoes. With out the milk and heavy cream it’s much lighter in calories, but the Gruyère keeps it cheesy and … Continue reading.....
Smoked pasta?
You’ve never had smoked pasta?
It is, without a doubt, the best dish of summer.
We’ve been making it for years and it’s better each time.
I make it for guests…. They are always skeptical at first, then amazed at how fantastic it is. Then we come to blows over the last of it.
It’s worth buying a … Continue reading.....
I am such a bad blogger.
I have a habit of reading other food blogs (that’s a good thing), finding recipes I like (also a good thing), forgetting where I saw the recipe (that’s a bad thing) and deciding to make it anyway as best I can from memory.
A good blogger would remember the original poster / creator of … Continue reading.....
I originally made this gratin with spinach – frozen spinach, actually. I always keep a bag of frozen spinach in the freezer and this is a perfect quick vegetable dish when the fridge is empty.
Then I branched out… and discovered it works with any vegetable. Or, at least it works with all the ones I’ve tried.
Especially other dark … Continue reading.....
When I first started making this I used regular, baked ham, ground, in equal amounts to the beef.
I also made it big enough to serve 12 or 15 people.
Now I just make it big enough for the two of us to have for a few meals.
It's meant to be served cold, which means you can have thick … Continue reading.....
The spring garden is being slowly replaced by the summer garden.
We ate the first of the summer squashes and I pulled up some of the lettuce and all of the spinach before we left for Spain.
Most of the spinach was turned into soup.
I saved enough of the tender leaves to have one last spinach salad.
