And were they good? OH, LAWDY!! They were goooooood!! It's okay to indulge once in a while, and Thanksgiving is surely the day to do it.
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| Accidental Gravy Heart |
Tuesday, November 27, 2012
I Love Food and Food Loves Me...
An accidental gravy heart on Thanksgiving. Not that mashed potatoes-(made with real butter and cream)-and gravy are particularly good for your heart...but...well...at least these are free of chemicals and other nasty additives. So I conclude that they are definitely better for you than other versions. Ha!
And were they good? OH, LAWDY!! They were goooooood!! It's okay to indulge once in a while, and Thanksgiving is surely the day to do it.
And were they good? OH, LAWDY!! They were goooooood!! It's okay to indulge once in a while, and Thanksgiving is surely the day to do it.
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Wednesday, November 14, 2012
Mushroom Overkill? Not at All!
You won't find a burger like this at a fast food joint! Here are the mouth-watering ingredients:
A Portabella(o) mushroom (for the patty), Muenster Cheese, Goat Cheese (locally produced), sauteed button mushrooms, sauteed red onions, roasted red bell pepper, and avocado. You doan need no stinkin' condiments!
Make this beauty at home. You'll never regret it!! Click ***HERE*** for the standard version.
A Portabella(o) mushroom (for the patty), Muenster Cheese, Goat Cheese (locally produced), sauteed button mushrooms, sauteed red onions, roasted red bell pepper, and avocado. You doan need no stinkin' condiments!
Make this beauty at home. You'll never regret it!! Click ***HERE*** for the standard version.
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| Double Mushroom, Double Cheese, Eat right up, It's Sure to Please! |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Monday, November 12, 2012
Aaaaaaah!! What the Hell is it?
It looks like something Sigmund the Sea Monster left behind after one of his strolls on the beach!! Not even close, Friends and Neighbors!
It's a lovely pile of cabbage patties. Yum, yum, YUM! Growing up around Czechs and Germans will give you intimate knowledge about cabbage. There are many ways to prepare it and for all of the recipes I've seen and tasted so far, they're all good!
This one is as simple as can be: about 3 cups of shredded cabbage, 1/4 cup of thinly sliced onion (or more, if you like), 2 eggs, a dash of milk, 1/4 cup of flour, 1 tsp. of baking powder. Oh and salt & pepper to your taste.
Not fancy at all. A great companion dish for Polish sausage, German sausage, ham, pork loin, pork roast and even pork chops. Well, let's be honest, it's great with chicken and beef, too. I think it's good enough for the main dish in a vegetarian meal, too, especially with an interesting sauce to top it off.
It's a lovely pile of cabbage patties. Yum, yum, YUM! Growing up around Czechs and Germans will give you intimate knowledge about cabbage. There are many ways to prepare it and for all of the recipes I've seen and tasted so far, they're all good!
This one is as simple as can be: about 3 cups of shredded cabbage, 1/4 cup of thinly sliced onion (or more, if you like), 2 eggs, a dash of milk, 1/4 cup of flour, 1 tsp. of baking powder. Oh and salt & pepper to your taste.
Not fancy at all. A great companion dish for Polish sausage, German sausage, ham, pork loin, pork roast and even pork chops. Well, let's be honest, it's great with chicken and beef, too. I think it's good enough for the main dish in a vegetarian meal, too, especially with an interesting sauce to top it off.
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| Yummy Cabbage Patties |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
It's Broccoli's Time to Shine!
Broccoli is good to eat all year long but the holiday season kicks its popularity up a notch. The holiday season + cooler weather=the perfect excuse to make Broccoli Casserole.
Click here for my "cheater" version of Broccoli Casserole.
I have a better version with ingredients that are all made from scratch. I haven't gotten around to posting it yet. For that version it's best to plan ahead a little bit so you can make cream of mushroom soup and real cheese sauce instead of the "gloopy" canned stuff. The wholesome version still adds calories but has no unnecessary chemicals and other crap. In the meantime, check out the cheater version.
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| Cooked Broccoli that's ready for some casserole action! |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Sunday, November 11, 2012
A Restaurant Review to Tempt Your Taste Buds
UPDATE: Unfortunately, this restaurant closed several years ago.
Feast
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
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