My cooking has been recently influenced by the flavors of the Jerusalem Cookbook. I came upon a fan page of the book on Facebook called Tasting Jerusalem last year and new and exciting tastes have been sneaking into my cooking. I … Continue reading
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I think I do grilled veggies more than anything else in the summer. Asparagus to zucchini winds up sizzling on there. You don’t need special grill pans to do it and the veggie pieces don’t have to fall through the … Continue reading
When spring comes and the tarragon starts to sprout, I know it is time to make my green goddess dip. Herby and creamy, it is delicious with cold chicken, artichokes and crudites. I have also used it as a sandwich … Continue reading
Ever since I heard the joke about the daughter wondering why her mom and grandmom cut the end of the roast off before putting it in the pan*, I’ve looked somewhat askew at conventional wisdom. Well, I think it was … Continue reading
Just looking at an artichoke and trying to figure out what to do with it can be a daunting task, but just follow the steps and you are on your way to enjoying a very unusual and delicious vegetable. Artichokes … Continue reading
A poster has been going around online that has a lot of volume measurements. I am a bit surprised that this stuff isn’t taught in school anymore so I am going to include some volume equivalents here. Scroll down for the … Continue reading
One of the readers of my Facebook page, Marlene, asked if I could work out a recipe for her. She’d love an egg custard/oatmeal recipe she could make on a Sunday and eat every morning during the week. After a little … Continue reading