In my humble opinion a perfect meal, anytime of year is a luscious salad, a well-flavored delicious soup and a chunk of crusty bread. Here’s the latest trio I served up. Creamy Olive Soup. This is a delicious and elegant soup and with white wine, both black and pimento-stuffed olives, light cream, is a knockout anytime of year. This can
Archives for March 2010
I’d be willing to bet that after next weekend, we’ll all have some leftover ham and hard-boiled eggs. Ham Hash with Mustard Cream Sauce is a great recipe for leftover ham. It only takes about 30 minutes from start to finish and makes for a fantastic Sunday breakfast. If I’ve said it once, I’ve said it a
Tuesday night and into Wednesday morning we totaled over 12 inches of snow. Schools and businesses were closed, so what the heck, we called a family pow-wow and declared our household observe an official snow day. Snow bound and mind clear of normal weekday responsibilities, one can find time to clean out an unruly closet, work on that
Whew! I’m out of breath. Busy, busy, busy at work coupled with a quick road trip back to Kansas to celebrate Mom’s birthday hasn’t left much time for me to blog or to even read yours. Just so you don’t forget about me, here’s a quick meal that allowed me to cook during all of the hullabaloo.
What makes a great potato salad? It’s all about choosing the right potato and how they’re boiled. Creamy with mayonnaise, tangy with mustard, crunchy with celery and onion, and with a surprise of green olives, this is a classic old-fashioned classic potato salad recipe.
This coming Wednesday, no matter what our lineage, we’ll all be Irish. It’s the rules folks. Even for Goofy Cats.
Ham, Manchego cheese, roasted red bell peppers and onions on pumpernickel bread come together for a lively and delicious sandwich.
I’m Public Relations Coordinator for the Highlands Ranch Rotary Club. One of our annual fund-raisers is to sell delicious Colorado Western Slope Peaches after they are harvested and in our hands in August. I’ve come up with this big idea to produce a little cookbook full of peach recipes submitted by our members. A fun little handout when
It wasn’t butter or canola oil. And definitely not extra virgin olive oil. Lard, rendered pork fat, was what people used when they needed to make pastry or when dinner needed frying. Here’s why you should cook with lard? I bought some lard yesterday. Ok, pipe down everyone and don’t have a heart attack (pun intended). It’s not
It’s not all meat and potatoes here on the Ranch, I have to admit I’m somewhat of a cumin, curry, turmeric junkie. And beside the fact that they’re loaded with flavor, from what I read, they all come with health benefits. Did you know that turmeric is ingredient that gives curry it’s yellow color? For