Cabbage is one of those vegetables that I think many of us overlook.
5-6 pound boneless ribeye roast, fat trimmed off
One of our favorite old “standby” dinners at our house is Chicken Cordon Bleu. It sounds fancy, but it’s nothing more than chicken, ham and cheese that’s layered, folded up and baked.
In January of 1983, I had a grand mal seizure while shopping at Macy’s in New York. It came out of the blue. I had never experienced anything like this before.
If you’re looking for something pretty and delicious to put on your Christmas dinner table, I’ve got a great idea for you. Make a dish of marinated asparagus. The green asparagus spears and the chopped red bell peppers are festive to look at and even better to eat.
I can’t remember whether I got this recipe for bouillon rice from my friend, Peggy Swink, or whether she got it from me. It really doesn’t matter I guess. We both served it all the time in the 1970s. Our husbands knew exactly what to expect for dinner when we got together. No matter what the entrée was, bouillon rice was sitting there next to it.
I spent a lot of time reading as a child. I loved it so much that I read at night under the covers with a flashlight long past my bedtime.
A single cherry tomato plant can produce an astounding number of tomatoes in a season. I know from experience how prolific these plants can be. I’ve sent more bags of excess cherry tomatoes to my husband’s office over the years than I care to count!
A single cherry tomato plant can produce an astounding number of tomatoes in a season. I know from experience how prolific these plants can be. I’ve sent more zip-lock bags of excess cherry tomatoes to my husband’s office over the years than I care to count!
I remember exactly the first time my mother served some new fangled food called granola. It was July 6, 1968. My husband and I were visiting my parents at the time. When we came down to breakfast that morning there it was, in a pretty bowl on the kitchen table next to the orange juice. It looked like some sort of crazy mixed-up cereal.
There’s a reason why summer is the time to make jams and jellies. It’s a no-brainer. That’s when most of the fruits and berries are at their peak.
I was probably about 6 years old when my father took me with him to deliver Thanksgiving dinners to the “poor people.” It was the day before Thanksgiving and, now that I think about it, Mother was busy cooking and probably asked him to take me along just to get me out of her way.