January 24th, 2010 After making more marmalade for the January Can Jam and finding some jars from last year in the pantry, I’ve devised some ways to use it up in other recipes. I don’t eat much jam on toast and BarBBQ Bill doesn’t care for it at all “straight”.
Make a dipping sauce for egg rolls or a [...]
January 4th, 2010 It’s cold. I want comfort food.
In this house, comfort food doesn’t have to be pretty. This isn’t. But it does have to be warm, stick-to-your-ribs style delicious. Sauerbraten fits that description.
Sauerbraten is definitely not a last-minute meal. The meat has to marinate at least 2 or 3 days (mine went almost a week with no [...]
January 3rd, 2010 BarBBQ Bill requested cinnamon raisin bread.
Well, OK…but I don’t buy raisins because he says he doesn’t like them. Now he wants them in his bread. Go figure.
But I do have these. Dried Balaton cherries from Cherry Republic (they claim they are the world headquarters for all things cherry, and I’m not going to argue).
Now I [...]
December 20th, 2009 I need a break from cranberries and apples and cinnamon and chocolate and peppermint and winter/Christmas baking smells.
I need a smell and taste of summer. I need to celebrate that the days are now going to get longer and the growing season will be here again before I know it.
I was down in the Little [...]
December 19th, 2009 Our favorite way to cook our venison tenderloin filets is to crust them with pepper, sear and serve with a tart, fruity sauce.
First, mellow out the pepper. Put some olive oil in a small heavy saute pan and add coarsely ground black peppercorns (or smashed with a hammer if you don’t have a grinder – [...]
