For some reason I’ve only eaten steak on the rare occasion. It isn’t that I dislike steak, it’s just that I like chicken and fish considerably more. I even went a year without eating beef or pork, and only started up again because at the end of that year I happened upon a blood drive and they almost wouldn’t allow me to contribute because I was borderline anemic. The nurse asked me if I was a vegetarian, and when she was certain that I didn’t have any moral objections against doing so she suggested that I start incorporating more red meat into my diet. Continue reading
Today I want to show you how to make a quick yogurt and chives salad dressing that I adore as I never buy store bought dressings. The next time you’re buying groceries just read the ingredients and you’ll see why. I eat a lot of salads and our vegetable spring rolls call for a dipping sauce and this works great for that as well. Continue reading
After what seems like weeks of much needed rain, we’ve had enough dry days in a row to tackle the jungle that was formerly our yard. A few hours of mowing and weed eating got the lawn back in shape, and as a bonus we enjoyed a pretty good workout. Needing to replenish the salt and potassium we lost doing an honest day’s work, I thought that this avocado cilantro bean dip was just the thing. Continue reading
Remember a few years ago when salsa was poised to pass catsup (ketchup?) and become the most popular condiment in the United States? Caramelized onions may never take the number one (or, numero uno) spot, but they are definitely in my top five. Maybe even my top three. Continue reading
Hello dear friends, I wonder how many of you like coffee and how many of you LOVE coffee?
I would say I fall into the LOVE coffee category. I blame my mother for this because as a young child I remember smelling my parents morning coffee and asking if I could have some. My mother, thinking, “She bounces off the wall as it is,” and as I was much too young, the answer was always “No”. Continue reading
This lemon curd has just the right amount of tart citrus flavor, and is sweet but not too sweet. It’s also very easy to make.
I used to only make lemon curd when I was going to bake a lemon meringue pie, or a lemon tart, but I eventually learned the error of my ways. This is amazing on toast and (I’m a little embarrassed to admit) pretty fantastic straight out of the jar. Continue reading