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Yorkshire Pudding is the British Equivalent to American popovers. I have heard people say they (both) are difficult to make and require patience and practice. To this I say: Nonsense; nothing could be simpler. The key is to do it … Continue reading
The big food holiday is over…. Time to get back to reality before the next big food holiday hits. This time of year I find it especially helpful to have a menu plan. It helps to keep the eating in … Continue reading
Frozen chicken pot pies are a kid-friendly freezer staple. They’re even edible – sort of…. But one made from scratch (almost) is so much better: more flavor, more of what you like (more peas, fewer carrots), healthier…. If you use … Continue reading
When the batter is baked in a muffin pan one gets popovers. When baked in flattish round tins one gets Yorkshire puddings. Pour it over fruit, especially stone fruit (cherries are the classic), one gets clafoutis. This incredibly versatile batter … Continue reading
When I was a child we regularly had beef roast for Sunday dinner. Not quite as often, but almost, we had beef hash on Monday. My mother would grind or mince the leftover beef roast and boiled potatoes, add some … Continue reading
This is one of the few times I use prepared food. I don’t make either the tortillas or the sauce. I know I could… There are lots of recipes… But since 99.9% of what we eat is home-made and I … Continue reading
Stir-fries cook quickly and are very flexible when it comes to ingredients. But they don’t always have to be on rice. Using noodles, either rice noodles or, as in this case, good old spaghetti, adds a bit of variety. As … Continue reading
As soon as the weather starts turning cooler, my thoughts turn to slow braises. This is one of our favorite long-cooking dishes that I love doing during the winter: do the prep work in the afternoon, put it in the … Continue reading
Mexican or Tex-Mex restaurants are not common where we live so when we get hungry for enchiladas we make our own. Fortunately, we can buy the tortillas. I don’t eat hot food, so I use mild, green chilies, and we have a … Continue reading
One of my recipes was selected to be in the Foodista Best of Food Blogs Cookbook. I'm rather excited by it all…. (crass understatement) I get badges and banners and the right to toot my own horn. It's all rather … Continue reading
