We love chicken at our house. It's on the menu at least twice a week, but it can get old if I use the same recipes over and over. Here's a new take. You can use thighs, breasts, or in my case this time a whole spatchcocked bird. Spatchcock means to remove the backbone, then … Continue reading Skillet Rosemary Peachy Chicken
During these stressful times, remember there is always someone worse off than yourself. And while I wrote this about a dairy farmer during COVID19, now the meat industry could be affected as well, without processing plants or distribution for their own commodities. Unless you have knowledge about the farming industry, you have no idea how … Continue reading The Grief of a Farmer
As promised last week, this week I have another chocolate cookie, but this one doesn't need to be baked. And all from regular pantry ingredients. It's made all in one sauce pan again, and then dropped onto parchment paper, wax paper or a silicone sheet and chilled to harden. They will keep in an airtight … Continue reading Make a No Bake Chocolate Cookie
I have two favorite chocolate cookie recipes, that follow right behind my Mom's Chocolate chip cookies. So, one recipe this week for Chocolate Fudgies, and one next week for No Bake Chocolate Cookies. The Chocolate Fudgies are made with basic pantry ingredients. To make them slightly healthy, I add in some chopped walnuts and raisins. … Continue reading How to Make Chocolate Fudgie cookies
Spring means some new fresh vegetables. Goodbye to the hard squashes, turnips and celeriac. Hello peas, and especially asparagus. And the new tender spring veggies go great with pasta. Use your pasta preference - penne, rotini, fucilli, or farfalle will work for example. Just use something with a bit of texture or grooves to hold … Continue reading Spring Pasta Primavera