Dinner Party or Tailgate: Golden Beets & Little Red Potatoes, Arugula Salad


Senses bursting on overload, I happened onto the ultimate perfect timing in a plethora of the freshest, most colorful displays of produce ever last week just following a meeting held at a market cafe table set on the patio outside. It was one of those warm, crystal clear, sunny fall days.

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Creamed Kale and Mushrooms


Aunt Betty used to prepare countless renditions of every type of fresh vegetable when I was growing up so I’m sure Creamed Spinach was also part of her repertoire. Funny thing is, I can’t recall it as one of her notables. I am also assured my mother would never have prepared Creamed Spinach for it took at least a couple of years to get her into the Green Bean Casserole first prepared by Aunt Dot shortly after its invention.  So how I hooked onto creamed spinach as some sort of comfort food is anybody’s guess. Some gals go for the quart of Haagen Daaz, I would cook me up a box of frozen creamed spinach. Don’t even get me started on mashed potatoes. Seriously. You can’t make this stuff up.

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Posted in Holiday Favorites, Veggies | Tagged , , | 1 Response

Mango Chutney


It was sort of like gold, having been gifted a whole case of mangoes from my friend Jyothi upon hosting the now summer past International Ladies Group barbecue, one of our gathering events that includes all of the families.

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‘Save that Pork Juice 16 Bean Soup’


Whoa. This early morning was officially the first pull the coat out of the closet your going to need it day. Brrr. First day of put on your coat in the early morning also snaps me right into the mode that the beautiful season of fall is indeed upon us, and I can finally buy some bright colored mums and be inspired by a little fall decorating, along with some apple picking too. The first chill also has me real excited to share with you a new season favorite, I call it ‘Save that Pork Juice 16 Bean Soup.’

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Kale, Mushroom, Goat Cheese Omelet


It must be less- than- half -hour dish preparation week around here for although Brunch and Breakfast have been trending these days inspiring me to a Kale, Mushroom, Goat Cheese Omelet, I ultimately got caught up last weekend with the Cook the Book Fridays, Sardine Rillettes preparation from the David Lebovitz, My Paris Kitchen cookbook. As it turned out, the Sardine Rillettes turned out to be every baguette slather worth the bite, and indeed may even have served well as a lovely prelude or side to the fall veg omelet. Both combined, less than one hour. Next time.

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Sardine Rillettes


Rillettes De Sardines or Sardine Spread are the indicated French and English titles heading the page long story just before the recipe in the David Lebovitz, My Paris Kitchen, Recipes and Stories Cookbook. 

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Posted in Appetizers | Tagged , , , , | 8 Responses

Rice Cooker Farro Salad, Arugula, Dried Cherries, Toasted Almonds, Goat Cheese


Today’s Post is through the folks at Hamilton Beach sharing their 4-20 Cup Rice Cooker and Hot Cereal Maker. Intrigued with preparing other grains in addition to white or brown rice in a ‘rice cooker’ I opted to give the grains a try preparing a Rice Cooker Farro Salad, Arugula, Dried Cherries, Toasted Almonds, Goat Cheese.

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Posted in Artisans- Farms -Markets-Chefs- Journeys, Salads | Tagged , , , , , | 4 Responses

Becks Cottage Pie


Many of us have them, bet you do too, those comforting dishes embraced in tradition, foods whose flavors or scents conjure up meaningful memories of holiday occasions, special times with family and friends.

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Posted in Beef, TAILGATE / Team Family | Tagged , , , | 7 Responses

Old Fashioned Peach Dumpling, Last Day of Summer


It’s official. Today is the last day of summer 2016. With some nice ripe peaches still remaining I thought it would be fun to savor among the final treasures of the season and prepare an Old Fashioned Peach Dumpling.

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”Olympia Provisions” American Charcuterie Quality Meats Since 2009 Portland, Oregon 97214, & Country Pate


Pates, assorted slowly cooked meats later prepared into tasty rillettes, selections of dry cured meat varieties, pancetta, salamis, sausages, chorizo, to long time smokehouse favorites like bratwurst and hot dogs, the list goes on in the How-To/Recipe Memoir book: “Olympia Provisions, American Charcuterie Quality Meats Since 2009 Portland, Oregon 97214.”

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Posted in Appetizers, Cookbooks | Tagged , , , | 3 Responses