Monthly Archive: February 2018

Snowdrops Blooming Right Now

I’ve shown you the wild yellow aconite my granddaughters were picking. Now here’s some snowdrops that grandson Jack found in his yard. And friend and colleague Ron Wilson writes about them on his blog. Here’s what Ron has to say:We’ve featured a few of the early bloomers over the last couple weeks, so let’s feature another …

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Permanent link to this article: http://abouteating.com/snowdrops-blooming-right-now/

Slow Cooker Butter Chicken (What? No Butter in it?!)

I’ve been hearing Butter Chicken everywhere. During a break between classes in cooking school. At the grocery in the spice aisle. Its online presence dominates. It’s a versatile recipe that can be made in myriad ways. The recipe I’m sharing today uses the slow cooker. Have I grabbed your attention yet? After finally making butter …

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Permanent link to this article: http://abouteating.com/slow-cooker-butter-chicken-what-no-butter-in-it/

Fish with Pretzel Crust nice Lenten Meal

  Today Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio, and I talked about Lenten customs around the world. One of the most beloved here in the US is eating fish on Friday. Wow! is all I have to say about this recipe. This recipe makes excellent fish for sandwiches, too. Soo good! One …

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Permanent link to this article: http://abouteating.com/fish-with-pretzel-crust-my-new-fave/

Oyster a Hot Color in Kitchen Accessories

Oyster Grey from Le Creuset is one of my new faves. The salt crock/cellar keeps a good amount of salt handy plus it won’t clump in the crock. The butter dish is large enough for European type butters, which are wider than our regular butter sticks. Check out the kaleidoscope of colors Le Creuset has …

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Hungry? Pull up some Wild Onions

Yesterday the weather turned fairly warm and my 2 granddaughters, Ellery and Emerson, took a walk with me in our woods. We found wild onions (or wild garlic whichever you call it) in abundance and so tender. See that patch of it right in front of the fieldstone step? Perfect sub for chives! (Now I …

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How many kitchen knives do you really need?

Essential Kitchen Knives: The Only 3 You Really Need.     I agree with this well written article from Huffington Post about knives.  (Photos are from their article, too and they have some good on their site, as well). You might go for a different brand than mentioned, but remember, quality is key. During my …

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Triple Chocolate Bundt Cake for Valentine’s Day

Don’t panic! Here’s a quick & easy and “lovely” cake for your Valentine. One of my readers stopped me at the grocery today to say she was buying more ingredients to make another cake after making one. “Best chocolate cake we’ve had”, she said. Happy Valentine’s Day to you and yours! Triple chocolate Bundt cake …

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So what the heck is a “Cook Line”?

I first heard this term from Jaime Carmody,  extraordinary chef and colleague. Of course, I knew when to turn meat over to cook on the other side, but never heard the term “cook line”. The bonus here is by the time the meat is cooked half way up, the bottom will have formed a nice …

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Simple Country Pleasures: February 2018 – a Surprise in the Ditch

Yesterday was so “bleary”, misting rain, no sun, just an ordinary southwestern Ohio winter day out here “in the sticks”. I ventured beyond my little patch of heaven for a walk along our old country road. Down by the old mill the river stilll had patches of ice in it. As I poked along, looking …

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Pan Grilled Salmon with Caesar Salad Meatless & Marvelous!

PAN GRILLED SALMON  Salmon – about 4 oz. per person Olive oil Salt or seasoned salt and freshly ground black pepper  Bring the salmon to room temperature 10 minutes before cooking. Warm a nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Cook until golden …

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Permanent link to this article: http://abouteating.com/pan-grilled-salmon-with-caesar-salad-meatless-marvelous/

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