I have never met Sam Sifton, food editor of the New York Times, but he and I have something in common. That is, besides our passion for cooking and sharing recipes. A while ago, Mr. Sifton talked fondly about his “relationship” with his old stove. I know exactly how he feels, since the stove I have is an older, electric stove with coiled burners. Like … Continue reading A tale of 2 Biscotti: 1 Sweet, 1 Savory
I had an executive culinary decision to make today. Requests for my clone of Wms. Sonoma peppermint bark are flowing in again. I honestly thought this cult favorite had made the rounds of our kitchens. I’m assuming there’s some newbies on board who want to make it. Then again, some requests are from readers who’ve been with me a while. So be patient — the … Continue reading DIY Cranberry Orange Vodka: Oh Yes! And Doggie Biscuits
Today Matt Swaim and I chatted about apples on my weekly Bible Foods & Herbs segment on the Sunrise Morning Show. APPLES There’s been a debate for years about the “forbidden fruit” mentioned in Genesis, Chapter 3 where we learn about Eve tempting Adam with the only fruit they were not permitted to eat. Some scholars say it may not have been an apple at all, but … Continue reading The Apple and Adam & Eve, 3 Ingredient Apple Pie Cups and Why You Should Never Peel Apples…
Granddaughters Em and El walking through the field of rye. As you know, each week I chat with Matt Swaim on the Sunrise Morning Show, Sacred Heart Radio. Today the subject was spelt and rye. Wow, these ancient grains are known as one and the same according to some Bible scholars. Here’s some interesting information, along with 2 yummy recipes. Spelt – Exodus 4:9 “Also take wheat, … Continue reading Rye/Spelt from Bible Days Star in Biscuits and Salad
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