Today Matt Swaim, Sonrise Morning Show/Sacred Heart Radio, chatted about what the ancient, common folk Israelites ate. Here’s what I found: DAILY DIET OF ANCIENT ISRAELITESMeals eaten by ancient Israelites fell into 2 categories: daily and festive meals. The daily diet of the ordinary ancient Israelite was mainly one of bread, cooked grains and legumes, like lentils and beans. . Agricultural workers comprised the largest … Continue reading Hummus and a Kind of Gyro Burger Food for Ancient Israelites
Thanks to Gary and Pat A., listeners to our Sonrise Morning Show for asking about a recipe for asparagus that I talked about with “red sauce”. I think what they are referring to is the recipe with asparagus and roasted peppers (red, yellow, orange, whatever….). So here it is and I hope this is what Gary and Pat want! I’m also including the other recipes … Continue reading More Yummy Asparagus Recipes w Roasted Red Peppers, Arugula and More!
Oh gosh, I had so much fun doing my first Zoom presentation for the Boone County Arboretum’s Annual Tea with Josh, Nicole, Stephanie, Donna, and Kris last night. Log onto to their site to see just how lovely and productive this community arboretum is. There may be time for you to bid at the silent auction, too. My talk was about the 4 seasons and … Continue reading Boone County Arboretum Annual Tea Recipes
Today on the Sonrise Morning Show, Sacred Heart Radio, Matt Swaim and I chatted about carrots. Did you know this popular root vegetable has an ancient Biblical history? Not mentioned specifically in the Bible carrots are members of the parsley family, and they are probably natives of Afghanistan and Central Asia. There, carrots with red or purple roots still grow wild. In the Fertile Crescent … Continue reading Matt Swaim’s Minestrone Soup
Homemade herbal vinegars Today on the Sonrise Morning Show I chatted with Annie Mitchell about vinegar – yes, vinegar has ancient Biblical roots. Jesus was given “sour wine”/wine which had turned to vinegar, when he was suffering on the cross. (John 19). The range of vinegars we have today is unparalleled – from cider to clear to wine to balsamic to herbal and more. When … Continue reading Pucker Up with Vinegar
When we were on vacation with my family, hummus was one of the snacks that was brought out when we just wanted a little something to nosh on before dinner. Not the most inexpensive deli item, hummus is unbelievably easy to make at home. And roasted red pepper hummus? Got you covered there, too. Just in case you have roasted red pepper left over, stir … Continue reading Homemade Hummus and Pimento Cheese Dips
I enjoy talking withMatt Swaim and Anna Mitchell each Thursday on the Sonrise Morning Show/Sacred Heart Radio. To continue with our “waste not/want not” segments today the subject was basil. Do you grow basil? Sweet basil/Genovese basil are 2 common very delicious basils easy to grow. And if you’re growing basil, start pruning those flower heads out for a longer harvest. Use them in foods … Continue reading Freezer Pesto and Paste – Waste not, want not!
Today on the Sonrise Morning Show, Matt Swaim and I chatted about not wasting ingredients or food that may be slightly past its prime. We talked about using storage onions that sprout (yes, the sprout can be used for green onions), garlic that sprouts (I’ll still use the garlic but some cooks won’t – you can pot up the sprouted garlic and it will grow … Continue reading Totable Orzo Salad with Herbs and Veggies
Each Thursday, as many of you know, I chat with Matt Swaimon the Sonrise Morning Show, Sacred Heart Radio. Today the subject was fowl/chickens. Did you know those birds have been on our earth for over 5000 years? FOWL (CHICKEN) MATTHEW 23: 37: Jesus refers to fowl when He talks about gathering the children together, “even as a hen gathers her chickens under her wings…” … Continue reading One Pan Chicken Dinner w Veggies and Fresh Herbs