A few weeks ago I tossed well aged chicken manure onto our vegetable garden. Today as I tilled it, I was happy to see fat worms wiggly through. A simple country pleasure. To top that off, my neighbor Liz stopped by with her toddlers, Ollie and Calvin. Yes, they kept their distance, though it was hard for those little ones not to run right up … Continue reading Chicken Moutard (Chicken with Mustard Cream Sauce)
Today Matt Swaim on the Sonrise Morning Show and I chatted about Passover and its beautiful and significant meaning. And I shared yummy, yummy brisket recipes, along with one for unleavened bread and Charoset. PASSOVER FOODSJohn 13: 1-17 Talks about how the last supper was carried out with Jesus and his disciples, how he started by washing their feet. The Eucharist was born … Continue reading Passover Brisket and Unleavened Bread
Mussels. What does that word mean to you? Expensive? Unfamiliar? Too difficult to cook? Mussels (or other bivalves, including clams) were not something I cooked early on in my food career. I hadn’t a clue as to how to store or cook mussels. And those little fuzzy beards hanging on? I couldn’t even go there! But I soldiered on, and found out that yes, mussels … Continue reading Mussels 101 and a Yummy Recipe
This week with Matt Swaim on the Sonrise Morning Show, Sacred Heart radio, we talked about Lent, which began this week. Here’s some fun facts along with my newest recipe for Tilapia. LENTEN CUSTOMS First, why 40 days? And we know that doesn’t include Sundays. Throughout the Bible there are references to events taking place over 40 days or years, such as the Israelites’ 40 … Continue reading Lenten Customs and “Bible” Tilapia
I was hoping to share a recipe I’ve been wanting to try for New England maple mustard roasted chicken. That isn’t happening. It’s not because I don’t have chicken and mustard. It’s the maple syrup not anywhere to be found on my little patch of heaven. I was hoping for enough sap from our maple tree to boil into homemade syrup. We tapped it weeks … Continue reading High Roasted Chicken with Green Beans, Tomatoes and Olives
The “Taste of Lebanon” Indoor Fall Festival I love Lebanese food (after all, I’m Lebanese….) and love to cook it. Just this weekend I made stuffed cabbage rolls. So good. But you know what? This food takes TIME to make and that’s where the St. Anthony of Padua food feast comes in. Yes, it’s this coming Sunday and all your Middle Eastern faves are there … Continue reading The “Taste of Lebanon” Indoor Fall Festival
MY PASTA FAGIOLI One of my most requested. It’s not like the pasta fagioli soup, but is a wonderful pasta with the best sauce. For Carol F., who wants to make it for her vegetarian niece for Christmas. Made with whole wheat pasta, you’ll taste a nuttiness that you won’t get with regular white pasta. You’ll never miss the meat! While the pasta is boiling, make … Continue reading MY PASTA FAGIOLI
Jim Reinhart, an Indiana reader, is one of the best home cooks I know. He sent me this unusual, pretty and very yummy recipe, adapted from a magazine. A super way to use leftover turkey and gravy. Ingredients 2 small pumpkins or l bigger pumpkin 2 cups wild rice blend, cooked 1/4 cup dried cranberries 1 shallot, minced 2 cloves garlic, minced 2 tablespoons celery, … Continue reading Jim’s Stuffed Roasted Pumpkin
Gourds are mentioned in the Bible in several places. Lots of different types of wild gourds abounded in the Mediterranean region. Some were edible, some were not. In 2 Kings 4:39, when Elisha had his people around him, one of his servants put a gourd into a pot of stew. In Jonah 4:6-10, the gourd is identified as the plant under which Jonah found shade. … Continue reading Pasta with Butternut Squash and Sage
Hard to believe that September has passed and we’re into the first week of October. The corn stalks have turned a dark tan, which means it’s time to cut them down for bundling. Corn stalks make a nice autumn display. We prop them up behind the straw bales alongside the outhouse. The little ones put pumpkins, squash and gourds on top of the bales and … Continue reading Take the Chill off with Black Eyed Pea Stew
About Eating 