Our neighbor, Joan, told me she has wild cherry firewood for us from a tree she had cut down. We’ll sure enjoy the fragrant fires this winter. When we were kids, there was a huge wild black cherry tree in our postage stamp size of a yard. Every summer the tree produced shiny, black, tiny berries. We’d feast, spitting out inedible pits. It got me … Continue reading Bouncing Around with Cherry Bounce
Greek Beef Kebabs Every year I have the same goal: to plant fewer vegetables so I don’t get overwhelmed during harvest. Obviously, by the photo here of grandsons Will and Jack putting in tomato stakes, that goal won’t be reached this year either. Along with over a dozen tomatoes, we’re planting several kinds of peppers, a trellis of cucumbers, 2 kinds of squash and my … Continue reading Greek Beef Kebabs and Grilled Pineapple for Father’s Day
Today the subject was coriander/cilantro during my weekly chat with Matt Swaimon the Sonrise Morning Show, Sacred Heart Radio. I also shared a yummy recipe using this lovely and citrusy tasting herb. CORIANDER/CILANTRO Coriander is referenced several times in the Old Testament. Exodus 16:31 ….”And the food became known as manna – meaning “What is it? It was white like coriander seed and flat and … Continue reading Cilantro and Tex Mex Lasagna
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
Today chatting with Matt Swaim on the Sunrise Morning Show/Sacred Heart Radio it was all about olive oil. Here’s some interesting Biblical and current facts about this healthy oil. And, of course, a fun and yummy recipe for game day. Olive Oil Exodus 27:20 Command the people of Israel to bring you pure oil of pressed olives for the light, to keep the lamps burning … Continue reading All About Olive Oil and Layered Nachos for Super Bowl
I’ve been getting requests for fruitcakes. Traditional, mini, fruitcakes that start with a spice cake mix, even “golden” (lighter texture and taste) fruitcakes. I have to admit this makes me smile. Now I’m not crazy about fruitcake, but do like a small piece. My husband, Frank, loves fruitcake. The kids are somewhere in between. Apparently readers like Maureen Grady, a Park Hills, Ky. reader whose … Continue reading Victorian Jewel Fruitcakes, Traditional Fruitcake, Golden Light Fruitcake, Spice Fruitcake – a Fruitcake Bonanza!
This week Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio, talked about cloves. Of course, cloves are an ingredient in pumpkin pie spice. Cloves are mentioned here in the Bible: Chronicles 9:9: When the Queen of Sheba heard of Solomon’s fame, she went to him and gave him rare jewels and spices, including cloves. Cloves were a rare spice in Bible days. Cloves … Continue reading My “Clone” Frisch’s Pumpkin Pie
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
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 