Category: Uncategorized
Fattoush!
I so enjoy chatting with Matt Swaim each Thursday morning on the Sonrise Morning Show/Sacred Heart Radio. Today it was all about Fattoush – that Lebanese salad that incorporates toasted pita and sumac in the recipe. Fattoush, the word, is from the Arabic word “fatt,” meaning “crushed” or “crumbled,” referring to the bread pieces in the salad. It’s actually the root word of fattoush. It’s an … Continue reading Fattoush!
Baked Feta with Garlic & Oregano
OK today when chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio, the subject was cheese – yes, cheese was eaten during Bible times (perhaps not in the form we know today) but in 2 Samuel David is offered “honey, and curds, and sheep and cheese of kine (cow) as provisions. So cheese is indeed an ancient food. How about having feta as the … Continue reading Baked Feta with Garlic & Oregano
Refrigerator Dills like the Deli
When we were growing up, Mom had an unusual method to remove bitterness that sometimes happens with cucumbers. She’d cut a small piece off the blossom end, set that aside, then cut a thin slice off the cucumber. After tasting the thin slice, if the cucumber was bitter, she’d rub the cut piece onto the cucumber and voila, we’d see a bit of foam forming. … Continue reading Refrigerator Dills like the Deli
Sugar Snap Pea Salad
Well, guess what turned up at my back kitchen door yesterday? Fresh sugar snap pea salad, that’s what. Our friends, Bob and Bert Villing, who live in an old farmhouse down the road and grow long rows of snow, sugar snap and English peas, brought us a bowl of Bob’s sugar snap pea salad. Simple and sensational – fresh sugar snaps in a cream dressing of … Continue reading Sugar Snap Pea Salad
Salmon Cobb Salad
The reason I love writing these columns is the range of recipes that interest you and which are shared between us. Take last week’s column, for example. It was all about fettuccine Alfredo, the pasta with a silky cheese sauce made of cream, butter and Parmesan cheese. High fat? Yes. Delish? No question. Well, this week we’re on the opposite side of the park, … Continue reading Salmon Cobb Salad
Wild Mushrooms and Stracotto
You’ll never guess what I found, accidentally, when I was raking out leaves by the sandbox here on our little patch of heaven. Morels! No kidding. There were 2 huge, beautiful edible fungi right near the hill bordering the river. I actually kicked one, thinking it was a leaf. Well right away I abandoned raking and took to looking for more. After an hour up & … Continue reading Wild Mushrooms and Stracotto
Carne Asada in honor of Pope Leo XIIV
What is Skirt Steak? Skirt steak is a long and thin cut of beef that comes from the underside of the cow, near the diaphragm, and is known for its rich flavor and chewy texture. Skirt steak is often used in Mexican and other Latin American cuisines to make dishes like fajitas, tacos, and carne asada. Skirt steak is also popularly used in Asian cuisine, … Continue reading Carne Asada in honor of Pope Leo XIIV
Container Herb Gardens Curated for Mom
I’ve had requests to share my ideas for container gardens for Moms on Mother’s Day. Yes, some of this information has been shared before with you, but worth sharing again with a few newbies. If a relaxing, fragrant bath would please mom, a spa garden including calming lavender and lemon verbena is just the ticket. Is mom an herbal tea aficionado? She’ll appreciate a planter … Continue reading Container Herb Gardens Curated for Mom
Hot Cross Buns!
As we get ready for Easter week, the last week in Lent, I chatted with Matt Swaim this morning and the subject was hot cross buns, which we make every Lent for Good Friday. I’ve shared recipes in the past for this special treat. Here’s the latest – this time I added a bit of baking powder for extra “oomph”. Here’s some fun facts: Matthew … Continue reading Hot Cross Buns!
About Eating 