During the holidays around here, we focus a good amount of time on food gifts from the kitchen. Like the limoncello, nut brittle and quick bread recipes I’ve shared with you. So why today am I excited to give you a recipe, for, of all things, ham salad? Well, ham is ubiquitous on many a holiday table, including mine, and that means leftover ham. I’ve … Continue reading Ham Salad: Plain & Fancy
When it comes to holiday gifting and homemade treats, seems like nuts take center stage here on my little patch of heaven. From our treasured baked Lebanese baklava recipe (a yearly family project) with close to 30 layers of phyllo dough and a filling of lightly spiced walnuts, to a stove top cooked multi-nut brittle, nuts check all the boxes. Now there’s no sharing our … Continue reading Classic Nut Brittle with Variations
Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio and I chat each Thursday morning about Bible foods and herbs and how to use them today in every day meals. Well, a listener shared this recipe for pulled pork (remember the passage in Leviticus about “unclean” meat?) and it’s perfect for these chilly autumn evenings and for Halloween. Just put everything in the crockpot and … Continue reading Texas Pulled Pork for Halloween
I made another batch of the granola I shared earlier today and added more nuts and seeds, so I wanted to let you know. Here’s a photo of the finished granola, and as far as the nuts & seeds, I added up to 2 cups nuts and 1 of seeds. Oh, and up to 1 teaspoon cinnamon! Someone also asked if they could use all … Continue reading Autumn Granola
Did you ever wonder what those vertical lines are on hot peppers? They are usually brownish in color and develop as the peppers ripen. It’s called “corking”, which means there’s minor striations or scaring on the ripened pepper. What has happened is that the pepper needs to stretch to accommodate the quick growth during a lot of rain and plenty of sun. That growth spurt … Continue reading Hot Pickled Peppers and What are Those Lines on Peppers
I so enjoy chatting with Matt Swaim each week on the Sonrise morning show. Today we talked about appetizers for the holidays and the winner was this recipe for deviled eggs that have Jalapeño Popper ingredients! A friend of mine said he enjoys these at a local restaurant, where they top the eggs with candied bacon, jalapenos and Sriracha! Wow! Have a lovely Labor Day … Continue reading Jalapeno Popper Deviled Eggs
The beauty of this recipe is its versatility. Make as few or as many as you like, adjusting the salt/sugar ratio. If you like a less savory yolk, use equal amounts of salt and sugar Ingredients 4 eggs 8×8” or other small ceramic or glass pan 1-3/4 cups Kosher, sea or Himalayan pink salt, fine grind 1-1/4 cups granulated sugar Instructions Mix salt and sugar … Continue reading CURED SALTED EGG YOLKS
As you know, I love chatting each week with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio. With kids back in school, we decided eggs would be a good subject to talk about, since they’re often called the perfect food. And since we know breakfast is so important, the recipe I’m sharing is perfect for kids and everyone who need a nourishing, quick … Continue reading Hi Protein Egg “Muffins”
I’m a bit late catching up this week, so bear with me. Along with regular chores, I added bottle duty twice a day to help neighbors Deb & Tony Humbert feed Willow and Sage, their baby Highland calves. Actually, the two take hardly any time at all (the calves go through a couple quarts of formula in a few minutes) and I volunteered to help. … Continue reading Two Babes to Feed and Key Lime Pie
Well, it’s festival time here in Southwestern Ohio. That’s what Matt Swaim and I chatted about today on the Sonrise Morning Show/Sacred Heart Radio. Hospitality isn’t new and Jesus was a sociable person. I love how He encouraged sociability and the church communities honor that by their summer festivals. Hebrews {13:2} And do not be willing to forget hospitality. For by it, certain persons, without … Continue reading Two Festivals and Two Kinds of Food
