The “Taste of Lebanon” Indoor Fall Festival

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

Red and Gold Beet Salad for Rosh Hashanah

This week with Matt Swaim on the Sonrise Morning Show we chatted about the upcoming celebration Rosh Hashanah which literally means “head of the year”/new year in Hebrew. In some Jewish communities it is traditional to eat the head of a fish during the Rosh Hashana holiday meal.  The wish there is that  they hope everyone at the table will be at the head and not … Continue reading Red and Gold Beet Salad for Rosh Hashanah

Spanish Style Gazpacho and Manchego Crostini

Today I decided to try a recipe for “really the best gazpacho ever” shared a while ago by a reader. My reason for trying it today was that I harvested a basket of ripe tomatoes with spots or cracks and had to do something with them, and quick.  So I cut bad parts off and plugged in my blender. I blended the tomatoes with red … Continue reading Spanish Style Gazpacho and Manchego Crostini

Pad Thai – Here’s an Easy and YUMMY Recipe and Vietnamese Cilantro/

I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Pad Thai – Here’s an Easy and YUMMY Recipe and Vietnamese Cilantro/

Jaime’s Chicken Pad Thai

I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Jaime’s Chicken Pad Thai

Corn Salad with Feta and Walnuts

Each week when I talk to Matt Swaim on the Sunrise Morning Show, Sacred Heart Radio, I share some fun information about Bible foods and herbs and a recipe to go with the topic. Today, though, we talked about the bitter herbs wormwood and rue – we don’t commonly use those in recipes. (Chefs, though, are using absinthe which is flavored with wormwood, in seafood, … Continue reading Corn Salad with Feta and Walnuts

Tomato Onion “Relish” & A Surprise Visitor

Well, what a surprise I had yesterday when I went out to pick raspberries. A tiny fawn was curled up in the middle of the elderberry patch next to the raspberry rows. Now like with many of you, deer are more than a nuisance. I have a feeling it was the babe’s relatives who nipped the ripe raspberries from the stems and chomped down a … Continue reading Tomato Onion “Relish” & A Surprise Visitor

Make Rhubarb Pie with Pie Plant

Right now I’m waiting for a rhubarb custard pie to finish baking. As I was assembling the pie with the help of granddaughter, Ellery, age 4 (yes, it’s that easy), I was wondering how many of you eat and/or grow rhubarb.  Maybe you know rhubarb as the “pie plant”. Technically, rhubarb is a vegetable, not a fruit. Strawberry rhubarb pie is a rite of spring. … Continue reading Make Rhubarb Pie with Pie Plant

Time to make Asparagus Gruyere Tart

Today I talked with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio, about asparagus. We’re harvesting daily from our little patch and oh gosh it’s so good. Here’s a few tidbits about the connection between asparagus and the Bible: Not mentioned specifically in the Bible, Asparagus has been used as a vegetable and medicine, since about 3000 BC. The ancient Egyptians and Syrians … Continue reading Time to make Asparagus Gruyere Tart