Today Matt Swaim, Sonrise Morning Show on Sacred Heart Radio, chatted about holiday spices of the Christmas season that have Biblical roots. Like cinnamon, cloves, ginger and coriander. I thought it would be fun to share my chai tea recipes using these spices. One is a classic recipe and the other a fun, more trendy one. So I hope you make one of these to share, and … Continue reading Gift Givers Chai Tea
I so enjoy chatting with Matt Swaim, Sonrise Morning Show on Sacred Heart Radio. Today we revisited a popular Bible fruit: figs. Did you know figs were cultivated thousands of years before Christ was born? Sometimes it’s hard to find fresh figs, so I wanted to share a couple recipes using dried figs. The first is a lovely little tart and the second is an … Continue reading Blue Cheese Fig Tarts w Homemade Fig Jam
OK, now for those of you who have my previous do ahead turkey gravy recipes, rest assured they are all very good. But this year I went full tilt and adjusted a couple of ingredients. Like the carrot amount – I had usually put in 2 carrots but the last time I made it they seemed to make the gravy too vegetal tasting – … Continue reading My Latest & Greatest Do-Ahead Turkey Gravy
The information below is from the Harvard T.H. Chan/School of Public Health. Check out their site for timely information on eating healthy. Rice is a main staple in more than 100 countries worldwide. [1] In some households, rice is included with more than one meal a day. This starchy high-calorie grain is generally low cost, making it accessible to all and a vital base of … Continue reading All About Rice
A short recipe and just a heart felt wish to have the best and safest Halloween ever. Here’s a photo of my granddaughter Ellery digging into a pumpkin for carving. . Oh and I hope you saved the pumpkin seeds. Clean them, dry and toss with a bit of oil and seasoning and roast in 325 degree oven or so until crisp. Stir every 10 … Continue reading Happy Halloween!
We’re segueing nicely into the holiday season, and that means lots of food, family and friends gathering around the table. How about a seasonal, yummy, easy to serve dessert that’s do ahead, keeps refrigerated more than a few days or freezes up to several months? I’m talking about pumpkin roll, that vintage dessert that can stand alone or included in your dessert buffet. My first … Continue reading I’m on a Roll with Pumpkin Roll
Today Matt Swaim, Sonrise Morning Show/Sacred Heart Radio, chatted about Jesus’ first miracle for the wedding of Cana. That’s where He turned water into wine for lots of folks. With Halloween right around the corner I wanted to share yet another caramel corn recipe, this time a big batch recipe with pumpkin pie spice. Now if you don’t have/want the spice, check out the tips … Continue reading Pumpkin Spice Caramel Popcorn
It has been a busy and rewarding week here on my little patch of heaven. We ventured along fence rows to pluck the last autumn olive berries and spice bush berries. The autumn olive berries will be cooked and dehydrated for fruit leather and the spice bush berries dried and ground for seasoning. The week ended with our long-time friend Ray Davis, an Owensville, Ohio … Continue reading Another Load of Black Gold and Chicken Chili
Did you know mustard has Biblical roots? You may be familiar with that popular passage in Matthew about the kingdom of heaven being like a mustard seed. Today Matt Swaim, Sonrise Morning Show on Sacred Heart Radio, chatted about mustard. Back in Bible days, mustard seed was ground up into a paste for food. Both wild and cultivated mustards were also used medicinally. Mustard is … Continue reading Mini Meatloaves for Dinner
Fermenting is popular these days, and a lot of what we call “functional foods” – foods good for you sans any other additions to them, like yogurt, a Biblical staple, is one of the items in this fun granola recipe. Matt Swaim, Sacred Heart Radio/Sonrise Morning Show and I chatted about these foods today and I shared what he says is a “real unusual” technique. … Continue reading Make Granola using an Ancient, yet “Trendy” Technique
About Eating 