Yesterday we had to take our vintage kitchen screen door off for repair. It’s one of those plain wooden doors with screens on top and bottom.I already miss that door. It dawned on me what I’m missing is what it represents. Fresh air coming through the screen. The sound of the door slapping shut when the little ones come in with armloads of produce. A … Continue reading Blue Plate Diner Special: Salisbury Steak & Mushroom Gravy
Nell Wilson’s simple pickled hot peppers My friend, Ron Wilson, and I love his Mom’s recipe. “She uses sweet peppers, Ron told me”. For some reason I thought she used all hot. Anyway, you can use whatever peppers or a combo of what you like here!It’s now recommended to process these peppers in a water bath for 15 minutes. But I still just sterilize the … Continue reading Nell Wilson’s Pickled Peppers
It’s always an adventure chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio. Today we chatted about eggs and yes, they were considered a Biblical delicacy. Eggs are not so much a delicacy these days but do show up in one of my latest pound cakes. Made in a food processor! So easy and the texture is fine grained. This recipe makes one … Continue reading Food Processor Pound Cake
Now that we’ve finally gotten a bit of cooler weather here in Southwestern Ohio, I find myself wanting to make pie, in particular coconut cream pie. I’ve got 2 recipes for you to try. One is completely from scratch. I call this the “restaurant” version. The other recipe starts out with a cook & serve box of vanilla pudding mix. Augmented with a whole egg … Continue reading Coconut Cream Pie: One from Scratch and One from a box with a secret ingredient added!
Regardless of how you pronounce this beloved seasonal vegetable here on my little patch of heaven, trying to get a photo of an abundant tomato harvest isn’t easy when my girls/chickens are out and about. That’s why you see 2 of them approaching the bowl of tomatoes perched on our outhouse stoop. I thought you’d like to see a photo of all these different kinds … Continue reading I say ToMAtoes; do you say ToMAHtoes?
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!
Blessings to each of you. No kidding, I just love chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio each week. Like a lot of us, Matt is raising family while juggling work, volunteering, and all that. I thought he’d like this casserole that is tried & true. I hope you like it, too! First, we talked about a little about wheat and … Continue reading Vintage Betty Crocker 7 Layer Rigatoni Casserole
As I’ve told you before, it doesn’t take much to please me. Yesterday, long-time friends Ray and son-in-law, Ronnie, brought 2 trailer loads of black gold/aged horse manure over for our gardens. I’m still smiling! I was fiddling around in the vegetable garden when the manure came, and I found 2 zucchinis too large for stuffing but perfect for zucchini pineapple bread and zucchini blueberry bread. … Continue reading Black Gold, Clothes on the Line and Fruited Zucchini Breads
What a fun segment on the Sonrise Morning Show/Sacred Heart Radio talking about summer fun desserts. One of the most popular is ice cream sandwich cake, and it’s easy to make and so yummy. Here’s the recipe! The only thing I did different is made my own hot fudge & caramel topping. Let me know if you want those. Ice Cream Sandwich Cake Ingredients Directions … Continue reading Ice Cream Sandwich Cake
About Eating 