It wasn’t midnight when I made midnight spaghetti yesterday for a late supper. But it was later than our usual 6 PM meal when I finally got back to the kitchen to cook. The reason? The intense summer heat that continues here on my little patch of heaven in southwestern Ohio and how it’s affecting our baker’s dozen flock of chickens. Now the chickens usually … Continue reading Midnight Pasta for Supper
I was so excited to pick the first ripe cherry tomatoes. Now our regular tomatoes are no where near producing fruit, but are covered with blossoms, so we should have a good harvest. Several of our green onions/scallions are harvest ready, too. And we had volunteer cilantro come up in one of the flower pots near the back door. Just enough of each to make … Continue reading Fireworks in a Bowl: Southwestern Potato Salad for our 250th!
As some of you know, each week I chat with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio. Today it was all about radishes. Did you know they were eaten as a staple of the slaves during Bible days? (And by the way – I had a fun time cooking with friends and colleagues, Giovanna Trimpe and Annie Mitchell at the Cincitalia Festival at … Continue reading VEGGIE CREAM CHEESE SPREAD BETTER THAN STORE BOUGHT
Chatting with Matt Swaim today on the Sonrise Morning Show/Sacred Heart Radio was so much fun. With Mother’s Day coming up, we talked about Mary Gardens and how to incorporate this ancient, lovely project into your everyday. Mary Gardens were started during medieval times and were usually gardens that were enclosed, often in monasteries. Today Mary Gardens are popular, but in a different form. Think … Continue reading Culinary/Cook’s Mary Garden for Mother’s Day and Cream Mints
1 cup all-purpose flour 1/2 cup milk – the proteins in milk help batter adhere and helps browning 1/2 cup very cold water – helps with crispiness 2 tablespoons baking powder1 teaspoon salt OR 1/2 teaspoon salt and 1/2 teaspoon or so of your favorite fish seasoning – how about a bit of garlic and onion powder! About 2 pounds white fish, like haddock, cod, … Continue reading Fried Fish like Church Fish Fries
It was fun chatting, as usual, this morning, with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio about foods eaten during Biblical times. After the heavy eating of the holidays, we’re going with simple. And I mean simple. This sauce recipe from famed Marcella Hazan for pasta uses 4 main ingredients: butter, onions, salt and, of course, tomatoes. Now the butter, onions and salt … Continue reading Marcella’s Simple Pasta Sauce
As we start another year of cooking and chatting together, it’s time to reflect a bit on the lifestyles we choose and the food we prepare for ourselves and others. You’ve heard me many times talk about this little patch of heaven that we’re blessed to call home. Nothing fancy, rather plain really. We built the home we live in decades ago. It overlooks the … Continue reading Trends for 2026: Collard Greens and Ham Hocks
As promised, here’s a nice ham and bean soup recipe for those of you with leftover holiday ham. This is a real basic recipe, so use as a guide rather than a recipe set in stone. If it’s a honey glazed ham, you’ll notice a slight difference in taste – not exactly sweet but maybe a bit more mellow. Now if you don’t have leftover … Continue reading Leftover Holiday Ham? Make Ham & Bean Soup!
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