OK today when chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio, the subject was cheese – yes, cheese was eaten during Bible times (perhaps not in the form we know today) but in 2 Samuel David is offered “honey, and curds, and sheep and cheese of kine (cow) as provisions. So cheese is indeed an ancient food. How about having feta as the … Continue reading Baked Feta with Garlic & Oregano
When we were growing up, Mom had an unusual method to remove bitterness that sometimes happens with cucumbers. She’d cut a small piece off the blossom end, set that aside, then cut a thin slice off the cucumber. After tasting the thin slice, if the cucumber was bitter, she’d rub the cut piece onto the cucumber and voila, we’d see a bit of foam forming. … Continue reading Refrigerator Dills like the Deli
Well, guess what turned up at my back kitchen door yesterday? Fresh sugar snap pea salad, that’s what. Our friends, Bob and Bert Villing, who live in an old farmhouse down the road and grow long rows of snow, sugar snap and English peas, brought us a bowl of Bob’s sugar snap pea salad. Simple and sensational – fresh sugar snaps in a cream dressing of … Continue reading Sugar Snap Pea Salad
Here on my little patch of heaven in Southwestern Ohio, we have been invaded. With cicadas. Everywhere. I can’t even hang clothes out on the line! But there’s a silver lining in this cicada cloud after all. They are not bothering the wild fruit, like black raspberries and mulberries. I went foraging yesterday and harvested enough to make a lovely mixed berry freezer jam. Of … Continue reading Jammin’ It
Our friends, Bob and Bert Villing, live in an 1800’s farmhouse down the road from us. Bob grows asparagus, and lots of it. We were the happy recipients of several pounds of this springtime vegetable. We’ve eaten the asparagus raw, out of hand (if you’ve never eaten raw asparagus, you’re in for a treat) and grilled just until crisp tender with a sprinkling of lemon … Continue reading Fettuccine Alfredo with Asparagus
Today Matt Swaim/Sonrise Morning Show/ chatted about Memorial Day and its meaning. (Also mentioned St. Rita, my patron saint….). Memorial Day is an American holiday, observed on the last Monday of May, honoring the men and women who died while serving in the U.S. military. Memorial Day 2023 will occur on Monday, May 26. Originally known as Decoration Day, it originated in the years following … Continue reading Memorial Day Memories and Church Cookbook Strawberry Pie
What is Skirt Steak? Skirt steak is a long and thin cut of beef that comes from the underside of the cow, near the diaphragm, and is known for its rich flavor and chewy texture. Skirt steak is often used in Mexican and other Latin American cuisines to make dishes like fajitas, tacos, and carne asada. Skirt steak is also popularly used in Asian cuisine, … Continue reading Carne Asada in honor of Pope Leo XIIV
A couple of days ago I mixed up a chili and smoked paprika rub for pork tenderloin. That made supper an easy choice, since all I had to do was trim the tenderloins, get them seasoned and cooked in a hot oven. We had roasted garlic lemon potato wedges as a side, but next time I’ll make a pot of rice and add a shake … Continue reading Pork Tenderloin with Chili and Smoked Paprika Rub
Today Annie Mitchell and I chatted about Pope Francis and his legacy. Here’s a Q&A of our talk, along with a fun recipe for a pastry that the Pope loved as a child. It has an interesting analogy! We continue to honor the life and legacy of Pope Francis here on the Morning Show, and we’ve been doing our best to remember that since we … Continue reading Pope Francis Remembrances and Pastry “Lies”
As we get ready for Easter week, the last week in Lent, I chatted with Matt Swaim this morning and the subject was hot cross buns, which we make every Lent for Good Friday. I’ve shared recipes in the past for this special treat. Here’s the latest – this time I added a bit of baking powder for extra “oomph”. Here’s some fun facts: Matthew … Continue reading Hot Cross Buns!
About Eating 