There are a few things that can be used to preserve food: salt, sugar, and dehydration. And booze. Ohhh yeah.
The day starts off just fine. The skies are blue, the air is clear. Give it a few hours.
I have come to realize that so many of the foods I was **ahem** “not fond of” were ones that started with less than fresh ingredients. Count dolmades, a Greek delicacy made with grape leaves, as one of them.
Why oh why oh why do people insist on coming up with space (and money) sucking devices or weird techniques to do what is really a very simple task? We may never know!
This dish is a staple at many of our church functions. I hated it when I was a kid. Then someone made a simple change to the recipe.
Ah, common sense. The ultimate tool in anyone’s arsenal, and yet the one that is the most under utilized. Let’s change that.
The old saying “time heals old wounds” is a pretty good description of how my feelings towards summer have changed. It’s still not my favorite season, but I’ve now made my peace with it.
I used to make a “simpler” (read: plain) version of this sauce and the boys loved it. Then I decided to get crazy and add other vegetables. My boys cried. Then they ate it. They forgave me.