I was once complimented on my grape leaf rolling skills by an older lady at our church. This was a woman that prepared pans full of perfectly rolled bundles, and made sure everyone saw how good hers were. I was flattered!
Continue reading Dolmades (Grape Leaves Stuffed with Rice & Herbs)
You know, a recipe typically calls for 1 to 2 bay leaves. Then you do another dish, and another. Those leaves start to add up. They aren’t cheap. Growing your own is.
Continue reading Laurus nobilis (Grecian Laurel or Sweet Bay)
I just came home from a week long camping trip vacation. What was supposed to be a week long camping trip. What was supposed to be a vacation. Supposed to be.
Continue reading Out of the Frying Pan, Into the Fire
Talk to any experienced gardener and they will tell you that if you plant summer squash you will likely never starve. So now the trick is to figure out what to do with all of them. I’m here to help.
Continue reading Tomato Stuffed Summer Squash
There are a few things that can be used to preserve food: salt, sugar, and dehydration. And booze. Ohhh yeah.
Continue reading Greek Sour Cherry Brandy
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.
Continue reading Harvesting Grape Leaves
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!
Continue reading Separating Eggs
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.
Continue reading Greek Green Beans with Tomatoes (Fasolakia)
Ah, common sense. The ultimate tool in anyone’s arsenal, and yet the one that is the most under utilized. Let’s change that.
Continue reading Peeling Peaches (Using Common Sense)
I had you at whiskey, didn’t I?
Mostly Greek 