I consider myself to be a fairly serious kitchen DIY-er. I enjoy learning about a food’s history and recreating it in my kitchen. But then there’s that whole time thing.
Continue reading Quick & Easy Mizithra (Greek Ricotta)
Greek Candied Lemon “Spoon Sweet”
It is amazing how many tasty treats can be made with things most of us would just toss away. That they were made in the first place tells us that the genius behind them was a frugal person not wanting to waste what could be otherwise useful.
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“What I Did During Summer Vacation”
I always dreaded the usual back-to-school essays I had to write in elementary school. Most of the kids had stories about trips to fun places and I was trying to remember how to spell moussaka. Moose-Caca??!!
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Extra Cabbage-y Cabbage Rolls
I managed to actually have some success this year growing cabbages. I pretty much grew them to make stuffed cabbage leaves. Could I buy them at the store? Of course, but where’s the fun in that?!
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Cabbage-Beef Soup
I made this soup on a whim to use up scraps from another recipe. I uttered the words “oh my God!” when I tried it. I may have thrown in another term, too, but I’m keeping this site “G” rated.
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Tomato and Seafood Pasta Sauce
In all honesty, I don’t cook seafood as often as I would like to eat it. I really need to work on this.
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Orange Marmalade
I have come to embrace the fact that so much of what I make is often in response to having food on the verge of giving up on the world. The thought of wasting food becomes a great motivator to get off my behind and go do something about it.
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Burgundy-Garlic Roast Tri-Tip
If you’re not from California, especially Central California, you can be forgiven for not knowing about beef tri-tip. What was once considered a sub-par cut of meat mostly reserved for ground beef has now become a highly sought after slab of tastiness, but only if you know how to prepare it.
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Mostly Greek 