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!
There are a few things that can be used to preserve food: salt, sugar, and dehydration. And booze. Ohhh yeah.
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!
With summer officially here, the stone fruit season is now seriously underway. Apricots, peaches, nectarines, plums, and all the hybrids in between, are dropping off trees and showing up in markets. Gobble them up now, they don’t last long!
Somewhere in human culinary history, someone made some “rules”. Some were good. Some leave me scratching my head and wondering why.
One of my fondest childhood memories is going into my grandparents’ back yard looking for ripe blackberries on their vine. In December. Kind of didn’t understand plants back then. Continue reading Old-Fashioned Seedless Blackberry Jam (No Pectin Added)
It was on a whim one summer evening a few years ago that I decided to do something with some leftover salmon other than just reheating it. Lo and behold, a new favorite meal was born.
I have a love-hate relationship with summer. I hate the heat (tell me you like 105+ with a straight face). I love the fringe benefits that come with having heat to deal with.
Things I love about salmon: flavor, few bones, cheap-ish in whole body form, cooks quickly, leftovers make great salmon cakes. I think that’s a pretty good list.
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.