So here we are, sheltering at home during the Spring 2020 Covid-19 Pandemic, and of course I want to bake. So do lots of other people, which then means that the grocery store is gasp! out of all-purpose flour. And bread flour.
Hash is an old-fashioned dish. You can make hash from leftover roast of any kind, and cooks like my grandmother never needed a recipe: just cook onions, potatoes, leftover meat in a pan, moisten with gravy, milk, or cream, season,
Are you staying safe at home? We are under Stay At Home orders (see news of novel coronavirus), and we’re not going out to the shops. There are a lot of us in this situation, so I thought I’d talk about cooking from the pantry.
It’s been cold, cold, COLD! During the frigid polar vortex days I wanted to bake all the things, all day long, so I could hang out in a warm kitchen. I made soup; I made stew; I made oat and wheat bread.
So far this month, we’ve had cold & grey weather – gloomy, but no rain or snow. According to the weather forecasters, that’s about to change. We’ll have a chance to put on our snow boots, test out the new electric snow thrower,
Lots of people end up with refrigerators chock full but still can’t seem to pull a dinner out of it. Let’s say you’ve got 2 chicken breasts leftover from yesterday, or maybe a bit of cold beefsteak (but not enough for the whole family),
Let’s say you love chocolate (I do!) but you have no self-control. Or you have a small family (I do!) and don’t like eating the same dessert three nights in a row. Or you’re looking for a gluten-free treat to share with one lucky friend. (Jason,
This past spring, my husband and I embarked on a vacation voyage with Viking River Cruises. The food they served was simply marvelous, and I’ve been trying to recreate some of those flavors ever since. This carrot ginger soup is an example.
I get it, really I do: we’re busy. We’ve just survived September, which for families with kids often means getting used to new schedules, new carpooling arrangements, and new homework struggles. The weather is changing, too: crisp and chilly one day and hot the next.
We’ve been home from vacation for a few weeks, now. I’ve been making a LOT of bread from the wheat we brought back from Montana, including this no-knead bread. I’ve marked this particular post “Local Harvest” — while the wheat wasn’t grown in Michigan,