I finally had to try Hawaiian pizza because the debate on Twitter made me curious. How bad could pineapple–the crux of all the arguments–really be on a pizza? It seemed to me that it would be lighter than most cheesy/garlicky/greasy … Continue reading 👍 Hawaiian Pizza
I guess I did wait a long time to try my hand at tamales—I’m 70—but I have thought about them a lot. I just never did much steaming and that is what kind of kept me away from them, that … Continue reading First-Time Tamales
Who knew that just by putting sliced potatoes on end you’d turn an old-fashioned, homey side into the glamorous center of your table. I made these scalloped potatoes with only a few changes: I used red potatoes, sliced with the … Continue reading Fancy Scalloped Potatoes
I’m mashing up my recipes for Earthy Venison Stew and Beef Barley Stew, neither of which were cooked in a slow cooker. In my multi-cooker/slow cooker I’ll be able to brown the meat and onion in the cooker before adding … Continue reading Venison Barley Stew in the New Slow Cooker
I saw this recipe on Twitter and I just had to make it: You can use whatever jam you have on hand. https://t.co/n54ZS2K9s2 — Food & Wine (@foodandwine) January 25, 2021 Here is the full recipe for Cherry and Cream … Continue reading Update: Kolaches
In June, we will have been married 30 years, and we dated for 5 years before that, so it was a real surprise when my husband announced that he never had pineapple upside down cake. How is that even possible? … Continue reading Checking Off the Never-Had List
Once, I actually said “do not use fresh mozzarella🤪.” Ha! Now it’s part of our favorite pizza toppings. Go figure 🙃 Our new favorite pizza uses fresh mozzarella, prosciutto, and Parmesan white sauce. I just twist each slice of prosciutto … Continue reading Updated Pizza Preferences
I finally bought the newer version of the Aroma rice cooker, which has a lot more features and never burns the rice. We do have rice every week, and while I do know how to cook rice on the stove, … Continue reading New Electric Gadgets
I’ve renewed a few essential baking pans. I don’t know why they’re all gold, but that seems to be the new non-stick color: Nordic Ware 9 inch square pan—because the 9 x 13 pan makes more cake or brownies than … Continue reading New Baking Pans
Put the cinnamon inside and avoid the rolling! I kinda like Snickerdoodles, because I like cinnamon, but I’m not really crazy about the burst of sugar and cinnamon on the tongue as soon as you take a bite. So I … Continue reading Inside-Out Snickerdoodles
Blog posts for bundles of asparagus wrapped in prosciutto are ubiquitous. Some are roasted until the prosciutto is crispy and some are wrapped at the last minute, after only the asparagus are cooked. I’ve even seen some that have cheese … Continue reading Those Prosciutto Asparagus Bundles—Some Tips
What’s been for dinner lately: Sheet pan pizza with prosciutto, Parmesan, and white sauce. The crust is from America’s Test Kitchen’s “Pizza al Taglio with Arugula and Mozzarella,” but I baked it with a Parmesan/garlic white sauce, fresh mozzarella, baby … Continue reading Still Eating, If Not Writing
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