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
It’s way past Thanksgiving, but I did save the pics from baking the apple pie—Whew! I decided that I was kind of tired of the traditional pumpkin pie for Thanksgiving. We weren’t having turkey, either, so tradition was kind of … Continue reading Apple Pie for Thanksgiving
Sheet pan chicken with lemon, garlic, and thyme. Continue reading What’s for Dinner?
I hope you’re not throwing out that yogurt or sour cream or ricotta, etc. that is only a few days old, just because it seems to have developed a puddle of watery liquid where you last spooned some out. I … Continue reading Weep no More, My . . . Yogurt?
We switched to a different variety of poblanos in the garden this year. Last year’s would have been way too hot for this jam, although if you like a jalapeno jelly, you might like the heat. This year’s poblanos started … Continue reading Peach Poblano Jam
I may never eat scrambled eggs again without cream cheese! Even though the fillets were small at less than 3 oz, each, two were too many for me, and three eggs was too much. Still, I persevered 😉 Continue reading Creamy Walleye Scramble, For One
Well, I would really call it soup, but my husband frowns at soup, so stew it is. Plus, he eats it over rice 🍛and I slurp it out of a bowl 🥣. We have a freezer full of walleye currently, … Continue reading Thai Coconut Curry Walleye Stew
I’ve referenced this method before, but since I have cut out a lot of carbs in my diet (in an effort to keep my blood sugars low), I needed another way to crust the fish. I’m using Parmigiano Reggiano on … Continue reading Baked Walleye—Two Ways
I’m violating my own idea of a gratin here. Mine is of a shallow vegetable dish with a light topping of breadcrumbs, fine breadcrumbs. Maybe cheese in the topping or sauce. Still, this venison gratin, as I’m calling it, is … Continue reading Leftover Garlic Bread? Make a Gratin
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