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
I’ve tried many methods for fried chicken. The ones that use only flour, or the three stage flour–egg–breadcrumb process, or the buttermilk marinade followed by breading, but it seems like the crispness doesn’t hold up for more than a minute … Continue reading Recipe Review: Crispy Fried Chicken
In this variation on tapioca pudding recipes, I use all coconut milk and do not bother with soaking the tapioca first. Neither do I use a double boiler—not a fan of double boilers. Continue reading Coconut Tapioca Pudding
When I went to buy fruit for the blueberry crumble of a few days ago, I wasn’t sure what I wanted to use, so I came home with blueberries, peaches, and Bing cherries (not named for the crooner). Even though … Continue reading Cherry Clafoutis with Coconut Milk
Still looking at ways to get around using dairy with lactose, whether in desserts or main dishes. Coconut milk comes in handy as a substitute in desserts, and I find the coconut taste mild enough that it doesn’t interfere with … Continue reading Pear Clafoutis with Coconut Milk
What I don’t know or understand about brownies could fill a cookbook. I have no interest in eating one, and I have never received high marks for the ones I’ve made. Looking at a brief comparison of four recipes shows … Continue reading What I Don’t Know About Brownies. . . .
I’m taking my go-to banana bread recipe and making a few changes—tasty changes, I hope: Instead of 2 cups of all purpose flour, I’m using 1 cup of that with 1/2 cup of whole wheat flour and 1/2 cup of … Continue reading Whole Wheat Oatmeal Banana Bread
That’s a lot of Ts for one short title. I had leftover angel hair pasta, dressed with olive oil, bacon fat, and Parmesan cheese, so I’m making a frittata. I think some whole-milk ricotta, a little more Parmesan, and some … Continue reading Spaghetti Ricotta Frittata
We like butternut squash roasted in chunks until they brown on the edges, or mashed with butter and salt, and especially in butternut squash risotto. Today I figured it was time for something else, and I wondered how difficult it … Continue reading Savory Butternut Squash Soufflé
A hunting friend with a farm and a sugar shack (a lucky friend) gave us some of his maple syrup, so I decided to make this pie with a cup of it. There are a lot of recipes for maple … Continue reading Maple Pecan Pie
I’m surprised there’s not a meatloaf blog, where every day illustrates a different version of the loved (or not) fare. There are a few blogs with meatloaf in the title, but they turn out to be about other things, even … Continue reading Just Another Meatloaf
Kitchen Portfolio 