Wednesday, August 7, 2019

Roasting Cauliflower, Eggplant, Carrots

Home-roasting chopped cauliflower, carrots, eggplant, kale in a 450 degree oven drizzled with olive oil Adobo kosher salt...

Sunday, July 28, 2019

Blackeyed Peas

I just cooked a batch of blackeyed peas and they are so good. I love them because they taste like DIRT! Delicious dirt!


Two heads of kale steamed in chicken bullion. Then I added olive oil, 2 pieces of cooked chopped bacon, 1/2 cup raw sunflower seeds, and slices of raw red onion. Delicious.

Tuesday, July 23, 2019


Snyder's Sourdough hard pretzels dipped in melted chocolate (Ritter Sport Extra Fine 73% Dark Chocolate). Available at Joblot.


I love broccoli! After swimming today I chopped a bunch of broccoli crowns into florets and put them in my skillet turned up the heat and then added some olive oil. I tossed the broccoli florets to distribute them in the oil. Then I added a chicken bullion cube dissolved in 6 oz of boiling water and added it to the broccoli and covered it to steam it a few minutes. I like the broccoli to stay bright green flavorful and slightly aldente (with bite).

Monday, July 22, 2019

Lentils and Carrots

I just made a pot of lentils and added them to the steamed vinaigrette carrots I made yesterday. Delicious.

Caesar Dressing

Friday, July 19, 2019

Summer Iced Tea

Tetley black tea (three teabags) brewed with (one teabag) Celestial Seasoning's Black Cherry Berry herb tea cooled and combined (halved) with apple cider makes a fabulous iced tea. Dilute with a bunch of ice cubes!

Saturday, June 22, 2019

Coleslaw and Brown Basmati Rice

I made coleslaw using Marion Cunningham's SUPPER BOOK recipe and I added buttermilk which is a super addition because it wilts the cabbage. I made basmati brown rice in my electric pressure-cooker and it is delicious. The two foods made a perfect supper.

Sunday, April 21, 2019

Baker's Chocolate one Bowl Brownies


4 squares Bakers unsweetened chocolate
3/4 cup margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all purpose flour
1 cup coarsely chopped nuts (optional)


1 microwave chocolate and butter in large bowl at high for 2 minutes or until butter is melted, stir until chocolate is melted. Stir in sugar, mix in eggs and vanilla, stir in flour and nuts, spread in greased 13 by 9 inch pan. Bake at 350 degree oven for 35 minutes

Friday, April 19, 2019

Andrea Nguyen

Instant Pot Viet Beef Stew with Star Anise and Lemongrass
A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required.

Wednesday, February 20, 2019

40 pounds of Dark Rye Flour

We made our quarterly trek to JAR Baker's Supply in Lincoln RI for bread baking supplies. This time we purchased 40 pounds of dark rye flour.

Cuban Coffee!

Using our vintage espresso machine

Tuesday, February 19, 2019

Brown Butter Toffee Choc Chip

Sriracha-Braised Brisket Sandwich

I must try this with my pressure cooker.
The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable. Bon Appetit

Double Chocolate Biscotti

Chocolate Chunk

My husban brings home cookies made at his school. They shouldn't be legal.

RI Pizza at Home

I made sourdough and ripped off a softball sized piece each day to make a RI style pizza. My sauce was a simple red sauce homemade. I pressure cooked 2 cans of crushed tomato olive oil garlic fennel bay leaf oregano chili pepper flakes, 6 local italian sausages and a cup of cheap chianti.


The pizza strip, which is apparently available in New England but thrives in Rhode Island. Native Ocean Stater Christopher Borrelli writes about it in the Chicago Tribune:

The pizza strip is the pizza I grew up on, and unique beyond its shape. I doubt I ever attended a party or cookout in Providence where a pile of strips was not served. A box of them was always in our kitchen, the cardboard studded with grease spots. Some call it bakery pizza. Or tomato pie. But "pizza strip" captures its spartan delight. It is basically bread (often a focaccia, with hints of rosemary or basil), a mess of tomato sauce (thick, and bright red)—and that's it. No cheese. Served at room temperature.

Friday, January 4, 2019

Go lean with protein

Protein is an important part of a balanced diet. Choose breast meat or low-fat ground chicken or turkey, and ground beef that is 90 percent lean or more. Limit meat and poultry servings to 3 ounces — about the size of a deck of cards. Don't eat meat? Lentils, plain Greek yogurt, eggs and nuts are great sources of protein, too.
Mayo Clinic

Thursday, January 3, 2019

Must Try

Zoodles – Zucchini noodles.
Poodles – Parsnip noodles.
Swoodles – Sweet Potato Noodles.
Toodles – Turnip noodles.
Coodles – Carrot Noodles.
Sqoodles – Squash noodles.
Boodles – Broccoli Stem noodles (peel stem first)

Kangaroo Pouch

I never leaves home without a snack. “I’m obsessed with having food in my bag. I hate the idea that I’ll get hungry and there will only be bad options around. I carry fruit, homemade granola, and water.


I don't have a sweet tooth but I do have a savory tooth. I made a 1.5 batch of hummus and it was so good I made it again after the holiday...and a third time. I've discovered dried Kalamata figs are good with it as are the usual suspects: celery, carrots, semolina bread.