Pheasant, Sous Vide

In January of 2015, I wrote a post entitled pheasant, in which I wrote about my shock in discovering that the man I married was a hunter. Since we only knew each other 3 months before getting married, there just wasn’t time to discuss such an important thing. Read the post if you want a

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Pheasant with Green Chiles

In my post entitled pheasant, I talked about how for years I’d disregarded the lovely pheasant as a gourmet protein, and decided it was finally time to give it the respect it deserves. I’ve had so many pheasants in my freezer over the years, but to me they were just fiddly, bony little birds to

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Herbed Pork Kabobs

When I started my blog, my main goal was to be inspirational to those who are new at cooking, or fearful about cooking. This wasn’t a new thing for me – I’ve always promoted cooking. For one thing, it is always less expensive, and also the healthier alternative to eating out. So on my blog,

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