Crunchy Beans

This is a dish that I remember from living at home, but I didn’t know its origin. I just knew it wasn’t French! Out of the blue my sister recently asked me about crunchy beans, and I told her I was making it for the blog! With her being four years older, she had the

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Tarragon-Marinated Vegetables

This is a recipe I jotted down decades ago, but it somehow got lost, which isn’t what typically happens considering my extreme organizational skills. I’m not Marie Whatshername, but I do know where my recipes are and how to keep track of them. Or so I thought… A while back I decided to make marinated

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Split Pea Soup

Split pea soup. Easy. Cheap. Satisfying. Healthy. Well, depending how much sour cream you dollop on top… My husband reminded me that he could eat split pea soup every day. The foods I could eat every day are in a very different category, but this soup is what he loves, so I make it for

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Lentil Pheasant Soup

Years ago, this soup recipe was my first exposure to lentils, and I’ve been in love with them ever since. The pheasant I used was some that my husband brought home after a hunting trip. I can’t give any credit for this recipe, it’s that old. But I’ve been making it for a long time,

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Tuscan Pot Roast

I’m not an avid cooking show watcher. Mostly because I don’t watch TV to speak of, but i think I’m also just picky. If a show’s host has an irritating voice, then there’s no way I can watch. Or listen. Now, Rachael Ray (did you guess it?) is a little ball of fire who became

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Risotto with Pork Shanks

On the last season of Masterchef US, season 10, the 4th runner up went home. His name is Noah Sims and he was a favorite. What sent him home was a risotto topped with venison loin. The venison was overcooked, unfortunately for him, but what sent him home was a profound learning experience to me.

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Boeuf Bourguignon

Back when I was single, I’d often cook myself beef liver for meals. It was cheap and I loved it, especially with eggs, which were also affordable. I had no other meat experience. Nor with vegetables, other than salad. So I marry at 25 and know I need to learn how to cook and put

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My Favorite Salad

I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pay great attention to my vinaigrettes. But then, there’s this one salad I’ve

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Escabeche

My thoughtful daughters gifted me a do-it-yourself fermentation kit for Christmas, 2017. Escabeche immediately came to mind. I’ve only made escabeche one time, many years ago. The reason I only made these crunchy, zesty vegetables once is that the vinegar smelled up the house for days, which was very upsetting to my husband. I thought

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