Mu Shu Pork

When my husband and I lived in bigger cities, like Dallas and Houston, we enjoyed dining at a variety of ethnic, hole-in-the-wall-type restaurants, including Indian, Ethiopian, Japanese, and Chinese. The food was fabulous, and wasn’t expensive for us young working folks. My favorite item to order at Chinese restaurants was Mu Shu Pork, sometimes also

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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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Sautéed Mushrooms

I happen to adore mushrooms. But I remember the days when they appalled me, mostly because they tasted like dirt. Unfortunately, my mother picked a lot of mushrooms in her foraging days, and I missed out on all of that! Fast forward a couple of decades and I’m now a proud mushroom lover. For the

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Mushroom Toasts

My readers know that, maybe because of my advanced age, or perhaps because I’ve always been on the stubborn side, food trends turn me off. But I do know that stubbornness can get in the way of experiencing good food. Case in point – avocado toast. Perhaps avocado toast didn’t excite me much because avocados

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Mushroom Arugula Pasta Salad

Even though I was born in the U.S. I wasn’t raised on a traditional American diet. As a result, I’m not fond of many popular foods. Velveeta, although not really a food, comes to mind. As does Miracle Whip. A few salads I also find unpalatable. Like the over-mayonnaised macaroni salad, salads with poppyseed dressing,

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Barbeque Eggplant Sandwiches

A while back I browsed through sandwiches on Epicurious.com, which is odd for me as they are not something I think about. Nothing against sandwiches, but I have only one sandwich post on this blog, out of 500 posts! So that says something… However, I was planning food for a get-together where I needed a

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Curried Salmon

Typically, when I prepare fish, I pretty much leave it alone. A little salt and pepper, and that’s it. Because my theory is that if it’s good fish, then why cover up its delicate flavor with seasonings and sauces? But salmon is different in my mind, with its stronger flavor. It can really hold its

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A Savory Baked Brie

To me, there’s nothing quite like a baked brie, especially as part of an hors d’oeuvres spread. Plus, wheels of brie come in different sizes, so you can choose one depending on your number of guests. I’ve made baked brie a couple different ways on this blog, from a sweeter baked brie with roasted strawberries,

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Dried Mushroom Risotto

I think my husband could live on risotto alone. Well, steak and risotto. So I make risotto often, creating different varieties to keep life interesting. It’s the kind of cooking I like to do, in any case, like when I made a Thai-inspired risotto a while back. My Italian ancestors are probably rolling in their

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Lasagna Soup

I can’t think of a single person who doesn’t love lasagna. It’s hard not to love, with the luscious layers of red sauce, pasta, and multiple cheesiness. But what’s odd for me, is that I rarely make it. In fact, if I do make it, it’s for a post-funeral family get-together or such. I make

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