Food, Family, Faith, and Fun — all wrapped up in one!
What are some of the craziest diet trends you remember? There was the grapefruit diet. The cabbage soup diet. Scarsdale diet. The cigarette diet. The Atkins diet. And even the Twinkie diet.
What’s the point??? I’m sure the main goal with dieting is to be healthy, but so many of the fad diets seem to ignore nutrition, balance, good health, and common sense.
Read moreChicken with Exploded Tomatoes and Balsamic Drizzle
Julia Childs once said, “I enjoy cooking with wine, sometimes I even put it in the food…” In reality, it seems like all food is better when cooked with/in wine. Water and broth just don’t cut it. In order to achieve layers of flavour, some form of alcohol needs to be included. That’s just the way it is.
Oh yeah! This chicken has it all! The three S’s — Sweet. Savoury. Spicy. And to top it off, it’s darned delicious! Glazed with maple syrup and Irish whiskey, it even has won the approval of an incomprehensibly lovely Italian!
Inspiration can come from the most unusual places. While on the phone with a fantastic customer service representative, conversation gravitated towards food – no surprise, as it was supper-time. If you’re reading this, Anthony, your suggestion of modified chicken alfredo prompted this amazing dish. Two batches later, I’m still hoping for leftovers!
Unanticipated. Surprising. Unexpected. Wow! And then there are the enthusiastic praises of my favourite son. And sadly, no leftovers.
Years ago, while visiting the Seattle area for a music conference, we ate at a most impressive restaurant in Redmond, Washington. “The Celtic Bayou” is a mash-up of Irish pub food and Louisiana cajun dishes. Strange combo, but incredibly successful.
We got married in 1988 – the year for goose cookie jars (we got 3, kept none), glass platters with matching bowls, and everything else was blue and brown. Thankfully, we were not part of the mushroom set, or the sunflower set. If you’ve been married more than 30 years, you know what I’m talking about.
Read moreCrockpot Creamy Chicken & Wildrice Soup – Gluten Free
I love making seasoning blends from scratch – curry powder, taco seasoning, you name it. Maybe it’s a control issue, a little defiance against over-priced packaging from the store, or the fact that I don’t plan far enough in advance to know every ingredient for my menu. Either way, custom-mixed seasoning blends are the way to go.
I haven’t had time to plant a garden yet, but my front patio is full of pots of herbs – parsley, thyme, cilantro, sage, and basil. Lots and lots of basil. Just rubbing my hand over the basil releases an aroma that makes me so happy.
Did you know that a Pekin chicken is a short, Chinese Bantam with a ridiculous amount of feathers all the way down their legs and covering their feet? That’s what I learned when accidentally misspelling Peking Chicken. I guess you’re never too old to learn!!!
