Happy Fourth! What better day to share with you our tradition of making strawberry jam this time of year? What better recipe to share with you, than the one we refer to as ‘Grandma’s Strawberry Jam’? The color alone is patriotic, showing up even the brightest of fireworks. I just made a batch and it happily resides in my freezer. Though I confess, I cringe a bit when making this… [more]
I am all about finding little helpful tricks in the kitchen, if only to make me feel ‘smart.’ Tricks sometimes save you time, but there are those that don’t. With a lot of kitchen ideas and doo-dads out there, it is essential to wade through all the ˜good things” to find what works for you and what doesn’t. I am increasingly fond of ice cube trays.… [more] Not necessarily if they
Yes—I too ate the boxed version of macaroni and cheese in college. I would add smokies or broccoli to give it a little color and flavor (my other main indulgence was making Big Gulp size lattes… [more] on the $30 Krups espresso machine, back in the day we actually thought it was ‘expresso’). For the record, I would read Gourmet and Bon Apetit magazines while eating said boxed macaroni and cheese.
It has been too long since I talked about tomatoes. My folks-in-law came over the other day bearing a pile of tomatoes from their garden. Drippingly sweet, these little gems have adorned plate after plate for 3 days and running. I have enjoyed them with mozzarella, poached eggs and rosemary toast. Tomorrow they will top quiche and nachos, and who knows about the next day!?
But I am talking tomatoes… [more]
Oh for the love of pesto.… [more] This is one of my ‘make it easier on myself later’ tricks that I employ in my kitchen. No doubt there are a million tricks to discover: I love the thrill of finding that next one. When the basil is abundant—whether its from the store or my garden—rather than let it go to waste, I make it into pesto for ‘Later.’
This pesto freezes