This is a recipe that Granny and I make every Fall. In her words, "It is a healthy and nutritious recipe that originated somewhere in Eastern Europe and depends solely on vegetables easily grown in a household plot." Being the only two people in the family who enjoy squash, neither of us make one without … Continue reading Stuffed Acorn Squash
Every Sunday my parents and I have Charcuterie Night. We eat cheese, bread, a delicious salad, and lots of roasted garlic. The garlic compliments the sharpness of the cheese and the crustiness of the bread. Beyond cheese, (is there a beyond?) roasted garlic is delicious in cheesy cauliflower, another revelation of the kitchen, or with pasta … Continue reading How to roast garlic!
Sunny side up eggs are the perfect cross between a fry and a poach. If done right, the yolk is runny and the whites are firm. If done wrong, they resemble a hard scramble with unevenly distributed flavor. Yet, sunny side up eggs rarely are treated with any pizzazz. Seasoned with salt and pepper, they … Continue reading The Sunniest Eggs