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A hearty stew, just right for supper on a cold winter’s night RECIPE IDEA: This recipe was a regular in the winter rotation while living in Chicago. Our home was filled with the fragrance of simmering goulash and bread baking. … Continue reading
This is a quick dessert that can be prepared ahead to add a delightful finish to an elegant meal. Sometimes I’ll slice the strawberries and use this recipe for strawberry shortcake. This came from one of those glossy cards some … Continue reading
RECIPE IDEA You should have seen the peaches at the Harrisonburg Farmer’s Market on Saturday. Beautiful rosy-red to almost-yellow skins, firm to the touch and oh the fragrance! So we bought a box. What to do with this luscious fruit? … Continue reading
RECIPE IDEA We went to the farmer’s market in Harrisonburg Saturday and the eggplants at our favorite organic farmer were beautiful so we bought one. I love Eggplant Parmesan. It’s the primary dish I use to evaluate any new Italian … Continue reading
Here’s a short video that can help you decide how much of which foods to eat to maintain a healthy weight (or lose if you are eating too much!): http://www.youtube.com/watch?v=A6LZijdsGu0 ~Lois
This is a quick dessert that can be prepared ahead to add a delightful finish to an elegant meal. Sometimes I’ll slice the strawberries and use this recipe for strawberry shortcake. This came from one of those glossy cards some … Continue reading
My daughter Erin recently tried one of the new recipes I posted, Caribbean Sweet Potato Gratin. She was disappointed because it wasn’t creamy like she expected it to be. When I told Don about Erin’s comments, he said, “Why wouldn’t … Continue reading
I love the Moosewood Restaurant cookbooks. This recipe originally came from Moosewood’s New Classics cookbook. The recipe calls for a crumb topping, but I find this to be gritty (maybe because it doesn’t have much oil in it). I leave … Continue reading
Deviled Eggs are a family favorite. They are easy to make, delicious and very pretty to serve. I like to make them for special occasions, and I even have a special crystal serving dish for Deviled Eggs. When Don and … Continue reading
Don and I hosted a gathering for the CISR Senior Manager’s Course on Sunday. It was interesting and fun. We are grateful for all our friends, new and old, who attended! About 25 people came to our house for dinner, … Continue reading