I like tea. I’d love to try Portsmouth Tea as I’ve only heard good things about it. Right now I am drinking a lot of red raspberry leaf tea (like a pregnant mama ought!) and my old standard, Good Earth Original. What’s in your cup?
The only thing of interest I’ve made lately is Joel’s Chocolate Cake. It is incredibly rich. Have lots and lots of milk on hand! To compensate for my wrong-sized pans, I increased all cake ingredients by 50%, doubled the frosting and doubled the cream within the frosting. Yummy.
For all the saints, who from their labors rest,
Who Thee by faith before the world confessed,
Thy Name, O Jesus, be forever blessed.
Alleluia, Alleluia! Continue reading
I serve this with rice as a complete meal. It’s one of Mike’s favorites and something he frequently requests, even though it came from a healthy homestyle cookbook of my mother’s and has 7g of fat in each of the four (fairly generous) servings! Continue reading
I typically try to post a recipe I’ve actually cooked recently, because then its fresh in my mind and I am more excited about it. So, I’ll share what I made last night: London Broil marinaded along the lines of a recipe I got from Laura Leigh, dear friend and occasional commentor on this blog, with our baby spinach, cranberry and walnut salad and mashed sweet potatoes on the side. Mashed sweet potatoes are easy and a nice change of pace. Peel, cube and boil like regular mashed potatoes. When soft, make the right consistency with milk and butter (a little less butter than you would for regular mashed potatoes). Sweeten with real maple syrup and brown sugar (roughly 2:1 MS:BS ratio).
Here’s a recipe I developed myself from a few different recipes and instinct. We all really enjoy it (even Kate!). We love Risotto and my favorite part of this recipe’s preparation is that it doesn’t require constant stirring! This is a great side dish to a fall meal or could easily stand alone as a main course. You can omit the pancetta if you need to make it vegetarian or can’t get pancetta. Though it definitely adds something to the dish and I’ve found that pancetta is more widely available lately. Continue reading
This is my absolute favorite way to eat pork and what I am most likely to cook for company during autumn, when good cider is readily available. It’s always a huge hit! I got it from Cooking Light magazine. The recipe calls for a trimmed pork loin, but I often use tenderloin when it’s on sale for less than $3/lb. Continue reading
This version of monkey bread is assembled and then left overnight to rise so all you have to do in the morning is pop it in the oven. It’s perfect for bringing a breakfast snack to a morning activity or as a special treat for your office or family in the morning. I brought it to women’s bible study this week and several people asked for the recipe, so I thought I’d share it here. Continue reading
Whoa. I thought beer was for Lutherans? not Calvinists!? (Just kidding. Check out the link anyhow.) HT: Davey
Posted in feasting
This is our favorite soup for the winter. I used the last of the fresh basil from a friend’s garden to make a double batch we enjoyed all winter long, because it freezes so well! Continue reading
My mother is an excellent cook and a very determined person. If she puts her mind to it, she gets things done. So, when she decided to perfect a Spinach Artichoke dip recipe, she made it every week for months to get it just right. Now we all reap the fruit of her hard work. Enjoy! Continue reading
This recipe tastes great, makes a ton, and freezes well. It can go straight from the freezer to the oven or can be defrosted before cooking. It’s something different, and the one way that Mike will eat cottage cheese ;o) Continue reading