Do you often make recipes that are posted on the internet, at sites like www.allrecipes.com, www.foodandwine.com, or https://cooking.nytimes.com/? I love cooking new things, and when I have a few special ingredients on hand I get curious about the possibilities for new dishes. Other times, I like to look at different approaches to old recipes I’ve made, to maybe improve on them, or make them with a new twist. Many of these recipes are rated by home cooks everywhere. Obviously some of us have different tastes and expectations for food than others, but generally don’t you look for the recipes with the highest ratings? Continue reading
My husband just LOVES apples! You’ve probably heard the saying “An apple a day keeps the doctor away”? Well, he certainly eats at least one apple every day. Maybe even two, or sometimes three. Actually, last weekend we went to a local apple orchard, and I swear he ate five. Honestly! September and October is certainly apple time in our part of the United States. Every year we can’t resist going to the orchard when they are in season, and picking two big canvas bags worth. The price was good, but because of the weight, we spent almost $50 total for those filled sacks. Good grief! What are we to do with all of the apples? Even my hubby can’t manage to eat them up too quickly.
My husband has his clear favorite apples varieties (Jonathan and Macoun), but the orchard we go to has several types, some ready to pick earlier than others. What is your favorite type of apple? Continue reading
I thought I’d dedicate a post to foods that might not be familiar to some people in my home country of the United States, but are commonly used in some countries outside of the US. There are also some foods available in my local stores, that even I’ve yet to try, mostly because I’m unsure how to use them. Continue reading
Are you planning to make a big meal, either for guests, or even just your family? First time? Or if not, have you made big meals in the past, but found some hot dishes went cold by the time they got to the table? Or dishes that need to be cold or frozen went room temperature? Here are some tips to synchronize the completion of dishes so that each dish gets served at just the right temperature at the right time. It takes practice and strategy to master this, and some good time management skills. Continue reading
Last week I went down to the basement to browse through some old photo albums. Do you all remember them? Albums that contain printed photographs? LOL! Nowadays photos seem to only be kept electronically. Having physical photo albums ages me a bit. Well, I guess I certainly have aged.
In the album I looked at last week, I was nice and trim. Continue reading
It’s been a while since I posted a culinary-related post, and given all of the stress I’ve been under lately a light topic is all I can muster. Plus, it happens that dairy-based foods and drinks tend to be my comfort foods. Continue reading
What do you base your food portion sizes on? Or do you bother? Have you ever realized that there is conflicting information about portion sizes out there or lack of real guidance? For example, in the United States, the new American Food pyramid (changed over the years) shows the following: Continue reading
Most of my posts are mental health-related, but I have kept my promise and written about other interests that enrich my life. One of my many loves in life is cooking. I’ve written a couple of food-related posts in the past. Today I’m sharing my Czech (Bohemian) mother-in-law’s Strawberry Dumplings (Jahodové knedlíky). They are indulgent yummy balls of paradise. We ate them last night for dinner. Czechs usually eat them as a lunch, with 6-8 dumplings per person, but most people outside of Czech Republic may consider them a dessert. Three to four dumplings would be plenty for that. Continue reading
Julia Child sums up what I’ve learned over the years about cooking, that “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” I can relate to that, especially now. Continue reading