Hello, Ms. Scotia. I suppose I could have left a comment instead of a post, but what fun would that be? Besides, I wanted to be sure you got my holiday greetings …
This is another Lidia recipe out of her “Lidia Cooks From The Heart of Italy” cookbook with a little change from me. I added some herbs and changed the cheese to something I had. I liked the addition of oregano and thyme in the topping and chives and garlic chives in the eggplant – you [...]
Continue reading about Meatless Monday: Eggplant Tomato Cheese Casserole
We’ve been sailing and having family visit. It’s been a fun September and now into October….and it’s not over yet. The brother is coming tomorrow! Here are some pictures of our adventures on the water.
THE BISCUIT IS BACK!!! GLORY! GLORY! GLORY! Now, we’ll get the lowdown on the painting, the college intrigue, partying, the garden, mowing, and the gardener/carpenter/roofer/general handyman…..hummm? Oh, yeah, I’ve been involved in that IRS thingy…… Missed you, my dear. And I have a wheat thing to post …. SPICY CHEESE SHORTBREAD
Treme debuts tonight on HBO: In New Orleans, a funeral means celebration: delirious, upbeat brass music–here played by the renowned Eureka Brass Band–and a cakewalk parade from the burial. This mix of mourning and joy might seem dissonant. But co–executive producer David Mills tells me as we watch the scene being set up that it’s [...]
Adapted from The Noble Pig White cheddar cheese soup is a real treat and is really easy to make. When we lived in Austin, the Driskill Hotel was the acknowledged leader in the cheese soup competition. The Upper Crust bakery also had a contender. I couldn’t find either of their recipes, so I went looking [...]
Finding a good commercial enchilada sauce is really difficult. Even the Hatch brand is tepid at best. So, we decided to make our own green enchilada sauce, and it turned out to be really good, not only as a sauce, but also as a salsa. The consistency is chunky, unlike the commercial offerings, and has [...]
When you think of bananas and plantains, something sweet comes to mind. With bananas; well obviously a sweet treat to eat without much hassle when bright yellow. Plantains, on the other hand are eaten fried or cooked after turning dark yellowish brown or even black. Some people may not be aware that both of these can be eaten “green” when their taste is savory, as opposed to sweet. Where I come from we cook green plantains into treats that can substitute french fries as an accompaniment for many entrees. Certain people have asked me how to make tostones, and I will therefore do my best to oblige on tonight’s edition of WFD.
It’s Fair time! This time of year is for going to the State/County Fair. Lots of rides, corndogs, funnel cakes and animals. When I was young, my Mom would make fried chicken and pimento cheese sandwiches. We carried these around the fair until we got hungry and had a picnic by the lake in the [...]