Trying out the beets

Many thanks to carolee of herbalbelssingblog for her suggestion on how to cook our little beets. She wrote: Even tiny beet thinnings are wonderfully tasty! Pulled whole and left intact, scrub the beet and root to remove any soil and give the green parts and stems a good rinse. Heat butter in a skillet and … Continue reading Trying out the beets

Not quite a recipe: three cheese scalloped potatoes with kielbasa and carrots

While making scalloped potatoes yesterday, I wanted to find a way to use the carrots from our garden I had picked that morning. If they had been larger, I would have just sliced them thin and layered them with the potatoes, but these were on the small side. So I got creative. Here is how … Continue reading Not quite a recipe: three cheese scalloped potatoes with kielbasa and carrots

Recommended: How to Cook That

Welcome to my β€œRecommended” series of posts. These will be weekly – for now – posts about resources and sites I have found over the past while that I found so excellent, I want to share them with you, my dear readers. πŸ™‚ Whether or not I continue to post these, and how often they … Continue reading Recommended: How to Cook That

Historical cooking: chickpea soup with fried bread

One of my Recommended posts was for the Historical Italian Cooking YouTube channel. Recently, they put out a new video for a super simple dish made with ingredients we typically have on hand. Today, I was able to give it a try! Here is the video. You can also visit this link for the … Continue reading Historical cooking: chickpea soup with fried bread

Sourdough “Batter” Bread, with recipe

Today my daughters did the baking, starting with a sourdough "batter" bread. There's a reason the word batter is in quotations... The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they've come up with. Like this... I love the little doodles! … Continue reading Sourdough “Batter” Bread, with recipe

Historical recipe: one recipe, two products

One of my long time interests is experimenting with historical cooking. I say experimenting, because it's not unusual for these recipes to include ingredients that are no longer available, hard to find, unknown or even extinct. Plus, they often don't include a lot of information, either because it was assumed the reader already understood what … Continue reading Historical recipe: one recipe, two products