Category Archives: Cooking

Herb Harvest

We have had several nights below freezing, so I decided to harvest some herbs for winter usage. I went out to where my herbs grow amongst the rocks with a little basket and gathered thyme, sage, rosemary, chives and tarragon. … Continue reading

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Iced Coffee

Several weeks ago Pioneer Woman posted about making iced coffee. I was intrigued enough to buy the brand of coffee she showed in her post and try to make some myself. My version is much simpler than hers. I flattened … Continue reading

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Summer Caviar

Wild Blueberries on Yogurt and Cantaloupe

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Roasted Red Pepper Soup

1 1/2 cups roasted red peppers* 14.5 oz. can stewed tomatoes 14.5 oz milk 1 tablespoon butter or olive oil 2 tablespoons flour salt to taste 1/2 teaspoon pepper 3 sprigs fresh or 1 teaspoon dried oregano 1 garlic clove … Continue reading

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Morel Magic

My husband and I had our best morel mushroom hunting expedition ever. We rose early and left the house by 7:00 A.M. in dense fog with the temperature hovering around 50F. We drove to our favorite area and look what … Continue reading

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Fruit Salad

I am taking this salad to Book Club luncheon today. It is simply peeled and sliced naval oranges, kiwi and star fruit doused with a simple sugar/crystallized ginger sauce.

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Gingerbread Trees with Lemon Icing

My little quilting group, Loose Threads, is meeting at my house tomorrow, so I thought I would get into the spirit and bake Christmas cookies. The recipe for these little guys is in the December 2010 Everyday Food magazine. Closeup.

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When your garden gives you vegetables, make ratatouille!

Ratatouille …….and it is a great meal served with polenta!

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Zucchini Bread

When I was a young bride, my newly acquired sister-in-law gave me this recipe for Zucchini Bread. Isn’t that cute recipe card stationary? In case you cannot read the recipe, here ’tis: 3 eggs 1 cup oil 2 cups sugar … Continue reading

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Scarlet Quinoa

Here’s a recipe that turned out well. I used the recipe on the Eden Foods Red Quinoa package, served it on romaine lettuce leaves and topped with cubes of feta. Yum. The only alteration to the recipe was to add … Continue reading

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