Something about chicken pot pie conjures images of snow days when I watched others shovel snow from while I sat on the other side of the picture window all warm and lazy. My mom never made chicken pot pie; perhaps it was too exotic for middle Wisconsin, yet that’s how … Read More
Act 2. Because we grilledan extra pork tenderloin the night before, we get to, or should I say the family gets to make a meal that falls somewhere between a chinese hot pot and a Japanese ramen noodle dish. Wait until you see how our cup ‘o vegetables put cup … Read More
Polenta in crunchtime might seem implausible. Crispy polenta requires stirring and tending, and is a carbo-naughty starch that means “corn meal mush.” Here’s the deal. I made it earlier in the day, then fried it (light olive oil) at dinnertime and froze the rest (we’ll see about that success at … Read More
Please tell me you still have room for heirloom tomatoes. I know it’s best to eat fruits and vegetables in simple, less-cooked preparations not only because the nutrients are more intense, but because it helps me build up a preferred taste for nature’s foods instead of that of gooey chocolate … Read More
Thinking of lunch while under the influence of the food blog mothership and my leftovers, led me to this Saturday meal for just my teenager and me.
These people, teenagers I’ll call them, start out as babies accepting their foods from us as jarred amalgams and willingly eat combinations like peas … Read More