organizing my most useful kitchen tools
In October, Tazewell and I spent two weeks visiting my parents in Indiana. I was able to get out a bit; Tazewell, not so much, save for periodic {but pretty frequent!} lightning-speed dashes into the back yard to protect us from ... bunnies I guess. I'm not really sure what he was chasing, I didn't see anything. I thank him, in any case, for ... view more
Another day, another recipe to replace a bottle of condiments in the refrigerator door with something healthier, from items you can keep on-hand. Ho-hum. As you will recall from my Cocktail Sauce post, I like to have the right condiment for every occasion, but I hate the thought of a dozen or more glass bottles languishing in the refrigerator ... view more
The first time I made a recipe that used onion soup mix as an ingredient, it seemed easy enough to buy, keep on hand, and use in recipes like meatloaf, brisket, and dips. It seemed to add a lot of flavor, and I figured there were a lot of flavors in the packet that I could not replicate on my own. Um, how could I even begin to replicate this ... view more
If you are like me, you would rather not have twenty bottles of condiments lining your refrigerator door. And, if you are like me, you would also like the right condiment for every occasion. Finally, if you are like me, you would love for those condiments to be as fresh and healthy as possible. It can be exhausting to be like me. Trust me on ... view more
Broiled. As if you needed another way to enjoy avocados. This recipe has made the rounds on blogs and Pinterest, and if you haven't tried it yet, now is your big chance. All you need is an avocado or two, some shredded cheddar cheese, and one chipotle pepper with a bit of adobo sauce (the deep red liquid that chipotles in adobo come in). If you ... view more
Potato Skins are my favorite stand-by bar food. What are my other options? Nachos: Done right, YES, but why is it so hard for bars to get nachos right? Chicken wings: I can't get past the thought (and feel) of chewing off the bone. Fried calamari: Too fried. Potato Skins it is, then. And they are so easy to make at home, and add or limit ... view more
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