close
All posts by Tim Dineen

What to do with all the China

Uncle Tommy – husband of Aunt Dolores of Rum Ball fame – was a Trainmaster for the South...

Pasta Night

Just about any night around here can be pasta night, but I went to bed last night thinking of pasta,...

Pogaca Rolls

I love it when a new cooking magazine arrives and I immediately see a recipe I immediately want to m...

Lasagne

I took some ground beef out of the freezer before work this morning, figuring I’d throw someth...

Almond Torta

A good dinner deserves a good dessert – and Victor made a good dessert! Quite a few years ago ...

Fig and Onion Jam

We have friends from South Carolina stopping by, today. That means we have to cook. We’re doin...

Smoky Sweet BBQ Sauce

When we did our latest harvest from the garden, I thought a BBQ sauce was in order. We’ve alre...

The Last of the Beets

I suppose all good things must come to an end. Today, that good thing was the beets from the garden....

Fig Tart

I just realized the danger of winging a recipe. Victor declared this tart to be one of the five best...

Brisket

I didn’t have a Jewish Bubbe to teach me how to cook a brisket and the briskets of my Irish yo...

Salsa

When the garden gives tomatoes and peppers, it’s time to make salsa! I make a lot of fresh sal...

Oven-Dried Cherry Tomatoes in Olive Oil

There are days when I am just not the brightest color in the crayon box… We have a bit of an o...

Tomato Sauce

It seems like just yesterday that I was lamenting the lack of tomatoes. I am officially lamenting n...

Eggplant Timbale

Victor spent the day in the kitchen whilst I was at work, today… We harvested another seven eg...