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Pork, Puff Pastry, and Pumpkin Polenta

It seems that the custom of eating pork on New Year’s is based on the idea that pigs symboliz...

Happy New Year

New Year’s Breakfast!  What a treat.  And it is a treat because there’s not going ...

Beef Wellington and Christmas Pudding

One of the fun things about working in a (relatively small) grocery store is seeing all of the food...

Stollen Still Eludes Me

The taste is fantastic, but it’s still not quite right. I’m fighting the recipe or some...

It’s Beginning To Look A Lot Like Christmas

Definitely beginning to look a lot like Christmas!  Cookies and candy everywhere!  We were up bri...

Christmas Cookies – Part One

‘Tis the Season to bake cookies!  What started out two years ago as the Boys Cookie-Baking W...

WOW Eggs Benedict

Victor just christened this the best breakfast I have ever made.  He may be right.  WOW!  is all...

Thanksgiving is Officially Over

The last of the turkey was consumed tonight.  Considering I bought such a (comparitively) small bi...

Pork Chops with Pears

I always like it when I have a semblence of a plan for dinner when I leave the house in the morning...

Happy Thanksgiving, Part Deux

After a great sleep in our own bed last night, I woke early and refreshed – and ready for Tha...

Dunky Eggs

When Victor was a little kid, his mom called fried eggs “Dunky Eggs” because they could...

Thanksgiving in a Skillet

I think I’ve mentioned that we’re going to be in Chicago for Thanksgiving.  Well…...

Fresh French Bread

  I brought home a ton of cheese yesterday.  It happens every time I work the cheese section i...

Big Beef

I do love a deal  And when the local butcher had whole bottom rounds for a mere $1.49/lb, I had to...