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Pork Tenderloin

Stuffed Pork Tenderloin

I was busy, today, working on a little project for my siblings… I have a lot of stuff that once belonged to my mom and other relatives that we’ve used over the years, but are unlikely to keep using a lot in the future. I’ve been thinking that...

Steaks and Baked Potatoes

Steaks and Baked Potatoes

Gastronomically speaking, it doesn’t take a lot to put a smile on my face. And sometimes, the more simple, the bigger the smile. A steak and a baked potato are as basic as basic can be – but with the tiniest little tweaks, they can become awesome. ...

Bread and Cold

While family and friends across the USofA are getting pummeled by snow and ice, we’r...

The End of Week Twenty-Seven

I’ve been circling the sun for 66 years – and I finally have the the very begi...

Chicken Pot Pies

I was sharpening knives this afternoon when I started thinking about the knives my mother ...

Spaghetti with Shrimp and Artichokes

I think spaghetti will always be my most-favorite type of pasta. Growing up, ‘pasta&...

Maple Syrup and Whiskey

At the grocery store, today, there were bone-in spiral-cut hams on sale for $1.19/lb. I pr...

Beef Stew and Mashed Potatoes

It has definitely turned into stew weather. It was 22°F when we headed off to the gym, th...

Pork Stew with Apples

Brrrr… it’s cold, outside. It’s that biting cold that seems to go right ...

The End of Week Twenty-Six

Week Twenty-Six. Six Months. The pain, the pain. And I do mean pain. Oy, such contortions ...

Stuffed Peppers

I picked up a couple of red peppers at the store the other day while doing the shopping, a...

Alaskan Cod and Fennel

I have often said that recipes are mere guidelines. They’re ideas to help the creati...

Individual Cottage Pies

Your culinary terminology factoid of the day is: A Shepherd’s Pie is made with Lamb....

Chicken and Focaccia

I’ve had a ball of pizza dough in the ‘fridge all week. It was left from the p...