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. ...
I’ve been circling the sun for 66 years – and I finally have the the very beginnings of a bicep. Not quite Charles Atlas – more like Charles Nelson Reilly – but it’s almost beginning to be there! Will wonders never cease… Wh...
I was sharpening knives this afternoon when I started thinking about the knives my mother had when w...
I think spaghetti will always be my most-favorite type of pasta. Growing up, ‘pasta’ did...
At the grocery store, today, there were bone-in spiral-cut hams on sale for $1.19/lb. I probably wou...
It has definitely turned into stew weather. It was 22°F when we headed off to the gym, this morning...
Brrrr… it’s cold, outside. It’s that biting cold that seems to go right through ya...
Week Twenty-Six. Six Months. The pain, the pain. And I do mean pain. Oy, such contortions that man t...
I have often said that recipes are mere guidelines. They’re ideas to help the creative juices ...
Your culinary terminology factoid of the day is: A Shepherd’s Pie is made with Lamb. A Cottage...
I’ve had a ball of pizza dough in the ‘fridge all week. It was left from the pizzas we m...
The weather has been pretty unseasonably warm around here, so I thought I’d take advantage of ...
Twenty-five weeks, boys and girls. We’ve been at this for twenty-five weeks. That means at the...
We do love our lentils around here. From soups to sides, there’s always a reason to pull the b...
