Last night I spatchcocked a chicken and cooked it on the grill. I rubbed it liberally with Penzey’s Ozark Seasoning and let it cook under indirect heat for a bit more than an hour. It was really good. But, even with our hearty appetites, we ate less than...
We have a Freeze Warning, tonight. It’s April 19th. I am not amused. I don’t mind the rain, I don’t mind the overcast or clouds. I’m really tired of the cold, though. Dank, penetrating cold that seeps into your entire being. And have I ...
Tonight’s dinner is brought to you by Google Translate. It was a throw-together dinner and Pol...
Tonight’s dinner is brought to you by the recipe folder I have had on my computer for years. L...
Thursday, I made polenta with a really meaty ragu. It was pretty good, if I do say so, m’self,...
One of my more favorite things to do is clean out the refrigerator to make dinner. It’s fun to...
Back in what seems like a lifetime ago, we’d go over to Victor’s mom’s house for d...
We started taking down Christmas, today. It was 2°F outside – absolutely no reason to step ou...
When the weather gets rough, the formerly-tough get cooking. We didn’t get anything like the f...
Since the demise of the US version of La Cucina Italiana, my go-to recipe magazine has become Fine C...
The Cold of 2017 is pretty much a thing of the past. More or less. I’m feeling better, not qui...
I have been watching Jacques Pepin on TV since his very first show. I love his food, his style, and ...
It’s Victor’s first week of retirement – and we’re eating better than ever! ...
After last night’s birthday dessert, we rerally needed something a bit less caloric for dinner...
