Dinner was definitely going to be pork chops, tonight. I had taken them out of the freezer at 3:30 this morning before getting ready for work. I don’t often figure out what I’m going to do with something until I’m getting ready to do it. The ...
The problem with making desserts around here is there’s only two of us eating them. There comes a point, once in a while, where something goes stale before we can finish it. I’ve pretty much stopped trying to freeze things, because… we keep r...
We have friends from South Carolina stopping by, today. That means we have to cook. We’re doin...
I had a bit of an unexpected day off from work, today – I had to get nasty cancerous things cu...
If the Apocalypse ever happens, we’re going to have plenty of food in the basement! In just th...
Last week was a whirlwind. It started with a company party and overnight in Philadelphia, brunch wit...
This is a bit of a spin on a Bon Appetit recipe from the latest issue. Their recipe was for pork cut...
Ah… what to do with 2 pounds of fresh cherries… If you’re a normal person, you ju...
One of the true joys of summer is the bounty of fresh fruit available. I’m one of those guys ...
This is a bit of a no-brainer bar cookie that really works well with thin slices of fresh fruit. I&...
Fresh pears. Yum. I had picked up 4 pears – 2 bartlett and 2 reds – on a whim, and when...
We’re still getting peppers from the garden and I’m still working on ways to use...
I had peaches. I had fresh peppers from the garden. I had canning jars. Time to make some ja...
