A reprise of my crowd-cheering pasta sauce for canning, simple and not too exhausting. And introducing BILLY BUCK, my new novel.
Perfectly acceptable turkey tetrazzini, strategies for leftovers, and going on leave for a few months.
I get really annoyed when I buy beef and cook it perfectly and it has no flavor. That’s why we buy almost all our meat products at Wiggins Meat Market in Rockland. Angus! All steer beef! But there’s a hitch: Rte 73 roadwork is discouraging people from buying there…
Great fluffy crisp salt cod fritters… and once again, introducing the turbo-encabulator.
Thoughts on lying fallow, and a great Tuscan chicken recipe.
This is a repost, but I couldn’t resist. I saw the photo again and my stomach started yipping like a New Mexico coyote… Weird, mouth-watering New Mexico Back to New Mexico again, the unrivaled epicenter of wackiness in the U.S if not the entire planet, Ground Zero for the brilliant and bizarre, spectacular and spooky, […]
This post comes later than usual because I was lolloped by the flu last week, sacked out at Pen Bay. Skip over the flu part and dive into one of my favorite truck stop meals – Chicken Fried Steak.
a potpourri of stuff – Maine greetings, guitar dreams, Batzina butternut pie… read on.
Harissa is a staple in our fridge – a terrific, not-too-hot addition to winter menus. Easy to make, no canning, and it keeps for 6 months or more.
Quantum physics pays a visit to the ski slopes of northern New Mexico, and a fine recipe for genuine New Mexican green chile stew. (Note that it’s chile, not chili.)