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.)
Our famous bourbon ball recipe, with a brief guest appearance and commentary by a movie icon.
Recipe for a terrific real-Southwest tamale pie with a soft cheesy “crust” to feed four. The kitchen smells soooo good when this is baking!
A fabulous Sicilian fish stew that takes some prep and a lot of focus – keep other people out of the kitchen! Don’t talk on the phone or text anyone or watch TV. Just cook.
“Applesauce” may be a synonym for hogwash or bunkum, but for many I know it’s a staple in their homes for many uses. Here’s a simple, step-by-step recipe for canning a few quarts for yourselves or your friends and neighbors.
How one song turned my head around in Portugal some years ago, and a farewell to my readers as I bid adieu to “Journeys Over a Hot Stove.”
Some thoughts about people who collect stuff, and some of the stuff they collect, plus a traditional recipe for corn meal mush.
Genuine Mediterranean harissa sauce – a quick recipe that will spice up your cooking for months! Plus, a hair-raising aloft…