It’s no secret that one of the big reasons I am so warmly welcomed at our hunting camp is because of the cookies and bars I bring. The fact that I’ve outshot the guys on more than one occasion makes me a valued member of our hunting party but they don’t exactly like when I…
I don’t remember when or where we made this recipe first. But I do know husband loves corn and at some point something possessed up to try making our own creamed corn. I printed the recipe we started with from food.com on 10/29/2012 so we’ve been making and tweaking it for almost 4 years. I’d call…
My husband has been traveling to Denver a lot from work and although I love food and hearing about new restaurants, I have a hard time getting him to tell me in the amount of detail I want about where he went to eat and what the food was like. Then he goes to Earl’s…
I’ve written before that fresh mozzarella is one of my favorite foods in the world. I love how creamy it is and how perfectly it melts on pizza and pasta. But it’s also good cold in a caprese salad with sliced tomatoes, fresh basil and drizzled with balsamic vinegar. What if I were to combine…
In my hometown of Ely, we like to ‘sour’ things. It can be lettuce, cucumbers, peas and more. Sour food is basically like a simple quick pickle that generally has nothing more than oil and vinegar. I’m not sure what part of Ely’s heritage it comes from or if it just became popular locally. Sour…
Believe it or not, it wasn’t until earlier this year when I had a frittata for the first time. It was something I’d seen in cookbooks, cooking magazines, and cooking shows; most often billed as a great brunch food. But for whatever reason I hadn’t ever tried one. Then we went out for breakfast at…