We love Rancho Gordo heirloom Yellow-Eye Beans that we learned about from Kathleen Purvis in the Charlotte Observer. We try to keep tasty cooked beans in our fridge at all times for the resident pescatarian who can only eat fish 3 times a week. Sometimes we cook beans in the slow … [Read more...]
Cheese Straw Wafers
In a childhood that allowed frequent attendance at Southern weddings, the wedding reception refreshments were predictable and often memorable. Cheese straws were always served, usually in long thin form produced by a cookie press. The crisp salty cheesy treats were … [Read more...]
Chilaquiles in Pumpkin Salsa Roja
From Purple Carrot, the vegan meal kit people. I would not have thought of using pumpkin in Mexican food and it works beautifully here. This recipe makes a great healthy meal for our Mexican food fans. Amazingly delicious. Picture credit Purple Carrot 3 cloves garlic1 red … [Read more...]
Lemon Butter for Shrimp
What could be easier than Lemon Butter? You just add lemon juice to melted butter, right? Not so fast. It turns out that getting the proportions of butter and lemon right, plus the saltiness, is not as easy as you might think. Our family enjoys Lemon Butter with Shrimp Boiled … [Read more...]
Cocktail Sauce for Shrimp
Back in the olden days of the 1950's, Shrimp Cocktail meant a festive event featuring peeled deveined cold boiled shrimp with cocktail sauce. Our shrimp are prepared less compulsively nowadays, but I still love cocktail sauce, the more horseradish the better. Here is a recipe … [Read more...]
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