Today has been “one of those days”. I was too busy (also known as “too distracted”) to think about making supper, and when my tummy began rumbling, the last thing I wanted to do was COOK.
Read moreSalmon and Wild Rice Salad with Marinated Vegetables
Lite Italian Beef Stew
Some times it’s challenging to come up with creative ways to serve leftovers. The typical beef rump roast is bigger than what 2 people can eat, and besides, I always pile my plate with veggies, so they are all gone. What’s left is a big old hunk of meat.
Rolled Rump Roast
I married a farm boy. He grew up on a small dairy farm, did chores before school, and showed animals for 4H. He also prefers to eat like a farm boy – meat and potatoes.
Peach Moscato Sorbet
I love glass – cut glass, lead glass, blown glass, milk glass, pressed glass, depression glass, and so on. I have an odd collection of family pieces, gifts from Sweden, and flea market finds.
Chicken with Cilantro Pesto
A line in one of our favourite holiday movies is:
“Pesto is passé!”
No way. Not possible.
Easy Quinoa
Some people – like me – need to eat often. And I really like to eat. 🙂 But way too often I feel empty again not too long after eating. Enter: Quinoa!
Orange Julius
My guest chef for the week is Gabby. She is the sparkliest, sweetest, smartest, funnest girl I know. Gabby is also an excellent sous chef. The crowning glory of our dinner was the refreshing orange julius.
Smoky Shrimp Stuffed Kumato
My gardening skills are weak, mostly because I can’t leave things alone. I am forever picking the pea pods, cherry tomatoes, or basil to nibble, leaving very little for a decent harvest.
Salmon Salad for a Crowd
This week’s Guest Chef is my younger sister from Alaska! Ellen and her family have been visiting this week.
Berry Lemon Oven Pancake – Gluten Free
As a child of school teacher parents, summer vacation means TRAVELING. That is precisely what I am doing right now, and this post marks the beginning of my Guest Chef summer series.