I grew up with a dad who was born in 1907 out on a Mount Herman farm an hour and a half north of New Orleans. You didn’t have to live right in the city proper to be steeped in its deep, full, and varied food culture. His family was champion at cooking and eating together. And whatever was available just might be on that stove. Insert turn of the century poor farm folk imagination here.
Despite devoting the lion’s share of my time to cooking, even I sometimes just have to throw something in the slow cooker, pray for success, and run. A couple of fairly recent keepers in that category are:
Ask my sister Helen, my husband Dave, my grandson Rhyan, or any of my kids and they’ll tell you I’m a very happy blueberry muffin baker. My soup cookbook contains a well-tested, not-overly-sweet muffin crunched up with cornmeal and orange rind. (Click here for that recipe.)
If you haven’t made a restaurant reservation yet for Valentine’s Day, you’re probably too late except for the 3:30 or 10:30 pm slots.
What you’re definitely in time for is a trip to the grocery store, a little cooking action, an attractively-set table, and a relaxed dinner with no one asking
There are lots of arguable lists of “super foods” or the “20 best foods you can eat” and I’m all over them, particularly right after the Super Bowl–why not? Any or all of them are probably useful if you’re trying to improve your health; choose one that speaks to you and eat up. Somehow an amalgamated list of “super foods” sits most easily for me to remember lately and I try to eat and serve at least one of them every day. Sometimes, if I eat my homemade granola, for instance, I get several at one time! My list currently looks like this: