Cooking with Alyce Morgan
It’s a drink, it’s an appetizer, a first course, a meal, or all of the above. Definitely cool and summer stunning in chilled, heavy on-the-rocks glasses with a crostini side-car, this Spiked Gazpacho with Crab would eat happily out of small bowls, coffee cups, wine glasses, or … …
Looking for St. Patrick’s Day Ideas? Just plug “St. Patrick’s Day” into the search window and find my favorites including Irish Soda Bread with Potato Soup, Salmon on Colcannon, Colcannon Soup, Traditional Kerry Apple Cake, and more.
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Chili has to be among the most favorite and iconic American meals. Yet when I check that out, I find regular old, B-flat chili — the kind many of our mothers made and we still make year-round — doesn’t come up on the list. Green chile is there and so are flat enchiladas and fajitas. But I truly don’t know anyone, from nearly non-cooks to chefs–who doesn’t have some sort of a pot of chili in their regular repertoire. There are simply now many, many sorts of chili because it soothes the soul and makes us feel rich, full, and as if there’s just plenty eat around here. A good way to feel.
When I think of Friday Fish, I usually just think of fish. You know: FISH.
Meantime, I thought I’d use this blogpost for some pics so you can see what’s been up around the 2-dog kitchen and other places:
Right: My French class came to dinner…
Going to dinner…
Someone else was cookin’
Me and the glacier….
Fishing for crab…
And eating it.
This spruce pic taken during a macro-photography class in the rain forest.
Edible spruce tips…
We clean up well.
