If you are a cook anything like me, you’re always on the lookout for something new for brunch–that lazy, laughingly-slow, boozy late morning meal reserved for special occasions or holidays. Even my husband, visiting his folks a few weeks back, texted me to say, “Anything new on the brunch front?” I guess he or his parents were a little tired of their go-tos and that’s a bit on the odd side because most people in the world are very attached to their breakfasts, if not their brunches.Continue reading
I admit to a longtime fascination with healthy homemade granola; the blog bears me out. I make it about once a month and it’s the only breakfast cereal in my kitchen besides the whole oats I keep for oatmeal. We eat granola on yogurt with or without fruit, in a bowl with milk, as a grab and go snack, with ice cream, on vegetables, sprinkled over eggs and pancakes…the list goes on. It’s so simple to stir up and bake a batch that I invited Alaena and Josiah (above) over to make some to take home for their own breakfasts and to see what THEY might do with granola. (One of their thoughts was with carrots. Yum!) Continue reading
Brunch, and maybe especially Father’s Day brunch, is one of my favorite meals! This post is dedicated to my father-in-law, Gene Morgan, a good cook who makes the very best of all Sausage Gravies.
Gene, after a lifetime career in nearly every sector of the grocery store arena, knows the food business. Just ask him about how long green beans are picked before they’re canned, when a melon is ripe, where sugar beets are grown in the world, how coffee is stored in the warehouse, or what H.E.B. actually stands for. He’s a fair hand in the kitchen, too, and can keep dinner coming. In fact, the man can bake when he wants to. What he’s really famous for, however, is his sausage gravy. Well, that and being just about the biggest Illini (University of Illinois) fan in the state of Illinois. He once sported an Illini ROOM in the house, in fact, all decorated and gussied up by his wife, my mother-in-law, Lorna, who joins right in year in and year out with the Illini devotion.
I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.” Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes. ALL ABOUT COOKING GREEN BEANS HERE.
My apologies if you received an unfinished version of this post earlier. Somehow instead of saving an edit, I inadvertently published the post. Please discard that mistake. Here’s the finished product that should make more sense!
I’m a fan of cooking once, eating three (five, ten) times and it’s true for fish, too. If I have leftover salmon –which we’re supposed to eat a couple of times a week–I often make soup or a salad. I DO realize salmon has hit this blog a few times lately, but somehow summer and salmon simply go together. I keep having bunches.