When my husband Dave was a kid, he tells me there were nearly always bananas in the house. With three growing and active boys, there was likely to be a big bunch, I’m guessing. Boys do eat. But no matter who hankered for a banana or how badly, if there were 3 bananas left, no one touched them. Because from an early age, they all knew it took 3 bananas to make their mom’s banana bread. And they wanted banana bread. And who doesn’t? It’s a great family story and most likely a common one. (Do you have a banana bread story?)Jump to Recipe Continue reading
Most months there are probably a couple of roast chickens on the menu at our house whether it’s winter, spring, summer, or fall. They may be slid unceremoniously onto the grill by husband Dave with only a fast slick of olive oil and a free-handed shower of salt and pepper (see below).Continue reading
Just a short drive from our house in Colorado Springs is our favorite Italian market and deli Mollica’s, which is perhaps best known as a popular, packed lunch spot on Garden of the Gods Road just west of I-25. Mollica’s is the happy kind of place that still serves old school “red sauce” meals like spaghetti and meatballs or a very good lasagna (all made with fresh pasta) as well as yummy pizza and calzone — though I couldn’t call it a “pizza place.” A large part of the lunch menu has always been devoted to stellar sandwiches (think grinders from house made sausage, scratch meatballs, heroes, and hot Italian beef) and a full line of filling salads that of course are served with fresh bread and butter. While I’m ready to eat anything Mollica’s makes –check out their dinner specials, too — I nearly always choose a salad because I can also get a cup of their minestrone–a simple and herby vegetable soup that just hits the sweet spot in my tummy. Occasionally I wonder why I don’t make some minestrone at home, but for some reason, I rarely do. That just changed.Continue reading
Readers’ Note: This is the 2nd and middle segment (SEASONINGS) of a three-part blog cooking class about making your salad a better place to eat! Click on the red links below to read the other two posts and come chopping with me to make your newest stellar salad. While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens. Salad on, my friends.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”― Laurie Colwin
- Read part 1, SUBSTANCE. Ingredients–how and why.
- Read part 3, STYLE! How to make the salad look like you want to eat it. “Wow! That looks good!”
When our country’s collective heart feels as if it’s breaking in two and violence appears out of everywhere and nowhere for reasons we know but don’t always understand well, I don’t know where to turn. We have no family in the town in which we live, though we’ve a long run of perfect friends — all distanced at this point. MISS YOU!!!Continue reading
Occasionally necessity really is the mother of invention. A couple of containers of late summer ratatouille still in the fridge wondering if I’d forgotten them. (I hadn’t. That stuff’s pure gold.) Raw shrimp on sale at the store that jumped into my cart. A lonely sauté pan on the stove. An empty tummy.Continue reading
Eight years ago, I blogged a dish I perhaps inadvisedly named, “Saving Your Sole in a Fish Bowl.” I guess I couldn’t help myself. Recently, looking over some of my earlier fish and seafood recipes, it was obvious this recipe –while tasty and a little different –needed updating. Not only did the recipe itself scream for a fresh edit, the photographs were sad. So sad. They didn’t even look like the delicious meal I had made and, well, they were pretty embarrassing. If I were going to use this for the last FRIDAY FISH of the year (Good Friday), I’d better get to work. More about Good Friday?
Ah, summer. Oh, oh: ratatouille!
ra· ta· touille
[rat-uh–too-ee, –twee; Fr.ra-ta–too-yuh]
I loved the movie (Ratatouille).
Also “The Big Night”
And “Babette’s Feast”
Try them. Food movies. Sigh.
The past few mornings at our house, it’s been about 50 degrees Fahrenheit (10 Celsius). Skies are smoky from California and Canada wildfires; windows are thus closed tightly. The garden is looking a bit wan and worn around the edges; flowers are fading and crabapples are ripening. There is snow on Pike’s Peak. Summer is short here and the growing season is sometimes…