Lent is in full swing, but I never did share our festive 2025 Mardi Gras dinner! It’s one of our favorite meals of the year. New Orleans School of Cooking Jambalaya Once again, I made jambalaya for our main course using the recipe we learned at the New Orleans School of Cooking. That was such… Read More
My obsession with all things CheeseGal is no secret. When she shared this pasta recipe I was positively drooling. She basically had me at “boursin” but add to that lemon, artichokes and capers and I was completely sold. Lemony Baked Boursin Pasta Recipe This one came together quick enough to enjoy on a school night.… Read More
I’ve dog-eared a few dutch baby recipes over the years but always seemed to forget about them. I was perusing one of my favorite Ina cookbooks and realized I had all of the ingredients on hand. This one came together SO quickly, puffed up beautifully and was absolutely delicious. Serve it hot out of the… Read More
We spent a frigid January eating all the cozy foods! This Split Pea Soup with Crispy Kielbasa was delicious and hearty. It used up some items I already had on hand, which is always nice. Split Pea Soup with Crispy Kielbasa RecipeFrom: Modern Comfort Food I bought a small package of diced ham for this… Read More
When Mother was in town, she made the most delicious cranberry orange scones. We were thoroughly inspired to set us up a little tea for two! We made a pot of Peach Ginger tea (Target) and fashioned napkins into bows on the teacups. The scones were so yummy served hot and slathered with good butter.… Read More
I was talking to my friend DG one night as I had just started to put together supper. I told her I had a bunch of carrots on the verge of going bad and she sent me this recipe. Oh my – it is delicious! So much so, that we’ve already made it again Glazed… Read More
These sweet potatoes were divine! In full disclosure, Whit and Honey don’t love sweet potatoes. As for me, I prefer them roasted or fried over any type of baked form. That said, I got a bee in my bonnet to try this recipe and they were just sensational. So much so that Whit ate the… Read More