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Slip Through The Garden Gate....
to a place where the flowers never fade, the sun always shines, and the chocolate has no calories.
This is my absolute favorite summer squash recipe. I got it from a friend many years ago when I was complaining about our “bountiful” (an understatement, believe me!) harvest of yellow crook neck squash. I’d already filled the (read full article)
God help me. I have a new knife. It’s really sharp. I also have a new box of bandaids. Because my new knife is apparently more than I can handle. Oh, sure, I’ve had lotsa new knives before–but never one like this baby. (read full article)
This is a recipe I found years ago in a cookbook put together by a women’s group my mother was in. It became an instant favorite for my beef loving crew, and I like it because I can throw it on and pretty much forget about it til dinner. Plu (read full article)
recipe rating: INTERMEDIATE* I love chicken and dumplings. I mean, I really LOVE chicken and dumplings! I especially love chicken and dumplings when it’s cold outside, and man has it ever been cold! Other than fried chicken, chicken and (read full article)
recipe rated: EASY* I think most families have a stash of beloved holiday recipes that have been passed down through generations of mothers to daughters (or sons). Of [...] (read full article)
What family doesn’t have a bunch of family favorites they serve for the holidays? Our family is no exception, and thanks to a long tradition of great cooks, I have a treasure trove of tried and true never-fail “winners” that I nev (read full article)
Recipe Rated: EASY* Fall is definitely in the air in my neck of the woods and to me, that means a crackling wood fire and the aroma of Cinnamon Apple Crisp wafting through the house. It’s one of my autumn rituals. I only make it once a year (read full article)
Fall is definitely in the air in my neck of the woods and to me, that means a crackling wood fire and the aroma of Cinnamon Apple Crisp wafting through the house. It’s one of my autumn rituals. I only make it once a year on a crisp sunny day (read full article)
I knew I would try this recipe the minute Hilde posted it. I’d never made anything like it before, and rolling a pickle up inside a slab of beef slathered in brown mustard was too intriguing to just tuck away in a recipe file never to b (read full article)
Recipe Rating: INTERMEDIATE* I knew I would try this recipe the minute Hilde posted it. I’d never made anything like it before, and rolling a pickle up inside a slab of beef slathered in brown mustard was too intriguing to just tuck away (read full article)
Last year all 6 of our squash plants died leaving us seriously deprived of one of our favorite summer veggies. This year my husband planted 15 of those suckers. He was determined not to go without again. Need I even say that the summer squash in th (read full article)
Recipe Rated: GOURMET EASY* (requires a few odd-ball ingredients) Last year all 6 of our squash plants died leaving us seriously deprived of one of our favorite summer veggies. This year my husband planted 15 of those suckers. He was determined not (read full article)
I love basil. I love all herbs, but if I had to chose one I couldn’t live without, it would be basil. I love the flavor and the luscious smell– plus it has the added bonus of being a really pretty plant. I love it so much that it do (read full article)
Recipe Rating: INTERMEDIATE* (requires a food processor) I love basil. I love all herbs, but if I had to chose one I couldn’t live without, it would be basil. I love the flavor and the luscious smell– plus it has the added bonus of be (read full article)
My husband worked in England 8 years ago, and our family fell in love with the British people, the British countryside, fish and chips and shepherd’s pie made traditionally with lamb. I never even attempted to make it after we came home becau (read full article)
I love cheese cake. It’s not a secret–everyone knows I love cheesecake. Middle son, David, has inherited the cheesecake gene and it has, over the years, become our mutual vice. We have collided in the middle of the night at the fr (read full article)
So, last night I was in “the mood.” You know the mood–the one where you want to cook something new and different and spectacular and at the same time reinforce your family’s opinion that you are the best cook in the world? T (read full article)
Yesterday it was in the 80’s outside———–and tonight it’s in the 30’s. That’s okay. We’re good. This is Oklahoma–where if you don’t like the weather, just wait a few minutes and (read full article)
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