A blog of musings, experiences and morning coffee…
I am not a radical in the food world. However, I do have strong opinions. This whole food composting, politically-correct idea is a bit off-putting for me. I know there are things that are appropriate to composting – rinds and peelings of fruit and vegetables, bones from the chicken or turkey (or beef and pork if you are into that), and some items that are not actual food.
Continue reading “Food Sharing versus Food Waste Composting”
Traditional cornbread muffins are made with cornmeal. However, if you don’t have cornmeal on hand or prefer fresh corn, you can still make cornbread muffins. This recipe is easy to make and the results are delicious. I’ve made them with whole wheat flour, but all purpose flour can certainly be substituted, though not as healthy.
I love Shrimp Scampi so I mashed up several recipes in order to create my own style. So here’s a recipe for two people, whether for date night or just because.
Fresh from the oven, a warm Peach and Walnut Coffee Cake. It is peach season here and I am so into freestone peaches. At $4/pound, I cannot let any go to waste or get too ripe and soft. So when they get really ripe in the refrigerator, I whip out my recipe for Coffee Cake and make sure every bite of these lovely peaches is in one form or another. Give the recipe a try and let me know what you think in the comments below.
I love coleslaw but I have always taken the “easy and fast” way out with it, buying bottled coleslaw dressing or a coleslaw “kit” in the bag. Now I am a convert – yes, it took maybe 15 minutes to make this coleslaw dressing (and yes, I purchased a 14 ounce bag of shredded green cabbage, carrot and red cabbage, so I cheated a little).
Here’s my version of this recipe – a mash-up of several I have tried but none of which ever added up to my expectations. This one pleases my taste buds enormously.
Hubby and I have been needing to reduce calories. We do not spend as much time on the treadmill as we did before he went back to work. We try to get our minimum 5000 steps – preferring to make it to 7,500 steps on our Fitbit watches. But it doesn’t always happen. After taking off 40 pounds during the Covid-19 lockdown, I did not like that in the past 2 years I have gained back 10 of those hard to lose/lost pounds. Continue reading “A new twist on tuna salad”
This is a recipe I concocted from about 5 different recipes, none of which appealed to me. I took one ingredient from here and one ingredient from there and, voila! my personal version of shrimp scampi. Cheap vodka is ok because the alcohol cooks off before serving. We like to be skimpy with the pasta since we are working on trimming calories for weight control (hence angel hair or thin spaghetti).
COVID-19 changed our lives, and yet, those changes were already happening. My husband and I adopted an austerity program when we returned from Lisbon in June 2019. Several reasons led us to this program – a desire to retire permanently with more travel involved was a main reason. Home improvements (including upgrading kitchen appliances & a major bathroom renovation) was another. Continue reading “Our COVID-19 lockdown: gardening-cooking-exercise, Part 1”
Having received 24 ounces of rather large white button mushrooms, I took 10 of the roughly 20 mushrooms and made a great little afternoon snack for my husband and I. The stuffing can be made of pretty much anything you have in the refrigerator as long as you stick to one or two basics: softened cream cheese and bread crumbs.
I just made a 16-bean soup that is perfect for a 40-degree (or colder) winter day. It is really pretty fast to make – cooking times range around 2 1/2 to 3 hours for the beans to be perfectly cooked.
16 Bean Soup ala Carlanne
Servings=10
Total time=3 Hours