Category Archives: Main Course

Mexico Inspiration

Thursday, 30 November 2017

Alan and I spent the month of October in Mexico. We have been many times but never for such an extended period and it seems that the more time we spend in Mexico the more we appreciate the Country and the warmth and openness of the people. Alan’s first stop was in the Mexican Central Highland city of Queretaro where he was a Global Volunteer teaching English to College students for two weeks. He worked with over 300 students with his mission to speak English with them (and of course he also took every opportunity appropriate to work on his Spanish). My first stop was Oaxaca City and nearby Villages, where I wandered the aisles of the Mercados of 20 de Noviembre, Ocotlan, and Tlacolula, looking for inspiration and cooking and...

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Preserved Lemon Chicken

Tuesday, 04 July 2017

This recipe has been a household favorite since I discovered the joys of preserved lemons. I used to buy them at Whole Foods. Now I make them and they’re super easy with a little planning. While pickling, the lemons need to sit around the refrigerator for a month or so minimum. Check out the Blog from February 28, 2013 and also from February 8, 2016. Both have recipes for preserved lemons. PRESERVED LEMON CHICKEN Preheat oven to 450° Ingredients: 2 preserved lemons 1 pound or 6 chicken thighs or 3 split breasts Olive oil Finishing salt (Maldon or another good variety) Pepper Directions: Pour a little olive oil onto a baking sheet or into a baking pan or casserole. Place the chicken in one layer in...

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Meatloaf

Monday, 10 April 2017

As a kid, meatloaf was never my favorite dinner. I mean, it was fine, it just wasn’t my favorite. I did like watching my Mother make it and I remember so vividly her announcing that she was done putting it together and getting ready to put it in the oven and giving me and my brother a taste of the raw meat, mixed with raw egg. Nasty. It was NOT steak tartare but we loved it. Looking back, I wonder what she was thinking giving us raw meat and raw egg – things you wouldn’t dream of giving your children now. You can get sick from that stuff. But what did we know . . .. Probably the only one in the world (besides me) who remembers this happening is my older brother. It was kind of a highlight tasting that raw meatloaf mixed...

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Farro With Roasted Squash, Feta and Mint

Saturday, 07 January 2017

Every year on January 1st, we have a big New Year’s Day party and celebration of Jared’s birthday. We feed the crowd traditional New Year’s Day foods including Hoppin’ John (Black-eyed peas) and collard greens and cornbread with butter and honey and a variety of desserts including of course, a birthday cake for Jared. The cake is typically carrot – his favorite – and this year it was really delicious and moist and wonderful AND Disa Fink (See, Batch-33, July 20, 2012 for information about Disa and Wintercoat Brewery), who is in town, frosted it so it was also VERY PRETTY! (See, Batch-33.com, September 18, 2012 for carrot cake recipe). I love the day because so many of my friends are together and over the years they have...

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And Then There Were The Rellenos

Sunday, 16 September 2012

So, like I said, we were in Oregon, at Susy’s and Barry’s place on the Rogue River and they have this fabulous garden and I mean that – it’s truly fabulous and abundant and absolutely full of gorgeous vegetables and fruits. Let me tell you what’s in there – I just have to. First, there is celery when you walk in through the gate (although it’s gone to seed but it’s beautiful) and around the edges there are grapes growing up the fence and cucumbers on the ground - a couple different kinds. There are scores of tomatoes – heirlooms of many varieties – oh so many tomatoes and an amazing abundance of color, size, shape, and flavor. There are at least four different kinds of onions, white, yellow (sweet and regular), and...

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