by Brian | Feb 1, 2012 | Recipes
When I die, and if I get to the pearly gates with Heaven just on the other side, it’s going to be difficult should they start asking me questions. Supposedly there is a complete record of everything you do in your life, so telling another lie at that point is probably...
by Brian | Sep 14, 2011 | Recipes
When I was growing up, the only beans were ever ate were from a metal can. We canned them ourselves in a local coop and for the first few months, they were okay. Not fresh, but edible. As time passed, as one year approached, opening a can was an exercise in...
![Three Onion and Leek Tart with Goat Cheese and Creme Fraiche]()
by Suzi | Aug 17, 2011 | Recipes
When you call something “rustic” it’s often done with connotations. Well, it’s not Madison Avenue but, … It’s delightful, despite … Rarely does “rustic” come across as a 110% compliment. But there are times when it should. Flo Braker, a true national treasure of...
by Brian | May 16, 2011 | Recipes
“If you buy another jar of jam, I’m going to …” Suzen continued talking but this post may be read by persons who are easily offended. She was not happy but she was adamant. I was not offended. I had just built three more shelves in our panty to hold “stuff.” Pantry...
by Suzi | Apr 25, 2011 | Cookbook Reviews, Recipes
The combination of Easter and Passover at the beginning of spring can create culinary overload. In ancient cultures, the “new year” began in the spring, when winter’s darkness was finally gone and the green sprouts announced that a new year had finally arrived. The...
