I have happy childhood memories of strawberries. My dad has told me stories about our little family, when I was about four years old, going to strawberry patches in North Carolina and picking berries in the warm sun. Mom liked to freeze quarts of berries for later use, and she’d make batches of strawberry ice … Continue reading »
I love to cook; as my children would say to me, “thank you for the information, Mrs. Obvious.” But it’s true; cooking is so creative and is one way for me to express my artistic side. Even better, I get to feed people after I make the food, which makes them happy, and I feel … Continue reading »
When spring rolls around each year, I start wanting potato salad. There, I said it. I love that carb-packed, mayo-laden delicacy. And what goes with potato salad better than fried chicken? Nothing. Except more potato salad. That was my plan for dinner tonight; potato salad, fried chicken, and garlicky green beans. But then I went … Continue reading »
I’m so excited that I was asked back to cook on KLTV7 in Tyler during tonight’s 5pm news. I always look forward to doing the cooking segments with my friends at channel 7, as they are so welcoming and helpful to me, and then when the news is over, they devour the food I bring … Continue reading »
On St. Patrick’s Day I was the guest chef in the demo kitchen at FRESH by Brookshires in Tyler. I was able to spend the day cooking in that shiny new kitchen, meeting all the food lovers who came by to see what smelled so great! I made a fresh Irish stew which everyone loved, … Continue reading »
“May the good saints protect you and bless you today, And may trouble ignore you each step of the way.” “May the frost never afflict your spuds. May the outside leaves of your cabbage be free from worms. May the crows never pick at your haystack. And may your donkey always be in foal.” “May … Continue reading »
“Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d’Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère. … Continue reading »
I have been having a fantastic time in the past year just walking through doors that are opening for me in “foodie” circles. It has shown me several things. For instance, if you love people, many of them will love you back. Also, if you do what you love doing, even if you are doing … Continue reading »
If you’ve known me or have read this blog for long, you know that I had the blessing of growing up three blocks from the Gulf of Mexico in Gulf County, Florida. Our family lived in the community of St. Joe Beach, and my sister and I never took our amazing access to the beach … Continue reading »
“Peanut butter is the paté of childhood.”~Florence Fabricant Peanut butter feels, to me, like an old friend. Peanut butter was there for me on days when spaghetti-os weren’t available, and when mom was trying to make me eat canned English peas that I just couldn’t swallow. What kept me full and protein-fortified? What made my … Continue reading »
