Brussels Sprouts with Toasted Pecans
November 20, 2012|Comments (5)
As a child, I never understood how Brussels sprouts got such a bad rap. I had no knowledge of the overcooked bitter foul soggy blobs of gray grossness which served as the beginning and end of most people’s acquaintance with Brussels sprouts. Trust me, they are incredible when made properly. Buttery, flavorful, and visually appealing — Brussels sprouts perfectly compliment any main course dish. Try this recipe. I dare you. Read more
Magic Potato Soup
February 20, 2010|Comments (none)
Soups like the one above were common during the Great Depression when a few potatoes had to feed a large family. While most of us are able to purchase or grow a wide variety of vegetables in this century, we may not always be so fortunate. It is wise to learn, appreciate, and preserve the art of frugality. Read more
Pumpkin-Carrot Curry Soup w/ Feta
December 7, 2009|Comments (11)
If you were a real friend, you would make this soup for me, smuggle it into my hospital room, and put it in my I.V. bag. Of course, I’m not actually in the hospital, so you could skip a few steps and just pour it into my mouth directly. That’s all I’m asking. Really, it is that good. Read more
