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Exotic Orange Pancakes

March 23, 2011

Delicious Pancakes


Green Eggs and Ham Grow up

March 23, 2011

Rosemary Apple Pecan Pizza

March 23, 2011

Our favorite pizza

Catching up

March 23, 2011

Wandering in Contemplation

I love to cook, but some days I’m tired and just order pizza. Some days I’m busy and pick something up instead of cooking. Some days I cook and take pictures, but don’t find the time to write. I’ll tease you with a few recent pictures and add the recipes as I find the time.

Better late than never: Pi Day Goat Cheese

March 17, 2011

Many circles to celebrate pi day

Here’s another dish I made for the Pi day party.

Pi Day Goat Cheese Rounds

  • 1  log soft goat cheese (8 ounces)
  • Roasted red peppers
  • Pimiento-stuffed olives
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1 lemon wedge
  • Black pepper
  • Paprika (smoked paprika is wonderful if you can get it)
  • Round crackers

Slice the goat cheese and arrange on a plate.  Slice the pepper into thin strips and arrange the strips to make a pi symbol on each cheese round.  Slice olives crosswise to make circles and arranges the olives on the plate.  Cut the garlic cloves in slices.  Heat the olive oil in a small pan over low heat.  Add garlic and cumin and continue to cook, stirring, until the garlic is soft and the cumin is fragrant.  Be careful not to let the garlic burn.  Drizzle the oil over the cheese on the serving plate.  Squeeze the lemon wedge, sprinkling juice over all the cheese rounds.  Season with freshly ground black pepper.  Garnish with paprika. Serve with round crackers.

Mary, Mary, quite contrary, how does your garden grow?

March 17, 2011

My rosemary, plus some new herbs I planted recently


Parsley, dill, mint and lavender in containers on the front porch.

Fresh herbs are a wonderful thing to have.  I was chopping parsley the other day and was amazed by the fragrance.  There’s a big difference between what I just harvested from the pot on my front porch and what comes from the grocery store.  Who knows how long ago the supermarket herbs were harvested and how long they had to travel after that?  I encourage you, if you can just find a little bit of earth for yourself, to grow some herbs for your kitchen.

Tuesday Pot Roast

March 15, 2011

Pot roast, sauce, mashed potatoes, and green peas. A good meal to come home to

Lest my readers begin to think I spend all my time in the kitchen making fancy baked goods, I think it is time to share a simple meal. Tuesdays are busy days for me, and I find the best way to manage a home cooked meal on a busy day is to start something in the slow cooker while the kids are all at school. This is what we are eating today.

Tuesday Pot Roast

  • 2 stalks of celery
  • 2 carrots
  • 1 parsnip
  • 1 onion
  • 3 lbs chuck roast
  • 1 cup red wine
  • Olive oil
  • Salt
  • Pepper
  • Dried thyme

Wash vegetables and chop them finely. Heat olive oil in a large skillet and sauté the vegetables until soft, but not browned. Transfer the vegetables to the slow cooker. Rinse, pat dry and trim excess fat from the chuck roast. Season with salt and pepper and brown in the same pan that was used for the vegetables, about 3 minutes per side. Transfer the meat to the slow cooker. Pour the wine into the skillet and bring to a boil, stirring to loosen all the tasty brown bits. Pour the wine into the slow cooker,sprinkle dried thyme over the meat, and set the cooker to cook on low for eight hours. When it is time to eat, lift the meat out of the slow cooker onto a serving plate. It should be very tender and fall apart so that cutting is not necessary. Put the remaining vegetables and liquid through a food mill to make the sauce. Serve with mashed potatoes.