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Posts Tagged ‘entertaining’

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I know I disappeared once before and then promised to do better about keeping my blogging moving ahead.  Then, it just seemed as though there was so much information and so many recipes and food talk online that what I had to add didn’t seem necessary.  So, once again, I shut down.  However, through this past year or so, friends kept asking me to return to the blog.  When I would ask why, the general answers seemed to be about the same – your recipes are easy, your comments light and comforting to novice cooks and fun to read.  Even those great cooks told me that they enjoyed my banter as much as they enjoyed seeing what I was cooking and why I was cooking.  All that to say as the pandemic is raging across the world, I’m back.  And, I dearly hope, here to receive plenty of comments from all of you who take the time to read my ramblings.  It’s you who make this all worth doing.

Here is a “Welcome Back” photo from my dear husband, photographer Steve Pool.  You can visit his work on his website www.stevepool.net – his show this past October was a sold-out event.  It features Sausage Rolls, a specialty of my dear friend, Stuart Clarke, and was taken at my December DeGustibus at Macy’s Cooking School class

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After the last year or so of seeing kale lauded as the second coming, I’ve had it with that crunchy, earthy green and am switching my allegiance to other good-for-you leafy things.  A few nights ago I had a dinner request for fried chicken and whenever I made fried chicken, I always add collard greens to the table.  I sauté some onion and bacon (bacon ‘cause its always on hand, but if I am out and about I will pick up some ham hocks or pork belly to use) and then add the chopped collards.  Once seasoned with some salt and pepper and red chile flakes, I cover the pot and just let them cook away until they are juicy, soft and tummy-warming.  This can take a couple of hours or so.  Then, I add a good dose of vinegar and serve them with cornbread to sop up the “pot likker” and chopped onions to add some heat and texture.  Sooooo, sooooo good!  And, better than kale, for sure.

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We love to have friends join us around the table.  Our dining room is dark and warm and it never fails to embrace.  We almost never go out to dinner when we want to meet – it is just so much more fun to welcome people into our home.  It really doesn’t matter what you cook – soup and a sandwich, a stew, leftovers turned into a casserole, steak and a baked potato – anything works as long as you don’t stress about it.  I hope that the photo of just such an evening will encourage you to join us.  Cooking, sharing, and great conversation really does make the world a better place.

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