I know, it sounds funny, but it’s really quite good. It’s Lent now, and as a vegetarian I don’t find meatless Fridays very hard to do :D, so I try to keep dinner simple on Friday so that we’re
still giving something up. This was a new recipe, but it turned out really well. It’s very flavorful, but also very simple and easy to make.
These two sauces have both been in use in my extended family for years. I highly recommend them both. I don’t have pictures for you, since, although I make these both quite often, I haven’t take pictures. I’ll put some up later, once I remember. Sorry :-(. I meant to post with pictures of some other things, but this weekend has been crazy!
I decided I wanted more kinds of pie in my repertoire, so I consulted the contents of my kitchen and produced this pie. I suspect it would be good with blackberries in place of half of the raspberries, but as I was out of frozen blackberries I don’t know :D. You’ll just have to try it and see!
Hello, Jocelyn again this week. Jennifer has had an unfortunate encounter with gluten (no, we don’t know how it happened this time, but happen it most certainly did), so you get me :D.
However, this particular recipe is still gluten free. In fact, it is one I found not long after Jennifer was diagnosed. My husband and I were having a party and wanted to have some treats Jennifer could have and I ran across this recipe. It was a jackpot find because it also has no processed sugar it in–lo and behold, the holy grail of party food (for our crew)!
I know I’ve already posted one granola recipe, but I figured I’d put up this one too. The technique is not radically different or anything, but it’s a little different, and the result tastes
entirely different, of course! This granola is actually almost rich the flavors are so robust, and it is absolutely delicious warm.
I know, I know, we’re headed in to winter and I’m posting about ice cream? Well … I really have no excuse. I just like ice cream and this is what I happen to have perfected this week.
<shrug> Live with it. This is a tasty ice cream, though certainly not as sweet as most. In fact, it would make a great palate cleanser between courses, should you for some reason be serving a long multi-course meal. However, since I have never had call to do that, I just make this because I find it tasty.
Well, here’s another (temporarily) picture-free post, as I appear to have lost the photos of this lasagna. I’d almost suspect Sean of absconding with them (since it means I’ll have to make this again soon to take pictures), but he would just ‘fess up if he had, so I know he hasn’t :D. Suffice it to say that a square of this lasagna is actually quite pretty, with the green, white and red layers. It’s also very tasty.
Pancakes have a surprising amount of sugar in them, especially if you are accustomed to using a mix and not thinking
much about the sugar content. Traditional from-scratch pancake recipes often have a couple of cups of sugar, usually one of white and one of brown. Of course, they aren’t hard to adapt, really, and Sean had a version he made for himself years before I came into his life. This is fundamentally his recipe, though I’ve tweaked it a little. They’re pretty good, overall, but you should expect a flatter, thinner, and more flexible pancake than the really puffy kind you might get from Bisquick or at IHOP.
Hey there! Long time no see :D. And you still won’t get to see, since I’m just now moving in to our new place, so I don’t have pictures of anything (can’t get at my camera). I’ve been gone, as Jennifer mentioned, because I’m trying to move. You see, it isn’t that I lack the time to cook and bake … it’s that I’m trying to do it in someone else’s kitchen with someone else’s pantry (in this case, my maternal grandmother’s), and it’s really difficult to experiment under those conditions. However, I’m sick of asking Jennifer to cover for me, so here is a text-only post (for a while, until I get settled and make this and take a picture). In said maternal grandmother’s honor, however, I am posting a casserole that she has been making for this family since well before I existed. It is terrible for you, and looks odd, but oh boy is it tasty!
Yes, it is entirely the wrong time of year for pumpkin pie. After all, fall doesn’t even start for another month, and Thanksgiving is two months beyond that! I say, what of it? Okay, yes,
I’m not just being odd, there is a a real reason you’re getting a pumpkin pie recipe in August: my family is moving very soon and I have to use up my stores in the freezer. That means that the pumpkin puree that I made after Halloween and didn’t get to use for Thanksgiving needs to be used up or thrown out. I voted for pie over throwing it out, so here you go!
