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Three chocolate inspired recipes today to celebrate the 10th anniversary of Food ‘n Flix and the film Chocolat: Eggplant Caponata, Chili-Cocoa Rubbed Steaks, and Chocolate Salami. . . . → Read More: Chocolate Feast for Chocolat (and Food ‘n Flix 10th Anniversary) 
What’s new…a “new” Green Egg, homemade yogurt, garlic harvest, one zucchini, one tomato, and one great summer recipe. . . . → Read More: “In My Kitchen” July 2020  11 comments - (Comments are closed)  Clubs and Blog Hops, Garden, Recipes, What we're growing, eating, and doing.  cherry tomatoes, grilling, In My Kitchen, jalapeno, steak 
Confessions. I thought I would get ahead of the game during the holidays (yes, I’m talking last December). I watch Mamma Mia! and recorded all of the food only to realize the May’s Food ‘n Flix was the sequel. Oops! Well, here we go again. (And, at least I knew the back story!) 🙂 Wendy from . . . → Read More: Chopped Greek Salad with Toasted Pine Nuts and Pitas for May’s Food ‘n Flix 6 comments - (Comments are closed) Clubs and Blog Hops, What we're growing, eating, and doing. cherry tomatoes, chickpeas, cucumber, dijon, feta, Food n' Flix, garbanzo beans, Kalamata olives, oregano, pine nuts, pita bread, Romaine, salad, Souper Sundays 
I Heart Cooking Clubs’ theme this week is therapeutic comfort food via Ruth Reichl. Here’s a delicious (and quick and easy) pasta dish from My Kitchen Year. . . . → Read More: Ruth’s Kitchen Therapy and Comfort Food: Painless Pasta 12 comments - (Comments are closed) Clubs and Blog Hops, Cookbook Review, Recipes basil, cherry tomatoes, garlic, I Heart Cooking Clubs, olive oil, pasta, Ruth Reichl, tomatoes 
Ruth Reichl’s Garlic and Sapphires is the June/July selection for Cook the Books. Join me in my re-reading of Reichl’s reflections on being a disguised NYT’s food critic. . . . → Read More: Garlic and Sapphires (and Strozzapreti with Tomatoes, Olives & Herbed Goat Cheese) 10 comments - (Comments are closed) book review, Clubs and Blog Hops basil, cherry tomatoes, goat cheese, Kalamata olives, pasta, Ruth Reichl |
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