Category: What we’re growing, eating, and doing.

Marinated Cheese in a Jar
I saw this technique in the March 2013 issue of Sunset and loved the idea. This recipe is attributed to David Tanis (a Chez Panisse alum) from his cookbook One Good Dish: The Pleasures of a Simple Meal. I perused through this book on Amazon and a few recipes caught my eye (and imagination): Waffle…

Meyer Lemon Pound Cake with Coconut Oil
I replaced the traditional ingredient of butter in a classic lemon pound cake recipe from Gourmet.

Smoothies Round Up
To refresh, since January 1, we have been trying to have smoothies “mostly” for dinner. We eat either a granola bar or granola with milk or yogurt for breakfast, salads for lunch and a hearty (pun intended) smoothie for dinner. Here is a round-up of what we have tried so far. Please note…

A Happy Valentine’s Day Present
Oyster Stew, Saffron Chicken, and Chocolate-Dipped Strawberries….The perfect Valentine’s Meal. Join us for our most recent cooking adventure as we attend an OKFoodie live taping.

Peperoncini Pepper Dip
What screams Valentine’s Day? Chocolates, truffles, candied hearts, pickle dip. Pickle dip? Yes, only here at EE would be be celebrating Heart’s and Flower’s Day with a piquant and tart recipe.

It’s Smoothie Time
Tips for making your own smoothie packs, a filling smoothie recipe and freezing yogurt in ice cube trays.

Radish Salad
“If you don’t like the weather in Oklahoma, just wait a minute and it’ll change.” —Will Rogers This quote is just not another Rogers’ witticism. Having lived in Oklahoma most of my life I know it is the honest to goodness truth. For example, on Sunday, January 26, 2014, it was 65+ degrees. …


