The pantry used to be the nerve center of the kitchen.
When I was a little girl, mom had it stocked with lots of stuff from canned foods – some in canning jars – to dried beans and spices. Our moderately stocked pantry was a symbol of comfort and security for our family. It was never bare or barren. When you looked in my mom’s pantry, you immediately knew that she was a cook whose objective was to make sure her family was well feed with hearty, rib sticking, and filling meals. Continue reading
Thanksgiving, Thanksgiving, Thanksgiving.
The large, browned to perfection, glistening turkey is a monument that marks this hallowed occasion.
It’s the centerpiece at the table. We circle it like wagons and glaze upon its roasted image with wonder, delight and torrid, tasty desire. The cook who prepared it must be a saint. Surely no sinner could create something so phenomenally divine. Continue reading
My inspiration started and continues here
My little inspiration pumpkin keeps on inspiring me.
Long after the Halloween festivities, it still sits on my kitchen table emanating a holiday-like aura, showing no signs of atrophy or deterioration. It’s so stalwart and not to mention cute.
It’s often the way things work for me – something simple, something innocuous, something as ordinary as a Jack Be Little Pumpkin ignites a spark of creativity, and off I go. This spontaneity has served me well as a journalist and it has been a great asset as a food blogger. Continue reading
Look what a little, lonely rotisserie chicken sitting in my fridge along with a few other kitchen pantry ingredients can grow up to be – a recipe for an easy Kitchen Cassoulet that is now among the top finalists in the Extended Stay America Away From Home Cooking Challenge!
The challenge was simple: Submit a dish that can be made in the Extended Stay America kitchen. The recipe may contain no more than ten ingredients, and cannot require baking or use of an oven. When I saw the challenge, I entered my recipe. Continue reading
collard greens and caviar 