I eat between 30-35 eggs a week. Then I read in the paper you're only supposed to eat two eggs a week. Hmmmm. So I decided to try a new oatmeal recipe. Manna from heaven. A party in your mouth. It's that good. And it's easy and re-heats well. It's a recipe I adapted from the newspaper. I put my own tweaks on it because there were a lot of ingredients I didn't like in the original recipe and still others I thought needed to be added. The result: amazing. Best of all, I can make it up ahead of time, throw it in the oven in the morning and enjoy 45 minutes later while I sip my tea and get the bacon on. Sheer bliss. Plus, it lasts several days in the fridge. You'll love it too!
My sister got me a spiralizer for Christmas and I finally opened the box. What took me so long? I guess I'm not one for kitchen gadgets, but this device has kept me busy. I love it! How about you? Have you hopped on the spiralizer bandwagon? There's almost nothing I'm not willing to stick in this contraption to see how it will come out, with great results. Except my finger which mistakenly got stuck in the blade and is still hurting! Spiralized Brussels sprouts anyone? In the off-gardening season, I like to experiment with food. So when I do have a surplus of zucchini and cucumbers, I give myself as many options as possible of using them up in a economical, yet innovative way. You don't want to eat the same thing every night! And you're probably not even going to believe me when I tell you the best way to use this product at the end of this post.
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Go ahead. You can check. I'll wait. Got a little time to burn today. Or not! Silly me.
But if you don't have any anise now is the time to acquire some. Splendid stuff!
Any recipe that has been around and still used after 50 years is a winner. This recipe for anise cut-out cookies (Kris Kringle cut-out sugar cookies) has become a Christmas family tradition.
My grandmother cut this recipe for Kris Kringle cut-out cookies from the local newspaper many, many years ago and tweaked it to be her own. We still have the original clip!
This recipe is so prized that it's practically a family heirloom. So we're going local today with a regional recipe that hails from Buffalo, NY.
It's crunch time. Sure, I'm giving plenty of organic vegetables away, but it's time to get serious about eating the last of the crop as well. Besides, I hate wasting food! Especially since food is crazy expensive these days. I love this recipe because it uses up so many of my veggies at the same time like cucumbers, corn, peppers, onions, tomatoes, basil and cilantro. Bursting with flavor, it's also super nutritious.
Hi, I'm Laura and hail from Western New York. I consider myself a lifelong learner who loves gardening with a 360 degree view. Thanks for stopping by!
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