This is a case of blogger imitating blogger. My daughter shared with me a food blog post about pickled garlic: the traditional slow way (takes about 7 years) (...)
Scott h.'s grandma's molasses cookies - a favorite recipe.
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I reserve the last post of the year for one of my most favorite recipes. This one came to me from a man I worked with on an archaeological dig in 2002. Scott (...)
At the end of March I pulled out two more eggs from my egg preservation experiment. (See original post here.)The "crust" had formed on the surface again.But it (...)
Veal in sweet and sour onion sauce roman empire style
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Just to make sure we are all together in our thoughts here, veal is unusual and expensive around here, so I used some tri-tip steaks instead. Last month I made (...)
Veal in grape leaves from transylvanian court cuisine
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It is time to pick a recipe from the Transylvanian Prince's Cookbook!This is the digital translation of a book in Hungarian that I have tried recipes from (...)
You have to look at this website if you are a foodie, an historical cook, or an Anglophile. Or just interested in interesting recipes!It is The Foods of (...)
I have a lovely book, Dining on the B&O -- Recipes and Sidelights from a Bygone Age, by Thomas J. Greco and Karl D. Spence.ISBN 13: 978-0-8018-9323-0Published (...)
I reserve the last posting of the year for one of my favorite recipes, and this year I'm pleased to share with you "Sweet 'n' Hot Mustard", which my (...)
This is my first post since May. Life went into overdrive in June and is just now settling down! Nothing bad, just very busy. But enough of that, let's talk (...)
I had a lovely pork loin that was crying out for some fun way to prepare it. Of course I turned to Artusi!ISBN 0-679-43056-3The book is The Art of Eating (...)
I was recently able to do some demonstration cooking and this is a recipe I picked out as part of my repertoire. However I never got around to it! The (...)
Ragout of green vegetables with mutton from tunisia
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I had a large, lovely bunch of rainbow chard that was calling out for some interesting and new preparation. What answered was the book, A Mediterranean Feast, (...)
I have lived in California all my life, so it is easy for me to take the abundance we have for granted. While I have traveled around the United States and in a (...)
