Thursday, April 10, 2014

Dilemma

I didn't know my new computer didn't have a slot for my camera card!! So I've been trying to figure out how to use Pinterest, Polyvore (the best, if you can find the pics you need) and other places on the web for finding pics, and posting them. There use to be a button you could download to your toolbar to "Blog this"...so you could blog a picture and article, or whatever from any webpage to blogger....Anybody know more about this?? :(

A Charming Cafe

Grilled Cheese Panini on Pretzel Bread

Grilled Cheese Panini on Pretzel Bread


Grilled Cheese Panini on Pretzel Bread (clipped to polyvore.com)

I looked this up on Pinterest, but oouldn't find this particular recipe, you can tell from looking at it that it isn't Panini bread...but doesn't it look sooo good?! The person who invented grilled cheese was a culinary genius!!! It has to be one of my favorite things to eat, anytime of the day.

Wednesday, August 15, 2012

Link Hopping to Find the Perfect Blueberry Tart/Pie

http://www.cannellevanille.com
Oh the wonders of link hopping...

While looking for a recipe for blueberries, I found this gorgeous website, above! I ♥ it!
That tart looked gorgeous, as well. Following the link for the recipe, Aww, disappointed... I was out of yogurt. Which sent me looking for a substitute...

OK, kick in early morning thinking, with the brain on very little coffee helping it along...Risotta!!! So I searched......But all the pictures I found were not very appealing. 
So, I came up with the idea of a custard tart...Bingo! Well, almost...It was a pie, but it definitely looked like what I was looking for!

http://lisaiscooking.blogspot.com
Yet another gem of a website!!! It looked exactly as I had envisioned...While I have a tried and true custard recipe, I wanted one that was a bit firmer for the tart/pie---and this looked like a winner! But...no recipe, only another link to the original.

Martha Stewart
At last...ahhhh!

But wait!!!

Look what else I found!!!

This: Flatbreads with Winter Squash, Cremini, and Camembert

And this:  Tuscan Squash Pie

Oooo, ahhhh!

And curiosity got the best of me, when I kept seeing "CSA" on this website....Hmmm! Soooo, I searched and found THIS

Wow, now I'm really rolling....I had been searching for something about starting something like a Farmer's "Co-op" for a long time! No, not a new idea...It's one that's been around forever. But what use to be a simple way/place to buy or trade eggs, fruits, vegetables, etc. has become a modern day craft-artisan set-up. And usually big $$$...I wanted something simple, affordable, old-timey...and this looks like it could be that. May be another one of my dead-end dreams...I'm only one person!!! And it looks like it might take a lot of hands-on help to do something like this, not to mention a little moolah, and some elbow grease! But I'm going to keep investigating and see what I can come up with! 


See what treasures you can find, link hopping!!! Love it! ♥ 

Saturday, June 16, 2012

CSLT with a twist!



 Ina Garten is one of my favorite cooks on Food Network, and she has a fab looking CBLT on one of her videos --- chicken, bacon, lettuce and tomato...and my combination is very similar!! Chicken salad (with bacon bits), lettuce, and tomato on toast. And a twist---guacamole instead of mayo! I'm addicted! Yum
Check out her video!
http://www.foodnetwork.com/videos/cblts/49298.html

But, think about mine! LOL I think it tastes much better! Ha!

Wednesday, June 06, 2012

Homegrown Veggies

 
Vegetables from my garden!
Woohoo!
Zucchini, tomatoes, green beans, english peas, onions, basil, salt and pepper, and a little oil. Cover, and let simmer til desired tenderness. I can't make up my mind what to serve it over---rice or pasta??? Hmm

Friday, February 17, 2012

Isn't is great to see a company that uses only natural ingredients in their products?

INGREDIENT STATEMENT ON BAG:
Blend of Salt, Red Pepper, Sage, Sugar, and Black Pepper.

Recipe from their website:
FRESH PORK SAUSAGE
INGREDIENTS:
25.0 Lbs. Boneless Pork (35-40% fat)*(we used venison)*
1 Bag #25 Old Plantation Pork Sausage Seasoning
Blend 10
MANUFACTURING PROCEDURE:
1. Grind pork through a 1/2 inch plate.
2. Transfer to mixer, add seasoning and mix for 2 minutes.
3. Regrind through a 3/32 inch, 5/12 inch or 1/8 inch plate.
4. Package in bulk or stuff into casings.

(Click picture to visit their website)

We also put up some vension meat/burgers in the freezer.

It makes me feel a lot better knowing my ground meat and sausage hasn't been "gassed" or doesn't have growth hormones in it.

http://www.foodproductiondaily.com/Quality-Safety/More-calls-for-carbon-monoxide-treated-meat-labeling

Yes, a butcher told me about this practice, and in his own words: "Nowadays we don't know what we are eating"...