From the Midwest
- North Carolina,
- September 29
- Never Give Up! Never Doubt Goodness and that Includes YOU!
- Former English teacher-artist from the Midwest and just another statistic of "The Great Recession." Life goes on . . .
MY RECENT POSTS
- My New Poem
May 16, 2013 04:42PM
- Apple Slump
January 16, 2013 04:41PM
- Witch Fingers--Foodie Tuesday
October 16, 2012 07:53AM
- Pasta with Italian Sausage,
Sage, Mushrooms, and Spinach
September 18, 2012 10:16AM
- Fried Perch with Tarragon
August 28, 2012 09:27AM
MY RECENT COMMENTS
- “tg: TY. Crazy 2013 for
me..... So miss OS...”
May 16, 2013 07:04PM
- “YUM! I add pig's feet! I
swear it makes the best sauce!
love that you are
February 26, 2013 08:40PM
- “Gayla: Thanks . . . it
February 26, 2013 08:04PM
- “Hahaha... a zit! Guess
what? I have "adult acne." And
January 23, 2013 04:25PM
January 16, 2013 05:40PM
From The Midwest's Links
- MY LINKS
- MY LINKS
- My Links
Summer fruits are but a memory: juicy, ripe peaches and nectarines; plump, sweet strawberries and blueberries. Much of the "summer" produce now appearing on grocery store shelves is shipped south of
TOIL AND TROUBLE
AND CAULDRON BUBBLE"
Hello, my little pumpkins! Feeling a bit haunted? Chased by hobgoblins lately? Halloween is just around the corner . . . trick-or-treat . .… Read full post »
The days are shorter; the nights, cooler. Salad days are waning. Melons are disappearing from grocery-store shelves and farm stands. It's the season of chrysanthemums, monarch butterflies, school buses and summer memories.
When I have a hectic schedule, which means eati
Summer isn't just about the harvest from the garden. It's also about the fresh catch
of the day!
Did you miss me last week? LOL. I've been working crazy hours at the store and finished up a 41.5-hour week to fill in for someone
I had been eyeing the packages of little piggy feet (trotters) for several days at my local Food Lion Supermarket. For an authentic Italian "gravy," they are indispensable. But not easy to find. So I purchased a package of four for less than four bucks and a nice… Read full post »
I'm always amazed at food or recipes I've heard about for ages but never tried. Salt-cured salmon is one. It was much easier to prepare than I thought and the result was nothing short of wonderful. After two days of "curing" in the fridge, the
There's just something about this carrot cake that makes people sit up to take notice. Perhaps it's the candied ginger or the surprise of the orange, cream-cheese frosting. I don't know. But whenever I make it and give aways slices, I get comments and notes like… Read full post »
We enter the world single; we leave it single. And, in my case, in-between, I’ve lived it single.
A single life is not for everyone anymore than marriage is. But it’s easier to divorce yourself, to begin again without the baggage of another person. In fact, discoverin… Read full post »
Underfoot, dried grass crunched like toasted coconut. Along country roadsides, daylily petals opened like peeled oranges and sipped, sipped the morning dew.
The letter “Z” best describes many of summer’s sounds. Buzz… Read full post »
First, a diversion. I lived in Saugatuck, Michigan for 13 years
where I operated my art studio. It was also home to Julie
Russo of The Silver Palate Cookbook nomenclature. She and
The light turned red.
The sun had just disappeared.
Impatience and tempers
Worse by four-
Passengers numbed by cell
Gas-st… Read full post »
White beans--packed with protein, calcium and iron--are
a meal in themselves. Paired with seafood, poultry or beef,
they are a welcome
The first book I ever taught was Ray Bradbury's "The Martian Chronicles." The year was 1976 and I was a student teacher leading a high school class in science fiction. In those days, science fiction was a relatively new and controversial genre in schools. There was nothing to go on. No… Read full post »
If winter weighs us down with heavy meals and darkness, summer is just the opposite. In winter, we tend to pile things on which includes extra clothing and extra helpings of food. But summer is all about light, in both senses of that word. Lots of sunshine.
My comrades at work are still talking about these muffins that I brought in last week. I'm always a bit nervous when I make up a new recipe, so I certainly appreciated nods of approval as they gobbled them up
Earlier, I had… Read full post »
Oh, we're all "acquainted" with Jell-O. Notice I didn't say we're all on friendly terms. Or even best friends. Jell-O is something that has quite literally "slipped" into our lives and down our childhood mouths. And memory.
Mot… Read full post »
A can and a pan. It's amazing what one can create with those two items!
I had intended to make a small pork roast with this dish, but the stewed tomatoes with the fluffy dumplings turned out to be a meal in itself. This could easily… Read full post »
One of the advantages of working in a grocery store is that I have the entire shift to figure out what I want for dinner. I roam the aisles viewing what's on sale, what's fresh, and putting it all together in a menu.
Lately, I’ve been… Read full post »
Each time I make pizza, I'm reminded of its total beauty. It's a food we devour with our eyes! I mean, just focus on that photograph. Bubbly, browned cheese with fresh mushrooms peeking up. Pepperoni tinged crisp. And, oh, the peppers. Not the diced, masticated kind from… Read full post »
Asparagus lasagna is a joyous welcome to celebrate spring and the end of winter. Tender new spears of asparagus and earthy mushrooms sing the praises of a long-anticipated thaw. I could certainly see it on an Easter menu, especially as an appetizer.
Read full post »
I approached this recipe with apprehension. Even trepidation. "Bread" from just flour and water? It was just too easy.
I had learned my lesson in 2006 from the "no-knead" bread recipe that appeared in the New York Times which "/… Read full post »