Must Love Garlic

Summer lasted right through October 21st this year. Then, Mother Nature hopped right over fall and landed in winter. I tried to capture colors of autumn, but not a lot showed up. We actually got a sprinkle of snow over the weekend that didn’t stick.

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Slush, Snow and Exciting News

The recipe I planned to put on this post today is perfectly fitting for what we experienced in the Midwest this weekend.

Baking, Thanksgiving and Dysfunction

I hope everyone is enjoying family, friends, feast and some fine goodies. May those who don’t celebrate this American holiday be blessed as well.

I just finished making pumpkin cookies for Thanksgiving treats.

Simple Olive Chicken Bake

When I first started blogging, I posted recipes to coincide with the comical short story in my memoir anthology about how I learned to cook. The anthology is no longer available, but I hope to re-release it after we move. (If you missed the news about the move, you can find it here) In the mean time, I thought I’d release a new recipe of mine. If you like chicken, and you like deliciously briny Greek olives, you will like this easy recipe. Keep in mind, I cook for two so add ingredients accordingly for more people.

Before I Forget Eggplant

Have you ever created your own recipe for a meal that turned out delicious and then forgot what you did? I have done this countless times. When I try to recreate the same dish, it’s never quite the same.

It’s been a long time since I posted a recipe, which I started doing because of the cooking memoir in my anthology. I’m writing it on my blog immediately after dinner in order not to forget what I did. When I say I made this “today,” it’s actually not the same day that this post is going up.

Frezzelle

What is a Frezzelle, you ask? Well, if you’re Italian, you may already know. If you just happen to like Italian food, read on.

My First Recipe Review

I’m not a food or recipe blogger in particular, but since my memoirs and other writings are about every day people learning every day lessons, food must be included. Not to mention that I wrote a story about how I learned to cook in my memoir anthology.

I put a recipe on this blog every now and then when it strikes my fancy, which triggers food bloggers to stop here. I usually return the favor by going to their blogs as well. In doing so, I have found some scrumptious recipes and hope to post a recipe review once a month.

A Shrimp Cooks Shrimp

Yep, I’m the shrimp who cooked a shrimp recipe. If you read my nomination post for the Versatile Blogger Award, one random thing about me that I shared is that I’m under five feet tall.

Anyway … it’s been some time since I put up a recipe. I’ve had this drafted for a while, but something else always came up that I wanted to write for my blog. So, today I thought I’d finally share my own made-up shrimp & pasta recipe. I call myself the in-the-pantry cook, which includes whatever is in the pantry I can find, but also the refrigerator/freezer. I also like to make things simple. I’m not a vegetarian or a vegan, for those of you looking for those types of recipes.

Pasta and Peasants

Well, it looks like we’ve reached our limit of cooler days here in Florida. ::sigh:: 

I say that because we got one cool day last week so I made a nice, hearty bowl of pasta fagioli. I took a photo of it when I finished and thought I’d share.

It’s a simple Italian meal my family made for dinner. I was told by my grandparents (whom I wrote about in my free memoir read – The Sweet Revolting Development.), that in Italy, the peasants made this meal because it didn’t cost much. They used the word “peasants” referring to the poor there.

The words pasta fagioli mean pasta and beans. The dish was cheap because they couldn’t afford meat, and yet it made a good, heavy meal. I’ll describe the ingredients, or recipe, below.