I love everything about brunch; the time of day, the relaxed atmosphere, the foods. Especially the food. For Easter today, I made almost everything ahead of time or at least assembled it to bake. I turned the ovens on as soon as we got home from church, filled ’em up, and got to relax a … View Post
Gooey Chocolate Cookies
These are among my favorite cookies. They are fantastic when warm from the oven (have cold milk handy), but also really good once they’ve cooled. They also freeze well. You can always nuke ’em for a few seconds if you want them warm, which is the only time they’re actually gooey. The recipe is from … View Post
Orange-Glazed Pecans
These pecans are packed with flavor and are great for snacks or tossed into a salad (perhaps with dried cranberries, bacon, goat cheese and cornbread croutons). The recipe is from Southern Living magazine. They’re quicker and easier to make than many flavored nuts, which just adds to their appeal. Orange-Glazed Pecans 5 cups pecan halves … View Post
Split Pea Soup and Spinach Feta Bread
This bread and soup make a wonderful combination, and not just visually. I’ve been making the split pea soup for years, based on the recipe in The New Basics by Sheila Lukins and Julee Rosso. I was saddened last year when Lukins died; she was a big influence on me and many other cooks, and … View Post
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Crab Chowder
This chowder is tasty and creamy without being too guilt-inducing. I made a few changes to a recipe from Fresh and Simple Quick-Simmering Soups from Better Homes and Gardens. (I like the whole Fresh and Simple series, which includes Pasta Pronto, 5 O’Clock Grill and Super Suppers). I added the potato, extra crab (I like … View Post
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