NEW RECIPES!
I had been having trouble editing this recipe collection because the email address used for the password recovery address was one I used about 12 years ago. It's been out of commission for 10 years or so. It's all good now. I've been modifying the Alphabetical listing to rename the titles that start with things like "the best". I'm also posting new to the Alphabetical Listing, but tested and approved at home.
A very long time ago I started this site as a good place to keep my "user" recipes so I would always have quick access to them at home or on the road. That being said, I'm rebuilding it now. Time has moved on. Things have changed. New recipes found. Old recipes modified.
I cook for fun. I cook for adventure. I readily share my food. I readily share my recipes.
Now... lets talk about food! Good food is the best kind. I love to cook, broil, bake, roast, grill, saute', stir fry, smoke, simmer, chop, slice, dice... well, you get the message.
The only twist is that the food has to taste good. OK. Better than good. Life is too short to waste time on average food. I eat slowly. In part because I have a swallowing disorder and more so because I enjoy each bite. When a person takes a large bite, only a little of it actually gets tasted by the tongue. When taking a small bite it is easy to taste the individual ingredients and flavors incorporated into the dish by the methods use to prepare the dish. An added plus to eating slowly is that, since we all know that it takes the stomach about 20 minutes to know that food has crossed the tongue and been swallowed, we tend to overeat less often.
Last new recipe that I tried and liked
Do you need and easy recipe that is quick to make and only uses a few ingredients that most kitchens stock? This might be what you need.
This recipe is a good "go to" when you are tired of the heavier red or white sauces.
Two things to think about with this. First I use fried, diced bacon often and even more often during tomato season for BLTs. That being said, I fry up diced bacon and keep a bag of it in the freezer. It works well for this, or if I want a BLT for lunch, if I want to make a chowder that calls for diced bacon, or maybe to use as Pixie Dust on my salad, I throw some in a small skillet to warm it up.
Second, I don't always have Pecorino Romono in the house, but I keep parmesan all the time. Feel free to substitute.
Here is a link to The Oregon Iron Viking,a sister site that deals with cast iron cookware and recipes I use with it.
