Jul 30, 2014
I learned something new last week. It’s always fun to cook with Mom–even when you are all grown up (and then some!). A couple weeks ago, we had three generations “up north” and I asked my Mom to pass along one of her recipes–for Salisbury Steak, an old family favorite.
Salisbury Steak, Served
Salisbury Steak is a patty made from seasoned ground beef in a rich mushroom gravy. It was invented in the 1800’s by a Dr Salisbury who was an early proponent of eating low carb for weight loss. And to think Dr Atkins gets all the credit! Continue Reading →
Jul 27, 2014
There is a popular saying in natural beauty circles…”What goes on you, goes in you.” That’s because your body can absorb chemicals–right through the skin. It is efficient enough so that certain (“trans-dermal”) drugs can be administered by skin patch, including medicines for motion sickness and pain. While a boon for medicine (I wish they had the motion sickness patches when I was a kid!), doesn’t it make you think twice about what you put on your skin? Continue Reading →
Jul 25, 2014
You gotta love it when a single recipe meets three different requirements. Quick and easy. Liked by picky kids. Finishes food on hand. Check, check, check again.
My kids, never known for their tolerance of “ordinary” food, have been getting seriously tired of me cleaning out last winter’s pork via grilled pork chops or chops with sauerkraut. So this week when I canned homemade Peach Mustard, I decided to try something new — Peach Mustard Glazed Pork Chops.
Mustard Glazed Pork Chop for Dinner
Right now, the quick and easy part is especially important since summer has presented some additional cooking challenges. With two normally absent kids converging “home” for summer jobs, you’d think it would be an awesome time for family dinners. A dinner renaissance! Continue Reading →
Jul 21, 2014
Sometimes there’s nothing like homemade. Even for something simple like a condiment. Peach mustard in this case.
Homemade Peach Mustard
Last summer I did a lot of canning. I debated about posting the recipes right away but I knew that the mark of a good recipe is making it again (though, as a seasonal foodie, this may mean next year). I canned a batch of peach mustard again this year (after making it twice last year) and when some friends who tried it turned around and made a batch of their own, I knew I had a winner.
Continue Reading →