Chive Blossom Vinegar is a fun DIY project that is super easy. And it produces tasty vinegar for your salads and other dishes. 
Call me a sucker for a pretty pink. Or a shameless salad lover, for whom a flavored vinegar or oil can bring delight. Either way, when I saw chive blossom vinegar all over the internet, I had to have it. Read more
With shrimp, scallops and halibut (or other firm fish), these mixed seafood kabobs are like decadence on a skewer. No pre-marinade needed. 
It was one of those times when you wonder… was it really meant to be. This recipe got delayed for one very silly reason–we’d eaten too much. Yup, never mind that I’m supposed to be on a diet.
I planned to make it when I tested my fried cheese curds. The curds were our appetizer and the kabobs were dinner. Alas, we ate curds, and more curds, like shameless pigs. Couldn’t manage another bite. Read more
Slow Cooker or Dutch Oven Shredded Beef Barbacoa has loads of flavor & a little kick. Stuff tacos or lettuce leaves for a low-carb, gluten-free meal. 
My sister clued me in to this recipe. We both get a quarter of beef every year. And we are both astonished that the quarters seem to have, like 87 chuck roasts. Well, one less today!
I love it when I get to taste a new recipe before I make it. Yes, I wish I could share a bite with you! But will it help if I tell you that this was a hit in two families? Read more
Melty on the inside and crisp on the outside, Wisconsin Fried Cheese curds are a classic appetizer or snack. And they can even be pan-fried! 
True confession time. This Wisconsin girl had never fried cheese curds before now. Eaten them? Yes. Enjoyed them? For sure.
So when my Sunday blogging group decided to do “Regional Favorites” I knew what I had to do. Read more
