This was fantastic fried chicken. Not only does this taste fantastic, but you can use up leftover pickle juice. Yeah, I know. Most people simply pour it down the sink, but The Goddess hates waste, so this was the perfect solution. And it brings back a wonderful childhood memory…my mother’s fried chicken. Continue reading
I love Three Bean Salad. It always seems to be on the summer dinner tables, but it is truly good all year long. Anyway, I was hungry for it, but I decided to make a slightly different version than the one my mother made, which I have always loved. I added corn and potatoes. It works. It works well. Continue reading
I had a soft-shelled crab sandwich for breakfast. Isn’t that a terrific way to begin the day? It was truly delicious; I’m still thinking about it. I think I’ve mentioned this coating before, but I don’t think I’ve posted it for you. So here it is—the perfect “dredge”. Continue reading
I do love to read The New York Times (NYT). And don’t get me started on their Sunday crossword. The Eldest Progeny and I tend to share that joy whenever he’s around, but every other Sunday, it’s mine. All mine. Continue reading
I’ve been thinking about Greek flavors recently. Who knows why? Maybe it’s the warm weather. Those flavors—oregano, lemon, garlic, just seem so say, “Summer is here”. And salmon is the perfect foil for these flavors. Continue reading
We’ve already discussed citrus and how you can use the various types to add flavor. I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them. To that end, we’re going to talk about sage, rosemary and thyme.