When it comes to making meals, I seem to have an unlimited stock of ideas. But sides? That is an entirely different story. I work so hard on the main-dish, I often find I have over-looked the items that turn a main dish into a meal …
This simple side-dish is a perfect addition to any meal. Rich, velvety & flavorful, it really tastes like it should be much harder to make than it is. It tastes so much like a creamy slow-cooked risotto — I can’t help but call it “Faux-sotto”. No …
As far as food traditions go, this one ranks right up there! If there is a family gathering, a birthday, a reason to celebrate — or just because, chances are — this cake will be there.
Around my house, storage baggies are a key player in lunch packing. Sandwiches, grapes & chips – they work perfectly ((as I am sure you know!!)). I can’t get along without them – I have tried reusable pouches and all different systems & sizes of plastic …
About 3 weeks ago, hubby hinted at his Father’s Day wish list. It was short – very short. He said, “you know what I want for Father’s Day??” Now, at this point, my ears perked! I have a hard time coming up with gift ideas …
This week’s Tip of the Week is also my 100th post!! To celebrate this achievement, I am giving away a set of 3 handmade, crocheted dish clothes. These dish clothes are cute but also get the “job done” better than any others I have found. …
This ragu makes a regular appearance in my weekly menu planning every season of the year. Why?? It is so easy, delicious & I hide veggies in it like a crazy woman stuffing $$ in every pocket while in one of the $$ blowing cases ((do you know …
It’s Cinco de Mayo and you know what that means!?! Time to celebrate and whip up something tasty.
I found this recipe a few months ago and have put it into my regular dinner rotation ever since. It is crazy easy – and the flavor is so good it is shocking!
[metaslider id=834] A little over a week ago, I began preparing meals for our Spring Break trip. I describe some of those steps here and here.
I think I found the skeleton of this recipe almost 14 years ago in the once free Kraft “Food & Family” magazine. I was about 25, working full time, newly married and needed some meal ideas that were cheap and easy. I had never had anything …