TWICE BAKED MAINE POTATOES with Roasted Fennel, Squash, and Monteray Jack cheese.

Tools:1 bowl1 teaspoon or soup spoon size spoon for spooning potato out of the potato skins1 cutting board and a knife1 8×8 baking dish1 cast iron frying pan, and a cast iron lid from a pot that more or less covers the frying pan1 potato … Continue readingTWICE BAKED MAINE POTATOES with Roasted Fennel, Squash, and Monteray Jack cheese.

LASAGNA

Autumn is a great time to make lasagna – the colors of the lasagna are reminiscent of the colors of the autumn leaves, lasagna warms body and soul, and an oven warms a home. Ground beef is optional for this dish, but is included in … Continue readingLASAGNA

ORANGE ONION CHICKEN

Flowering Oregano tops from the garden are great with chicken. Not much food has grown in our garden this year, but we’ve had some success with oregano despite or because of some oak seedlings (which during a time of little rain, shaded the oregano at … Continue readingORANGE ONION CHICKEN

A RHUBARB CAKE-CRISP – fresh rhubarb baked with a cake mix.

The rhubarb and the strawberries in the images and recipe that follow, came from the grocery store, where they often appear on shelves soon after the snow melts. Its past the beginning of rhubarb season now also – though still available at farms locally that … Continue readingA RHUBARB CAKE-CRISP – fresh rhubarb baked with a cake mix.

FRUIT, VEGETABLE, OATMEAL, WHEAT, AND EGGWHITE BARS

If making egg yolk based food, like a bread pudding, or are using egg yolks for egg tempera paintings, there are egg whites to cook with. Whipped egg whites help make meringues, and angel food cake, light and delicious. Or use them, unwhipped, for a … Continue readingFRUIT, VEGETABLE, OATMEAL, WHEAT, AND EGGWHITE BARS