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
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
Ingredients:Sweet PotatoesChanterellesSaltPepperOlive Oil Chanterelles are beautiful mushrooms – even 3 1/2 days after market day, stored in a paper bag in the refrigerator, they will probably still be beautiful – even picture perfect, before cooking (as the ones roasted in the photo were, although no … Continue readingSWEET POATOES WITH CHANTERELLES
To trim a pine branch, the time is spring – once the pine tree’s “candles” are about 5 or 6 inches – grasp candle at base, and pull gently – breaking off the top third or half of the candle. They can be used to … Continue readingSWEET PINE TIPS
Now that plants are starting to gain some height in the fields and woods, nettles might be found in a local market – and here is a recipe to use a smaller amount of nettles. TOOLS: Tongs to handle nettles without checking the lay of … Continue readingNETTLE OMELET WITH CHEDDAR CHEESE, DICED TOMATOES, AND MUSHROOMS.