Beans, beans they’re good for your heart, the more you eat, the more… you’re smart! You thought I was gonna say that other word, didn’t you? The pooty word. The flatulence word. The gaseous escapeous word. Fart. There. I said it. It’s done with. Now we can all go on, as the mature adults that we all are, and talk about beans. Beans. They’re good for continue reading …
Since we can soon say goodbye to summer, and the need to don a bathing suit for a while, why not key lime cupcakes, with coconut buttercream frosting, topped with toasted coconut? I like to call them “Say Goodbye to Summer Cupcakes.” The baker, I’m not. When cooking, I usually don’t measure, unless trying something brand new and even then sometimes I wing it, unless it continue reading …
So I found these pluots the other day, you remember? They’re the fruit that’s a cross between a plum and an apricot. I can’t say that I’ve had many plums or apricots in my life and certainly haven’t cooked with them, and a pluot? Didn’t even know they existed up until yesterday. So what do you do with a fruit that you’ve never eaten or continue reading …
I was in the grocery store yesterday and saw these beautiful babies. Do you know what they are? Plums? No. Nectarines? Nope. Apricots? Nuh-uh. They’re called pluots, a hybrid of plums and apricots but much sweeter and juicier than either. This is the Dapple Dandy variety. I’m sure some of you foodies out there have already discovered pluots but they’re new to me. Apparently the continue reading …
Here’s a recipe for one of my favoritist pasta dishes evah… Creamy Pesto Pasta. It calls for a basic basil pesto. Well how ’bout that? Here’s one right here… basic basil pesto recipe. In addition to the pesto, you’ll need extra virgin olive oil, heavy cream and a pasta of your choice. Once you’ve made your pesto: – In a saute pan heat approximately 2 tablespoons continue reading …
