“Home grown tomatoes, Home grown tomatoes,What would life be like without homegrown tomatoes?Only two things that money can't buy,That's true love and home grown tomatoes.” ~~from the song, Home ... Read More
These reminds me of the coating on one of my old junk food favorites, Hostess Snowballs, those marshmallow and coconut-coated chocolate cakes with a “cream” center (actually a trans fat and sugar center). Recipe adapted ... Read More
Grass-fed ground beef is available at some of my local stores now, but grass-fed roasts, chops, and steaks are harder to find. One butcher told me he quit ordering the more expensive cuts ... Read More
A rich, moist, basic cake that can be varied by using different flavorings, frostings, and toppings. It is sugar-free, grain-free, gluten-free, and delicious. ¾ cup (3 ounces or 85 grams) almond flour ... Read More
An article titled, "Endangered Cuban Cuisine Preserved by Cooks in America," by Colleen O'Conner was in the Denver Post today. I thought all three of the featured recipes looked like they would be ... Read More
PROSCIUTTO-WRAPPED STUFFED CANDIED KUMQUATS I've always loved bacon-wrapped dates but they are really high in sugar. In fact, dates aresugar (look up "date sugar" if you don't believe it). When I was ... Read More
There are at least 12 variations, both sweet and savory, for these little crackers/cookies in my book, "Nourished." They provide a little crunch for any occasion with almost no carbs. (I had ... Read More
Maitake mushrooms (Grifola fondosa)are prized for their rich, woodsy flavor and meaty texture. They are also called Hen of the Woods because their feathery rosettes resemble the ruffled plumage on a speckled ... Read More
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