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  • lentils-carrots

    Recipe: Lentils and Carrots with Dried Apricots

    I have mentioned here and again that I have quite a number of vegetarians in my world, so that while I am not a vegetarian myself, I am always seeking out ideas for meatless food. My mom recently had surgery (she’s just fine, thank you very much), and when someone I love is under the... MORE

  • 7ways

    7 Ways to Make Your Thanksgiving Easier, Or How to Kick Thanksgiving’s Butt

    It often seems that those who love/like Thanksgiving the most have an inverse relationship to how much time they spend preparing the Thanksgiving meal.  It’s easy to like a holiday where copious amounts of food magically appear on a table with pie waiting at the end.  That’s not quite fair, but it’s up to us... MORE

  • roasted butternut squash

    The Thanksgiving Timeline, for Reals

    I am sharing all of my best tips and advice about making your Thanksgiving as smooth as a bowl of silky whipped sweet potatoes, but while these bits of advice are very useful, and I do stand by them, I also want to offer a glimpse what turkey day actually looks like in our home.... MORE

  • Carrot Fries

    Recipe: Carrot Fries with Sriracha Sauce

    I bought the most WONDERFUL bunch of carrots in all shades of reds and yellow and oranges the other day, and after slicing them up to make carrot sticks for nibbling, it occurred to me that the carrots sticks were quite similar to french fries in shape, and thusly – since they are a root... MORE

  • Orange and basil egg salad

    Recipe: Simple Orange Basil Egg Salad

    We are always up for a variation of egg salad.  Heap this on crackers, grab some bread or toast and make a sandwich or eat it out of the bowl. Peel and chop the eggs as finely or as coarsely as you wish.  Place them in a medium-sized bowl and add the mayonnaise, orange zest,... MORE

  • bacon-wrapped

    Recipe: Bacon Wrapped Brussels Sprouts

    Some recipes don’t really need an introduction. Preheat the oven to 400*F. In a medium bowl combine the olive il, vinegar, salt and pepper. Add the Brussels sprout and toss to combine. Heat a large cast iron (or other heavy) pan over medium high heat. While the pan is heating, wrap one of the slices... MORE

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