A soufflé can be sweet or savory, in this case it’s savory. Made by combining two components – flavors and beaten egg whites – it takes its name from the French and means something like “breathed into.” This makes sense as the egg whites are beaten to soft peaks to provide lift and there is … Continue reading
I suppose this is meant to seem fancy but it’s really actually quite easy. “Glorified” makes it sound self deprecating in a way. We don’t see lamb chops too often in the grocery where I live. Either they get bought up immediately, or there isn’t as much demand and they don’t stock very much. Growing … Continue reading
We are back in business, folks! I thank you for your patience for the past year. Let me just say that when you endeavor to renovate your home, it will likely take much longer than you expect, and if you live in your home during the project, add another month or two. O.o Anyway, what … Continue reading
This is clearly a summer canning recipe for pickled zucchini relish. It might be good, although I haven’t tried it myself. You will need a large crock or other type of container to hold the relish as you are making it. It also will need to be properly canned, and while it doesn’t indicate the … Continue reading
Two recipes for zucchini pizza with only one variation – the addition of garlic in one of them. This seems like a side dish, maybe in place of a bread or as the veggie to a meal. Have you made something like this? Tell us, please!