Cooking with Barry & Meta
It’s almost too simple to post! Actually it’s not even a recipe but Barry’s brainstorm! He simply cut an avocado in half (the long way), rem.
This is an update to a post added last fall after I interviewed Sandi Dutt for my monthly cooking column that appears in the Abile.
Isn’t it funny how we (or at least me) sometimes don’t hesitate to tackle insurmountable tasks and then get overcome by those that a.
We had a little Pimento Cheese left, so I decided to experiment with cheesy pinwheels -- essentially a savory biscuit-based cinnamon-.
Although I am not a proponent of artificial sweeteners, I needed to prepare a sugar-free cookie for someone with diabetes.
Bagel chips are great! Since we make them ourselves, we control the fat content by using less oil than the commercial products contai.
Photo provided by Cortney These toast bites, a modified olive tapenade on French bread, are addictive! Cortney Schields brought t.
Pimento cheese, normally served cold, can be used as a sandwich spread or as a dip.
It’s so simple and we generally have the three needed ingredients on hand.
After removing the jars from the canner, they are placed on a cooling rack.
Barry mixes up a large batch of pasta salad People used to ask for this recipe when I was catering.
Some of the pickles that Chris & Phoennix canned last year! 300 + quart jars of pickles — it’s true and we even have the pictu.
I’ve clipped (as in Evernote) and pinned (on Pinterest) similar recipes, even folded down the edges of magazines that fea.
An abundance of eggplant in the garden led me to Gwyn Johnson’s recipe for an ususual dip that I also sometimes use as .
Here’s a simple, “non-recipe guide” for making PEANUT BUTTER DIP: Spoon some peanut butter into a dish or bowl (I prefer cr.