Cooking with Barry & Meta
There’s something about fall that makes me hungry for pumpkin .
While in KC this past weekend we bought all sorts of fall veggies from a farm stand.
This heritage recipe dates back to 1812 and comes from one of the fabulous Gourmet Get Away events that the Kansas 4-H Foundation spon.
It's simple but oh so good! Barry first had this sandwich in Taos and we've recreated it after Thanksgiving ever since.
One of the best things about Thanksgiving (besides the initial dinner plus the gathering of family and friends) is the leftovers.
This time of year reminds me of all the baking we used to do in the foods classes at Abilene High School.
Beef Tenderloin with Mustard Brown Sugar Glaze Smashed Potato Gratin Steamed Asparagus Perfect menu for a special .
Debbie Meyer Gore’s cookbook, Good Friends Great Tastes , is the source of the beef tenderloin that my sister Marla prepared for Chri.
Just home from the grocery store where I purchased a can of black-eyed peas as I figured we needed as much good luck as possible for.
Served with a green salad, this is a complete and comforting meal.
Late morning breakfast: French toast, bacon, French press coffee .
Our breakfast menu varied but it was almost always hot! I grew up on a farm in Kansas eating eggs, sausage, bacon, or fresh side, panc.
A hearty beef soup that’s loaded with nutritious ingredients; great for cold winter nights.
Barry, our nephew, Jeremy West, and his wife, Colette, dine on Marinated Chicken Breasts w/ White Wine Sauce, Orzo Risotto and Green Bea.
Not only does it look good, it tastes fantastic! And, Barry even wrote down the recipe!!! Jokingly (at least I took it that .
Debi Seley Dayani & her brother, Jim Seley, joined us for a casual soup supper.