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.
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 .
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.
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 .
I had no intention of posting this recipe so I did not take photos along the way.
He's not in the kitchen! Barry at work in his workshop While I’ve been in the kitchen, Barry’s been outside working in his man.
I’m “going green” in March because it’s just the thing to do and also because I am a judge for an international St.
Spinach & Strawberry Salad accompanied the soufflé.
I saw the idea for Goldfish Carrot on Pinterest but did not have a cone shaped bag .
Instead of an evening out, we opted for an evening in .
So easy, so fast, so versatile (vary the veggies, add favorite herbs, or use beef or vegetable broth), good too.
Not only will this dish help you break the fast, it is low in carbs and packed with nutrition, too.
Asparagus Soup served as a first course with Spicy Saltines .
Growing up on the farm, my mother always cooked green beans with bacon or ham, covered in water, for a long time! This was the way e.
Thought it fitting to serve Tomato Okra Casserole in one of Barry's handmade casseroles.