https://thriftandspice.com/pebre/
What to hell is this? That was my first thought. After reading Carissa’s recipe I seen a lot of similarities between this sauce and Pico De Gallo.
It has a lot of the same all star ingredients as Pico except the Chilliean Salsa has oregano. That makes a world of difference. I can’t wait to make it because I do think this salsa would be good on anything. Even a flip flop.
https://www.seriouseats.com/korean-american-thanksgiving-menu
This is a great idea. A variety of small sides. Separating a turkey isn’t easy. Done it! NEVER AGAIN!! My daughter and I like the breast of turkey so that’s what I have bought. We two of them.
I may take this approach this year. It’ll be a great way to reduce food waste. Or you could do sides for Thanksgiving and freeze half for Christmas. These holidays are close together. We do have ham on Christmas eve. The wheels and gears are turning now. I already have plans to make Turkey Pot Pie the day after Thanksgiving.
Sunny Lee made gravy from the braising liquid from the turkey legs. The options are endless. I hope this inspires someone somewhere.
I have meaning to share this blog with y’all. It’s called A Taste of Asia. Just about everything Asian cuisine related is covered here.
They don’t specialized in one particular country. They do show how to utilize ingredients from one country and do a few little things to cross them into another. Such as dried chilis, these are a common ingredient in Asian cooking. However, different preparation steps given them either a stronger presence in a sauce or a milder one.
Put spices in a frying pan will give them a nice toasted flavor. This works for a lot of cuisines. It’s which ones that are chosen and combined that makes the difference. A Taste of Asia is a wonderful page and I am sure y’all will find it interesting. They do have a YouTube channel by the same name.
https://www.thisfarmgirlcooks.com/old-fashioned-tuna-noodle-casserole/
You don’t get anymore retro than this classic casserole. Tuna Noodle Casserole. I eat this growing up and it was okay. I have made it as an adult and it was good. Yeah it’s been a long time since I made.
My mom didn’t use chips. I think she used Ritz crackers. Or French’s fried onions. I do look forward to making this casserole. I know the perfect person to share it with. I am sure Wendy and her family will devour it.
https://sweetpeasandsaffron.com/recipes/
Here’s an interesting little egg I have setting on. Or maybe I have shared it. Denise is absolutely wonderful. Her dishes are healthy and always look delicious. Rather you are low carb or vegan the girl has you covered.
Freezer meal ideas, no problem. Air fryer or crockpot there’s something here for you.
Open SmartNews and read “Pork and poultry could ‘disappear off the shelves’ as gas price surge threatens food shortages” here: https://share.smartnews.com/v29N8 To read it on the web, tap here: https://share.smartnews.com/17AKB
In this article is a full explanation on the relation between rising gas prices and food shortages. Here’s the link: Corporations have to pay more for diesel fuel to move food from point A to point B. They in turn pass that expense to us by raising the cost of food items which they can get moved across the country.
It’s a never ending cycle. They pay more, than we pay more for the food available because the cost of fuel is passed on. You all notice I did say aavailable.I do suspect that as we move closer to the end of the year you will start seeing a decrease in items available across America (and the world as well).
My daughter works for one of the many grocery pickup services. She has told me several times that their deliveries are irregular and often not complete. Which means if products aren’t loaded on a truck they don’t make it to a shelf. I do question the legitimacy of this shortage. Is it because there’s not much to be put on the shelves or is their a bigger scheme in play here. This something we need to slow down and demand answers to.
https://www.eatwell101.com/parsley-meatballs-recipe
I love meatballs. They are best with pasta and sauce. Or in a sub.
This recipe takes step-by-step in making them from scratch. If you choose to use premade ones that’s fine to. I love the Kroger brand meatballs that are flame broiled. I do plan on make this stew with them as well.
First I want to start by welcoming new folks who have subscribed. Thank you and welcome. I have been getting books for homemaking for future reference. I am going to share them and review them for you. I did get them on Amazon.
First, The New Homemade Kitchen is an excellent resource. It is produced by The Institute of Domestic Technology. I didn’t even this institute existed. I am glad it does. There are no more Home Ec classes in high schools anymore. You can take an economics class, some schools offer fashion designing and there are some that offer a culinary program. I did take time to check out the institute and if you live in Los Angeles I would say check it out. The classes are fair. Considering the knowledge you are getting I think the prices are fair.
The second book is Household Wisdom by Stephanie Donaldson. This book is another wonderful addition to a homemaker’s arsenal. She covers everything in here. If it has to do with homemaking it’s covered. There are even recipes for personal care of skin. Bathing infusions and my favorite were the jam recipes. Of course, are you surprised? I doubt it.
Links:
Household Wisdom by Stephanie Donaldson (2000-09-04)
THE INSTITUTE OF DOMESTIC TECHNOLOGY A place of higher learning. The Institute
https://www.chefaaronsanchez.com/post/mexican-street-corn
Webesday started National Hispanic Heritage Month. While looking for a recipe to kick the month off with I had to really think. Then it came to me: Chef Arron Sanchez.
Mexican street corn on the cob couldn’t be easier to make. You cook the corn and then dress it. Usually, people use may with lime juice rather than lemon juice. Cojita cheese.
Let’s chat about this cheese. If you aren’t familiar with then go to your fridge and take about a quarter teaspoon of parmesan cheese and you have the saltiness of cojita. Texture is very similar to feta in that it’s usually crumbled. It us an acquired taste for some people. So when you try it on corn then skip the usual salt and use this cheese instead. That’s the way I first tried it.
If you want this as a salad no problem. Remove the corn from the cob and cook then mix everything together. I am not giving precise measurements because however much mayo your family likes is different then my family. You can add a variety of items like peppers, onions, and/or black olives.
https://kristineskitchenblog.com/garlic-bread-recipe/
Garlic Bread! The title caught my eye immediately.
There are so many versions of garlic bread that everyone on earth is bound to find their favorite. Personally, I prefer the basic version garlic with butter or olive oil with a bit of parmesan cheese.
Kristine gives a variety additions for the bread. Also, Kristine gives suggestions to serve this wonderful garlic bread with.
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