the basic chili with beans mixture–not real pretty, but tasty! (serves 4 at least) ½ C diced onion (1 small onion) 1 lb ground beef 1 can S&W black chili beans–do NOT drain (If you cannot find this, use regular black beans and add 1 T pico de gallo spice) 2 cans Rotel chopped tomatoes…
No! this is not salad made of people (re Soylent Green–an amazing movie!).
Mom creates a shrimp and veggie pho for college son working on salmon boat. Inconceivable!
Lamb, cinnamon, cumin, tomatoes, garbanzos, pumpkin seeds, and yogurt? What could possibly be better than this luscious stew?
All hail the oyster! This is the best recipe for skeptics. Stay briny.
Stop paying through the nose for designer crackers!
Why can’t kimchi be blonde? Why not?!
This may become your favorite flavoring! Vinagre, also referred to as pique, in Puerto Rico is a standard condiment in most homes and at restaurants. The pineapple skins release juice that ferments to make a fruit vinegar that is rich in the enzyme bromelian and vitamin C.
*The following advice was collected from the managers and directors in Student Affairs at Eastern Washington University, as they reflected on advice they’d like to give themselves as entering freshmen. Dear 18-year-old me, I thought I’d write you a letter, having had the benefit of living through freshman year of college as myself. I hope…
Bagels always were a challenge.
Ahhhhh. . . . Fall! Turning leaves, smoke drifting through the trees from the first wood stove fires of the year, frost on the pumpkin, bean soups, plaid, and. . . turkey harvesting. We commenced our fall turkey harvest and processed six out of 23 birds of various sizes. Here are some of the things…
A week’s worth of cooking dissected and critiqued. Answer? too much pork.
