As the days get shorter and the air gets colder many people,including me, turn to soup as the magic elixir. When I was growing up my mom made chicken soup every Friday. As it simmered on the stove and as the aroma wafted through the house, I knew that all was right in my world. But let’s face it; you don’t always have the time to let soup
It is definitely an oxymoron (love that word). Whoever heard of meatless meat sauce? I hadn’t until I found a recipe for it in Cooks Illustrated. If you aren’t familiar with this magazine I think you should be. It isn’t like any other cooking magazine I’ve ever seen. It takes a scientific approach to getting recipes right. Apparently it’s all about the chemistry. Who knew?
every June, when our daughter was young, we went to pick strawberries at Butler’s Orchard. We would pick far more than we could eat. We made jam, strawberry pies and a creamy refreshing sherbet. We made so much it lasted all winter long. Of course you can buy the berries at the supermarket, but the sherbet won’t take as good. The fresh picked berries make all the difference.