There's nothing wrong with "holding the clock"-- Susan Nuyt, "Grandmother"...We're not our grandmothers, not that ((that)) was ever a bad thing.  We have it made as women now--  more than ever before.  We can still bake the cookies, give out the hugs and words of encouragement, still be there for our families, hold down jobs and careers, and still look as young … [Read more...]

Double Trouble Meatloaf~ adapted from Symon's Suppers ~Grind or finely chop 8 ounces smoked bacon.  Set aside.In 2 tablespoons unsalted butter, sauté 2 cups minced onion; add 1/4 teaspoon salt.Stir in all the above ingredients.  Allow to cool.Finely chop 2 tablespoons flat-leaf parsley.  Work seasonings into 1 1/2 pounds ground chuck and the bacon.  Add 2 … [Read more...]

Peas and Bacon~ adapted from Michael Symon ~Fry 1 cup diced bacon.Stir in 1 clove finely chopped garlic and 1 thinly sliced shallot.  Add 1 cup shelled peas and the juice of 1 orange.  Cook 2 minutes; remove from heat.  Take off the heat, fold in zest of the orange, 1/4 cup flat-leaf parsley,and 1 tablespoon unsalted butter. … [Read more...]

Banana-Yam Casserole ~ adapted from Marcela Valladolid ~   Cut lengthwise into halves.  In a heavy medium pot, cover with cold water and cook the yams to a boiling point; turn down to simmer for 10 minutes, continuing to cook just to fork-tender.  Remove from water, let cool.   Make the streusel:  5 ounces graham crackers,    3/4 cups coarsely chopped … [Read more...]

French Marigold Bartlett Butternut Soup~ Skirt in the Kitchen ~Carefully slice in 2-- 1 (2-pounds) butternut squash.Scoop out the seeds and membrane-- Roast upside-down on a sheet in a 375℉ oven for 30 minutes.Chop 1 medium onion,peppers, French marigold petals, fresh herbs of Greek oregano, Italian parsley, mint of any flavor,and black basil (or any other).Dice 1 green tomato … [Read more...]