~ Skirt in the Kitchen ~This is a refreshing way for ordinary spaghetti squash that is typically delicious with butter, salt & pepper. Add mint and scallions sauteed in olive oil and butter; and still sprinkle it with salt & pepper when you are ready to dine. Serve this with a good meat seasoned and prepared for your family. Remarkably, the mint and … [Read more...]
Covered-Roasted Butternut Squash
Blend the flavors, add several. Festive without it being a holiday, filling up the kitchen with nice aroma... just like it was Thanksgiving again.Covered-Roasted Butternut Squash ~~ Skirt in the Kitchen ~Butter an oblong baking dish; sprinkle well with dark brown sugar. Lay sliced, peeled butternut squash.Toss in dried apricots, figs and whole pecans.Dot with … [Read more...]
Chicken Stock Rice
Why do everything the same as anyone else?-- always... every time. Be your own person, have them swallow something different for a change. They just might like it though they'd probably, most likely, never admit it.But it's good. They'd be fools not to tell you so. The chicken stock gives the rice more of a flavorable homespun taste, just what you … [Read more...]
Hot Apple Tea Toddy
Winter hit its slump. The holidays fled without care. Irish fangs on a green face showed its true color. It is warm inside.Despite the cold and the wolf at the door, there is harmony within. Let's pull up the covers a little while, a bit longer, and hide from the world. Draw the shades, pull them down, shut out the wind. Winter will soon … [Read more...]
Pecan Pie
Thanksgiving Feast- Day 2
Breakfast Latkes ~~ Skirt in the Kitchen ~6 medium-size russet potatoes, peeled and grated1 small-medium purple onion2 eggs, well beaten2 tablespoons all-purpose flour1/4 teaspoon baking powder1/4 teaspoon smoked paprika1/8 teaspoon cayenne pepper1 teaspoon Kosher salt1/2 teaspoon finely chopped rosemaryextra virgin olive oil for fryingAfter washing, peeling and grating … [Read more...]
Thanksgiving Feast
Brine the turkey...For my 20-lb turkey that my husband proudly purchased for $ .57/lb, of which, I am gladly gobbling about--I have it thawed from four-days thawing time in my vintage Hotpoint 'frig. I love all the tools of the trade that I happen to be master of in my own comfortable kitchen, and my vintage clutter, iceboxes included... It makes it … [Read more...]
Beef & Roasted Root Vegetable Stew
"... put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself."-- Herodotus (supposedly 8th to 4th centuries BC). So it's … [Read more...]
Potato Bean Leek Soup
You say is doesn't look good? Probably not. It's been a foul day, But, yes, it is good because I made the soup the other day, and I have warmed up the last bowl-- tonight. So today's cooking does not count, ha-ha. Ha, ha, Cris!-- H A H A H A. --No, I did not say, "ho." I'm aware that … [Read more...]
Kahluha
Everything good must be aged a little... just with time, we can tend to get a little bit better. What's a few added wrinkles, anyway? I have a proud bone in me whenever I can make or brew something of my own without having to buy it pre-made somewhere. Call it pride? No, I don't think so; rather, an accomplishment for the little things, the … [Read more...]