Monthly Archives: September 2015

Cooking Zucchini Ribbons

Because I forgot to include instruction for cooking the zucchini in today’s post. . . 1. Spiralize using the slicer blade. 2. Place in a colander. Sprinkle with salt. Let drain for at least a half hour. 3. Pour boiling … Continue reading

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Spiralized Zucchini Ribbons With Bolognese

Zucchini ribbons are made by using the slicer blade on the Spiralizer. My primary reason for using zucchini as a base was to cut the carb factor in this rich dish. I also cooked some more traditional fettuccine, thinking that I could combine … Continue reading

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Apple Haiku

orbs of rosy hue decorate leafy branches juicy, sweet bounty

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Looks Can Definitely Be Deceiving

Frank said that the Lentil and Pumpkin Stew that I adapted from a Nigel Slater recipe looked like dog food. I wasn’t offended. He’s certainly entitled to his opinion. When encouraged to taste it, he had to admit that it tasted … Continue reading

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Food Tied to the Season

Love song to September. Balmy enough at noon for lunch on the deck.  An implausibly deep blue sky serving as an umbrella. Chilly nights that encourage  burrowing under a blanket. A basket of apples on the counter. Soup pot once again … Continue reading

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Mini Muffins

Mini muffins are my new favorite thing. I made corn muffins yesterday, but pumpkin muffins won’t be far behind. Perfect for adding to a bread basket, or just for answering that need for a little something to go with a … Continue reading

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Another Meatless Monday

Betsy found this Alton Brown recipe for Pasta with Roasted Cauliflower. They liked it so much that she forwarded it to me, recommending the I cut the red pepper flakes by half. I adapted it slightly, but it rings true to the … Continue reading

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