[SPONSORED POST]. This post is written for the HonestCooking.com NORTH Festival 2013. Dill is one of my most favorite herbs, and I use copious amounts of it in my daily cooking.  If you open my fridge on any given day, rest assured, you’ll find a bunch or two of dill somewhere in there.  I like […]

Many vegetables happily serve as containers for tasty stuffing — peppers, squash, eggplants cut in half and scooped out will serve as boat-shape stuffing vessels… Some require a bit of work to be turned into containers, say, cabbage or brussels sprouts. But some of them just seem to be waiting to be used as containers, […]

Ah, the things we are willing to do for our offspring! I don’t consider my kid being spoiled. Yeah, she does get showered in gifts by grandparents a few times a year, but my husband and I aren’t big on that at all. Ok, maybe I am in denial about it, but in my heart […]

I’ve been entertaining the idea of entering into The Great Grits Cookoff. I am now past the entry deadline, though there is still a slight chance that I may squeeze myself in, just as an exercise in batch cooking and building self-confidence.  In preparation, I’ve been checking out some interesting recipes, trying to come up […]

If you’ve been following this blog, you should know very well by now that I am a big fan of home made bread.  I’ve been baking my own wild sourdough bread for a few years now (thanks to my friend Rimma, who showed me the light), wrote about it plenty, and took some pretty decent pictures. […]

I am on a roll this week for rebellious and against-the-rules concoctions.  Not only that, but it seems that I am also cooking completely off-season. Looking at the front page right now, I see all things cheesy and bakey, and orange in color, which are typical fall dishes, all cooked very recently.  But I don’t […]

Quick post today about biscuits. Yes, those things of which everything is written, said and cooked already.  It’s not about the recipe really. Insert your own if you like — trust me, it will work just as well. The thing I like about biscuits is the texture. I like the flakes, and I like the […]