I’m not a fan of sweet wines – fortified or not.I lean towards the drier varieties.There was a time I went for the big, bold, reds – and reds only. I have learned, though, as has my palate grown, to appreciate ALL wines**. In fact, I really love exploring, investigating, and tasting all varietals –…
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It’s always best to pair the tang and funk of a soft cheese, like Maytag Blue (my ONLY blue cheese exception), with something sweet, like honey and butter! Then, add some spice and the goodness of bright, fresh carrots, and you’ve really got a winner side dish. Truly.Plenty of freshly ground black pepper over these…
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There’s really no secret here.If you love beets; if you love blue cheese; if you love fresh dill – this recipe is for YOU!Toss, stir, combine – drizzle with fresh lemon juice (and serve over rice, if you desire) and it will all come together as an amazing burst of flavor amalgamation in your mouth!!…
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Blue cheese burgers found their way on our kitchen table once again this week. But this time, they were even bluer… …yes, the tang Maytag blue cheese found its way inside a burger to top off the simple sweetness of a purpley-blue sweet potato. Magic. Not black magic, but BLUE magic! Burger Blue (or Bleu)…
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More beans arrived on my doorstep this week. I am so truly grateful. I am blessed. I am. You know what, blueberries are also still in season. AND, both basil and balsamic vinegar are always amazing…together. With the rich, dark, and dirty purple color created from this vinaigrette/pesto of sorts, we really wanted to entitle…
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As you follow along this week, you’ll discover an interesting, eclectic, and rather delicious display of kraut, yes kraut recipes. Last weekend brought a day full of sauerkraut – five full courses of sauerkraut delight, in fact. I began by using Firefly Kitchens Yin Yang Carrots kraut. This is amazing – and by far, the favorite…
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