Let's Eat

"Let's eat!" was always something I loved to hear growing up. I knew that whatever was going to be on the table would be prepared with love by my mother or grandmother and would be delicious. And suddenly, I had a family of my own. I must confess that I have put things on the table and said "Let's eat" with far less enthusiasm. What had changed? I was doing the cooking for one thing. Cooking alone can be a balm for the soul, but it can also feel isolating if everyone else if in the living room visiting. Cooking together has been a favorite pastime for my husband and me. We even went through a period where we were cooking our way through a Cajun cookbook. We couldn't eat it all by ourselves. We started inviting friends over and called it "Friends in our Kitchen". That was fun and when it was time to call "Let's Eat!", the joy had returned. So, for cooks who like to cook and for people who don't have time to cook but still want to eat, I get it. I tend to be both of these depending on the amount of time, energy, and interest I have at any given moment. One thing is for certain, I keep great recipes and get rid of the ones that aren't. I am also pretty good at taking a ridiculous recipe and simplifying it without loosing any of the yumminess. Eating well is one of life's great joys. Slaving in the kitchen is not.

  • Let's Eat

    Scallops in a Lemon, Anchovy and Basil Reduction

    I’ve Said This Before, But… A great recipe is a thing of joy.  Scallops in a lemon, anchovy and basil reduction is one of our favorites and for good reason.  It is easy to make and puts any restaurant meal to shame.  The lemons give a bright burst of citrus acidity to the scallops.  The anchovies provide an earthy saltiness.  The basil give the dish a bit of color and a nice herbal punch. We have altered it over the years to suit our tastes.  Don’t be afraid of the anchovies.  They make the meal.  Be sure to have all the ingredients prepped prior to beginning.  This meal cooks too…

  • Let's Eat

    Who Has Time to Make Bread? You Do!!!

    Bread Making Tradition Nana made yeast bread most Sundays and every holiday meal.  Her Parker House Roll recipe (pictured above) was especially delicious.  Buttery brown tops that were just the right mixture of soft and chewy.  So good in fact, that my mother would grab another roll with honey instead of dessert.  I took it for granted that, like other things she made, that I would be genetically blessed with her ability.  Nope. Suddenly, I was grown, and living far away from home for my first Thanksgiving as a married woman.  To make things more interesting, my in-laws came to celebrate that holiday with us in our one-bedroom apartment.  The…