It is that time of year again- Mr. Food It Yourself’s birthday. I was prepared to make another pineapple upside-down cake, but his request this year was for a traditional Scottish style fruit… Continue reading
Such a great Sunday we had in the Food It Yourself house today! There were no animal related emergencies; Agnes Featherduster is back in the chicken coop where she belongs. Neither Mr. Food… Continue reading
It is the Sunday before Thanksgiving in the USofA, and I have a pretty good start on my meal preparation. The turkey is hanging out in the refrigerator awaiting its briny bath tomorrow… Continue reading
Last week started out very, very hot. It got a bit better around Wednesday, but dinners were made of salad or smoothies- things which did not require us to generate heat during preparation.… Continue reading
I am still playing around with watermelon rind as a fruit/vegetable, and I am having a great time with it. I have discovered that a light steaming makes the rind soak up a… Continue reading
Yes, I’m still on this rice-related kick. Risotto, if you are unfamiliar, is the epitome of fancy when it comes to rice dishes. Mr. Food It Yourself has been creating risotto for my… Continue reading
Lots of tomatoes. Not much food storage space. Problem solved by evaporation! Saute onion in a big pot with a little salt and the fat of your choice. I used bacon drippings. Don’t… Continue reading
I love tomato soup. So does Mr. Food It Yourself. We love it so much we served grilled cheese and tomato soup as our wedding reception meal. I’m not totally opposed to the… Continue reading
Yes, I have checked another item off my Stock Pot List. I’m talking about English muffins. As this article from The Nibble shows, these breakfast standards actually originated in NYC. Unlike typical breads… Continue reading
Part 3- A Finale Touch First, a quick performance note: The post I made on Sunday night might have been slightly misleading. The dough for Moravian spice cookies is rarely so well behaved.… Continue reading
