This week I’m sharing all the recipes I use to clean out the fridge and use all those leftovers and vegetables. Today we’re making fajitas, a family favorite here.
This is the pasta sauce my kids come home from college for, the one I make for large groups of kids and adults, the one that generates the most “Can I have this recipe?” moments.
This started out as my grandmother’s peach cobbler recipe and grew into my go-to for any fruit or berry cobbler. Not a biscuit-dough or pastry cobbler, it’s a dump cake recipe really, an easy way to make a rich Southern-style dessert for any occasion.
Many years ago, my sister-in-law made these pizzas as an appetizer at a christening party. When she told me the secret ingredient I had concerns but four slices later, I was begging for the recipe.
Windows open, a good coffee pour, biplanes buzzing in the background, good friends on the way to spend the weekend with us – this morning, there is much to be thankful for; I’m reticent about “missing” anything. Still, I do miss having four seasons, and this is the time of year when my mind wanders to (and my friends’ feeds remind me of) the almost-sudden, spectacular Seattle spring tailor-made for walks and rhododendrons.
I am such a food and travel show binge watcher; I watch with notebooks and journals to write notes from favorite episodes. There aren’t enough meals or minutes in the day! These are the best food shows on Amazon right now, from my winter 2018-2019 list.