I was a vegetarian for more than 10 years of my life. During that time, I lost my taste for a lot of foods that I once enjoyed. Most seafood is in that category. I used to love all seafood – fish, lobster, scallops, you name it. My preference just never came back, no matter…
I really wanted to call this an egg roll, but that has a whole different connotation, doesn’t it? But it is a rolled up egg, so egg roll fits. Allie napped especially soundly in her bouncy seat this past Wednesday (a rare event), leaving Grace and I time to do one of our favorite activities…
Balsamic vinegar improves almost every food. This chicken came out juicy and tender, and the mushrooms were perfectly cooked – firm but slightly tender and caramelized. I’m definitely going to ask Joe to make it more often in the days ahead.
Our asparagus is starting to emerge from the ground!
Asparagus is labor-intensive to get started, but once it’s established, it is low maintenance and prolific. If you have a nice, sunny spot in your yard (and you adore asparagus like I do), you should look into growing it.
As with most foods, fresh asparagus from your own garden is worlds different from what you buy in the store from half a world away.roasted asparagus
I love to roast asparagus and use it in this gorgeous salad.
I’m drooling over the title; aren’t you?
I love deviled eggs. Everyone I know loves deviled eggs.
Around here, a dozen deviled eggs disappears before I even set the plate down.
I found this recipe at the America Egg Board website that I mentioned a few days ago.
Spring is asparagus season. The asparagus patch that I helped my dad to plant is just beginning to produce the tasty spears, and they are starting to show up in farmer’s markets in my area. I love to roast asparagus and use it in this gorgeous salad. Print Recipe Asparagus Mimosa Salad Servings Ingredients…