I have to tell you about my 13-year-old granddaughter, Georgia. She plays Lacrosse, is a talented singer & actor who loves theater. But Georgia’s great love is BAKING – and that girl can bake!
Tag: barb’s recipes
Our daughter asked if I would be willing to spend 2 weeks in August watching her to girls Sophie (17) & Georgia (13). while she went to a writer’s conference in Vermont. I love these girls and of course said yes! Let me tell you about “babysitting” for a 17 year with a driver’s license, an evening job at a restaurant and her own car & a 13-year-old with a million friend within walking distance. I never saw them unless it was to go to the mall or out for lunch!
It’s a great dish to prepare for a crowd. The orzo salad can be made ahead of time and be served at room temperature. At the last-minute grill salmon, toss orzo salad with spinach, top with grilled salmon and sprinkle with feta cheese and chives. I’ve served this for dinner to 12 guests – Delicious & Easy
This recipe originally came from my Grandma Aman and is much coveted by family members. It’s a must autumn and winter delight. In fact, I was back in upstate New York this summer visiting our daughter and grandchildren and was soon asked to make a fresh batch of ketchup. My youngest sister Mary and I made a huge batch calling for 56pounds of tomatoes which took an entire day. Whew!! Our family typically serves this with pork and sauerkraut or meatloaf but there are many other possibilities such as hamburgers or pot roast. I usually double the recipe as peeling 14 pounds of tomatoes takes some time. Just bring a large pot of water to boil, drop in tomatoes and when they start to blister remove, cool and peel.
This is my husband’s favorite breakfast! Rob is an early riser, starting his day sometime between 2:30-4:00 AM. Way too early for me. He doesn’t have far to travel, just down the hall into his home office. Then, around 5:30AM he’s had his morning coffee and is ready for breakfast. Several times a week he prepares wonderful scrambled eggs with a side of sautéed vine fresh tomatoes and mushrooms. To dress the eggs up, he’ll add fresh herbs as a final step. So, while it’s still dark, and flashlight in hand, he snips a sprig or two from potted herbs around the outdoor kitchen. It could be sage, rosemary, chive, oregano whatever strikes his fancy. They’re all terrific!
It’s a Foodie’s dream come true – homemade bread and pastries, real NY bagels, a huge variety of local cheeses, fresh seafood, BBQ, delicious New England Lobster rolls, flowers and much, much more.
It may not be fashionable these days, but we’ve always been meat lovers. And there’s nothing better than a great steak. And as far as we’re concerned the ‘top-shelf’ of steaks is a Delmonico.
This recipe contains affiliate links to our favorite products. We may receive a commission for purchases made through these links. Rob and I love to entertain! And, one of our top ten most applauded appetizers are these cheesy crab cups! They’re easy to make. Look terrific! And, taste even better! […]
My wife is a dynamite cook. Frankly, she is ‘chef’ level any day of the week even though she denies it. Rarely does she make the same thing twice. Her idea of fun and relaxation is to scour through old cookbooks and surf the net in search unique recipes; often ones she alters with her own twist. Then there are those she creates from scratch.