Arugula Avocado Salad

Fortunately there are a few plant varieties which can tolerate moderate freezing temperatures. Arugula is one of them. It takes a little time to pick enough of these baby arugula leaves to make a salad. I also picked Red Russian Kale and cut some chives.   I was having a little trouble keeping the thin … More Arugula Avocado Salad

Upma Fix

Upma is a breakfast I keep revisiting every few weeks to get a break from the all too frequent eggs, potatoes and toast etc. I follow the same procedure whether I use a mix or make it from scratch. I start by dry roasting the whole spices and cashews in a skillet. I use whole … More Upma Fix

Thanksgiving Reprise

It was just the two of us for Thanksgiving so we kept it simple and didn’t lay out a huge spread of elaborate dishes. Faye had roast turkey breast for herself and fixed a great tasting dish of green beans and carrots from the garden. I prepared mashed potatoes and mushroom gravy. The garlic flavored … More Thanksgiving Reprise

Roasted Baby Potatoes With Broccoli Cheese Sauce

Lunch today was herbed roasted potatoes with broccoli cheese sauce. I went outside to pick rosemary and thyme and noticed there were a few young Swiss Chard leaves that hadn’t yet succumbed to the nighttime freezing temperatures. I didn’t want that nutrition to go to waste so I brought them in to go with the … More Roasted Baby Potatoes With Broccoli Cheese Sauce

Greek Omelet

My favorite breakfast egg dish is probably a Greek Omelet. I prepare it often and vary the ingredients according to what is on hand and what appeals at the moment. Minced fresh onion is a must. I don’t precook them because I like the bit of crunch and the sweet raw flavor. Another essential is … More Greek Omelet