Came across this earlier and then forgot to repost it. Better late than never–and updated accordingly. Our traditional New Year’s Eve Supper is coming along great here at Farther Along Farm. Crepes just need cheese sauce. I’m trying gouda this year, something different. Blackeyes are done. Mr. Big food is working on the cabbage dish
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Recipe: Zucchini Bake I Originally published on January 2, 2021 ZUCCHINI BAKE I 1 package crescent rolls3 medium zucchini, cleaned and diced1 C Monterey jack cheese, grated1 C walnuts or pecans, chopped4 eggs2 Tbsp butter2 tsp chives, chopped½ tsp salt1/8 tsp dill weed2 Tbsp parsley, chopped1/8 tsp pepper Preheat oven to 325˚. Melt butter and sauté
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(Again, could have used a nicer bowl.) Recipe: Pearl Onions with Barbecue Sauce Originally published on January 2, 2021 Mr. Big Food improvised this. We scored some fresh pearl onions at the store and prepped them according to package directions. Boil in water for 30-60 seconds. Move to cold water bath. Cut root end off and
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Mr. Big Food has informed me that we’ll be trying new recipes for tomorrow’s Football Food. So tomorrow will be new stuff, and today, some old. Fitting, don’t you think? (Should have put the dip in a nicer bowl.) Recipe: Tasty Black Eyed Pea Dip Originally published on January 2, 2021 We had a friend over
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for a photo of the stuffed crepes. And here it is. Too late now, I suppose. From last year Published on December 31, 2021 by Marica | Edit Fresh material coming soon! As my mother advised Published on December 31, 2020 by Marica I am ringing in the New Year as I hope to end the Old Year a year from now. Year
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The original post with this recipe is all-time #7 most viewed post, #5 most viewed recipe. It’s a big food Favorite. And we got to cross off the electric skillet from the list of kitchenwares we’re determined to use over the holidays. TACO PEPPERS IN ELECTRIC SKILLET Serves 6 6 bell peppers, each cut in
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The recipe instructs the baker to use a template of the baker’s favorite whiskey trademark and some powered sugar. Miss M and Mr. Big Food did this 10 years ago! December 31, 2012. Wow. WHISKEY CAKE Makes 1 loaf cake 1 ½ C walnuts or pecans, chopped½ C raisins, chopped½ C currants1 C flour1 tsp
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Welcome new followers! As you may have guessed, we’re fans of college football. Though our interest waxes and wanes given the state of affairs, one thing that doesn’t change is our love of football food. Originally published pretty much every year since Big Food got started in 2013, with lots of additions and re-posts over
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Going way back in the vault today. If you’re a college football fan, this is just amazing. These photographs and descriptions are from a book published in 1914. As I thought about how it’s not even the same game at all really, I also realized that it’s only barely the same game it was just
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I love this. We must make this twice at least twice a year it’s so good. I’ve never found an explanation for its name. It’s a classic: ham, peas, cheesy potatoes. I’ve always liked the white color of the mixture when the milk gets added. This makes a lot—you might need two casserole dishes to
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With grilled ham & cheese. It was every bit as good as you’d expect a potato salad with BACON dressing to be! POTATO SALAD WITH BACON DRESSING 1 quart cooked potatoes, peeled and cut into bite-sized pieces2 hard-boiled eggs, sliced½ C pickles, chopped fine (preferably homemade—see recipes in Canning section)1 C celery, chopped½ C red
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At the beginning of the Christmas break, we made a list of our small kitchen appliances and cooking gear–waffle iron, wok, bamboo steamer, etc. As we’ve laid out the weekly menus, we’ve made an effort to plan meals around the list. We are making good headway, except for the fact that we keep adding to
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As you know, I’ve been combing through those old Horizon Magazine of the Arts volumes that I have. It shouldn’t but it does amaze me that folk 60 years ago thought so tenderly about television and its promise. Much the same as we had such hope for The Internet. It’s not all bad, of course.
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First in the leftover Christmas Ham suppers last evening. Mr. Big Food used Homemade Onion Thyme Sausage, though only one pound. This is a classic recipe and one of our favorite ham loaves. HAM LOAF I Serves 12 (easily halved) 1 ½ lb fresh ground pork1 ½ lb ground ham1 C spicy vegetable juice (like
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This is the sausage that went into the Leftover Christmas Ham Loaf. HOMEMADE ONION THYME SAUSAGE 10 lb ground pork meat3 ½ oz (½ C minus 1 Tbsp) curing salt (like Morton’s Tender-Quick or Sugar Cure)2 oz (¼ C) onions, chopped fine (or more, to taste)1 Tbsp coarsely ground black pepper1 Tbsp ground thyme12 oz
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Did you see the news? Well. For those of us in Mississippi who attend to such things, it’s not really news, as we’ve known this for a few years now. Nevertheless, it’s news to those who live elsewhere. Schools of education can only prioritize ideology over literacy because states let them. Almost a decade ago,
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Up now at The Old Books Blog, a look at the November 1960 issue of Horizon A Magazine of the Arts. This is a weekly feature at The Old Books Blog. It’s really something to see what the artsy of the time considered important. Post includes excerpts from every article and lots of visual material.
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Since it’s so balmy out there, Mr. Big Food, Missy, Rocky, and I went to give Jack and The Dummy a few Christmas carrots. Good thing they have their winter coats on.
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It’s 33˚F. 33 > 32 Unfortunately, I don’t think there’s much hope for the rosemary.
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of a White Christmas… As far as I’m concerned, white Christmases can stay in Vermont, but I want you to have that tune in your head as I tell the story of little Israel Baline, and the man he came to be. Israel was born in Temun, Russia in 1888. His family was Jewish and
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