We had lunch at a very pleasant soup & sandwich shop in downtown Pittsburgh the other day. Italian wedding soup was on the menu, and it was delicious. Filling. Just the right meld of late winter and hope for spring (it’s the spinach). So– with some substitutions b/c I did not have orzo (but I
Mr. Big Food was in substitution legal mode for our Football Food menu! We had had a roast a few days back. And no one sells those little party rye breads in town so we used crackers. And he just warmed the meat up in a saucepan. Good nevertheless. HOT STEAK CANAPES Beef strip sirloin
Seriously good. Mr. Big Food made about half of the recipe. TEXAS CHICKEN WINGS Makes about 32 appetizers ½ C flour 1 envelope (1/3 C) taco seasoning mix 3 lbs chicken wings, wing tips removed, remainder cut at joint (about 32 pieces) 6 Tbsp butter 1 C tortilla chips, crushed fine Preheat oven to 350o.
A Big Food Favorite. Mr. Big Food substituted cut up sausage for the franks. “Bite-size pieces of frankfurters, coated in a tomato soup mixture of peppery seasonings go well with cold fruit punch.”—The Creative Cook (1978) APPETIZER PARTY FRANKS Makes about 4 cups ½ C onion, chopped fine 1/3 C bell pepper, chopped fine 2
football food remains! It was tremendous. Nothing fancy but very tasty. Perfect for game watching– provided you have a good supply of napkins. Recipes coming up.
Had this been a soup in one of our Fall & Winter Soup Contests, it would have won hands down. It’s hardy without being overloaded with carbs. The side of rice allows one to adjust one’s own carb intake. The raisins and coconut add a nice touch of quick sweetness without overwhelming. And the apples…
Guess what I’m making for Marica Cooks Monday?
Photographs from two weeks ago. I’ll be posting more from the trip for the next several weeks as I work to reclaim the house. 28 days, 11 hours, and 45 minutes’ worth of dust is really something to see! The apartment’s kitchenette was pretty well equipped. There was no potato masher, though, so I had
Just watchin’ football on a Saturday afternoon. While the beef stew was simmering.
It was delicious. Here’s the recipe along with some narrative from The Master Chef.
Reposted from September, 2015 with good reason. We are back to Marica Cooks Monday and this is what I’ll be cooking today. A big Food Favorite fall stew. Enjoy! Yesterday I mentioned the start of Fall Squirrel season, which in Mississippi runs from the first of October to the last of February. That of course
The Food Truck was a big hit. Everyone except graduate students and post-docs chipped in $10. There was complete agreement that the food available at the Food Truck was far superior to the awful $22 boxed lunches provided by the hotel the day before. All things considered, Mr. Big Food and I were out 10
This sounds good– better than pumpkin spiced anything. ICED TEA SUPERB Makes 4 to 5 glasses 3 Tbsp tea (choice blend of Indian and Ceylon) Small bottle fresh mint leaves 3 teacups cold water, brought to a boil ¾ C sugar Juice of 2 medium-size limes, strained Crushed ice Scald teapot. (“Use a china or
I cannot believe I have never posted this recipe.
That was back in the days when we did one (1) tailgate a year. For those, all we did was one main dish. It was a lot easier to get onto campus on Game Days back then and folks brought sides. That was then and this is now. Mr. Big Food has a nice relationship
Reposted from May 2014 with updated introduction. I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which
THE CAMPAIGN FOR REAL BARBECUEBarbecue embodies history and tradition. Since its obscure beginnings, it has been cooked with heat and smoke from burning wood or wood coals. Wood smoke defines Real Barbecue. Without it, one has merely roast meat – “faux ‘cue.” These days good barbecue often comes from hybrid cookers that use gas or
This particular reposted recipe was posted August 4, 2015. Once, and sometimes twice a year Mr. Big Food and I set aside everything else to make a few batches of Spicy Frozen Cucumbers. This year, I think we still had some in February or March. Also made a batch of pickled jalapeños. Spicy Frozen Cucumbers