A Proverbs 31 Kind of Day

I've had a moment of reflection only to discover that I love cranberries. Not to pop one of the tart fruits in my mouth to savor, as that would pucker even the strongest of women. But the red-jeweled fruit is amazing, I think, and often under valued. While shopping this week, I saw the first opportunity to purchase cranberries. There were two options; the small 12 ounce bag, or the large two pound bag. It's when I took note of the thought in my head when I saw the options that I realized, "I really do love cranberries!" While shopping, I began to think of the ways I'd use the cranberries, and also wondered if I needed to grab another bag, "just in case one bag wasn't enough." Today, I made roasted cranberries. I think this will be delicious as a smear on a chicken sandwich or wrap a topping in a quinoa bowl with a bit of crumbled goat cheese, roasted butternut squash, and a few chopped pecans a sauce for a turke...

I'm a self-proclaimed ranch dressing snob. I like ranch dressing, but I'm particular about it. So please do not offer the bottled ranch dressing to me. It's not my preference. Which is a nice way of saying I don't like it. It's nothing against bottled ranch dressing . . . it's that I just don't really like most bottled dressings. Confession time is over;  back to the ranch dressing. I like good ranch dressing. Ranch dressing with flavor. Ranch dressing with zip. Ranch dressing with depth. Ranch dressing that has "character" to it. That's why I like this ranch dressing. I think I ought to call it "green ranch dressing," because I mix it together in a blender, which does change the color of the dressing. But if you want to mix it by hand, then I think you'll not call your dressing "green ranch dressing." So, why do I mix it together in the blender, you ask? Because I like it really, real...

Picture used from the Internet -- we ate all of ours before I got the camera out!  Oops! I've always wanted to try to make meatballs. That sounds so " Italian !" Words like: "Ciao!" "Italiano!" "Buon appetito!" "Grazie" and "Meatballs!" When we had friends for dinner, I decided that would be the time to try something new!  (Actually, if you're brave enough to do it -- when you're having friends for dinner really is a good time to try a new recipe!) The meatballs did take a bit more time, but it was well worth the effort! So -- here's the "ricetta!"  (That's Italian for recipe!) Spaghetti and Meatballs Sauce * 2 cans Italian style stewed tomatoes 1 - 8oz can tomato sauce 1/2 tomato sauce can of water 1 can tomato paste 1/4 cup of sugar 2 TBSP Italian seasoning 1 small onion, chopped Place the above ingredients in a crock po...

A long time ago I got a delicious recipe from a great friend.  That recipe is called "Stuffed Flank Steak." Whenever we have this fabulous meal, we always think about our friends, Eric and Peggy . . .  . . . and we usually laugh over some long-lost memory!  Both the steak and the friends are great. The other day, I was going to make her recipe.  But when I opened the flank steak, I realized it was to thin to stuff. What a bummer! So, I decided to use some of the ingredients to make a sauce . . .kind of like smothered steak rather than stuffed. It was equally delicious!  My girl cherub, who could really be a vegetarian, ate 2 pieces of the meat!  She's even asked for this dinner for her birthday . . .in JANUARY!!!  So if the self-proclaimed vegetarian ate the meat -- it must be good! Onion and Parmesan Cheese Sauce 1 onion, sliced 1/4 cup butter 1 cup heavy cream 1/2 Parmesan cheese* Slice the onions -- not to thin and not t...