We used these pickles as a side with sandwiches, skewered them instead of olives for our martinis, and put heaping bowls of them out as appetizers and condiments with meals.
Tag: food blog
This is one of my “booke” dishes because you add, substitute whatever you want, as long as the nutritional value is high. Otherwise, you are leaving the “super food” category for a regular ol’ salad.
Reasons why I fell off the blogger’s map, along with some great restaurant recommendations.
The beauty of soup is that it makes a great lunch all on its own, a light supper when served with crusty bread and a salad, or an impressive first or second course for a multi-course meal.
Quick! Before squash season succumbs to the abundance of fresh asparagus and artichokes we’ll find in the market soon, create something beautifully delicious with a squash!
Every year for as long as I can remember, my mom has prepared a holiday feast of borscht, perogies and cabbage rolls, followed by apple or carrot strudel in honor of my father’s Old World roots.
Last week I shared my easy-peasy Chili Pie recipe. This week I want to share the inspiration behind it ~ Stacked Enchiladas.
Do you remember when the only olives in the grocery store were canned black and jars of green, pimento-stuffed? Now, we have a cornucopia of olives to choose from …
… amongst the minutia I found a small treasure that took me back in time to a particular memory that I relived in my mind as if it were yesterday.
Plynn Gutman 