Greens, Eggs, and Italian Ham – Happy Birthday Dr. Seuss!
Archives for February 2012
“You do not like them. So you say. Try them! Try them! And you may. Try them and you may, I say.” -Dr. Seuss, “Green Eggs and Ham”
I made salmon last night at Louisa’s request. As I’ve mentioned before on this blog, the girls love salmon much more than Joe and I do. So I make it every so often to keep them loving it (don’t want those healthy taste buds to lose themselves) and the Omega fatty acids you get from… Read More
Last Friday I was planning to continue with my Friday night pizza routine. It seems that most Friday nights in recent weeks, I’ve made homemade pizza with different toppings. That really needs to stop since I’m becoming insufferably boring. This week, I promise, there won’t be pizza on Friday night. But, back to the point,… Read More
That was more of a rhetorical question because I actually know why they don’t fire me. It’s because, then, one of them would have to worry about dinner for the night. But, last night, with an overcooked chicken roll-up, I would have fired me given the chance. It’s not that anything was wrong with the… Read More
Yesterday was Ash Wednesday, a dreaded day in this household. Because that’s a day when no meat is permitted to cross the lips of my carnivore clan. Don’t tell them that tomorrow is meatless Friday, that might be more than some people (you know who you are Louisa) can stand. I decided to cook a… Read More
“Food is an important part of a balanced diet.” – Fran Lebowitz – American Humorist
Simple to prepare. Surprisingly good.
I’ve mentioned on occasion that Joe’s mom cooked many more classic American dishes than my mom ever made. She also made the traditional Italian favorites, but I can tell that American family food was firmly planted in her recipe rotation by the nostalgia certain dishes elicit from my husband. Over the course of our years… Read More
It was another Mark Bittman inspired dinner last night. Like the previous night’s recipe, this one had minimal directions since it came from “Kitchen Express” and it left a lot to my discretion regarding amounts of ingredients and seasoning. First I needed to cook some sausage that had been stripped of its casing. After it… Read More