Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    9 posts tagged beer

    I just came back from the print shop with 6 copies of a very early, rough manuscript style edition of my first cookbook! Yay! This is my Dad’s cookbook, and I’m giving him a copy for his birthday this weekend. I’m so excited, relieved, and exhausted to be this far with this project, and I can’t wait to tweak it to perfection and self publish. But for now, I’m thoroughly enjoying the frosty cold beverage on the cover, and more than happy to take a break from creating pages in pages. Have a lovely weekend everybody! Happy Birthday Dad!

    Easy and Delicious Corned Beef and Cabbage

    We had a big earthquake here this morning that rattled us out of bed pretty early, it was so scary! I think it was the biggest quake I’ve experienced to date. Nobody got hurt . A few cabinet doors were rattled open, which has never happened in any earthquake I’ve been in so far. It lasted a long time too, it felt like a year but it was only about 15 seconds at the most. I’ve wanted a beer since 6 a.m. It’s not too late to get some Corned Beef cooking for St. Patricks Day dinner, because day drinking makes you really hungry. 

    Place a corned beef in a large pot of water. Add 4 or 5 raw garlic cloves, 1 cut up onion, a few carrots cut in large pieces, 1 bottle of beer, a few bay leaves, the spices in the little package that come with the corned beef, & 2 tblsp brown sugar. If your corned beef didn’t come with a spice pack, use a few black peppercorns, a few mustard seeds and 1 tsp coriander seeds. There’s no need to add any salt, corned beef is very salty already.

    Bring up to boil, then turn it down to simmer on low for 3- 4 hours until fork tender. About 45 minutes from the end of cooking, add a few red potatoes and a couple large carrots cut up.  Red potatoes are slightly waxy and won’t crumble apart like a baking potatoes might. Once those veggies are cooked, cut a green cabbage in quarters and add that to the pot & cook for another 15 minutes or so. Serve with rye bread and all of the rest of the beer.

    (via thehungryjedi)

    This was our work break yesterday afternoon. I’m working on a gigantic, king sized custom word quilt for a customer in Northern Ca. This job involves lots of cutting and squaring up the seams with a see through grid ruler and a rotary cutter that sorta looks like a pizza cutter. There’s no pattern for this quilt, I just make it up as I go along. It’s like putting together a giant puzzle. It’s really hard work, but it’s fun because the fabrics are so beautiful and I like to put words together that don’t necessarily go together, like Professor Cheese Bread. I’m definitely going to make one of these for my husband. 

    So my thoughtful and awesome husband surprised me with a beer break, yum. There’s something about drinking beer in the middle of the day that reminds me of ditching school. It’s so wrong, but it feels so right.

    This Pliny the Elder is delicious. Our nephews in Chicago told us about it, they’re beer brewers! They’d heard of a California beer called Pliny the Elder and wanted to know if we’d tried it yet. So of course we had to search for it. It’s hard to get at our local beer and wine shop, they only get one shipment a week and it sells out right away. So you have to go there in the afternoon to get it.

    It has 8% alcohol! Zounds! The notes on the bottle say to consume it right away. “Cheese should be aged, Not Beer” Anyway, it’s very good! It’s hoppy and tastes like they roasted the grains for a long time. Mmm, beer.


    1950’s - Blatz beer, with Uta Hagen

    Happy New Year Everybody!!

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