From Bub’s Kitchen!
I was web surfing yesterday(yes on New Years Day) and came across something old. Sloppy Joes! I use to love them when I was a kid. When I made them. My mom’s sloppy Joes were definitely different. This recipe is reminiscent of how I made them. I think that you will love this recipe!
Let me start by saying… these ain’t your mama’s manwiches and you’ll never use jarred, canned, or packaged sloppy joe mix again. These are hearty, rich, and full of flavor. Since my husband and I became pescetarians I haven’t even thought about making sloppy joes, but when I saw Beyond Meat crumbles in the grocery […]
It feels like I have been gone for ages. 4 months to be exact. Last year was a crazy year. So many things happening. Our family has grown. I just had to take some time off to process everything.
First off, I helped my friend Amy run for city council. We were considered such a long shot that people said run just to get your name out there. You can always run again in 2 or 4 years. Guess what? The long shot is now my city council person. We spent from March to June getting Amy elected. First she was in a run off. Then she went on to beat the incumbent.
How did we do it? Plain old retail politicking. We got out there and knocked on doors. Listened to people. Getting to see old friends and neighbors. Meeting new neighbors. We had a blast! And our city council is a much better council. Amy has brought a fresh set of eyes to everything.
After that, I started working on Hillary Clinton’s campaign. We all know how that turned out. How can someone who won the popular vote by almost 3 million people not be our president?
Through all this, we welcomed Marcos, our foster son to our home. He is an 18 year old who is from Honduras. And he is here legally. We fell in love with him the first time we met him. Things have not been perfect. We have had plenty ups and downs with him living with us. Our lives are a lot less quiet these days.
My niece says that New Year’s Day is when you can hit the reset button. Everything is fresh and new. What do you think?
I have been pondering how I want my life to go for the next year. Am I going to set resolutions? Nah. They don’t seem to last as long as January 31st. Resolutions are goals of things that I want to be or do. Something in the future. If I don’t achieve them, I feel let down.
This year, I want to be more in the here and now. Enjoy my life. Live my life more purposely. Live my life with intent. We shall see what happens.
I hope you all are enjoying your New Year’s Day. Be Safe!
With Labor Day coming up in the next week, I thought that I would find something to post for you labor day picnic. Here is something that I posted a year ago. These dishes are easy to make and delicious!
As a vegetarian, when you go to picnics, it’s hard to leave it feeling like you had a decent. It’s even harder living in Texas, where BBQ is ubiquitous. The only vegetable dishes are …
Source: Healthy Picnic Food Ideas!
I have a kid who goes through ranch dressing like ketsup! Oops, I mean he uses ranch like ketsup. He puts it on burgers. Eggs. Baked potatoes. Anything!
Go figure. Though I realize that I had food quirks that drove my mom nuts when I was a kid. And no. I am not telling you what they were. I guess this is some form of payback?
Well! This recipe looks wonderful. I am definitely going to give this a try. Sneak it in somehow!
The best-dressed salads, steamed and roasted vegetables, pasta and even nachos are all wearing homemade ranch dressing: It ain’t an American classic for nothing. Add jalapeno, chipotle, roasted garlic or finely minced kimchi to up the ante.
You know the saying, “Manners maketh man”? Well, it is my firm belief that dressings maketh salad. This might not be strictly true, but dressings and sauces can certainly be deal-breakers.
Dressings and sauces are the pearl necklace, Louboutins, or Hermes scarf to a simple salad. Or they should be. It’s that just-so accoutrement that if got wrong ruins the whole look – or taste, but if spot-on is dead-right. And not showy about it. Plain iceberg with a fab homemade dressing will always beat a fancy plate of heritage this and thats dressed with emulsifier- and thickener-filled shop bought. Always.
Making your own dressing or sauce – this one does double duty – is…
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A repost of a recipe I did last year!
Now that it is starting to cool down here on the Gulf Coast, I am starting to thingk about baking again. I don’t know about you, but even with the air conditioning I don’t feel like baking too much. Between the heat and the humidity, it gets kind of oppressive. We are back in the 80’s so it time to make some goodies again.
Here are my apple pie muffins. These are favorites for Sunday breakfast.
In Illinois, my sister-in-law and I would go apple picking in August or September. We would come back with bushel backs of them. We would make everything from apple sauce to apple j…
From The Hungry Mum!
This looks like a beautiful cake! The yellow of the crumb and dots of poppy seed. I especially love the crunchiness that the poppy seeds give to dishes. I am definitely making this for our weekend!
After a yet another raid on my mother-in-law’s lemon trees I knew a citrus cake would be in order. These lemons she grows are unlike anything I’ve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.
We have planted several citrus trees but they didn’t get the memo that they are actually meant to produce fruit. Instead they are barren, spindly looking things that need to have a long, hard look at themselves
This lemon poppyseed cake is always a hit, wherever it goes. I’ve made it many, many times and even non-cake eaters always want a slice.
I was inspired by the recipe in my beloved but now MIA cookbook Australian Women’s Weekly’s Quick Mix Cakes. Without this book I am bereft. I vaguely recall lending it to someone but I can’t recall who. If it was you, please boomerang…
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The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!
Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’
These empanadas take: 1 hour max
For the Chimichurri:
Hand a red onion, diced
A large handful of parsley, roughly chopped
Six cloves of garlic, crushed
one cup of olive oil
Half a cup of red wine vinegar
One teaspoon of dried oregano
The juice of one lemon
Salt and pepper
For the veggie mix:
One onion, diced
Two cloves of garlic, crushed
Three peppers of mixed colour, roughly chopped
One teaspoon of cumin
One teaspoon of paprika
One tablespoon of red wine…
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