Easter Is Coming!
Feeding My Enthusiasms
by Unknown
1d ago
A number of years ago I posted on how to color Easter eggs the old fashioned way, using boiling water, vinegar and food coloring. It's how we did it when I was growing up and it still works well, especially if you don't have the time or money to spend on the coloring kits you buy at the store. I'm posting it again for this Easter, which will be here this Sunday!   This recipe is an easy one to do if you have food colors in your pantry. I used the liquid food colors, so I'm not sure if gel or paste or powdered ones would work for this recipe. I like the fact that you are using trad ..read more
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Sunny Birthday Tart
Feeding My Enthusiasms
by Unknown
1w ago
Sweetie is getting closer to a round-number birthday, but still isn't there as he celebrated his natal day this past weekend. Along with a breakfast celebration with our younger neighbors and a brunch on Sunday that included a corned beef meal for one of the group, he has been duly birthdayed. I think there may even have been an Irish Coffee in there somewhere. He requested a lemon pie or tart, so I made him this fairly easy and very delicious one. You can create your own tart base from your favorite tart dough, but I was feeling lazy, so I just put a round of prepared pie dough from the ref ..read more
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Sweetie's Pi Day Pie
Feeding My Enthusiasms
by Unknown
1w ago
Sweetie really enjoys pies and this year on Pi Day we were also remembering our beloved black lab Pi who left us in the fall. We still miss him, a lot, as you might expect since he was the best dog we've ever had...and that's difficult because we've been blessed with a number of great dogs. Here is a photo of our Pi dog when he was young: Usually I would bake a sweet pie, but this year I went for a quiche...basically a savory cheese, veg and custard pie. We had it for dinner on March 14th and Sweetie had more today for lunch. If you use pre-made pie crust dough for this, it all comes toge ..read more
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Our Favorite Chili
Feeding My Enthusiasms
by Unknown
2w ago
 Memory plays a role in a lot of food preferences and this chili is no different. I think I started making chili this way...or close to this way...when I first started living with Sweetie. When you are a working Mom, you find a way to plan dinner meals that can be made ahead and reheated or started in the morning in a Crock Pot or Instant Pot using the slow cooker feature. You also learn how to put something together in 30 minutes or less, but that's for another post. I prefer to make this chili on a day when I have some time, even though it goes together in about 30 minutes. That way I ..read more
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Lemon-Lime Tart for Sweetie
Feeding My Enthusiasms
by Unknown
1M ago
 Valentine's Day is always a bit of a challenge, coming as it does the day after my birthday. This year Sweetie requested a pie or tart for Valentine's Day and I had already decided to make the Queen Mother Cake for my birthday. I bought a bag of good-sized limes, thinking that I would make a lime tart, but then we received a gift of a bag of beautiful lemons from a neighbor, so I decided to go for a lemon-lime tart for Valentine's Day. My favorite lemon tart filling is Dorie Greenspan's, so I began with that recipe and added lime zest and juice to the lemon zest and juice, with a dec ..read more
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Birthday and Valentines Fun
Feeding My Enthusiasms
by Unknown
1M ago
 In my world, a holiday or life event is a reason to bake. Since I'm doing less of that all the time in an effort to eliminate excess calories, having two dates back to back to bake for has been fun, exhausting, and calorie-laden, but full of joy. For my birthday I not only baked, but I also braised lamb shanks for dinner. The good news is that it can be done ahead, so I did. The lamb was uber-local...thanks AM and G!...and delicious. You can find the recipe HERE. For the birthday cake I made one of my favorite chocolate cakes, the Queen Mother Cake. Because there are only two of us ..read more
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Joy of Cooking Muffins
Feeding My Enthusiasms
by Unknown
1M ago
I've been baking from The Joy Of Cooking cookbook for longer than I can remember. This is one of those full compendium type cookbooks and it's from before there were photographs with recipes, although there are some line drawings here and there. Another feature is that the recipes are written as directions, with the ingredients and amounts coming as part of the recitation of oven temperatures, bowls to use, pans to bake in, etc. I prefer a recipe where the ingredients are listed first so that I can make sure at a glance that I have the stuff I need to make the item(s). Since I have a well-st ..read more
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Smile!
Feeding My Enthusiasms
by Unknown
2M ago
That's what they always say when it's picture time. Usually I don't mind, even though I'm not particularly photogenic. Lately, however, I'm reluctant to get my photo taken because my smile has become so uneven where my teeth are concerned. You can see above that one of my front teeth is much longer than those next to it. The eye teeth are another story for another time! Over 40 years ago when my daughter was a few months old, I rode Bart to San Francisco and shouldn't have tried to take her in her stroller up the escalator. I found out later that it runs at a slightly faster speed than, say ..read more
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Buttermilk Waffles!
Feeding My Enthusiasms
by Unknown
2M ago
My favorite waffles are the ones where you start the batter the night before...and it has yeast. In the morning you add eggs and melted butter and you are ready to put the batter in the waffle iron. Recently I was going through some recipes found in my local newspaper, the Press Democrat, that I saved to try. A recipe for buttermilk waffles was one of them...and I had plenty of buttermilk in the fridge. A few mornings ago I gave the recipe a try. For the batter I followed it as written with two exceptions: I added 1/4 cup chopped walnuts to the flour mixture and, because my waffle iron is an ..read more
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Italian Hunters Chicken Stew
Feeding My Enthusiasms
by Unknown
2M ago
Just imagine yourself out in the woods, someplace in Italy. It's a frigid January evening and you and your hunting companions have bagged yourselves a brace of some kind of wild fowl. While you were kneeling behind shrubbery under an oak tree, you noticed that there were mushrooms and later, in a meadow, wild parsley growing. Various members of the group had brought some tomatoes, an onion, some olive oil, salt and pepper and a pot with lid. Of course all of you had sharp knives. After the fire had gotten going and the most intrepid of you had cleaned and cut up the poultry, the designated c ..read more
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