I have all but given up eating fish and seafood, including canned tuna, due to overfishing, mercury, polluted waters, micro-plastics in fish… etc. I have also never been a big fan of mayo, so when I used to make tuna salad I would opt for a mustard base.  Discovering chickpea “tuna” salad was a pleasant ..read more

The first casserole that I remember eating was made by my college friend/roommate Anne for a Thanksgiving dinner we celebrated away from our families back in the day when students who went out of state for college stayed out of state for the Thanksgiving holiday and fended for themselves to make some sort of a ..read more

At the end of the summer I made a DELICIOUS savory sourdough crust tomato, cheddar, and caramelized onion galette for dinner. While eating it I fast-forwarded in my mind to when local apples would be in season because if you swap out those tomatoes for apples, all of the rest of the flavors still go ..read more

Sometimes I just need something to do during this “safer at home” Covid time period, and cooking is the hobby that I enjoy most. Today was a peanut butter cookie day, and that makes it a damn good day. I altered a recipe I found on The Food Network for Peanut Butter Cookies by using ..read more

One of my favorite things to make, but only when local tomatoes are ripe, is a caramelized onion and tomato pie. I usually make a standard pie crust and then fill it with caramelized onions, gorgeous local tomatoes, and some form of goat cheese or blue cheese. I had this in mind as I had ..read more