The Spring Equinox is Monday, not that the weather has gotten that memo. It’s been rather cold here, something like 5 degrees (F) in the mornings. I try not to think about it in hopes that spring is in fact on its way.
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Traditionally in the states we all don green, drink green beer, and eat boiled corned beef with cabbage to celebrate St. Patrick’s Day. While I love the holiday for all the fun I’ve had over the years these days I get more excited for the leftovers. I mean a good Rueben, Irish vegetable soup (made with leftover boiled carrots and potatoes) and of course corned beef hash are in fact some of my favorites.
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The goal of this cooking school series is to get more people in the kitchen. I fully believe that cooking at home is better for our individual health, the environments, and society as a whole. However, I understand that there are a lot of hang-ups for people to actually start cooking. One of the main complaints that I hear is not knowing what to cook.
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Ladies and gentleman, I am so excited to introduce this year’s Best of ebook.
I know that I said last year’s ebook was leaps and bounds beyond the previous year’s ebook, but I think I have to repeat that statement this year. This book is a little different from previous years in that the focus of the book has clearly moved away from clean and easy weeknight meals, which had been my previous focus. This book contains more hunting and foraging recipes as well as a number of great classics….
Bolognese sauce is one of my absolute favorite dishes. When made the authentic Italian way it involves a slow simmering pot on the stove all afternoon, filling the house with its glorious smells of tomatoes, herbs and spices. I like to serve it over pasta with fresh made bread (because who doesn’t love fresh bread to sop up that sauce with?) and a salad. However, like most working ladies, I don’t always have time to have a pot of something simmering on the stove all afternoon, so to the chagrin of many an Italian grandmother I made up this weeknight version.
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