October 3 , 2025 *I'm making up a list of recipes* to test ahead of Thanksgiving dinner; first up is one for soft, fluffy dinner rolls. I'm looking at one that's made all in one day, and another that calls for letting the dough rise overnight in the refrigerator. I strongly suspect that the latter is going to be the best, but I'm not going to say no to TWO batches of home made rolls! I'll need to make beef stew to go along with one of the batches. It's still getting up into the mid 70s here, but the temps drop to ...Continue Reading

September 26 , 2025 *Jim and I bought a new car* last weekend; we'd not bought a new one in YEARS. Funny, we accidentally both dressed in orange-hued shirts, so were very matchy-matchy. Then, we ended up buying an orange car, so we were matchy-matchy-matchy. The entire dealership was laughing. Channeling our Hallowe'en jack-o-lantern and Thanksgiveing pumpkin pie, I guess...  For the recipes this week, first up, a classic Cajun dish, seafood boulettes in a rich tomato gravy. Cajuns demand it b ...Continue Reading

September 19 , 2025 *We had a last-minute family get together* at our niece's house on Sunday. The guys cooked amazing wings and smashburgers. I made an amazing "poor man's" lobster mac and cheese using langostino tails in place of lobster because who can afford lobster, and a big fruit salad. Our nephew and his new wife brought dessert, and Jim's sister supplied the beer. It was a nice day; I'm really glad we get to see more of them. For the recipes this week, first up, catfish fried in the style ...Continue Reading

September 12 , 2025 *I haven't been cooking much this week.* Thinking of making pizza this weekend, but I really haven't been motivated. I did make a good paella Wednesday night with pork, smoked paprika, and cumin; a recipe I've made off and on for years, but not for years. It was really good. We're on the cusp of weather changing, I'm ready to start making soups and stews but it's still a little warm for that. The recipes I selected for this week reflect that state of mind! I hope it's cooler where you're at. F ...Continue Reading

September 6, 2025 I made a rich meat sauce for pasta last night that is to die for. Equal parts ground beef, Italian sausage, and ground mushrooms. I smashed the meat out in a flat layer, seasoned it with salt and pepper, and let it cook, undisturbed, until it really browned on the bottom then flipped it and let it brown on the second side. While the meat was browning, I sautéed some diced onion and minced garlic in a little olive oil. When the meat was brown, I broke it into chunks, made a well in the cen ...Continue Reading

August 29, 2025 Labor Day weekend snuck up on me, in part because it's as early in the year as it can be, in part because I've got a lot on my mind. An ill cat, for one, but also, this is the 20 year anniversary of Hurricane Katrina; we buried our oldest brother in Southern Mississippi the day before the storm devastated the Gulf Coast and the levees failed in New Orleans, putting much of the city under water. it's also the 4-year anniversary of Hurricane Ida, the monster storm that convinced me it was time to mov ...Continue Reading

August 22, 2025 It has finally gotten hot here in Southern California; not as hot here at the beach as it is further inland, but hot enough I've had to close the windows and turn on the AC in the afternoon. Summer produce is still in full swing, so we're focusing on lighter dinners to get us through the warm nights. For the recipes this week, I'm starting out with a salad that's a great choice for a hot night. Go with peaches, mango, or even nectarines, whatever is good in your region right now, and pair with som ...Continue Reading

August 15, 2025 We went to a baseball game Monday night and had a blast. At Angel Stadium, the Angels beat the pants off the Dodgers. The weather was great, the food not so much, but hey, it was stadium food. Jim had roasted peanuts AND Crackerjacks AND a hot dog. Back to a healthier menu for the rest of the week. For the recipes this week, first up is a recipe the Gibson family (multi-generational Louisiana shrimpers) shared with me a few years ago: Shrimp & Grits Ya-Ya. FYI, I made it once with smoked Gouda ...Continue Reading

August 8, 2025 Hatch chile season is here and various markets around me are grilling the beauties each weekend. I plan to stock the freezer so that I have them on demand this winter. I love them almost as much as I love poblano peppers. I use them in chiles and stews, stuff them in tacos and burritos, and love them for making a tamale pie. Yum. For the recipes this week, first up is a New Orleans classic: The crab meat maison from Galatoire's, an institution in the French Quarter. Buy the best quality crab you ca ...Continue Reading

August 1, 2025 One of the reasons we left Louisiana was so that we'd be very unlikely to ever have to deal with a hurricane again. I had to laugh (wryly) earlier this week when we were shocked with a tsunami warning; we are on the ocean, and I'd not given a bit of thought to the other perils living on the water brings. The elevation does change dramatically within a mile up the coast, and less than that distance moving inland, so I now have a tsunami evacuation route mapped out mentally!  For the recipes thi ...Continue Reading