The snow turned to rain sometime after midnight and it is a dreary, cold and wet day.

Here are a few yummy soups to think about for the weekend. You might even cook one up!

Close your eyes and pretend you are far, far from the chilly New Hampshire rain, and enjoy a taste of Italy.  Maybe you’d like to try Tuscan White Bean Soup or Raviolis in Broth with Meatballs & Escarole. Both are delicious and hearty.

While the soup is bubbling in the pot relax with a glass of wine and the company of good friends. And to nibble? My Spanakopita Triangles were a big hit at Book Club earlier this week. My Mushroom Crostini are another favorite. Or try a simple platter of your favorite cheeses, prosciutto, sausage and roasted veggies.

Add a great salad: My Mixed Greens with Roasted Squash is not just for Thanksgiving! It is warm and wonderful on a chilly night.

For a Sweet Finish: Maybe you’d likye to go cozy with Apple Bread Pudding or creamy with Ginger Crème Brûlée. For quick and easy, whip up a batch of Death by Chocolate Sauce and serve it with your favorite ice cream.

Stay dry, have a great weekend and bon appétit!

What’s cooking in your kitchen this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

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“I’ll bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal.”

… Martha Harrison

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Grilling Piri Piri Pawns

More Quotes to assume or inspire.
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What’s your favorite cuisine(s)? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

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It celebrates the arrival of the first fleet of British convict ships in Sydney Harbor in 1788, the first of many. Farms flourished, gold was discovered and Australia became a land of milk, honey and lots of opportunity.
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To help you celebrate Australia Day, here are some fun facts from the land down under:

Before the colonists ousted mad King George, North America was Britain’s favorite dumping ground for convicts. Australia was forced to take over after the Yanks won their independence

Today almost twenty-five percent of Australia’s residents were born overseas (compared to ten percent in the US). You must be a permanent resident for at least two years before applying for citizenship (in the US, it’s five).

Kangaroos, those hippity-hoppity marsupials are unique to Australia. There are almost twice as many roos as people. But that’s nothing. There are even more sheep, eighty-five million compared to a mere twenty-two million people.

The Tasmanian Devil is not just another arch nemesis for Bugs Bunny. This carnivorous marsupial haunted early European settlers with its nocturnal screeches and demonic growls. They are now a protected species.

Growing up to twenty feet in length, the world’s largest crocodile calls Australia’s tropical north home. In case you’ve forgotten, never smile at a crocodile. Each year, one or two people end up as dinner.

The world’s largest oyster lives in Queensland’s Great Barrier Reef. There is no known record of Casanova ever visiting Australia.

Australia is the only country which is also a continent. Slightly smaller than the US mainland, Australia is the world’s sixth largest country, smallest continent and largest island. It has the world’s third lowest population density, with about seven and a half people per square mile.

A land of sea and sand, most Australians, about eighty-five percent, live within thirty miles of the nearest beach. With more than 35,000 miles of coastline, there are lots of beaches.

Central Queensland and South Australia has the world’s longest continuous fence. More than 3,000 miles long, the dingo fence was built to separate the wild dogs from the sheep.

And I bet you didn’t know that the following notable inventions come from down under: notepads (1902), the pacemaker (1926), the Speedo (1928), the Hills Hoist clothesline (1946), bag-in-a-box wine (1965), Pop Top Cans (1973), the bionic ear (1978), the dual-flush toilet (1980) and long-wearing contact lenses (1999).

And finally, for anyone who’s already tired of winter, it’s now summer in Australia.

Have a Happy Australia Day, fire up the barbie and bon appétit!

Piri Piri Prawns on the Barbie
We call them shrimp, the Australians call them prawns. Also great on chicken, Piri piri is delicious but not for the faint of heart. It will warm you up on a chilly evening! Enjoy!
Serves 4

Wooden skewers
About 1 1/2 pounds extra large shrimp, peeled and de-veined
Kosher salt
Piri Piri (recipe follows)
Bibb or romaine lettuce leaves
Bell pepper, cut in julienne
English cucumber, peeled, seeded and cut in julienne
Bean sprouts
1 lime, quartered

Soak the wooden skewers in water for at least 30 minutes

Put the shrimp in a large bowl and add enough piri piri to lightly coat, about 1/2 cup. Toss to combine. Refrigerate for at least 15 minutes and up to about 45 minutes.

Heat a gas grill to medium-high. Thread the shrimp onto the soaked skewers. (If the shrimp are large enough, you can cook them directly on the grill.)

Grill the shrimp, turning once, until just opaque, about 3-4 minutes. (If you don’t want to venture out into the cold, you can arrange the shrimp on a lightly oiled sheet pan and roast at 400 degrees for 5-6 minutes or until cooked through.)

To eat: arrange some bean sprouts, pepper and cucumber on a lettuce leaf, top with a shrimp, drizzle with a little piri piri and add a squeeze of lime. Fold the lettuce leaf around the shrimp and enjoy.

Piri piri
Makes 1 cup

8-10 red bird’s-eye*chilies, seeds and ribs removed, chopped
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
1 cup loosely packed cilantro leaves
1 cup loosely packed flat leaf parsley
5-6 garlic cloves
1/2 cup extra virgin olive oil

Combine the chilies, lime juice, vinegar, cilantro, parsley and garlic in a small food processor or blender and puree until smooth. With the motor running, slowly add the olive oil and blend until well combined.

* If you can’t find birds-eye chilies, substitute with serrano or jalapeno peppers.

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Print-friendly version of this post.

One Year Ago – French Lentil Soup
Two Years Ago – Spicy Chicken (or Turkey) Noodle Soup
Three Years Ago – My Favorite Chili

Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you celebrate Australia Day? What are you cooking? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

The field is narrowing. It’s the AFC and NFC Championships this Sunday.

Will the neighborhood crowd into your living room? Maybe you’ll take a road trip down the street to watch at someone else’s house.

Host with the most or guest without the mess … Okay, guest/mess, it’s weak, a stretch and not a good one, but cut me some slack. I’ll come back later and change it if I get a little poetic inspiration. For now it time to think menus and get cooking. (Even if you are guest, your host will appreciate a little help.)

It may seem girlie but I’m thinking appetizers. If you agree then try my Hoisin Chicken Wings. Next add some Mediterranean Shrimp and/or Spanakopita Triangles. And how about some crostini? My favorites include Goat Cheese, Roasted Tomatoes & Olives, Mushrooms and Caponata. Don’t forget your vegetables! How about a beautiful platter of fresh veggies with Roasted Red Pepper & Walnut Dip.

If you’re not entirely comfortable doing the whole grazing, appetizers for dinner thing, have a big pot of soup on the stove. Take a break from chili and serve my hearty and yummy French Lentil Soup.

For a sweet end to your football marathon, top it off with Carrot Cupcakes (tint the frosting to match your team’s colors) or my nieces’ favorite Peanut Butter Brownies.

Have a great weekend, enjoy the games and bon appétit!

What’s your favorite game food? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus or Here for a complete list of and links to all the recipes on this blog! And finally, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

I confess, I don’t make a lot of jelly or pickles or can tomatoes. However, no one said a bottle of wine is the only host gift and I regularly use Mason jars to present tasty treats … I pack Tapenade into a four ounce jar or Spicy Olives into a pint for a savory treat. For a sweet gift, I pour luscious Death-by-Chocolate Sauce or Lemon Curd into an eight ounce jar.

And not just for gifts, Mason jars are great for drinks. I use the eight ounce jar as a tumbler for wine or juice. The twelve ounce and pint jars are good for drinks with icy cold drinks like ice tea, Shandies or a gin and tonic. You can also use them as a shaker for your favorite martini.

Large and small Mason jars are handy for prepping and assembling ingredients before you begin cooking. Need a cup of dry red wine for your sauce? Want to pre-measure your herbs and spices? Pop them into a Mason jar, they are perfect choice for your mise en place. Take a peek of me cooking on YouTube, you’ll catch a glimpse of a Mason jar or two in most of the videos.

Enjoy and bon appétit!

More Tips, Tricks & Tools

Do you use Mason jars? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

It happens all the time. People ask me when, why, how I took up cooking.

It all started in a teeny, tiny Vermont town. Just out of college , I was in Vermont for my first real job. A budding foodie, I soon discovered that restaurants were few and far between. Interesting restaurants were even fewer and farther between. Not to mention that my starting salary was best described as piddling. It didn’t take long to realize that somehow or other I had to figure out the whole cooking thing.

At the start, I was pretty timid in the kitchen. I recreated my mother’s special mushroom soup chicken. It combined chicken breasts with cream of mushroom soup, a dollop of sour cream and a splash of sherry. If I was feeling extravagant and could find them, I threw in some fresh mushrooms and a few pearl onions. I proudly imitated Nana Nye’s baked scrod and figured out sauce Bolognese.

And then one Sunday the Boston Globe did a special feature on then-Massachusetts Governor Michael Dukakis. Most politicians get roped into a fluff piece or two and the Duke was no exception. The Globe wangled an afternoon in the Governor’s kitchen to learn about his Greek heritage and make spanakopita.

I was and still am a fan of spanakopita. I discovered this cheesy spinach pie on an afternoon theater outing in Boston with my mother. Before the matinee, we joined the ladies-who-lunch at the old Athens Olympia restaurant on the corner of Tremont Street. I was hooked. I decided to give it a try. The Governor could do it, why not me?

I was way over my head. My ill-equipped kitchen was the size of a postage stamp and outfitted with cast-offs, thrift store finds and a few cheap pots and pans from Kmart. I owned one cookbook, Joy of Cooking, but had barely cracked the spine.

My guests’ were invited for 6:30. Dinner would be served after a leisurely hour of wine and nibblies. According to the Governor’s recipe, the spanakopita took 45 minutes to prep and an hour to bake. Either the Governor lied or enlisted the helping hands of several staffers. Convinced I had time to spare, it was more or less 5:30 when I wandered into the kitchen to make my spinach pie.

My guests arrived fashionably late but the spanakopita wasn’t in the oven or anywhere near the oven. While my friends enjoyed an extra glass or two of wine, I enjoyed more than a few Lucy moments and shouted updates from the kitchen. They waited and waited and waited some more. Dinner was served sometime after 9:00, early for Greece, but decidedly late for Vermont.

Thank goodness my friends were forgiving. They proclaimed the spanakopita worth the wait and raved about the dinner for weeks. It was a wonderful evening. Our conversation sparkled with wit and laughter. (Of course all that extra wine might have helped.)

Instead of being daunted by the experience, I was energized. I was struck by how easy (okay relatively easy) it was to create a memorable evening and make people happy. Even now when asked why I love to cook, I think of that cold winter night in Vermont. It was the first of many special evenings and many more to come!

Happy cooking and bon appétit!

Spanakopita Triangles
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I lost the Governor’s recipe a long time ago but through trial and error created this bite-sized version for a yummy cocktail party treat. Enjoy!

Makes 2-3 dozen triangles
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Olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
About 12 ounces frozen spinach, thawed and drained
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
8 ounces feta, crumbled
8 ounces ricotta
1/4 teaspoon nutmeg
2 large eggs, lightly beaten
1 pound phyllo, defrosted and at room temperature
6 tablespoons or more butter, melted

Heat a little olive oil in a large heavy skillet over medium heat and sauté the onion until almost translucent, add the garlic and sauté for a minute more.

Put the spinach in a clean dish towel and squeeze out any excess moisture.

Put the spinach, herbs, onion, garlic, cheeses and nutmeg in a large bowl, season with salt and pepper and toss to combine. Add the eggs and toss again.

Preheat the oven to 350 degrees.

Place the phyllo vertically on your work surface. Depending on how large you want your triangles, cut the phyllo lengthwise into 2 or 3 equal columns. Stack the phyllo leaves, cover with a clean, damp kitchen towel and set aside.

Remove the first leaf and place it vertically on your work surface. Brush lightly with butter. Place another sheet on top and brush again with butter if using regular phyllo. If you are using thick country-style phyllo, one layer is plenty. Place a scant tablespoon of filling (1-2 tablespoons for larger triangles) on the bottom right-hand corner of the phyllo. Fold the phyllo like a flag to create a triangle. Place the triangle on a baking sheet seam side down. Cover with a clean, damp kitchen towel and continue with the remaining filling and phyllo.

Brush all the triangles with butter. Bake for about 15 minutes at 350 degrees or until the triangles are puffed and golden. Let rest for about 5 minutes before serving.
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Print-friendly version of this post.
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One Year Ago – Braised Red
Two Years Ago – Apple Bread Pudding
Three Years Ago – Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Or Click Here! for a complete list of and links to all the recipes on this blog!

Why do you cook? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Is yours the living room with the cinema-size television? If so, I’m betting you’ll be packing in friends and neighbors, filling every sofa, chair and stool. Or maybe you’re heading over to someone else’s house.

Whether you’re the host with the most or on your way to a potluck, it’s time to get cooking. Need a little inspiration? A few ideas? Here goes!

You can’t loose with the football party classics. Try my Corn & Black Bean Salsa, Guacamole and/or Simple & Spicy Tomato Salsa.

When you are ready for the main event, how about a mug of spicy Chicken & Black Beans Chili or thick and hearty Chicken, Lentils & Chick Pea Soup.

Had enough chicken lately? Try my Tex-Mex Braised Beef & Black Beans.

Serve it up with a Leafy Salad or Crunchy Slaw .

And finally, top it off with Triple Threat Brownies or Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies.

Enjoy the games and bon appétit!

What’s your favorite game food? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus or Here for a complete list of and links to all the recipes on this blog!

And finally, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Cook pasta in a large pot with lots of salted water. Pasta needs lots of water and room to keep it from sticking and clumping together. Make sure the water is at a full, rigorous boil before adding the pasta. Keep the heat on high so it returns to a boil quickly. Give the pasta a stir or two or three while it cooks.

Don’t forget the salt. It adds flavor and your pasta dish will be dull and flat without it. Plan about 1 tablespoon of salt per quart of water.

With one special exception , never add olive oil to the cooking water. Olive oil will coat the pasta and prevent the sauce from sticking. In addition, never rinse the pasta or you’ll wash away the starch which helps the sauce stick.
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(Linguine with Roasted Asparagus & Walnuts)

Pasta should be cooked until it is al dente… and not a minute more! Al dente is Italian for to the tooth. The pasta should offer a little resistance but not crunch when you bite into it.

Before draining the pasta, reserve some of the pasta cooking water. Drain the pasta, return it to the pot and add enough sauce to coat. If the pasta seems dry, add a bit more sauce or a little pasta water. Allow the pasta and sauce to combine by cooking on very low heat, covered, for about a minute.

Enjoy and buon appetito!

More Tips, Tricks & Tools

What’s your favorite pasta dish? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Forget the cans of spaghetti with soggy noodles and sugary sauce. With a little of this and a little of that you can create beautiful pasta dishes straight from the pantry in minutes. Of course I’m assuming you have a gas stove … or one of those clever little camp stoves (and know how to use it).
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Whether the power is out or not, here are a few things that you can almost always find in my pantry …

Extra virgin olive oil

A few good vinegars and lemons

Boxes of dried pasta

Jars of olives – something interesting, maybe imported, like Sicilian, Niçoise and Black Oil-Cured

A jar of capers

A tin of anchovies in oil or a tube of anchovy paste

Cans of whole or crushed tomatoes

A jar of oil-packed sundried tomatoes

A jar of oil-packed artichokes

Pine nuts

Onions and garlic

Dried herbs and chili peppers

Decent bottles of red and white wine (To cook with and for a glass in front of the fire during the long, dark night!)

Parmigiano-Reggiano (Keep the refrigerator closed and the cheese should keep for a day or two. After that, move the cheese and everything else in your refrigerator into a cooler and out onto your deck or porch. The only good thing about a power outage in the wintertime is the huge, natural refrigerator just outside your door.)

3-4 gallons of water (You know you live in New Hampshire when you stockpile water!)

And now, here goes! Ready in minutes … Pasta from the Pantry

Spaghetti with Olive Oil, Garlic and Anchovies
Whether the lights are out or not, this is one of those super fast, super delicious suppers!
Serves 4

2 tablespoons extra virgin olive oil
2 tablespoons dry white wine
Pinch (or to taste) chili pepper flakes
Pinch mixed Italian herbs or herbs de Provence
2-3 cloves garlic, minced
1 ounce oil-packed anchovies, drained and chopped or anchovy paste
8 ounces spaghetti
Freshly grated Parmigiano-Reggiano

To make the sauce: Put the olive oil, wine, garlic, chili and herbs in a heavy skillet. Turn the heat on low and cook for 3-5 minutes. Add the anchovies and continue cooking for an additional 2-3 minutes or until the garlic is pale golden brown. Do not overcook or the garlic will get bitter.

Meanwhile, cook the spaghetti in boiling, salted water according to package directions or until al dente. Drain well and return the spaghetti to the pot. Add the sauce to the pasta and toss to coat. If you have some fresh parsley in your refrigerator or growing on your window sill, generously sprinkle the pasta with parsley and serve, passing freshly grated Parmigiano-Reggiano.

Variations on the theme:

Add 1 tablespoon fresh lemon juice to the sauce. If you have it, swap the dried herbs with a sprinkle of fresh thyme leaves. Add the grated zest of 1/2-1 lemon to the pasta when you toss with the sauce.
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Stir a handful of pitted and chopped Sicilian olives, 1-2 tablespoons capers and 1 tablespoon lemon juice into the sauce. Swap the dried herbs with fresh thyme if you have it.
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Add 1 tablespoon balsamic vinegar and about 1/4 cup drained and chopped sundried tomatoes to the sauce. Garnish with a few toasted pine nuts.
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Add 1 tablespoon balsamic vinegar, about 1/4 cup drained and chopped sundried tomatoes and 6 pitted and chopped black oil-cured olives to the sauce.

And if you’ve got a little more time …

Traditional Marinara Sauce
So quick, easy and delicious, you’ll never buy jar sauce again!
Makes about 1 quart

Extra virgin olive oil
1/2 onion, chopped
1 carrot, grated
2 cloves garlic, minced
1 teaspoon dried Italian herbs
Pinch or to taste dried chili pepper flakes (optional)
Kosher salt and freshly ground pepper
1/2 cup dry red wine
3 cups (28 ounce can) crushed tomatoes
1 bay leaf

Heat the olive oil in a heavy sauce pan over medium-high heat. Add the onion, carrot and garlic, sprinkle with herbs, pepper flakes, salt and pepper. Sauté until the vegetables are tender.

Add the wine, crushed tomatoes and bay leaf to the pot. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Serve with your favorite pasta and a sprinkle of Parmigiano-Reggiano.

Variations on the Marinara theme:
Add 1-2 teaspoons anchovy paste to the pan when sautéing the vegetables and substitute the red wine with white. After the sauce has simmered for 15 minutes, add a cup or so of drained and chopped artichokes, 10-12 pitted and chopped olives and 1-2 tablespoons capers. Simmer for 10-15 minutes more and serve.

Knock wood that we are not left in the dark again this winter and bon appétit!

Print-friendly version of this post.

One Year Ago – Tartiflette – An Alpine Casserole with Cheese & Potatoes
Two Years Ago – Four Cheese Lasagna Bolognese with Spinach
Three Years Ago – Curried Chicken and Lentil Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s in your pantry? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Whatever the cause, we’re all in a need of a little comfort and a little comfort food. Fight the cold by filing your house with the warm and wonderful aroma of braising beef, lamb, chicken or fish.

Need a little inspiration? A few ideas? Here goes!

What could be better than an ode to Julia with Braised Beef Bourguignon? Well, maybe a traditional Carbonnade á la Flamande - beef is braised with lots of onions in beer in this yummy Belgian specialty. Tired of beef? How about a beautiful Braised Lamb with Artichokes and Mushrooms. (Watch me make this wonderful lamb dish on WMUR’s Cook’s Corner.) For a little spice, try my Sort’a Like Jambalaya or Spicy Chicken Stew.

What will I be cooking up this weekend? The next Eat Well-Do Good dinner is this coming Sunday, January 8th!

As of a few minutes ago, there are two seats available. I would be delighted to see you around my table next month!

I’ll be cooking a delicious Mediterranean Seafood Stew (but Caribbean Fish Stew would also be a great choice!)

We’ll start with a great salad. I’m leaning towards Caesar Salad with Parmesan Croutons but I just bought some mushrooms and Mixed Greens with Roasted Mushrooms, Gorgonzola & Toasted Walnuts is pretty tempting.

For dessert, I’ll be serving tiny cups of creamy, sweet and hot White Chocolate with my favorite Snowballs.

Enjoy and bon appétit!

What’s your favorite cold weather dishes? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012