Winter Is Back Weekend Special

buoys_snow_02March comes in like a lion. This year is no exception. After a delightful taste of spring the cold and wind is back. With any bit of luck, there will be enough sun to encourage all of us out the door for a little skiing, snowshoeing or a walk around the lake. Even if you end up at the gym, do try to get some exercise.

A little cooking might also be in order. Call a few friends and invite them over for a delicious dinner or suggest a potluck. Here are a few suggestions:

Let the wind blow while you cozy up to the fire with a glass of wine. Invite your friends help themselves to Artichoke Crostini or Zucchini Pancakes with Tapenade.

When you are ready to gather around the table, think colorful with a great salad. You and your friends will love my Radicchio, Fennel, and Arugula Salad. If you’d prefer cozy soup to start, give my Homemade Tomato Soup a try.

Follow up with my current favorite pasta. As you know, I have a new favorite at least two or three times a year! Fickle or not, this one is wonderful. If not this weekend, try my Spaghetti with Cauliflower & Olives soon. For a delicious alternative, consider my Creamy Polenta with Mushroom & Kale Ragù.

End the evening on a sweet note. You earned it on the slopes or gym! Perhaps you’ll think spring and bake a Lemon Tart. If you’re short on time, then give my Bananas Foster a try.

Have a great weekend! Bon appétit!

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

How are you spending the long holiday 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! © Susan W. Nye, 2017

Spring Skiing & Spaghetti with Cauliflower & Olives

skiing_01Less than a month ago, a furry, little fellow popped out of a hole in Pennsylvania and saw his shadow. According to legend, the shadow meant we were in for six more weeks of winter. However, get this! This little pageant has been going on for more than one hundred years. Over all those decades, an early spring has been predicted all of seventeen times. (Nine years of records are missing so it could be a few more.) Now, some curious weather geeks did a few calculations to see how accurate that furry, little fellow is. Their discovery? Well, the groundhog was correct only thirty-nine per cent of the time.

That’s less than a coin toss!

Anyone living in New Hampshire can predict winter’s end with or without a furry friend or coin to toss. Here in the Granite State, winter hangs around until it’s good and ready to quit. Last week’s glorious few days of spring skiing could be the start of warmer things to come … or not. It’s just as likely that the magnificent spring-like weather was nothing more than a blip in northern New England’s decidedly fickle weather patterns.

New Hampshire skiers live for those wonderfully warm, end-of-the season days. We want nothing more than to ski in a t-shirt, even shorts. However, we all know that there are two sides to an early spring. We love the sun and curse the rain. Although we would happily greet one last blizzard, just the threat of a shower sends skiers into a tizzy.

To make matters worse, I was admittedly spoiled during all those years I lived in Switzerland. Spoiled rotten! Even in a mediocre snow year, the season lasted through the first or second weekend of April. In a spectacular year, skiing went on and on until mid-May. Of course, the elevations are a heck of a lot higher in the Alps; way up above the tree line higher.

This extended ski season did lead to a few misadventures. Most were due to the stubborn determination of my friends and I to ski from top to bottom. Just because the ski season lasted until Easter and beyond, did not mean there was snow cover on the bottom third or half of the mountain. By early April, skiers were advised to take the lift down from the mid-station. After a glorious day in the sun and snow, riding a chairlift to the bottom was nothing short of anticlimactic. A gondola was even worse. (The cliché packed in like sardines would be an apt description.)

I’m not one to let a TRAIL CLOSED sign stand in my way. Neither were my ski pals. After a quick peek left and right, we ducked under the rope and headed down. We had the trail to ourselves and it was fabulous. Well, fabulous until we hit a south facing, mud covered slope. Jumping from one small patch of snow to another, we clamored through trees and over a few rocks. Finally and inevitably, we ran out of snow. Off came the skis; we were in for a long slog to the car in our ski boots.

As the weather warms, on the slopes or not, enjoy some time outside! Bon appétit!

Spaghetti with Cauliflower and Olives
This recipe has its roots in sunny Spain and Sicily. It is a great dish when you are pining for a little sun and warm weather. Enjoy!cauliflower_05
Serves 4-6

1 head (about 2 pounds) cauliflower, cut into small florets
Olive oil
Balsamic vinegar
Sea salt and freshly ground pepper to taste
1/2-1 onion, cut in thin wedges
1/4 teaspoon or to taste red pepper flakes
2-3 cloves garlic, minced
1 tablespoon anchovy paste
Zest and juice of 1 lemon
8-12 ounces spaghetti
About 1/2 cup pitted and roughly chopped green olives
3 tablespoons capers
Extra virgin olive oil (optional)
3-4 tablespoons pine nuts, toasted
Grated pecorino Romano cheese

Toss the cauliflower with just enough equal parts olive oil and vinegar to lightly coat, sprinkle with salt and pepper to taste and spread in a single layer in a roasting pan. Tossing once or twice, roast at 375 degrees until browned and tender, about 40 minutes.

(If you roast the cauliflower in advance, a delicious dinner will be ready in minutes.)

While the cauliflower roasts, heat a little olive oil in a skillet, add the onion and pepper flakes, season with salt and pepper and sauté until the onion is soft. Add the garlic and anchovy paste and sauté 2-3 minutes more. Stir in the lemon juice. Add the cauliflower, olives and capers, sprinkle with lemon zest and toss to combine. Cover and keep warm.

spaghetti_cauliflower_olives_03Meanwhile, cook the pasta in salted boiling water according to package directions. Drain the pasta, reserving a little pasta water.

Toss the pasta with the vegetables. If the pasta seems dry, add a little pasta water and cook on low for 1 minute. Transfer to a serving platter or individual plates, drizzle with a little extra virgin olive oil, sprinkle with pine nuts and serve with grated pecorino Romano.

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One Year Ago – Flourless Chocolate Cake
Two Years Ago – Lemon Roasted Chicken Thighs
Three Years Ago – Panna Cotta with Strawberries
Four Years Ago – Decadent Mac & Cheese
Five Years Ago – Seared Scallops with Roasted Pepper Sauce
Six Years Ago – Creole Shrimp & Cheesy Grits
Seven Years Ago – White Bean Dip
Eight Years Ago – Warm Chocolate Pudding

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

What about you? Now that the seasons are changing, how will you spend time outside? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Oh No – Say It Ain’t So Weekend Special

skisLast weekend was glorious. The snow was perfect and the skiing was wonderful. According to all those guys and gals that stand in front of weather maps every morning … this week is going to be very different. Unfortunately, it’s not snow but rain that is in the forecast. With that kind of threat at this point in the ski season, no precipitation is a much better alternative. So, I’m doing my sun dance and hoping they are wrong.

Right or wrong, if you feel the need to celebrate a glorious day on the slopes or need some cheering up, invite some of your favorite people over for a delicious dinner. Here are a few suggestions:

Cozy up to the fire with a tasty crostini. My Crostini with Fig, Stilton and Walnuts sounds like a good choice. Add a glass of wine and maybe a bowl of Rosemary Cashews.

Next, gather around the table. If you’re looking for a colorful winter salad, I have the answer. Try my Romaine & Radicchio Caesar Salad.

Follow up with delicious Scrod Florentine. Serve the fish with a spoonful of Whole Grain Pilaf and Roasted Parsnips.

Then it’s back around the fire with tiny cups of espresso and tasty Chocolate-Hazelnut Bars.

Have a great weekend! Bon appétit!

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

How are you spending the long holiday 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! © Susan W. Nye, 2017

February Vacation & Romaine & Radicchio Caesar Salad

ski_patrol_01Oh my goodness, when we were kids, did we ever love February vacation. Then again, what’s not to love about a week away from school on New Hampshire’s sunny slopes? Although our ski weekends were wonderful, they were much too short. During vacation, we had a whole week to slow down. We could step off the treadmill, breathe a little deeper, sleep a little later (although not much!) and, best of all, ski.

The weather always cooperated. It only snowed at night and the days were always sunny. Of course, that’s not true but it feels like it almost could have been true. I think it did actually happen once, maybe even twice!

Dad usually took at least part of the school vacation week off. When he was around, mornings started early. It wasn’t dark outside but it was hardly the crack of noon when he rousted us out of bed. He tried to soften the blow by making pancakes. There’s nothing like a sugar rush to get you moving in the morning.

Then we were off to ski. A proud New Englander, Dad demanded that we get the biggest bang for our buck. Well, not really our buck, it was his buck. Every November, he bought us each a ski pass. If you can imagine, all he actually needed was one hundred and eight bucks. That was the price for a season ticket for a family of five. Today that might get you a day of skiing, a greasy burger and some fries. If you’re lucky, you might have enough left over for a beer at the end of the day.

Anyway, the bang for Dad’s buck was measured by the number of runs we took. Even on the coldest of days, he would chase us out of the lodge. He hadn’t spent his hard-earned money for us to sit around all day. Luckily, the weather was already starting to change by the time February vacation rolled around. The days were a little longer, the sun was a little higher in the sky and temperatures were not so brutally cold. We were only too happy to be out on the slopes.

We never left the mountain before the last T-bar had come to a stop at four o’clock. Exhausted, we tumbled into the car. However, kids being kids, more often than not, by the time our big blue station wagon had pulled into the driveway, we had a second wind.

At the time, we didn’t have snowshoes but we did have ice skates, sleds and cross country skis. A dry pair of mittens and we were back outside. Some days we trudged up the hill across the street with our sleds. Sledding down that hill was something akin to a kamikaze mission. It wasn’t just steep; from top to bottom, it was strewn with rocks and boulders. Other times, we headed out to cross-country ski across the lake or to the neighborhood pond to skate.

As the sun set and darkness fell, we finally headed home for the night. Starving and really, truly exhausted, we gathered around the table for a family dinner. More often than not, my brother fell asleep and slowly slid under the table. Although a few years older, my sister and I were not far behind.

Have a wonderful winter vacation! Bon appétit!

Romaine & Radicchio Caesar Salad
romaine_radicchio_caesar_03When local farms are under two feet of snow and produce comes from thousands of miles away, this is one of my easy, go-to winter salads. Enjoy!
Serves 6

About 1 heart romaine lettuce, chopped, washed and dried
About 1/2 head radicchio, chopped, washed and dried
2-3 scallions, thinly sliced
About 1/2 European cucumber, peeled, seeded and chopped
Caesar Vinaigrette (recipe follows)
Garnish: Parmigiano-Reggiano cheese and Garlic Croutons (recipe follows)

Put the chopped romaine and radicchio in a bowl, add the scallion and cucumber and toss to combine. Add enough Caesar Vinaigrette to lightly coat and toss again.

Use a vegetable peeler or grater to create thin shavings of Parmigiano-Reggiano cheese. Add the cheese and croutons to the salad, toss and serve.

Garlic Croutons
About 1/4 cup extra virgin olive oil
1-2 cloves garlic
About 1/2 loaf ciabatta bread or baguette, cut into 1-inch cubes
Sea salt

Preheat the oven to 375 degrees.

Put the garlic and oil in a mini food processor and process until smooth.

Put the bread cubes on a baking sheet, drizzle with garlic oil and toss to evenly coat. Spread the bread cubes in an even layer and sprinkle with salt. Bake the bread, stirring once or twice for about 10 minutes or until golden.

If not using immediately, cool the croutons to room temperature and store in an airtight container. Extra croutons will be a delicious garnish on tomorrow night’s soup or salad.

Caesar Vinaigrette
Makes about 1 cup

1 ounce (about 1/4 cup) freshly grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons mayonnaise *
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 cloves garlic
1 (about 1/8-inch thick) slice red onion, roughly chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon (or to taste) hot pepper sauce
Sea salt and freshly ground pepper
1 cup (or to taste) extra virgin olive oil

Put the lemon juice, vinegar, mayonnaise, mustard, anchovy paste, garlic, onion, Worcestershire sauce and hot sauce in a mini food processor or blender and season with salt and pepper. Process until smooth and the garlic and onion are finely chopped. Add the olive oil and process until thick and creamy. Add the Parmigiano-Reggiano cheese and pulse to combine.

Transfer the vinaigrette to a storage container with a tight fitting lid and store in the refrigerator. When ready to serve, give the container a good long, vigorous shake to recombine the ingredients.

* A classic Caesar Vinaigrette calls for raw eggs. I’m not comfortable using raw eggs these days so (even though Julia and Martha would be horrified) I substitute the raw egg with a little mayonnaise.

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One Year Ago – Sausages with White Beans
Two Years Ago – Chocolate Panna Cotta
Three Years Ago – Turkey Scaloppini with Prosciutto & Sage
Four Years Ago – Cheese Fondue
Five Years Ago – Flatbread with Mushrooms, Caramelized Onions & Spinach
Six Years Ago – Tuscan White Bean Soup
Seven Years Ago – Wild Mushroom Risotto
Eight Years Ago – Swimming Pool Jello

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

What about you? Do you have a winter vacation coming up? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Time to Ski – It’s a Long Weekend Special

skiing_w_best_friendWe can all take in a deep breath and let it out slowly. We can all welcome the long Presidents’ Day Weekend. The forecast calls for a mix of sun and clouds; not perfect but we’ll take it. Strap on those snowshoes or skis and enjoy some outdoor fun.

Afterwards, come in out of the cold for a cozy dinner with some of your favorite people. Here are a few suggestions:

Start the evening with a tasty crostini. Try my Mushroom Crostini or Sweet Potato & Goat Cheese Crostini. Or let everyone serve themselves with a bowl of Roasted Beet & White Bean Hummus and warm pita.

When it’s time to move over to the table, enjoy a winter salad. Skip the tasteless tomatoes and enjoy my flavor-filled Lemony Kale & Radicchio Salad, Mixed Reds & Greens Salad or Mixed Greens Salad with Gorgonzola & Walnuts.

For the main event think stew, a braise and or your favorite chili. autumn_vegetable_chili_02
My current favorite is the very delicious Pumpkin Chili with Turkey & Black Beans. If it seems like a good time to go vegetarian, try my Creamy Polenta with Mushroom & Kale Ragù. (I suppose you might want to skip the kale salad if you go with this option!) Or enjoy something a bit more exotic with Moroccan Chicken with Green Olives & Preserved Lemon.

Stay cozy through dessert. For a quick and easy apple dessert, try my Rustic Apple Tart. Or delight your guests with absolutely wonderful Ginger Crème Brûlée.

Have a great weekend! Bon appétit!

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

How are you spending the long holiday 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! © Susan W. Nye, 2017

Valentine’s Day DOs and DON’Ts & Scrod Florentine

Valentine’s Day is the most wonderful, romantic day of the year.hearts Alright, maybe from where you’re sitting, it’s just another Hallmark holiday … or worse a painful reminder of a relationship gone bad. Whether you are ready to embrace or shrug off the day, here are a few DOs and DON’Ts.

Like it or not, if you are a woman, your enthusiasm for Valentine’s Day is tenfold that of your sweetheart. Yes, there are exceptions but for most women, a big romantic gesture is not going to happen. DON’T go out and buy every vase you can find. Unless you are dating a billionaire (and you’re in a movie), you probably won’t be receiving 200 dozen roses. Same goes for packing a suitcase for a surprise trip to Paris; it’s probably not going to happen.

Even with this reset to your expectations, you can have a lovely Valentine’s Day, romantic even. DO get dressed up, DO enjoy a fabulous meal and DO drink champagne. DO insist that your sweetheart do the same.

By all means, remember Valentine’s Day deserves a special venue. Unless there is some delightfully romantic story involved, DON’T pick up dinner at the drive-thru. At the very least, there should be a candle and flowers on the table and a waiter to take your order.

Or forget the restaurant, cooking together can inspire all sorts of passion. DO know your limits; it’s not the night to make your very first beef wellington. DO choose a menu of foods you both love and can have fun with it. Turn on the music, pour some champagne and cook up some magic.

Think outside the box for your romantic gift. Instead of a dozen red roses or a box of chocolates, DO give her an armful of tulips or give him a dozen of his absolute favorite bagels. DON’T give any grown man or woman a giant teddy bear or a star. You have each other to cuddle, you don’t need a giant stuffed animal. As for the star-thing, sorry but that’s more or less a hoax.

Think outside the box for your amorous celebration. DO go on a hike and share a delicious picnic afterwards … or go ice-skating (preferably in Central Park!) or rent an amazing sports car, channel Grace Kelly and Cary Grant and go for a long drive.

If there is no Mr. Wonderful in your life right now, DON’T go and get all depressed. DON’T go and eat a pound of chocolate all by yourself. Instead, DO indulge with your girlfriends. DO girly things like spa treatments, mani-pedis or a chick flick marathon … and DO drink champagne.

However, DON’T drink too much champagne. It’s not a night to drive by an ex’s house six or seven time. DON’T stalk him on Facebook, text him incessantly or call him – even if you hang up before he answers. Remember, he has caller ID; everyone has caller ID so don’t call his new girlfriend either.

If you go out on the town with your girlfriends, DON’T reserve a table at the most romantic bistro in town. DON’T surround yourselves with cooing lovebirds. Instead of one lone sobbing and/or cursing woman at home, you’ll have with a tableful of sobbing and/or cursing women. Although I think I’d prefer karaoke, a sports bar might work. You might even find a new Mr. Wonderful.

Have a happy Valentine’s Day! Bon appétit!

Baked Scrod Florentine
Baked Scrod Florentine is one of those wonderfully flexible dishes – you can make it for two or for a dozen or more. Enjoy!scrod_florentine_04

Butter
Olive oil
Sea salt and freshly ground pepper
Dry white wine

Per portion:
1-2 tablespoons finely chopped onion
About 4 ounces frozen chopped spinach, thawed and drained
1-2 tablespoons Panko bread crumbs
1-2 tablespoon grated Parmigiano-Reggiano cheese
Pinch thyme
5-6 ounces fresh scrod

Garnish: lemon wedges

Preheat the oven to 375 degrees. Depending on how many portions you are preparing, butter a baking dish, ovenproof skillet or baking sheet.

Heat a little olive oil in a skillet over medium, add the onion and sauté until translucent. Remove from the heat, add the spinach, season with salt and pepper and toss to combine.

Put the breadcrumbs and Parmigiano-Reggiano in a bowl, season with thyme, salt and pepper and toss to combine. Add a little olive oil, enough to lightly coat the breadcrumbs,and toss again.

Season the fish with salt and pepper and place the portions in the prepared pan. Drizzle with a little white wine. Top each piece of fish with spinach and sprinkle with the cheesy breadcrumbs.

Bake the scrod at 375 degrees for 15-20 minutes or until cooked through. The fish should be flaky but not dry.

Remove from oven, transfer to a platter or individual plates and serve immediately with a lemon wedge.

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One Year Ago – Lemon Risotto with Spinach & Herbs
Two Years Ago – Black Bean & Beef Chili
Three Years Ago – Coq au Vin
Four Years Ago – Crostini with Beef Tenderloin & Stilton
Five Years Ago – Flatbread with Mushrooms, Caramelized Onions & Spinach
Six Years Ago – Lemon Cheesecake
Seven Years Ago – Pork Tenderloin with Mushrooms
Eight Years Ago – Raviolis in Broth with Meatballs & Escarole
Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you celebrate Valentine’s Day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

There’s Nothing Like a Snow Day & Spaghetti with Mushrooms & Bacon

snowy_day_New_London_02Say what you will, nothing but nothing compares to a snow day. It’s like a gift from the snow gods. Instead of another crazy day, you get to relax, hang out in your PJs and watch the snow fall. If you’re particularly lucky, the snow will stop around 10:30 and you can go play in it. Find your snowshoes and bushwhack through the woods, tour the neighborhood on your cross-country skis or build a snowman. At least that was what it was like when we were kids. No school. No after-school activities. No homework. Of course, there was no internet, so there were no emails sending new assignments our way.

So what’s it like now. Now, that we’re no longer kids with a surprise holiday? Well, the internet came along so we can stay connected. Then, telecommuting was invented to make sure we are always connected and always working. That suggests that there’s no rest for the wicked even if it is a snow day. I suppose for me it doesn’t really matter. I do most of my work from home anyway. So, you’d think that a snow day was no big deal. You’d be wrong.

Don’t ask me why, I can’t explain it. Life just slows down when the snow flies and piles up high on the doorstep. There are fewer cars on the road. Sounds seem muffled. Except for the rumbling of the snowplow that periodically breaks the calm, there is this wonderful quiet. The phone doesn’t ring. Email doesn’t ping. People are too busy shoveling their walks or playing endless card games to bother with you.

Suddenly, you can work on that project, the one that requires at least a little quiet and concentration. The one you never seem to get to because … well, you probably know why. Anyway, all cozy in your jammies with a mug of really good coffee, today is the day. Your brain is prepped and ready to solve one of those big, gnarly problems. Of course, your solution will be nothing short of spectacular.

If you’re not careful, you might start to think you’re a genius. You’re not. You just have time to breathe and think things through – logically, creatively, thoughtfully. Your brain hums. You get another cup of really good coffee. You might even find a muffin in the freezer to warm up. Another piece falls into place. The snowplow passes again and then peace and calm. A few more pieces fall into place.

Eventually the snow stops and wonder of wonders the sun comes out. You grab a shovel and clear the walk. The air is fresh and clean and a few more ideas hit you. Back at the keyboard or drawing board or whatever board, still a few more pieces fit into the puzzle. You’re really humming along.

With the sun high in a blue sky, you better grab those snowshoes and go for a hike, ramble down to the beaver dam on your cross-country skis or build a snowman. If anyone asks, it’s important to clear your head periodically. You’ll be brilliant when you get back to that project.

All that work and play will build an appetite. Brilliance in the kitchen should not be problem. Even if you didn’t have a chance to get to the store, you can create a beautiful supper with whatever’s on hand. Pasta from the pantry always works. Add some sundried tomatoes, olives and capers or toss that spaghetti with a few veggies and sprinkle with cheese. Maybe you are a genius!

Have a happy snow day! Bon appétit!

Spaghetti with Mushrooms & Baconspaghetti_mushrooms_bacon_06
I always have a piece of Parmigiano-Reggiano in the refrigerator. The last time it snowed, I also found some bacon, a few mushrooms and cream. Dinner was ready in about 20 minutes. Enjoy!
Serves 2

2-4 ounces thick cut bacon, chopped
About 1/2 teaspoon thyme
About 1/3 onion, cut in thin wedges
Kosher salt and freshly ground black pepper
4-6 ounces whole mushrooms, trimmed and quartered
1-2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup heavy cream
1 tablespoon cognac
4-6 ounces spaghetti
Grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil.

Put the bacon in a skillet and place over medium heat. Stirring occasionally, cook until the bacon releases some fat and starts to brown. Add the onion, sprinkle with thyme, season with salt and pepper and sauté for 2-3 minutes. Add the mushroom and sauté until the onion is translucent. Add the garlic and cook for 2-3 minutes more. Add the wine and cook until reduced by half.

Remove from the heat, stir in the cream and cognac. Place the mushrooms over very low heat to keep warm and stir occasionally.

Meanwhile, cook the spaghetti according to directions less 1-2 minutes.

Reserving a little of the pasta water, drain the spaghetti, add it to the mushrooms with a little pasta water and toss to combine. (If you have it, feel free to add a handful of baby spinach!) Cover and cook on low for 1-2 minutes.

Transfer the pasta to shallow bowls, sprinkle with grated Parmigiano-Reggiano and serve.

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One Year Ago – Oven Braised Chicken with Mushrooms, Onions & Garlic
Two Years Ago – Capellini with Lobster & Caviar
Three Years Ago – Sour Cream Cupcakes with White Chocolate-Cream Cheese Frosting
Four Years Ago – White Chocolate Mousse with Raspberry Coulis & Fresh Raspberries
Five Years Ago – Mixed Greens with Roasted Beets & Lentils
Six Years Ago – Chicken Niçoise
Seven Years Ago – Greek Pizza
Eight Years Ago – Triple Threat Brownies

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

What about you? What’s the change you want to make this Groundhog Day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017