What Happened to the Sun? Weekend Special

It’s been a dreary few days. Rain intermittently interrupts the drizzle but refuses to clear the gray skies. I’m doing my best to think positive thoughts for the weekend. I’m doing my best to remember that I’ll be sitting on a beach before I know it. You will too!

For now, take it inside and enjoy an evening with friends. Here are a few ideas to brighten a dull weekend!

Pour a glass of wine and share a platter of scrumptious treats. Start with some fresh vegetables and artisanal crackers and add some Artichoke Pesto and Roasted Red Pepper Dip. Complete the picture with a wedge of your favorite cheese.

Sit down to something different. How about individual Roasted Beet Tatin with Goat Cheese & Walnuts. Quite elegant and tasty too!

For the main course, something with asparagus sounds wonderful. It’s too early for local stalks but it makes me think of spring. My Coq au Vin au Printemps and Ravioli with Saffron Cream, Grilled Asparagus & Mushrooms are delicious one-dish suppers.

For dessert? My seasonal favorites include I Love Lime Pie and Maple Crème Brûlée.

What have you? Any special plans for this dull and dreary weekend?

Bon appétit!.



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

What’s up with you 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! © Susan W. Nye, 2017


April Doldrums & Moroccan Baked Cod

snowy_adirondack_chair_01You know what they say about New England; if you don’t like the weather, well, wait a few minutes. Where else can you enjoy four seasons in just a couple of days? April is particularly good at showing off unpredictable and changeable weather. It is also good at mud and sand.

You’d think that after a record-breaking mild winter, we wouldn’t have to cope with mud season. No such luck. Sand is everywhere, on the roads, in the driveway and coating the front yard. The backyard, on the other hand, is a soggy bog.

As far as I can figure, there are only two ways to deal with mud season. First, find some joy in the murk or second, get the heck out of northern New England. Since I’m not in the position to buy you all plane tickets, I’ll offer a few words of encouragement for finding some fun and thinking positive.

Start your day with a cup of very good coffee. April showers may bring May flowers but in the meantime gray skies can make you feel tired. The caffeine will give you a nice little jolt as will the delicious aroma and taste.

Dress in your favorite color or take it up a notch. Instead of yoga pants, wear those slimming jeans and your favorite sweater to the supermarket. Out to dinner? Trade in the slimming jeans for that great skirt you never wear. Looking fabulous might give you just the lift you need about now.

While you’re at it, maybe you’d like to try a new haircut or style. An updated look will make you feel gorgeous and confident. Unfortunately, with this one, you could find yourself on the wrong side of a double edged sword. If you hate the new do, then you will feel even more sullen and peevish than before.

Clean out a closet. Some people suggest a good spring cleaning from top to bottom will cheer you up. If cleaning is your thing, then go at it. If not, cleaning just one closet can be incredible satisfying. You can always tackle another closet tomorrow. Before you know it, you might have the whole house done.

Forget your cold weather favorites, move on and cook up some new recipes. Yes, we all like (make that love) a classi, even a not-so-classic, boeuf bourguignon or New England fish chowder but it’s time to put some spring in your menus. Perking up your menu with fresh herbs and lemon.

By all means, get out of the house. You can’t spend the entire month cooking and cleaning. Go for a long drive to some place interesting. Visit a museum or take in a show. Discover a terrific diner or a hole-in-the wall bakery with fantastic scones. Just make sure you wipe your feet before going back into the house.

Spend some time outdoors. Fresh air and exercise is a great way to fight off the doldrums. Dust off your bicycle and explore the Rail Trail or a new back road. The lake is too cold for swimming but you can go for a walk or maybe get out the kayak.

If that sounds too strenuous, laughter yoga might suit you. Yes, it’s been scientifically proven; laughter is a wonderful medicine. It will reduce stress as well as the doldrums. If you can’t find a laughter yoga class, start or join a ha ha club. How does it work? Simple, come together in a group, look each other in the eye and laugh.

Happy April and bon appétit!

Moroccan Baked Cod
When the sky is drab and gray, it’s time for a dash of spice and taste of lemon, herbs and exotic sunshine! Enjoy!
Serves 8

4 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
1 tablespoon minced shallot or red onion
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
Extra virgin olive oil
Olive oil
2 1/2-3 pounds cod filets
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 onion, trimmed, cut in half lengthwise and then in thin wedges
About 1/2 cup pitted and quartered green and/or black olives
1/4 cup dry white wine

Make the herb salsa: Put the herbs, garlic, shallot, lemon zest and juice of 1/2 lemon in a bowl, season with salt and pepper and whisk to combine. Whisk in extra virgin olive oil to taste, 2-4 tablespoons. Reserve.

Can be made ahead, covered and refrigerated. Bring to room temperature before serving.

Preheat the oven to 400 degrees. Lightly oil a large baking dish.

Sprinkle the fish with about 3/4 teaspoon each cumin and paprika and season with salt and pepper. Set aside while you prepare the onions and olives.

Heat a little olive oil in a skillet, add the onion, sprinkle with the remaining cumin and paprika, season with salt and pepper and sauté until the onion is translucent. Remove from the heat, add the olives and white wine and toss to combine. Evenly spread the onion and olives in the bottom of the prepared baking dish.

Arrange the fish in a single layer on top of the onion and olives and drizzle with the remaining lemon juice. Bake the fish at 400 degrees until cooked through, 10 to 15 minutes. Don’t overcook.

Transfer the cod to a serving platter or individual plates, top with olives and onions and serve with a spoonful of the herb salsa.

Why are there two kinds of olive oil in this recipe? Extra virgin is the highest quality and priciest of the olive oils. It also tastes wonderful. However, it’s delicate flavor is lost when heat is applied. So, use save yourself some money and use olive oil for cooking and extra virgin for salsas, vinaigrettes and drizzling on finished dishes.

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One Year Ago – Artichoke Pesto
Two Years Ago – Quinoa with Sweet Potato & Spinach
Three Years Ago – Runners’ Chicken with
Four Years Ago – Bananas Foster
Five Years Ago – Tapenade
Six Year Ago – Lavender Infused White Chocolate Crème
Seven Years Ago – Lemon Tart

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

How do you stay cheery during the dull days of April? Or, maybe you live in a place where spring is filled with sunshine, daffodils and butterflies! Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Spring in the Land of Mud & Artichoke Pesto

end_ski_season_01It’s over. The ski season that is and I am bereft. It’s Mud Season but don’t bother moping. It won’t do any good. We’re stuck with it; sometimes figuratively, sometimes literally. We might as well do what we can to enjoy it. Okay, I get it; I should probably change that to endure it.

So what can we do to both grin and bear mud season?

Go to the movies. It’s the cheapest vacation going. For ten bucks or less, you can spend a couple hours in London, Vienna, India or even a galaxy far, far from here. To soften the return to reality, go for dinner afterwards. Something from a warmer, sunnier clime, maybe Thai or Mexican.

Do the biannual closet migration. Instead of waiting until Halloween, run the parkas, ski pants, hats and gloves through the wash. Weed out the ratty-tatty turtlenecks from the pack and put them in the rag bin. (You’ll need them when it comes time to wash all the mud and salt off your car.) Get those heavy sweaters into plastic bins and up into the attic. It’s time to get out the t-shirts, capris and pastel flats. (You might want to keep a pair of jeans and boots handy for the inevitable spring snowstorm.)

Get your running shoes and bicycle out. Unless you really like mud, most trails are too sticky for a hike. Living in a college town, I am already starting to see herds of young runners. The cyclists are never far behind. If you are out and about, you will want to beware of potholes. A few are deep enough to swallow a Mini Cooper.

Go to the library or dust off that pile of books you got for Christmas. Especially on rainy days, there’s nothing better than a good book. And let’s face it, that rhyme about April showers is based on fact not myth.

Put on your decorating hat. In the fall, you are too busy hiking and having fun. In the winter, you are too busy skiing and having fun. In the summer, you are too busy having fun at the beach. Mud Season is the perfect time to paint your bedroom or sew some pillows for the family room. Get your Martha on and go for it.

flower_flip-flopsCan’t wait for May flowers. Keep channeling Martha and get creative. Decorate a wreath with dried or silk blooms or spruce up a pair of flip-flops with fabric flowers and ribbon. While you’re at it, start seedlings in a sunny window. Better yet, get out of the house and take a flower-arranging workshop. What could be more Martha than that?

Watch the ice-out. It has already started on Pleasant Lake. On quiet mornings, you can hear the gurgle of water under the thinning ice. Pools and ribbons of open water are starting to appear. Before you know it, you’ll be out in your kayak.

Celebrate with a party. It’s the ultimate way to defy the mud and gloom. Whether you are the host or a guest, there is nothing like party to cheer you up. Take the initiative to bring friends together for a festive evening. Go all out with multiple courses and extravagant ingredients or share the effort with a potluck. Experiment with new recipes or stick with the tried and true. Whatever you do, your friends will thank you. Profusely. We’re all in this mud season together.

This too shall pass. Bon appétit!

Artichoke Pesto
This versatile pesto is great on crostini for a quick appetizer. Serve it with grilled chicken or fish or toss it with pasta for dinner. Enjoy!
Makes about 1 1/2 cups

Artichoke_Olive_Pesto_01Extra virgin olive oil
1/2 small red onion, finely chopped
1 teaspoon anchovy paste
2 cloves garlic, minced
Zest and juice of 1 lemon
1 cup fresh parsley leaves
1/2 cup chopped walnuts, toasted
2 tablespoons capers, well drained
Kosher salt and freshly ground pepper to taste
8-10 ounces oil-packed artichoke hearts, well drained and roughly chopped
8-12 large brine-cured green olives, pitted and roughly chopped
1 ounces (about 1/2 cup) finely grated Parmigiano-Reggiano cheese or a mix of Parm and Pecorino Romano

Heat a little olive oil in a small skillet, add the onion and anchovy paste and sauté until the onion is translucent. Add the garlic and sauté for 1-2 minutes more. Cool to room temperature.

Put the onion and garlic in a food processor, add the lemon zest and juice, parsley, walnuts and capers, season with salt and pepper and process until finely chopped. Add the artichokes and olives and pulse to chop and combine. With the machine running, add enough olive oil to reach your desired consistency and process until well combined.

Transfer the pesto to a bowl and stir in the cheese. Serve immediately or cover and refrigerate. Remove from the refrigerator about 30 minutes before serving.

For crostini: spread on toasted baguette slices, serve at room temperature or warm in a 350-dgree oven for about 5 minutes.

For pasta: cook the pasta according to package directions, reserving a little of the pasta water before draining. Return the pasta to the pot, add enough pesto to generously coat and toss. If the pasta seems dry, add a little pasta water and toss again.

For grilled chicken or fish: top each serving with a dollop of room temperature pesto or let everyone help themselves.

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One Year Ago – Quinoa with Sweet Potato & Spinach
Two Years Ago – Runners’ Chicken with
Three Years Ago – Bananas Foster
Four Years Ago – Tapenade
Five Year Ago – Lavender Infused White Chocolate Crème
Six Years Ago – Lemon Tart
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you survive Mud Season? Feel free to share – let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

A Soggy Weekend Special

PL_Snow_01More snow, sleet, rain and fog in the forecast for Saturday. Cheer up! Technically, it’s spring and Sunday promises sunshine. (Let’s hope that whoever is in charge delivers.) A gray Saturday is a great excuse to hang out in the kitchen.

Invite your beset buds over to share the results. Here are a few ideas to get you started:

Think warm and sunny when it comes to appetizers. Start the evening with one of my favorites, Baba Ganoush or Caponata. Serve either with warm pita.

To the table for a salad! Roasted vegetables go great with greens. Give my Roasted Cauliflower, Radicchio & Arugula Salad or just as delicious Mixed Greens with Warm Roasted Squash.

Moving on, how about Harira, cozy Middle Eastern soup with chicken, chickpeas and lentils. Too spicy? then try a New England favorite – Lobster-Corn Chowder. Yes, lobster is a bit pricey these days. Maybe everyone’s favorite, Four Cheese Lasagna Bolognese with Spinach, would be a better bet,

I’ve got the perfect dessert for this weather. Since it’s mud season, what could be better than New Hampshire Mud Pie. Want another option? How about Chocolate-Peanut Butter Tart?

Have a great evening and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going.

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

© Susan W. Nye, 2015

Spring Has Sprung?!? & New Hampshire Mud Pie

mud_seasonAccording to the calendar, spring has sprung. For anyone living in New Hampshire, spring is a somewhat relative term. You’ve heard the saying – March comes in like a lion and goes out like lamb. Well, not here. As far as I can figure, March comes in like a lion and goes out like a lion. If you want, you can change that last part to out like raging rhinoceros/. With snow on the first day of spring, the weather is hardly lamb-like.

Some people refer to this time of year as mud season. I usually think of it as still winter and not in a good way. The good kind of winter is jolly with skiing, skating, après festivities and general all-round frivolity. The bad kind of winter is the fed-up kind with ugly piles of dirty snow on the side of the road. Mud and sand are everywhere. Dirt roads are nothing but muck, trapping cars in their sticky mire. Paved roads are no better. An abundance of frost heaves and potholes turn them into roller coasters.

When it snows, instead of light and fluffy, a nasty mix of snow, sleet and rain falls from the sky. Alternating rain and frigid temperatures turn the mountain into an ice-skating rink one day and slush puddle the next. Then again, a lot of people are past caring. When the first gently falling flakes came down in December, they waxed poetic and then grabbed their skis, snowshoes or sled. Now they’re fed up and don’t mind telling you. What they once called magical is now are just a pain in the you know what.

Of course, it’s not all bad news. Whether you are in desperate need of a break or not, there’s a pretty good chance you gave the last of your pennies to the snowplow guy. A spa day seems out of the question until you get stuck on the shortcut you always take to the ski hill. You are utterly bereft until it hits you. Just below your spinning wheels is a seemingly endless supply of mud! Forget a simple facial, there’s enough for everyone in the state to enjoy a full body mud wrap. And it’s organic!

And that’s not all. At least once, possibly twice or three times, we’ll have that delightful combination of sunshine and warmish temperatures. Those are the days when a morning on the slopes is sheer delight. Instead of hard packed powder (generally known as ice to the rest of the world), the snow is soft and granular. Even better, you can put aside your Michelin man getup and sport your favorite Norwegian or fisherman’s knit sweater. The one your mom got for Christmas in 1952 and you borrowed twenty-five years later. Has it really been that long since you’ve not returned it?

Slush_Cup_Ragged_01Even if you don’t like to ski, you can go to the mountain and hangout. There will be lots of music and end of season festivities. A favorite is watching skiers and snowboarders attempt to skim across an ice-cold pond of slush. Some even make it.

Sound like too much frivolity; how about a peaceful walk around the lake? The road around Pleasant Lake may have its share of cracks and craters but its dry and the woods are abuzz with wild turkeys and other feathered friends. After a winter of arctic temperatures and hurricane-force winds, it’s good to be outside.

Enjoy mud season, after all the black flies will be here sooner than you think! Bon appétit!

New Hampshire Mud Pie
A very easy dessert, Mud Pie is a favorite at my house. What about yours? Enjoy!
Serves 12-16

Cookie Crust
9 ounces chocolate wafers or Oreo cookies (about 2 cups crumbs)
1 tablespoon sugar
1 teaspoon cinnamonmud_pie_06
1 teaspoon espresso powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, melted

Preheat the oven to 350 degrees. Line the bottom of a 10-inch springform pan with parchment paper.

Put the cookies in a food processor and pulse until finely ground. Add the sugar, cinnamon, espresso powder and salt and pulse to combine.

Put the cookie crumbs in a bowl, drizzle with the melted butter and toss to combine. Put the buttery crumbs in the springform pan and firmly press the crumbs evenly into the bottom and about 1-2 inches up the sides of the pan.

Bake the crust until set, about 7 minutes. Cool completely.

Ice Cream Filling
2 quarts ice cream or gelato, your favorite flavor(s)
Your favorite add-ins: chocolate chips, nuts, coconut, crushed candies and cookies

Put the ice cream in the refrigerator for 30-45 minutes to soften.

Scoop 1 quart of ice cream into the springform pan and spread it evenly over the cookie crust. Sprinkle liberally with chocolate chips, nuts, coconut and/or crushed candies and cookies and gently press into the ice cream.

Repeat with the second quart of ice cream and more toppings. Cover and freeze for several hours or overnight.

I recommend coffee and vanilla ice cream with crushed Oreo cookies and Heath bars.

Chocolate Sauce
Makes about 2 cups

1/4 cup sugar
Pinch salt
1/4 cup orange juice
1 1/4 cup heavy cream
1 teaspoon instant espresso or coffee powder
1 tablespoon Grand Marnier
14 ounces dark chocolate* or a mix of dark and milk chocolate, roughly chopped
1 teaspoon pure vanilla extract

Combine the sugar, salt and orange juice in a saucepan and cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and, swirling the pan occasionally, boil until it is a deep amber color, about 5 minutes.

Stir in the cream, the mixture will bubble, and whisk until smooth. Heat over low heat until the cream is hot but not boiling. Whisk in the espresso powder and Grand Marnier.

Turn off the heat, add the chocolate and let it sit for a few minutes to melt. Whisk until smooth. Add the vanilla and whisk again until smooth and combined.

Serve warm. If making ahead, warm the chocolate sauce in a heavy saucepan over very low heat or in a double boiler over simmering water.

* Forget chocolate chips for this recipe. Having lived in Switzerland for almost two decades, I always use Swiss chocolate for this sauce. It melts beautifully and is worth the extra expense.

To servemud_pie_02
Move the Mud Pie to the refrigerator 20-30 minutes before serving. Gently release the collar on the springform pan.

Decoratively drizzle individual plates with chocolate sauce (pretend you are the pastry chef in an elegant restaurant).

Slice the pie and place each slice on a plate on top of the chocolate sauce. If you insist, you can drizzle each slice with more chocolate sauce.

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One Year Ago – White Beans Provençal with Bacon & Baby Kale
Two Years Ago – Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa
Three Years Ago – Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
Four Years Ago – Roast Chicken
Five Years Ago – Roasted Asparagus with Walnuts
Six Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will survive Mud Season? Feel free to share – let’s get a conversation going.

Surviving the Gray Days of April & Moussaka

mud_seasonThere is no doubt about it. At least in New Hampshire, April is a crummy month. The ski season ends. Most days the sky is any one of more than fifty shades of gray. The clouds all too frequently open up and dampen more than our spirits with a fine drizzle, torrential rain or even snow. At least in my yard, all but a few spring blooms are hiding under dirty snow banks. Dirt roads are filled with muddy ruts. Paved roads are a roller coaster of pot holes and frost heaves. To add insult to injury, taxes are due.

So how do you lift your spirits when you are surrounded by gray skies, mud and piles of forms and receipts? Here are a few ideas:

1. Put on your rubber boots and slicker and go out anyway. It helps if your rain gear is bright red or yellow, polka dotted or flowered.
2. Find a change of venue. Instead of reading a book in your own cozy living room, grab a comfy chair at the library or coffee shop. Look up periodically; you never know who you might spot to share a cup of tea or coffee and a chat.
3. Do that thing that you’ve been postponing for weeks. It could be a boring piece of paperwork or cleaning out the refrigerator. The dreary weather won’t make it more fun or interesting but you will enjoy the feeling of satisfaction when you are done.
4. Take an afternoon nap.
5. Create a scrapbook for someone special. Mothers’ and Fathers’ Day as well as graduation and wedding season are coming.
6. Read all the Dr. Seuss books. The Cat in the Hat is a good place to start … “The sun did not shine, it was too wet to play, so we sat in the house all that cold, cold wet day.”
7. Go to the gym. Get your blood pumping with a zumba workout or find serenity with a yoga class.
8. Do a crossword puzzle. And another.
9. Invite your pals over to play poker. Or bridge if you prefer.
10. Rearrange the furniture. You’ll have a brand new room without spending a dime.
11. Buy flowers. They’ll look great in your brand new room! Buy a second bunch and surprise a friend or neighbor.
12. Play with your dog or cat. They’re probably bored too. Make a video of your adorable pet and post it on YouTube. Just don’t let it go to Fido’s head when the video goes viral.
13. Learn something new. Attend a lecture, take a guided tour of an historic landmark or peruse a how-to-fix-anything book and then fix something.
14. Cook one of those dishes that you’ve been avoiding because it takes too long or is too complicated. Fill the house with the warm and wonderful smell of homemade moussaka, simmering soup or braised beef.
15. Invite all your favorite people to dinner to share that dish. We tend to entertain in the summer, on special occasions and holidays so a party for no reason at all in the middle of April will be highly appreciated and memorable.

Before you know it, the ice will be off the lake and the garden will be filled with flowers. Good luck and bon appétit!

Rich and hearty after a dreary day, this Greek dish is great for casual dinner parties. Enjoy!
Serves 12moussaka_04

About 3 pounds (3-4) small eggplants, trimmed and sliced into 1/4-inch thick rounds
Olive oil
Kosher salt and freshly ground black pepper
1 large onion, chopped
3 cloves garlic, minced
8-10 ounces each ground pork and turkey
1/2 cup dry white wine
2 cups crushed tomatoes
2 teaspoons dried Italian herbs
Pinch cinnamon
Pinch allspice
2 tablespoons butter and more for the baking dish
3 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon nutmeg
8 ounces Pecorino Romano cheese, grated
4 ounces Parmigiano-Reggiano cheese, grated

Preheat the oven to 450 degrees. Brush both sides of the eggplant slices with olive oil and arrange in a single layer on a baking sheet. Sprinkle the eggplant with salt and pepper and bake until tender and browned, about 15 minutes.

Meanwhile, make the meat sauce. Heat a little olive oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook 1 minute more. Add the meat and season with salt and pepper. Breaking the meat up into bite-size pieces, sauté until browned, about 5 minutes. Add the wine and simmer until reduced by half. Add the crushed tomatoes, herbs, cinnamon and allspice and season with salt and pepper. Lower the heat and simmer for about 15 minutes.

While the meat sauce simmers, make the béchamel sauce. Melt the butter in a heavy saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Gradually whisk in the milk, bring to a simmer and reduce the heat to low. Add the nutmeg, season with salt and pepper and simmer, whisking often, until the sauce thickens about 5 minutes.

Preheat the oven to 350 degrees. Butter a deep 9×13-inch baking dish.

Put the cheeses in a bowl and toss to combine.

Layer half the eggplant in the bottom on the prepared dish, top with half the meat sauce and sprinkle with a third of the cheese. Repeat. Top with béchamel and sprinkle with the remaining cheeses.

Bake for 40 minutes or until browned and bubbly. Let sit for 10 minutes, cut into squares and serve.

* Moussaka can be prepped and assembled in advance. Cover and store in the refrigerator. It will take longer to cook if it goes into the oven cold.

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One Year Ago – Steamed Artichokes with Bagna Cauda or Warm Lemon-Garlic Sauce
Two Years Ago – Death by Chocolate Cake
Three Years Ago – Filet de Perche Meunière
Four Years Ago –
Chicken Provençal
Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite way to spend a rainy, gray or otherwise miserable day? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013