tag:blogger.com,1999:blog-6556441568454803452012-01-27T06:29:49.580-05:00I like to cook, bake and eat out and I then write about it. Enjoy!Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.comBlogger1781100tag:blogger.com,1999:blog-655644156845480345.post-69949164987875954732012-01-26T17:23:00.000-05:002012-01-26T17:23:53.553-05:00

I've been grooving on the calzone's lately.  They are so easy and so yummy.   Generally speaking I would make my own dough from my Grandma's tried and true, never fail recipe.  But since Marc's started carrying Corbo's pizza dough, and I can get a ball of dough for a buck, I can't resist it!  And when I pick up that buck ball of dough, my mind starts to wander and I think of all the goodies I can

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-62369949318995880102011-11-06T16:18:00.001-05:002011-11-06T16:18:45.547-05:00

My Grandma loved gadgets.  If I took her to Bed, Bath and Beyond, she would stand at the gadget wall looking for anything she didn't already have.  Truth be told, she pretty much had them all.  So it is in that spirit that I purchased the Vacu Vin Pineapple Slicer.  I can't remember where I first saw it, but it might have been on America's Test Kitchen.  With apologies to Alton Brown, it really

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-4023555805327973432011-11-03T19:48:00.000-04:002011-11-03T19:48:44.345-04:00

On the occasion of the 18th wedding anniversary.... wait, 18 years?  Seriously?  I'm just going to gloss over that fact and pretend I'm not that old.  So anyway, on the occasion of the anniversary, we decided to give Sugo Italian Bistro in Cuyahoga Falls a try.  Having been to, and loving Chowder House, Chef Louis Prpich's other restaurant, we've been wanting to try Sugo.  This one is in the very

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-72093814701178693622011-09-10T15:36:00.000-04:002011-09-10T15:36:54.981-04:00

It's pretty well known that I am a big Nutella freak. Anywhere, anytime if Nutella is involved, I'm there.  So when my friend Erica told me that Luca's, the new pizza place in Stow, has Nutella pizza on the menu I knew I had to have it.  And Erica knew I had to have it so she invited me and the man over for dessert and coffee.  Dessert being this very Nutella pizza!   Oh yes, I couldn't wait!

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-45295358592270072762011-09-05T18:41:00.001-04:002011-09-05T20:55:07.769-04:00

One of the things my Grandma talked about wanting to make but never did was arancini.  I'm not sure why she never made them, or why I never took a day and went to her house to make them with her, but it never happened.  And I thought of them from time to time, how delicious it sounds and how I'd like to make them.  When I see them on a menu, I order them.  So what is arancini you ask?   Having

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com4tag:blogger.com,1999:blog-655644156845480345.post-2362121659488784992011-08-25T18:17:00.001-04:002011-08-26T23:35:22.150-04:00

It's National Hamburger Festival time again!  The 6th Annual and I think I've only missed one.  Last year it was insanely hot and this year it was only slightly better.  But we prevail for the love of the burger.  As always we go in with a plan to walk the whole festival, scope out who is there and what they are offering and then make our decisions.  It was very noticeably smaller this year. 

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com5tag:blogger.com,1999:blog-655644156845480345.post-54758474335407573432011-08-20T11:39:00.000-04:002011-08-20T11:39:26.972-04:00

I received a lovely gift, the gift of swiss chard from my father in laws garden.  It seemed like a lot.  But it was beautiful.  One bunch of red chard, once bunch of white.  Fresh, just picked.  Oh my.  I must do something with this glorious bounty! And then it it me.  Inspiration from my friend Tom.  Last summer Tom did a food demo at the Howe Meadow Farmer's Market and made homemade pasta

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-57378980294340988032011-08-19T21:40:00.001-04:002011-08-19T21:56:41.686-04:00

Finally, a good burger joint in my own backyard!  The Rail opened up at Summit Mall about a month ago by Chef Mike Mariola of South Market Bistro and The City Square Steakhouse, both in Wooster.  He strives to keep everything local and sustainable, so of course, I had to try it.  I got my two burger partners in crime, Cindy and Denise and we went for it this week! It's a cool looking place. 

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-74009278716945007842011-08-02T14:53:00.000-04:002011-08-02T14:53:13.369-04:00

It's zucchini season and while I don't grow it myself, I get plenty of it from family members who do.  Just last week my brother told me he had picked 14 and there were more that were ready.  The FIL also grows it and gets enough to share.  Me, whenever I tried to grow it, I got none.  I don't know why that is, I do very well with everything else I've grown.  But whatev, I'm not lacking in the

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-36880047153136913272011-07-18T18:07:00.001-04:002011-07-19T20:33:20.203-04:00

I'm here!  I didn't drop off the face of the earth.  I've just been less than inspired lately in the cooking department and have pretty much stopped going out to eat.  But I'm here, and I have a new recipe.  I was intrigued when I saw a dish from Rao's in NY featured on a TV show recently and decided I'd give it a go.  I'm not saying I could ever make something as good as you can get at Rao's,

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-41858910303948677522011-05-10T15:20:00.005-04:002011-05-10T15:35:36.966-04:00

I have, for quite some time, wanted to make Tiramisu, but never did.   It stayed in the back of my mind as something I needed to make a go of.  Easter was approaching, so I decided this would be the time to do it.  I have had a general understanding of what is needed for it, but wasn't completely sure.  I knew I needed mascarpone and lady fingers.  I knew I needed coffee and/or a booze of some

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-3418911119621166322011-04-26T15:54:00.001-04:002011-04-28T18:00:17.003-04:00

Sometimes nothing else will do.   It just won't.  Pasta and cheese, lots and lots of cheese.  It's iconic.  It's comforting.  It's just damn good.  I had already made my Sloppy Joe's and I was looking for a side dish.  I happen to be a spudaholic, so making some crispy potatoes is usually my go to side.  I could seriously eat potatoes every day, in every way.  But as I perused my fridge and

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-44699725257383943542011-03-21T10:50:00.000-04:002011-03-21T10:50:16.090-04:00

Have you ever been at the grocery store and spotted something that looks kind of like broccoli, but the florets aren't tight and there are a lot of leaves on it?  Well pick it up and put it in your cart!   It's Broccoli Rabe (also known as Rapini) and this slightly bitter green is one of the best things ever.  Both in taste and for your health.  It should be perky, not wilty, with sturdy florets

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-16025121374437042182011-03-13T17:49:00.000-04:002011-03-13T17:49:09.137-04:00

A couple of my gal pals, Cindy and Denise, and I decided to give Nicolinni's new restaurant on Restaurant Hill in Montrose a try.  It's located at 85 Montrose W. Ave. in a former Bennigan's, but you'd never know it.  It's made a beautiful transformation from Irish to Italian.  They can be reached at (330) 664-080. It's so pretty and welcoming on the inside with a menu chock full of things I

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-91898966774433141812011-02-22T12:14:00.001-05:002011-02-22T12:15:08.659-05:00

I love a burger.  If you read this blog regularly you know this isn't exactly a big revelation.  So when a new burger place opened up in Hudson, I was so there.  It's located right next to One Red Door at First and Main in Hudson and is owned by the same chef, Chef Shawn Monday.  Flip Side uses all Ohio raised grass fed beef for their burgers.  I met my friend Cindy there for lunch on a Friday

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-26174939927525134492011-01-23T18:57:00.005-05:002011-02-22T12:15:52.856-05:00

It was a cold and blustery night in January.  But bloggers will not be deterred!   Well yes they will.  Actually this dinner was scheduled for December but blizzard conditions caused a postponement until January.  And so, we gathered.  Seven of us from seven different blogs hosted by Chef Louis Prpich of the Chowder House Cafe, located at 2028 Chestnut Blvd.  Joining me on this culinary adventure

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com5tag:blogger.com,1999:blog-655644156845480345.post-42292286032241835812011-01-21T13:39:00.002-05:002011-02-22T12:17:09.200-05:00

I was talking to my friend Tom one day and told him I was craving Dontino's and would he like to go with me sometime.  Turns out, he'd never been.  How could this be?   It's classic Akron.  So we made a plan and off we went. Dontino's is located at 555 E. Cuyahoga Falls Ave. in Akron.  It's been in operation since 1930, just like the sign says. You're not going to a sophisticated meal when you

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-70443683004234515952011-01-08T13:08:00.002-05:002011-01-10T13:02:37.069-05:00

Yes again.  Seriously, if you've been there you'd want to talk about how good it is too!  So let's just start at the beginning.  I had plans on that day to go to The Lockview in Akron with my friend Lynn, a pretty darn good place in it's own right.  But I also happen to have been sick for most of the week and when I called my doctor that day to get a prescription sent in, she wanted to see me in

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com4tag:blogger.com,1999:blog-655644156845480345.post-79923929200447695532010-11-30T17:02:00.000-05:002010-11-30T17:02:56.097-05:00

Getting together for lunch with my friend Cindy always proves to be an exercise in delicious.  Rarely do we ever end up at a place where I think, "no way, never again" and this was no exception.  We decided on one of the newer places at First and Main in Hudson, Ohio called One Red Door.  It's a really nice looking place, somewhat masculine with all the wood and brick, but really nice.  

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-87839769184843561152010-11-20T17:07:00.001-05:002011-02-22T12:17:50.050-05:00

It was a long time coming.  Nick and I had been wanting to go to Russo's for some time.  We even had a $25 gift card burning a hole in the sock drawer.  So we finally bit the bullet and decided to go on October 30, our 17th anniversary.  Russo's reputation has been great from the get go and it's really close to where we live.  Why had it taken so long for us to go!?  It doesn't matter now, it's

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-4457058065136896432010-11-02T15:49:00.000-04:002010-11-02T15:49:24.175-04:00

A long time ago, I made Spanakopita.  It was good and all, but I never made it again.  For some reason I got the idea in my head that I needed to make it again and I just couldn't rest until I did.  Well, ok, I could rest, but it did fester.  In case you don't know, Spanakopita is a Greek spinach and other good stuff, stuffed into phyllo dough.  I started out with a half of a sweet onion.  My

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-25878689524459390682010-10-26T12:47:00.000-04:002010-10-26T12:47:26.389-04:00

It's only a few short weeks away so don't forget to get your tickets for the Fabulous Food Show!  This year the show has added a new seminar on food writing and Laura Taxel (author of one of my fave books, Cleveland Ethnic Eats) wrote in to tell me about it.  Laura, along with writing coach Dianne Jacob (author of Will Write for Food) are leading workshops on both Friday and Saturday morning,

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-71225045988441655912010-10-25T17:51:00.000-04:002010-10-25T17:51:52.134-04:00

The two most perfect foods, together.  I do it a lot.  I can't resist.  Peanut butter and chocolate need to be together in any way, shape or form.  In this incarnation, it's chocolate cupcakes with a peanut butter cream cheese frosting.  Start out with any chocolate cupcake recipe you like.  I happen to have buttermilk in my fridge and wanted to use it up, so I used a standard buttermilk

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-38350342969621300952010-09-27T15:10:00.001-04:002010-09-27T15:53:13.858-04:00

It's getting to be risotto weather.  Or am I crazy?   Fall just seems kind of risottoey to me.  Kind of like pot roast or stew.  And when you're making your risotto with butternut squash, well it just screams autumn.  I've tried making Butternut Squash Risotto before and the result was not what I had hoped for.  But this time, I had a new plan.  The previous time I made it, I peeled, seeded and

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-75112726051261182392010-09-13T17:01:00.000-04:002010-09-13T17:01:30.017-04:00

This past week, Michael Symon brought his new Food Network show Food Feuds to Akron and to Barberton.   I didn't hit any of the Barberton festivities but when I heard that the final scenes of the big burger battle between Swenson's and Skyway was taking place at Highbridge Glen park, literally five minutes from my house, I was so there!  So I made a quick call to mom around 9:30 am that went

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-45333974755054642062010-09-04T17:42:00.001-04:002010-09-05T23:19:44.311-04:00

I'm always looking for new ways to dress up chicken breasts or pork chops.  I marinate.  I grill.  I roast.  I saute.  But more, more!  I want more.  I want more flavor.  I want more variety.  I want it all.   And a gremalota is a sure fire way to have an amazing amount of flavor.  You can put it on steaks, on pork chops, on chicken, on lamb...whatever you want.  It's all good. So on this day I

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-37131404950953613352010-08-20T16:03:00.000-04:002010-08-20T16:03:15.598-04:00

Nope.  I'm not.  I've actually made zucchini pizza before with great success.  And considering it's getting to be end of summer and everyone has zucchini for sale to give, I decided to make it again, but just a bit different.  I, of course, start with Grandma's pizza dough.  It's always perfect so I'm not messing with a good thing.  While the dough was rising, I got four shallots. Tops and

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-45325188935551841652010-08-14T13:07:00.001-04:002010-08-14T13:12:16.613-04:00

Just the word Muffaletta makes my mouth water... that combination of good crusty Italian bread, olives and garlic and herbs and cheese and capicola and ham and and ..... ohhhhhh ecstasy!   I love it, love it all, crave it, want it right now.   But as I strive for healthier living, I needed to find a way to have all those amazing flavors and still be kinda healthy... sort of.  Maybe.  I could be

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-77469207396154518432010-08-05T14:37:00.002-04:002010-08-05T19:54:36.888-04:00

It wouldn't be July in Akron, Ohio without the National Hamburger Festival.  And this July was business as usual.  Nick and had been looking forward to this day for months and no damn 90+ degree heat was going to keep us from going!   Oh yes, it was a scorcher of a day.  Neither of us are any good in this kind of heat.  But we went.  And as you can see, so did many many others. We go with a

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com4tag:blogger.com,1999:blog-655644156845480345.post-71484754075557849142010-08-01T15:40:00.000-04:002010-08-01T15:40:30.319-04:00

After many many years of friendship online, my friend April was making her way to Cleveland from LA.  We were going to be meeting in person for the first time.  It's a momentous occasion!  One I really wanted to do in style.  So when I found out she was staying in downtown Cleveland I asked if she would want to have lunch at Michael Symon's restaurant Lola Bistro.  "Don't kill me, but who's

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-26174205520518902432010-07-19T17:58:00.000-04:002010-07-19T17:58:40.375-04:00

I recently delved into my very first grilled corn. Seems strange that I never have and I don't really have a reason. But I got a bee in my bonnet to do it, and do it I did dammit! So after making my corn purchase at Szalay's Farm Market in Cuyahoga Falls, Ohio I was ready to do it. I got advice from several different people on how to do it several different ways, so as I always do, I took what I

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-36563202209962837092010-07-13T17:18:00.001-04:002010-07-13T17:19:38.419-04:00

I got a hankering for a burger.  OK who am I kidding, I'd eat a burger any day of the week and twice on Sunday!  I love them.   I usually make turkey burgers, but while at the grocery store, the ground lamb caught my eye.  I went for it!  It's definitely more pricey than ground turkey but the occasional splurge doesn't hurt too bad.  As I was driving home, I started to plot out my burger.  I

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-65303982572593176522010-07-06T14:33:00.001-04:002010-07-06T14:34:13.086-04:00

Very recently, Lightlife Vegetarian Frozen Entrees have been showing up in Giant Eagle stores around where I live, in Akron, Ohio.  Now generally, I stay away from processed foods but these caught my attention.  Why?  Because this is the list of ingredients in the Asian Teriyaki entree:  cooked whole grain brown rice, broccoli, edamame, fire roasted pineapple, carrots, red peppers, shiitake

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-11633820832626188972010-06-29T16:37:00.001-04:002010-07-02T06:55:54.646-04:00

I think it's a very good possibility that I like tortellini better cold than I do hot.  Maybe that's because whenever I buy it, my mind doesn't go directly towards thinking of what kind of sauce I can use on it for a dinner creation.  My mind goes more in the direction of... what can I put with this to make a delicious salad?  Do I want a vinaigrette?   Do I want a creamy Caesar type dressing? 

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-17968941172714618192010-06-08T15:14:00.004-04:002010-06-08T15:31:15.588-04:00

If you've ever been to the Carolina's, or if you watch a lot of BBQ shows on TV, then you know that with pulled pork comes a vinegar sauce or a vinegar slaw. It's truly the perfect companion to the deliciousness of pulled pork. I kind of improvised mine and was quite pleased with the result. In fact, my husband Nick went wild for it. He's not a creamy slaw kind of guy. He doesn't grove on

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-33625370193344597642010-06-08T14:02:00.008-04:002010-06-08T15:32:01.325-04:00

Ahhh it's that time again... time for smokin! I had planned on making a brisket for Memorial Day weekend, but those plans changed when I was shopping and BJ's (that's a wholesale club like Sam's or Costco, in case you didn't know that or don't have them in your area). They did not have any brisket at all the day I was there. So looking around I thought I'd go with ribs, but then like a light

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-87374685899723602422010-05-26T16:04:00.004-04:002010-05-26T16:26:45.870-04:00

Back in 2006, my family went on a vacation to Charleston, SC. You may remember a little discussion about this trip when I blogged peach pie (mmm peach pie). During that trip, we went to a restaurant. I can't remember the name but it was near Fort Sumpter. Anyway, at this restaurant I had a Grilled Romaine salad. It was so good, and I said back then that I would make this when I got home.

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-22411126334442919692010-05-04T16:29:00.004-04:002010-05-04T17:08:30.194-04:00

I wasn't lucky enough to have the experience my friend and fellow blogger Tom had when he went to B-Spot. Michael Symon did not greet me at the door, nor did he show me to my table or set a spell and have a chat. Damn! Ahh well, I kind of knew that wouldn't be the case since I had read he was off shooting his new show for the Cooking Channel (yes a new network, a spin off of Food Network)

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com7tag:blogger.com,1999:blog-655644156845480345.post-2974991009372845562010-04-30T14:28:00.006-04:002010-04-30T15:24:18.281-04:00

Well this is it. The final cake class, the final exam, the final cake! There are no more courses after this one. This course we worked with fondant and gum paste. I had hoped for no contact with vile buttercream, but alas, there still was some. It was limited, but still the disgusting concoction of shortening, powdered sugar, fake butter flavoring, and meringue powder continues to haunt me.

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com5tag:blogger.com,1999:blog-655644156845480345.post-37377574917934210382010-04-21T17:03:00.004-04:002010-04-21T17:20:49.736-04:00

Yes, more plantains! I once feared them now cannot get enough of them. This time I decided to mix it up a bit. They are delicious sauteed. They are wonderful with rice. But this time, yeah I'm going a little kooky with the plantain. Last year when I was at the Fabulous Food Show, I saw Tyler Florence make mashed sweet potatoes with bananas. I'm sure when Tyler makes it, it's delish, but

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-72796332270339026632010-04-21T14:48:00.005-04:002010-04-21T15:44:16.570-04:00

Thank goodness I'm not a professional or my debacle may have actually ended up on Cake Wrecks! It all started out pretty good, and ahead of schedule I might add. Class is Thursday night and I made the cake on Tuesday. And I will say right here and right now, yes I should have frozen the layers. I didn't. In fact, I never even thought of it. But I'm putting it out there. I should have

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-41492563644763163912010-04-19T17:54:00.004-04:002010-04-19T19:10:33.383-04:00

As Easter approached, it was once again time to think about making Grandma's Easter Bread. Last year, if you recall, it was quite an undertaking. The recipe was huge, and even cut down it was huge. This year with the help of Nick and my friend Tom, it was cut down again. And this year, the whole process was much more manageable. But I had more help this year. It was the use of Grandma's

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-23081923378593424542010-04-06T14:06:00.008-04:002010-04-06T15:25:14.797-04:00

Just in time for the next class to start, I bring you my final exam from Course 3 - Fondant and Tiered Cakes. Be afraid, and if it's too much, please look away!First of all, this course had the most homework of any of the previous courses. Seriously. Before the final class we had to have a 9 or a 10 inch layer cake, a 6 inch layer cake, both iced and covered in fondant, they also needed to

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-90726964068055071252010-04-06T12:59:00.004-04:002010-04-06T14:00:53.771-04:00

The best thing about spring is probably the asparagus. Well ok, the sunshine is pretty nice too. But ahhh asparagus. I've blogged several asparagus recipes through the years, like this one and this one, and this one. The one I'm posting today, is classic Kathy. It's how I cook, it's the way I make things. It's nothing innovative or new. It's just yummy.So we start out as I start out so

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-28168753354536586672010-03-21T14:46:00.007-04:002010-03-22T12:56:37.940-04:00

I'm a glutton for punishment. This fact is becoming very very clear. I decided to take Wilton's Course 3, Fondant and Tiered Cakes even though I have a fear of fondant. What does it taste like? Is it hard to work with? What about coloring it? I don't have a sheeter so how hard is it to roll? Lots and lots of questions. But I hiked up my big girl pants and dove in. It was in the second

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-51634305007498258742010-03-15T14:44:00.007-04:002010-03-15T18:30:30.103-04:00

Last week I went to Kreiger's Market in Cuyahoga Falls, Ohio to see what kind of yummy fresh stuff I could get. While there, I saw some beautiful fresh escarole and knew immediately that Italian Wedding soup would be on the menu very soon!Italian Wedding Soup is probably my favorite soup with a close contender being my mom's oxtail soup for the top spot. mmm oxtail soup. *shaking myself out

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-2702879534716346952010-03-03T09:18:00.006-05:002010-03-05T12:43:02.152-05:00

I admit it, I was skeptical. The phenomenon of baking a loaf of bread in a heavy duty enamel over cast iron pot seemed like a load of bunk to me. How could this possibly work? I tried to talk myself into explanations... the pot steams the bread, making the crust what you would expect to find in a high end bakery. Is that true? I'm not sure, but I suspect it to be at least partially true,

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com4tag:blogger.com,1999:blog-655644156845480345.post-38468237965640930742010-02-26T14:50:00.004-05:002010-02-26T15:20:42.417-05:00

Ahhh a recipe for you Lenten observers. Being a recovering Catholic myself, I no longer adhere to Lenten observances, but I used to and I know many who still do. So this recipe is very timely in that respect. Plus it's very easy and very yummy. Two big bonuses! So start with the broccoli. I found some gorgeous broccoli last week. It was so fresh the stalks so thin it almost looked like

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com5tag:blogger.com,1999:blog-655644156845480345.post-55048566309310914482010-02-22T13:55:00.006-05:002010-02-22T19:30:12.643-05:00

I don't usually like to cook steaks indoors. That's why God made grills. But I had a steak in my freezer and it kept calling to me to do something with it. So why not make a salad out with it? So start with a screaming hot cast iron skillet. When the butter does this the second you put it in the pan, then THAT is screaming hot!That is two Tablespoons of butter and about a Tablespoon of

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-54520513091457921092010-02-16T18:35:00.005-05:002010-02-16T18:51:55.440-05:00

Every Chinese New Year, Marc's (a NEOH chain of discount stores) gets in all kinds of good stuff. Bok Choy, Napa Cabbage, all kinds of different tofu's, egg roll and won ton wrappers, etc. And every year, I must buy the Bok Choy. This year was no exception.Unfortunately, it was a touch past its prime when I bought it so I really needed to use it up fast. I decided to make a stir fry. I had

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-44170921162587796092010-02-06T16:32:00.003-05:002010-02-06T16:48:09.126-05:00

I heart jasmine rice. I use it almost exclusively (unless I'm making risotto of course). I can sometimes even find brown jasmine but it's not as readily available as white jasmine. I'm always looking for a new way to make rice too. I got to thinking about how rice would taste made with coconut milk. I actually kept coming back to this thought over and over again over a course of time but

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-38565512616116852842010-02-02T13:05:00.005-05:002010-02-02T13:43:39.404-05:00

How amazing does that sound? Pretty darn amazing right? RIGHT! It was a Saturday morning and I was watching all my favorite PBS shows... America's Test Kitchen, Cook's Country, Ciao Italia, Avec Eric, Julia and Jacque and of course, Lidia's Italy. It was on Lidia's Italy that Lidia Bastianich was making this wonderful sounding dish. Of course I changed it up a little. Start out with 2 cups

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-46955579025763150542010-01-28T17:42:00.004-05:002010-01-28T17:55:08.139-05:00

Plantains are an ingredient I've never worked with and not because I didn't want to. I'll admit to some slight intimidation by the unknown, but I think I'm pretty adventurous so when I saw them at BJ's Wholesale Club for 39¢ apiece, I just had to give them a try.I know a little bit about them from watching Food Network. For instance, I knew that you need a more unripened plantain for frying (

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-22808597668201770102010-01-21T14:56:00.007-05:002010-01-21T19:44:32.212-05:00

These are called dried tomatoes, and not sun dried tomatoes because they aren't dried in the sun, they are dried in the oven. But for some reason oven dried tomatoes sounds decidedly less exotic. It's a very simple process but be sure you have plenty of time. Simple does not mean quick in this case.You start with 12-15 Roma tomatoes. Washed the tomato and remove any blemishes and the

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-44624342079138347672010-01-19T16:45:00.005-05:002010-01-22T16:14:45.306-05:00

I have been thinking about this for a little while now. Combining all the flavors of Spanaopita, a delicious Mediterranean starter of spinach and feta wrapped in phyllo dough, into a pasta. Seems like a no brainer to me. So here's what I did.I started out with shallots because I'm on a big time shallot kick. I love them. I used about three medium sized shallots for this. You can use more,

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-82521463568453368752010-01-08T16:11:00.005-05:002010-01-08T16:30:48.970-05:00

I think hash is just about anything mixed with potatoes. Maybe that's wrong and if someone has a better definition, by all means, enlighten me. But that's what I'm going with.On New Year's Day, Nick and I went to my parents house for the obligatory pork dinner. It was just the four of us but because mom has a lot of Grandma in her, and because Nick and I like, OK love, garlic and she can't

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-37672819001536902722009-11-20T14:41:00.008-05:002009-11-21T10:44:38.468-05:00

I joke sometimes that I like to do everything the hard way. But it's not really a joke. The older I get, the more I prefer to do things that are not necessarily healthier, but that is often a happy coincidence. I just prefer things to be homemade. Not pseudo Sandra Lee style. So by that token it was my mission to make the classic holiday Broccoli Rice Casserole without the Cheez Whiz or

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-1733997751716474032009-11-02T16:43:00.006-05:002009-11-02T17:22:41.744-05:00

Just a note to readers up front, this blog will be peppered with lots of yum's, oh my God's, and as many other euphemisms for delicious as I can come up with.OK, with that out of the way, Nick and I were celebrating our 16th wedding anniversary this weekend and were looking for a place to go. The past three years we went LeFever's in Cuyahoga Falls. A place we loved but has now changed names

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com5tag:blogger.com,1999:blog-655644156845480345.post-65792031238537387142009-10-31T16:52:00.008-04:002009-11-02T16:41:59.757-05:00

Now this is far more my style.Several years ago I was at a garage sale and found a set of skull cake pans.I had to have them. They were just too fun to pass up. Well they sat in a box for the next few years. But when I came up with an idea on how to ice them a few days ago, I decided to give them a try.Because I wanted to make them edible, I decided to use my favorite chocolate cake recipe.

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-67888199513390979672009-10-31T15:30:00.004-04:002009-10-31T16:41:14.585-04:00

Onward and upward to Wilton Cake Decorating, Course Two. If I thought Course One was hard, that was a walk in the park comparatively! Each class is an exercise in frustration, learning more and more flowers, more and more borders and working with vile buttercream. We were to make flowers each week, keep them and store them and then bring them all back to the final class to assemble our final

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-87942124765899882632009-10-26T16:28:00.005-04:002009-10-26T17:08:26.600-04:00

After a morning of shopping at the Howe Meadow Farmer's Market my friend Lynn and I decided to go get some breakfast. We decided to try the Golden Goose on the corner of Broad Blvd. and State Rd. in Cuyahoga Falls.In the seven years that I've lived in Akron, that restaurant has been several things. It was Leipply's when we first moved here, then it became Chuck and Diane's, and now it's back in

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-63189014772348296302009-10-09T15:02:00.006-04:002009-10-09T15:31:30.734-04:00

For followers of my blog, you probably already know how deeply I was affected by the loss of my Grandma a year ago. As the anniversary of her death approached, I was suddenly given a great gift by my former neighbor Joanne. A big bag of rhubarb! I know what you're saying.. rhubarb?? This time of year? Well as she explained it, she has a big patch of rhubarb in the yard at her new house and

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com4tag:blogger.com,1999:blog-655644156845480345.post-89360543676032406902009-09-24T18:13:00.004-04:002009-09-24T18:52:06.533-04:00

Admittedly, I'm not a big salter. I've really never been into adding extra salt to anything and I am very careful about how much added salt I put in the food I make. I really hate iodized salt, you know that stuff in the cylindrical blue container? I'm OK on kosher salt though. I use it as my go to salt. But when I feel a bit naughty, it's all about the grey salt.I've only ever bought a

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-75132560067271876552009-09-15T17:29:00.003-04:002009-09-15T18:00:43.892-04:00

Having gone to several farmer's markets this season, I got to wondering about the pattypan squash. I've seen them big and I've seen them small and all of them look like flying saucers.So you can see the one I bought it kind of big. I really wasn't quite sure what to do with it. It seemed very hard, but was the flesh soft? Is it the consistency of say a butternut squash? What's the deal here!

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-78914891701257234122009-09-01T15:58:00.004-04:002009-09-15T17:29:22.605-04:00

A month ago we went to the Hamburger Festival in Akron and immediately noticed the longest line was for a place called the Windsor Pub in Akron. We decided right then and there that we would try Windsor another time and go get our burgers are some of the shorter lines. Well the time is upon us. Our friend, fellow burger and fellow blogger lover Tom got together to give the Windsor a go. None

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-77219827139625111962009-08-24T17:25:00.006-04:002009-08-29T18:09:14.409-04:00

As we get more and more away from instant or processed foods, it was time to give Sloppy Joe's a go. How hard could it be? Seasonings, tomato sauce, some onions and garlic... easy peasy. So I just decided to throw caution to the wind and mix together some flavors I thought we would like (and check it out, I wrote down actual measurements that I used while I experimented!). So start out with

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-40103363980076723542009-08-19T16:20:00.004-04:002009-08-19T16:53:46.838-04:00

I love to make things straight out of my garden. It's not only the sense of accomplishment at getting my hands dirty and growing actual food, but it also tastes damn good. So while I had some pork chops from the grocery store (raising pigs for slaughter in inner city Akron is probably not something I'm ready to take on), everything else made for this meal was from my garden or someone else's,

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-72092613288982515142009-08-17T14:45:00.007-04:002009-08-18T16:19:37.606-04:00

As I sat pondering one day what I was going to do with the rest of the zucchini and summer squash I still had, I started to wonder how it would be on pizza. If you read my blog regularly you probably already know that my Grandma's pizza dough is my go to dough. It is perfect every single time. Truly. And it's delicious too. Since I've posted how to make it twice, I'll just say that you can

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-74695128451885136632009-08-17T13:49:00.006-04:002009-08-17T14:42:48.045-04:00

I'm not on zucchini overload yet. Heck I haven't even made one bread! I just keep doing other things with it. Today I made a side dish, roasted potatoes, zucchini and summer squash. There is one thing you really need to keep in mind when you make dishes with zucchini or summer squash in them. They contain tons of water. So cooking times are going to differ depending on just how much water

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-91730847783765682682009-08-11T17:34:00.005-04:002009-08-11T17:57:26.059-04:00

After the reaction I got on FB and elsewhere to my last zucchini recipe, one I almost didn't even post by the way, I figured I would post anything I make with zucchini! This dish is a Carano household staple in the summer. It's one of our faves. Start with a good sized zucchini and a summer squash. Sometimes I'll add a red pepper into the mix, but I didn't today. Just the lovely Italian

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-30921373518918882012009-08-09T18:18:00.005-04:002009-08-11T11:30:51.873-04:00

It's zucchini time! I don't grow it because I get so much from other people that I don't need to grow it. And if I don't get it from someone, I can buy it at a farmer's market. This particular zucchini that I used on this day was from my former neighbor who came by to drop it off for me. How nice is that right? She gave me two huge zucchini's. One will most likely become bread, but the

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-32360713718194941682009-08-04T16:17:00.009-04:002009-08-04T20:02:08.985-04:00

Several years ago we went on a trip with my whole family to Charleston, SC to celebrate my parents 50th Wedding Anniversary. We chose Charleston because it was kind of in the middle between those of us in Ohio and my brother and sister, who had moved to Florida. While there, I discovered the joy of South Carolina peaches. Before this, I had always preferred nectarines. I don't know why,

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com4tag:blogger.com,1999:blog-655644156845480345.post-75505234573691235652009-08-04T15:51:00.004-04:002009-08-04T16:13:24.536-04:00

This salad is one of several different pasta salads I've come up with through the years, and probably my favorite one. It's got it all. Start with a pound of farfalle (otherwise known as bowtie) pasta. Now be forewarned. If you do make a whole pound of pasta, this salad will feed an army. Cook pasta in salted water to al dente, drain, cool completely. You can toss with a little olive oil

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-63269548932213233622009-08-04T15:15:00.005-04:002009-08-04T15:49:54.420-04:00

This past Saturday, Nick and I finally made a trip down to the Countryside Farmers Market at Howe Meadow. This time of year, Northeast Ohio is full of neighborhood weekly farmers markets and I love it! And this was one of the best ones I've been to. It was huge, with at least 20 stands, I'd say. If you live here and aren't going to these amazing markets with locally grown produce, what's

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-12460341966432242752009-08-01T20:52:00.005-04:002009-08-01T21:28:37.295-04:00

Seriously. I mean it. It's a total no brainer. You need no skills, no special equipment, no degree in culinary arts. All you need is a pan with some oil in it (about 2 inches, vegetable oil).A sheet pan lined with plastic wrap.A package of won ton wrappers, an egg, and some Nutella. What? You don't know what Nutella is? Well let me tell you. It was created in the late 40's by an Italian

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-89291793232274687552009-07-24T14:29:00.008-04:002009-07-24T15:45:06.291-04:00

Nick and I look forward to Hamburger Festival weekend all summer. And not just for the Barney Fife impersonator. Seriously, they have a guy who impersonates Barney Fife there every year. I didn't get my picture taken with him this year, but I have in the past. Here's the proof. This was the 1st Hamburger Festival back in August of 2006:So anyway, no I didn't hang out with Barney this year.

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-81648378508834467572009-07-23T18:59:00.006-04:002009-07-23T19:20:10.783-04:00

Don't read it Diane! I'm warning you right now. The pictures alone will probably make you woozy. My friend Diane, for those who don't know her, has as big an aversion to bananas as I do to oranges. For everyone else, this Banana Bread is A.Maze.Ing! Probably the best I've ever made or had.Start out by taking a non-stick loaf pan. Butter and flour the bottom and sides well. Preheat your

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-31420795991252654712009-07-07T17:32:00.003-04:002009-07-07T17:40:40.797-04:00

I have to admit, as a big potato-aholic, I don't really love potato salad. It generally seems like some over cooked potatoes in mayonnaise. Nothing special. I don't even try to make my own because I had a ho hum attitude about it. That was until I read about Jane Snow's Potato Salad with Lemon Herb Dressing in her newsletter. If you don't subscribe to this newsletter, what the heck are you

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-35829980181322233222009-07-07T16:26:00.003-04:002009-07-07T16:40:27.303-04:00

I've written about foccacia bread before. Several times. And now, I have another. A real crowd pleaser I might add. I always said that nothing could top the Rosemary Garlic Foccacia, but I'm not so sure about that anymore. Shallot Thyme Foccacia is pretty darn yummy. I start out by roasting the shallots. It's really the same process as roasting garlic. I cut off the tops and the bottoms

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-69026428401118248982009-07-05T15:06:00.005-04:002009-07-06T14:38:00.585-04:00

Manicotti normally wouldn't really be an impromptu meal, but I had some sauce in the freezer so suddenly it becomes a lot easier and faster to make. And as I've said before, I've been known to get a bee in my bonnet about things and lately the urge to make manicotti started buzzing in my head.I decided to make spinach/ricotta manicotti. I already had the frozen spinach so all I really needed to

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-10715948206843957312009-06-26T13:16:00.007-04:002009-10-31T15:49:55.405-04:00

Week four is our final week for Course 1 and that means only one thing... the dreaded rose. Granted, I totally psyched myself up for absolute failure. I'm just not at all artistic. But onward I went, armed with a cake that I won't have to throw out this week. I did use a boxed chocolate cake, but only because I had already bought it before I decided that my final exam should actually be

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-40484138529254861702009-06-19T11:06:00.004-04:002009-06-19T12:09:09.230-04:00

Last night was week 3 of the Wilton Cake Decorating Course 1 class. This was probably the most fun of all the classes so far. We did a lot and covered a lot of ground from shell borders, to the rose base, to dot borders to evil clowns. But more on that a little later.This week we had the choice of either making cupcakes or a cake. I decided that to make a cake because I wanted to practice

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-65882340174084096622009-06-12T12:14:00.006-04:002009-06-12T13:28:40.623-04:00

I didn't bother posting about week one since it was mainly an infomercial for Wilton products. But we were also shown how to make the disgusting pseudo buttercream frosting that is used for the class and how to ice a cake. For the second week we were to bring an already iced cake of our choice. Now, it goes against my grain to make a cake from a boxed mix, but when you're just going to practice

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com6tag:blogger.com,1999:blog-655644156845480345.post-6814648738189946822009-06-07T16:10:00.004-04:002009-06-07T16:39:13.362-04:00

For several weeks now Nick and I have been wanting to go to Aladdin's for dinner. It's not a place we frequent, but a place we really love. Something always comes up and we have ended up not going. But yesterday Nick was determined that come hell or high water, we were going to Aladdin's! And we did.Aladdin's came into existence in 1994 and has grown by leaps and bounds! Now in seven

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-2487516383439301582009-06-04T12:43:00.004-04:002009-06-04T13:09:09.104-04:00

A gas grill is an essential part of my summer. Sure, as a purist of most things I do prefer charcoal, but it's not always convenient. So since we've been in a home (as opposed to an apartment), we've had a grill. In recent months, as if either willing our grill to bite the dust or just sensing it was coming, Nick and I have looked at grills whenever we were in Lowe's or Home Depot or anywhere

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-81327380421554226372009-05-29T13:08:00.003-04:002009-05-29T13:19:21.604-04:00

I think it's pretty much a given at this point that I love brownies. I specifically love Nick Malgeri's Supernatural brownies, as witnessed here and here. Well I couldn't help myself, I had to try to come up with yet another way to mess with them. This time... mint.I wanted to incorporate a nice mint flavor that wouldn't be too overpowering so I went to and old favorite of mine, Andes Mints.

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-58550203658017283852009-05-27T15:45:00.004-04:002009-05-27T16:34:25.388-04:00

Ever since the weather broke, and it really really did finally break, I've been dying to get out my smoker. You may recall that last time I smoked a few times. I did a pork shoulder and ribs. This year I was determined to do a beef brisket. Well that day was finally here on Memorial Day, just this past Monday. I bought a small brisket (about 4 and a quarter pounds) because it was only going

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-889372188208015692009-05-12T16:35:00.005-04:002009-05-16T12:51:35.720-04:00

I've been known to get a bee in my bonnet and then have to do whatever it is that is buzzing around my head. This particular time I decided we should be composting. I didn't want to make a really big deal out of it, and I couldn't build a compost bin for my small yard. So I did a little bit of research online and very quickly came upon this site with it's very easy directions for making a

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-65285277673670969642009-05-05T13:15:00.005-04:002009-05-05T14:06:20.438-04:00

Oh yes she did.I decided to use up a few things I had in my pantry that I bought for something I never ended up making or bought in the hopes of using it for something and never did, or what have you. Looking at these things I did the only logical conclusion I could come to was cookies.So I turned to Martha. Martha has a pretty decent peanut butter cookie recipe and it seemed like peanut butter

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-33942085155738145452009-04-28T16:20:00.005-04:002009-04-28T16:53:44.536-04:00

Now we're talkin my language! I love foccacia bread. Garlic and rosemary is my favorite. I've made variations before but I'm always looking for another. I don't know why, because no matter what I put on it, not matter how much I love those ingredients, it still doesn't get better than garlic/rosemary in my book. But I continue to experiment. Hey that's what cooking is all about though right

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com5tag:blogger.com,1999:blog-655644156845480345.post-5598449384778171432009-04-28T16:00:00.005-04:002009-04-30T17:54:50.034-04:00

I've been holding onto this recipe for awhile, trying to decide if I wanted to make it. It sounds good and all, but I'm honestly not that crazy about cooked spinach. I love it raw in salads, but cooked, eh, not so much. But I decided to give it ago. It's a Martha recipe and if you've been reading my blog for awhile you know I run hot and cold with her recipes. Sometimes they're great,

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com2tag:blogger.com,1999:blog-655644156845480345.post-68057186214728385732009-04-14T16:31:00.016-04:002009-04-18T15:39:05.148-04:00

Pull up a chair, this one is going to take awhile. This was my families first Easter without my Grandma. The reality of it was a lot harder than I thought it would be. I don't know why I didn't think it would be hard. I miss her so much. I can hardly talk about her with anyone without crying, even now. But Christmas came and went and while there was some emotional moments, it didn't compare

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com4tag:blogger.com,1999:blog-655644156845480345.post-16330360258061485872009-04-14T13:44:00.007-04:002009-04-14T16:07:34.609-04:00

Last Easter I made Monkey Bread and everyone (especially Nick) went insane for it. It was really good, but it was made with canned biscuits and that kind of bothered me. I like to try and find the hard way to do something, not the easy way. I prefer things from scratch whenever possible. So as I was looking through some magazines my mom gave me, I found a from scratch recipe for Monkey Bread

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-53497818013404250812009-04-14T12:59:00.004-04:002009-04-14T13:28:39.343-04:00

I often resolve to eat more greens. They are so good for, loaded with all the good stuff a body needs. But I don't always succeed in my quest. But sometimes I do. While shopping at Krieger's Market in Cuyahoga Falls, Ohio, I was looking at the many varieties of greens available and saw the most beautiful, fresh bunch of swiss chard I have ever seen.It was vibrant green with clean white stems

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-20896159742295447262009-04-06T10:01:00.005-04:002009-04-06T21:12:43.002-04:00

One day, I was driving down Graham Rd. in Cuyhoga Fall, OH and passed by Kiflis Bakery. I have never been in there and quite frankly I'm a little confused by the place. They have signs for gyros and they have signs that state "Walnut Strudel made us famous" Gyros are Greek. Strudel is German. Kiflis itself, I believe, is an Hungarian dish. I don't know what to make of the place. Maybe it's

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com3tag:blogger.com,1999:blog-655644156845480345.post-8745529301606549192009-04-06T09:08:00.005-04:002009-04-08T20:59:02.229-04:00

This really is one of my simplest dishes but quick and easy does not have to mean bland or boring. It's chock full of flavor and aroma and you can make it in less than 30 minutes. In fact, get your pasta water boiling because by the time the pasta is done, the sauce is done. You can use any pasta... long, short, round, whatever you like.In a large skillet heat up about three Tablespoons of

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0tag:blogger.com,1999:blog-655644156845480345.post-56131072381749583462009-03-28T16:25:00.005-04:002009-03-28T16:44:04.085-04:00

What a weird concept. I don't know why I was even thinking it. But I was taking my mom on her weekly grocery shopping trip and I was thinking of making meatloaf for dinner. Then I just started thinking to myself, "self, what would pepperoni pizza meatloaf be like?" I decided that adding some tomato sauce, pepperoni, Italian seasonings and mozzarella cheese would make a meatloaf kind of

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-9577279797317915602009-03-21T16:37:00.004-04:002009-03-21T16:51:49.211-04:00

I am a lover of Caprese Salad, but only in the summer when I can pick tomatoes right out of my garden and they are fresh and juicy. And then my friend Elaine told me about Ina Garten's Roasted Tomato Caprese Salad and decided to give it a go. We were not sorry! It's delicious and different.Of course, I made some small variations to the original because Ina calls for sugar and I really really

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-24358982640322944912009-02-09T15:28:00.007-05:002009-02-09T16:51:52.758-05:00

Over the years, Nick and I have gotten away from buying processed foods. We try anyway and for the most part have succeeded. I cannot break that boy of his Stouffer's French Bread Pizza habit though. He really loves it. And for me, the one thing I haven't adequately figured out how to recreate myself is Zatarain's Dirty Rice. Thankfully the Zatarain's people now have a reduced sodium version

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com1tag:blogger.com,1999:blog-655644156845480345.post-36065206667171202112009-02-09T15:07:00.003-05:002009-02-09T15:27:54.182-05:00

Winter dictates that pot roast must be made. Quite frankly, I get into a cooking rut in the winter because I don't have access to my grill or my smoker. Right about now, I'm really missing those two things and can't wait until we're out of the threat of more snow and I can get them out of hiding again. But until then, here's how I make pot roast. It's not one of my favorite things really, but

Kathyhttp://www.blogger.com/profile/18378188552721155005noreply@blogger.com0