For the next several weeks, artichokes will be at their peak. From March to May, you’ll find the best artichokes at the market – and with very good prices. Artichokes are full of nutrition and flavor, and as if that wasn’t enough, they are also fun to eat. Even kids have been known to like this intimidating looking member of the thistle family, and if you teach yours how to master the art of eating artichokes early on, they’ll soon revel in being able to do something that many grownups can’t.
03/24/15 - 3:38pm
4 large artichokes
4 tablespoons butter, plus more for serving
3 tablespoons olive oil
1 large lemon, cut in half, plus more lemons for serving
Aioli sauce for serving, optional (recipe follows)
With Passover looming, I thought it might be nice to suggest a side dish — roasted Brussels sprouts — to complement the feast’s traditional items.
Brussels sprouts are the tiniest member of the cabbage family. And I’ll confess that I used to hate them. In the old days they were not only boiled, but boiled to death, which generated a truly unfortunate aroma. Happily, intrepid chefs in recent years have managed to reinvent (not to say redeem) these little stinkers in any number of ways.
I have a small book that my grandson Michael Jordan gave me, titled, “Grandma, Tell me your Memories.” He gave it me the year my great granddaughter, Cecile was born. It has a small page for every day of the year with a question at the top. I started filling it in and have through the years, filled out lots pages. When I am stuck with an idea for an article - I refer to this precious little book. Thank You Michael and Happy Birthday!
With plans for Easter brunch in the making, a breakfast cake as pretty and tasty as “Cinnamon Pull Aparts” would definitely be a crowd pleaser, as would some of those little French cakes, known as “financiers.” While they may appear complicated to prepare, armed with the right pan, including these lovely indulgences on your holiday menu is easier than it may appear.
The classic foods of Easter dinner have never done much for me. Sure, a honey-glazed ham is nice. But the rest of the meal tends to go downhill, queuing up mostly springtime vegetable cliches.
Now, Easter brunch is another matter entirely. Hot cross buns and hash brown potatoes and muffins and coffee cakes and quiches and eggs of all manner... Now we’re talking a celebratory meal. Add some candied bacon and a chocolate cream egg for dessert and I’m pretty happy.
I am fortunate to have on loan, precious pieces of paper, letters and photo’s that my Mother and my Aunt Alma kept safe all these years. Our Mother spent many years looking up and writing in her tiny hand writing, the history of Dad’s side of the family, also her side of the family-the Cogswells.
Recently, my hubby surprised me with a new commercial quality compressor-style ice cream and gelato maker. Lest you think an ice cream maker is not a very romantic gift to give your spouse on a significant birthday, keep in mind he knows ice cream is my second favorite food on the planet, and that I’ve been pining for this machine for a long, long time.
Bob has seen to it that we have a large United State of America flag and the Alaskan flag, flying in our yard for the 26 years we have lived here on the lake. They get tattered and he replaces them. He keeps an extra in his shop.
When I first read about “caramelizing” onions in a slow cooker a few years ago, I was skeptical. So, I tucked the notion in the back of my head and pretty much forgot about it until a family members begged for French Onion Soup. The thought of standing over the stove for 40 minutes or more whilst coaxing a potful of onions into caramelizing what not high on my list, but then I remembered my slow cooker. So, after being in hibernation for most of the winter, out came the slow cooker, which I filled to the brim with about four large cut and sliced onions.