The end of January certainly brought us decent snow. Time of the year! Last week we canned 19 pints of apple butter. Here it is cooking down. And after we added the spices. Despite my tardiness in posting, we had a nice thanksgiving.

When I saw that Love and Olive Oil. Yesterday, I decided to just put it up now. I got the original recipe from my oldest cookbook The Best of Country Cooking 2003. Years ago, a friend gave me a tip to grind the oats in a food processor or blender.

The Kitchen Nourishes Me More Than the Food. Pickle Brined Fried Chicken Breasts. It is no secret I like to brine pretty much anything that benefits from the process. For a lot of meats, brining is far more beneficial than marinading. You can add any flavors you want to the liquid and they will soak all the way to the core of the meat. The end result is always tender, juicy and is such a great way to play in the kitchen.

You sleep in on Sunday morning, read the paper while sipping coffee and eventually get around to making a delicious breakfast. Over the holidays my husby and sister-in-law had a battle of the better pancakes, both with specific techniques for the best cake-y bite, so once I poked through my. Baking and Creating with Avril. I knew I had to test out my own pancake recipe.

An insight on eating and enjoying it. Pizza crusts and pile them high in my freezer. They are my blank slate for crafting up some pizzas during these chilly winter months. Above is a pesto, feta and olive pizza with some cracked eggs overtop. All hail some good za.

Mostly Connecticut Restaurant food experiences with a Paleo theme and some carb and home cooking stories too. This marvelous zucchini quiche, chock full of vegetables, came together easily for a nice Sunday lunch with leftovers for then next day. You can modify this with other vegetables as well but let me tell you when this was cooking it smelled like pizza! For a true Paleo Zucchini Quiche leave out the parmesan cheese. 1 Sweet Red Pepper, chopped.