I don’t know about you, but I still have two dozen hard boiled eggs in an assortment of lovely Easter colors that are about to go bad in my refrigerator. This is the time of year when we gorge on and then get sick of egg salad and this bell pepper presentation of it is…
It is lamb chop time here in the Sequoia National Forest. Just after Easter (and sometimes just before) you can hit the grocery store and find great bargains on marked down lamb chops. If your grocery store has an area for marked down meats such as a “manager’s special,” do watch for lamb. If you…
I present below Mom’s meat loaf recipe, an often-requested recipe and one that I thought I posted three years ago. I have actually searched this site several times over the last year looking for Mom’s recipe and scratched my head, puzzled that it was not on this site nor on YouTube. From deep in the…
Abundant and prolific herbs is a sure sign of summer. Back in graduate school my husband and I grew herbs on the porch of our apartment and always focused on basil. By this time of year we harvested our prolific basil and turned it into pesto that we dined on all year long. The only…
In our video series on preserving the taste of summer, Mom describes in the videos below how to dry tomatoes and how to preserve them in olive oil. If you end up with a tomato bounty, this really is an easy way to preserve them, though you do need temperatures of at least 85 degrees….
Last summer we had such a pepper bounty Mom created a new system for freezing them. In a previous video, she describes her method for freezing vegetables in pieces, but here we have an inspiration: “pepper plops.” Check out how she makes them, freezes them, and uses them later. Written instructions are below the jump,…
We are so excited about our pepper crop this year. We have already enjoyed many trays of our roasted sweet Italian peppers, the bell pepper stuffed with egg salad, and pepper in our Armenian salad. My mom put together a little video describing many different peppers and why you should try all of them. Watch…
Here in California we end up with mountains of produce this time of year. Mom is a whiz at preserving it. I posted last week about some of the resources on this site for preserving the summer bounty. Fruit leather is a great option if you have abundant fruit. It is a bit like those…
Our garden produce is only now rolling in well but I know many lucky people are probably up to their eyeballs already in produce from their own garden or from a friend’s. I have a few “Mom videos” in the pipeline on using and preserving summer produce but thought I would first direct you to…
A couple of years ago my mother put together two nutrient-packed foods into one exceptional package. She mixed bone broth from a leftover leg of lamb with vegetable juice from vegetables that were wilting too much for other uses. I drank it like a drink; my husband ate it like a soup. It is good…
One of our favorite meals packed with produce from our own garden was inspired by a visit to an Armenian restaurant in Fresno, California. Mom writes: Amanda and I stopped for lunch at a small family-run Armenian restaurant. The meal was fine. But, what we vividly remember is salad. This was served first. And, I…
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