I am taking a bit of time to recover and spend time with the best thing we’ve cooked up yet. Please enjoy posts prepared ahead of time over the next few weeks. I will be back in the kitchen again soon!

One of my favorite ways to celebrate the coming of Spring is with lemons. Even just smelling a fresh lemon adds a pep to my step and makes me feel more awake and alive. A gift of home grown Meyer lemons and sweet limes from my gardening grandfather, gave me reason to celebrate spring by breaking out the sugar and flour and whipping up a lovely lemon pie.

 

 

Somebody’s cheeks are starting to get a little chubbier! We will go for the classic sheepskin rug shot when she can hold her head up.

 

 


I am taking a bit of time to recover and spend time with the best thing we’ve cooked up yet. Please enjoy posts prepared ahead of time over the next few weeks. I will be back in the kitchen again soon!

Every year around Christmas, Mr. B brings home a grenade shaped boneless ham- a gift from our insurance agent. It never fails to make me chuckle. I mean really, a ham? Yet, I have learned that a ham is the gift that keeps on giving. There is no way that the two of us could work through an entire ham within a week, so instead I cut it into thick slices and freeze 1 lb increments. These smaller quantities of ham prove invaluable over the winter months, ready to liven up any bean soup or chowder.

 

 

I promise that the ‘photo of the week’ section will not turn into a ‘baby photo of the week’ however you’ll have to indulge me in a few more weeks of baby photos. This housebound mama isn’t getting out much right now so baby photos are filling the camera fast!

 

 


I am taking a bit of time to recover and spend time with the best thing we’ve cooked up yet. Please enjoy posts prepared ahead of time over the next few weeks. I will be back in the kitchen again soon!

We have a tradition of celebrating St. Patrick’s Day at our house. It might be with cupcakes, cocktails, or in this case, with a big hunk of braised beef, but come March 17th we break out the green and have some fun. Now what little (if any) Irish heritage we have is long lost. The real reason I celebrate St. Patrick’s Day is because by the middle of March I’m ready to welcome any excuse for a party. Good food, Irish whiskey, crazy music? Count me in!

 

 



I am taking a bit of time to recover and spend time with the best thing we’ve cooked up yet. Please enjoy posts prepared ahead of time over the next few weeks. I will be back in the kitchen again soon!

This recipe goes back…way back… to the days of Leave It to Beaver and drive in movies. I first encountered tamale pie when flipping through a well worn red-checked Better Homes and Gardens cookbook pulled from my parents’ bookshelf. Only twelve or thirteen at the time, the thought of making a savory pie intrigued me. Pies were a rarity around our house in any form and I decided to see if I could make one for dinner. I recall a finished dish that blended together brown hamburger, gooey cheese, and warm black olives beneath a crumbly cornmeal crust- classic kid comfort food.

 

 

Introducing the newest member of the Phoo-d family: Baby Anna (pronounced Ah-na). Born on March 2, 2011, weighing 8 lbs 10 oz, she is 19 1/2 inches long.

 

 

Growing up, we had an old school pressure cooker. A heavy dull gray pot, it would sit on the stove and heat up until the removable valve would whistle steam and dance around like a bobble head doll. My mom warned us to stay away from the pot when it whistled. I would watch from a distance, wondering if the steam would ever become too much for the valve to handle and send it sky rocketing off the pot toward the ceiling. That never happened, but therein lies the reason most people avoid pressure cookers- fear of exploding pots and ugly ceiling stains.

 

 

 

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