Yes, I know your mom’s homemade eggnog is the best ever, but sometimes you just want to open a bottle or carton of the stuff from the local store.
Here in the Berkshires the best eggnog from a store is High Lawn Farm in Lee, MA, hands down! But you can’t get it everywhere in the land, so I took a highly unscientific poll from all my social media friends and followers asking what they like where they live. Here’s what I found. Continue reading
Once again, as the old year passes and the new year beckons, it is my custom to look back at my most viewed posts of the year. I started this blog in 2009 and 2022 was our best year for both views and visits. This year wasn’t quite as good, but we still had 63,922 views and 50,310 visitors. I thank everybody that came by.
I began this blog as mostly theology and a place to post my writings and sermons. But early on I started posting pictures and recipes of my food. All of those can also be found at my cooking blog “Rick’s Recipes.” Continue reading
In my recent post about my cooking blog I boasted that I have over 100 cookbooks. It’s true. One of my friends asked which ones are my favorites? A good question! But, a hard question, because I have so many favorites. Continue reading
My daughter-in-law introduced me to this wonderful recipe. This is simplicity itself. Just eggs, milk, flour and butter whisked together and baked, and you have a lovely breakfast or brunch dish that has a texture somewhere between a pancake and a fluffy omelet. Serves four to six. Continue reading
“Everybody comes to Rick’s.”
Yes, I do. It’s called Rick’s Recipes, and it has all the recipes that are here on this blog and more, 52 in all. Continue reading
This is a flexible dish. You could skip the snow peas and serve with a different vegetable. You can adjust the heat by the number of chilis you use. Continue reading
Here’s another easy hot weather summer dish. It’s a quick side dish or can even be a meal. Your good garden or July farmstand produce will make this dish sing. Continue reading
These last few July days have been too hot to cook. The good news is that the summer harvest of fresh produce is here, and it is a good time to make Gazpacho. I make this every summer when the tomatoes are ripe. My neighbor gifted us a cucumber, and my own parsley is in. I grew the jalapeño pepper in a pot. Continue reading
We’ve been cooking variations on this recipe on hot summer days for decades. The original “Silver Palate Cookbook“ had a version that called for Brie, but we felt that was too rich for a hot summer dinner.
We only make this in late summer when the good local tomatoes come in, and we have fresh herbs in pots ready to go. You do have to cook the pasta, but the rest is uncooked. I combine all the other ingredients in a pasta bowl earlier in the day and let them get happy. Continue reading
If you are not from New England, you probably have never had Indian Pudding, a much loved regional dessert. It is basically cornmeal slow cooked in molasses and milk, and was given its name because of an American Indian dish that used maple syrup to sweeten ground cornmeal.
When I Survey . . . 