I love growing cucumbers, truly I do! But boy are they prolific. With just one Persian cucumber plant I have enough cucumbers for the neighborhood. If you too are a summer gardener faced with the same dilemma of too many cucumbers, or if you just love the taste of cool and crunchy cucumbers, here’s an easy and fun way to use them, in a colorful salsa! Continue reading "Confetti Cucumber Salsa" »  Have you ever eaten squash blossoms? The thought of preparing them always seemed a little daunting to me, until a friend made some for me for a traditional Mexican quesadilla (Quesadilla de Flor de Calabazas). They’re so easy! You just roughly chop them and sauté them with onions and garlic. The flavor is lovely, like zucchini but more delicate, and perfect in a quesadilla with cheese and corn tortillas. Continue reading "Squash Blossom Quesadillas" »  There’s a reason why the Southern dish of stewed okra and tomatoes is timeless. It’s just plain good. First you start with browning some bacon, then you add the holy trinity—onions, bell pepper, and celery, then the tomatoes, okra and spices. Everything is cooked together until tender and almost falling apart. Continue reading "Stewed Okra and Tomatoes Creole Style" »  My father is somewhat of a homebody. He doesn’t often drop by unannounced, but when he does, there’s usually food involved, especially if that food includes chocolate, or cake, or in this case both. This chocolate bundt cake can feed many, so I was happy to have dad’s enthusiastic support enjoying it. (He gives it “two thumbs up”!) Continue reading "Chocolate Bundt Cake" »  | | |
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