All Aspects of Life are Rooted in Style
So, I was working on my shopping list for the week and wanted to get some loose granola for yogurt parfaits. Although there was plenty of brands and types, I just felt like this was something that I could make myself. Out of curiosity, I started searching for granola recipes. Since I wasn't in the... Continue Reading →
You know what's a good hot entree to make on a hot day...Salmon Patties. You don't need Fresh Salmon to do it. If you keep your pantry and crisper stocked, you don't have to go out of your way to prepare them. For example, oil and breadcrumbs or pantry staples. Since onions are so versatile,... Continue Reading →
Did you know that restaurant's refer to Naan as flatbread? I mean they aren't wrong. Naan is a type of flat bread, but Pita falls into this category too. Naan is typically eaten in an around Asia, which is a continent not a country. The Middle East is a part of Asia. So, why am... Continue Reading →
A couple of months ago, I sent my husband a short list of must needs from Walmart. I planned to make stuffed shells, but forgot to pick up Reynolds Wrap Aluminum Foil. While my husband was looking for 50 sq ft of foil, he found Airfyer Liners and asked if he should pick up some.... Continue Reading →
On my quest to cook food outside of my comfort zone, I realized that I'm a bit under prepared. I borrowed a cookbook from the library thinking, all I need is the ingredients and directions. To my surprise, there's a few kitchen tools that I needed to make these home cooked Japanese meals. Although the... Continue Reading →
Is it possible to create the flavor profile you need with various herbs and spices? Yes! Do I have time for that every day? No. Well kind of. We make time for the things we care about. I love cooking. Sometimes, I need a little help. When I'm in the mood to switch it up,... Continue Reading →
Have you tried to make homefries? If so, do you have trouble balancing a crispy outside with a soft center? I used to struggle with this. I tried different oils and seasoning. Whether I baked them or pan seared them, the potato always tasted raw. Turns out I was missing an important step. About five... Continue Reading →
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