delectablediction

Everyday Focaccia

I know, I know… I’m evil. I am a bread-eating, carb-loving gal who doesn’t believe that all gluten is bad. For thousands of years, all of our ancestors have been making and eating some type of bread, whether flatbread, crispy, cracker-like breads, crunchy-crusted loaves, water, and ground up grains have shaped how we eat. Read…

Miso Ramen

Looking back at these days of quarantine, I hope that, as a society, we remember the time spent with our loved ones (if sheltered with family), that we became more resourceful, efficient and innovative, that we learned what we actually NEED vs what we want and that we learn to love what we have. If…

Good Old Days and Zucchini Bread

These last three weeks of isolation has brought some serious time for reflection… and some purging, but I’ll save that for later. I realized something during my solitary walk this morning – it was SO quiet! It was almost as though the earth was rejoicing in the peace that the forced human quarantine had brought…

Sweet Pepper Relish

Serve this mouthwatering, addictive condiment on crisp, buttery crackers with goat’s cheese or cream cheese, or use in place of the three standards (ketchup•mayonnaise•must-ard) Sweet Pepper Relish 3 lbs medium hot chilies, mixed 2 lbs yellow and red sweet pepper 1 lbs tomatillo 1 lbs tomatoes 4 lg sweet onion 15 cloves garlic 2 c…

SSS Kind of Day

~worry never robs tomorrow of its sorrow, it only saps today of its joy~ Leo Buscaglia

Buttery Ham and Cheese Biscuits

When T heads out for a day of fishing, I always try to send along a little morsel to get him through the day. Today he is taking a few neighbors out on the boat, and I made ham and cheese biscuits to lure them in!😉 3 c flour 3 tsp baking powder 1 scant…

Death of the Cabbage Rose…

I was SO cocky. I was just so sure of myself. “Wait for help!”, they said. “I’ve got this!”, I said. “You’re going to wear yourself out!”, they cried. “It’ll be easy!”, I vehemently assured them. And then, those darned cabbage rose wallpaper demon spirits set out to put me in my place, arms dangling…

Biscochitos- New Mexico State Cookie

The biscochito, spelt bizcochito in New Mexican Spanish, is a cookie that was developed in Santa Fe de Nuevo México. The cookie was originally created by the Spanish colonists and the Native American Pueblos, based on lard cookies from European cultures, especially of Portugal and Spain. (www.newmexico.com) Thanks to a recipe found on the good…

New Mexico on My Mind…

I am so excited to be going back to New Mexico for the holidays, that I am creating all the Christmas classics in my temporary Idaho kitchen today! I have pork stewing in roasted Hatch chilies for my green pork tamales, and I’m about to get started on Biscochito, that delicious, anise-kissed, cinnamon and sugar…

Shokupan with Tangzhong

The magic of light, delicious homemade sandwich bread is the Tangzhong method; a type of roux made with either milk and flour (milk bread) or water and flour for a simple sandwich loaf called Shokupan in Japanese. If you’ve not yet tried it, read further and give it a try… don’t get discouraged by the…

Going to the Farm

I have had the good fortune of getting to spend the last 10 days with our daughter at Foghino Farm. We’ve been preparing for winter, cleaning out the old, and breathing new life into this century-old farm. There’s something to be said about days of hard work, meals with fresh, farm-raised foods, quiet nights by…

Reflections from a Pizza Oven

I walked out this morning to appreciate the amazing sunrise, and caught the reflections from our trusty, slightly battered pizza oven. 15 years, 8 military moves (3 overseas), thousands of pizzas, almost as many people, and hundreds of pizza parties celebrating holidays, birthdays, retirements and life. If you’ve been at our home during one of…