From the Midwest
- North Carolina,
- September 29
- Never Give Up! Never Doubt Goodness and that Includes YOU!
- Former English teacher-artist from the Midwest and just another statistic of "The Great Recession." Life goes on . . .
MY RECENT POSTS
- Fondant Potatoes, Squared
February 11, 2014 12:57PM
- Apple Rum Cake
December 28, 2013 10:20PM
- Cherry Pie (From A Can!)
December 22, 2013 08:47PM
- My New Video Poem...
July 16, 2013 03:33PM
- Remember Me, Video Poem #2
June 21, 2013 09:43AM
MY RECENT COMMENTS
- “First, have her tested
for radiation .....”
January 29, 2014 07:02PM
- “@ Poor Woman ...
NOOOOOOOOOOOOOO to shredded
December 29, 2013 07:24PM
!! Hello! And, yes, Happy New
all of us! We
December 29, 2013 06:45PM
- “@ Poor Woman ... You are
not poor. Your comments made
tear. Usually the
December 29, 2013 06:42PM
- “Rita: HEY! Been a long
long year .... Thanks for
visiting . .
. . Life is all
December 29, 2013 06:39PM
From The Midwest's Links
- MY LINKS
- MY LINKS
- My Links
Last week OS'er "cheapcountrywoman" posted a recipe for squirrel stew. For almost 20 years I have, for some reason, made it a point to feed the furry critters in the cold months of winter. No one can better predict bad winter than squirrels. They have never been wrong. I have no… Read full post »
From making your own granola to making your own Mozzarella to squirrel stew and Paula Deen "riding" things (don't miss that one), another great week for foodies on OS.
Savory muffins great for breakfast or with a bowl of chili!
I've been playing around these muffins for a couple of years now. Sometimes I add less flour. Sometimes more. Less cheese. More cheese. And then around my fourth or fifth muffin I stop myself and… Read full post »
Yes, I got the job. Almost one dollar more per hour than my last grocery-store job where I did ten times the work and always without a "Thank-You."
I'm just a front-end gopher: bagger, get carts, etc., but they want to train me to do cashier, too. If job in deli… Read full post »
It was May. The month of the Blessed Virgin Mary. In Catholic classrooms throughout the world, it is the appointed time when the statue of Mary receives a place of reverence and prominence on a table adorned with finely-embroidered, starched, ironed, linen. Every morning,… Read full post »
Making a meatloaf is an endeavor into which one should not enter lightly. It is much like making a cake and requires much measuring and chopping and adding and… Read full post »
The day the sun came out, I pulled back the blinds like a prisoner the barred door from his cell. Placed my favorite chair next to the window. And basked in its giving. Closed my eyes and felt its warm and free embrace.
Clouds disappeared. And the… Read full post »
The Luncheonette - marcelle soviero - Open Salon This was a GREAT read!
Since leaving my job in April as a deli clerk at the Harris-Teeter chain of grocery stores, I've finally landed an interview at another grocery-store chain that I like a lot. It's for a "front end" position which means everything/anything from bagging to manning the cash register. Fine with me. When… Read full post »
I was truly amazed this week at stellar posts covering the Wisconsin debacle. It reminds me why I have such respect for the people of OS and why I keep returning.
Below are several posts worth reading in case you missed them. (I think they are much more important than… Read full post »
Not your ordinary, everyday snacking cake, this
chocolate beauty is rich with butter and sour cream.
This is another in my quest for small cakes that bakes in an 8 x 8 x 2 pan.* It's a perfect dessert cake for guests or special occasions. The crumb is… Read full post »
Wow! What a week for foodie blogs on OS! I will now be posting the Recipe Round-Up on Monday. Please take a look at some of these posts and comment and rate. Thanks!
The WikiGullet Project: the new ‘Wikipedia’ of food - Gigabiting - Open Salon (Please check out this post… Read full post »
Black eyed peas are a Southern tradition. The custom is to serve them with collard greens and some type of pork on New Year's Day for good luck and prosperity. No two recipes are the same. Some use kale. I used spinach simply because I had it… Read full post »
I spotted them from a distance. They, to the left of me. To my right, Lake Michigan itself. An elderly, gray-haired man standing at the end of a long, stone driveway. A bit stooped. Leaning on his cane. And a young woman, a girl, really, pulling out of/… Read full post »
Leftover, refrigerated baked spaghetti slices up beautifully
and tastes even better the next day-- and it's not bad
with a dollop of sour cream, either!
This is a Tricia Yearwood recipe that is making the rounds around the Internet and food blogs. If you have kids,… Read full post »
Choose apples that are firm and just a bit tart.
Why can't they make Granny Smith apples in red?
My favorite quote about baked apples comes from the original Joy Of Cooking cookbook:
"Apples are baked in a hot oven,
in a moderate oven and in a
- The Great Debate: Toilet paper over the roll or under - William Belle - Open Salon (okay, this has nothing to do with the consumption of food but … Read full post »
Winter afternoons were created for naps. Accompanied by furnace lullabies. Afghans and flannel. Down and fleece.
In winter, we bundle and cocoon. Nestle and hug. We curl into fetal familiarity against rough winds and inconstant forecasts.
In winter, we re-discover hearth… Read full post »
A plastic bag replaces the familiar casing that a sausage
is packed into. It is then poached in water.
One of the joys of visiting Europe is sampling the many sausages that are a part of their everyday culture. Recipes differ from town to town, region and country. They… Read full post »
Wow, what a week for foodies on OS!!! There are recipes from making one's own dog biscuits to one's own chocolate "lace" squiggles. Enjoy and Happy Cooking!!! Lots of great reading here.
At three in the morning I just couldn't stand it anymore. I methodically got out of bed and found myself standing in front of the opened refrigerator door. I needed--no craved--just one more tiny bowl of this amazing soup! Light yet intense with a perfe
Here's a list of food blogs from the week past. They include both recipes and commentary about food. Enjoy! SKC entries are listed under that category.
There are two foods, maybe three, for which no two people will ever agree how to prepare: meatloaf and chili (the third is ribs). I suppose it all has to do with what one grew up with as a child. I have had chili that was totally
Potato cakes are entries common in older cookbooks. I've had my eye on one from the 1930s for some time now and adapted it for this recipe. Hint: Do no wait until you have "leftover" mashed potatoes or, like me, you'll never make them. Mash potatoes just for this… Read full post »