Owner: Kate in the Kitchen URL:http://cooknkate.wordpress.com Join Date: Thu, 15 Feb 2007 10:05:43 -0600 Rating:0 Site Description: Food and wine explorations, delicious ramblings and the evocative fare of a passionate cook. Recipe makeovers, cooking from the heart, for my family and for my health. Wine explorations and food talk and everyday fare. Site statistics:Click here
Ever heard of Semillon?? 2007-04-24 15:52:54 Is it:
A. a famous college town?
B. a fancy sports car?
C. a fruit forward white wine?
D. a rare dog breed?
E. an expensive set of crystal?
For the answer, and everything you would ever want to know about Semillon, please go here.
Veggie Burgers….also known as Delicious! 2007-04-28 15:17:40 AND they’re made of meat!!!
Huh?
I’m sure that someone will have sufficient evidence claiming that they have a perfect recipe for a non-meat ‘veggie’ burger that is delicious. Bring it on, I say. I love a good burger, but it’s got to have some ‘POW’ to it; I can’t just take any ol’ hunk of decimated meat, pat it religiously into a patty and toss it on my grill. That’s not a burger, it’s an easy way out. We like to keep frozen vegetarian burgers on hand for a quick and painless meal, but, baby, the weather is warm and the grill has been bored to death all winter long. It’s time to cook us some real burgers!
Long ago inspiration propelled me into tossing several rather sad excuses for vegetables into my food processor to be minced to a near paste and added to a mix of ground turkey and nearly fat-free beef to see what could transpire over a flame. The result was stupendous! I nearly dislocated my shoulder patting mys Read more:Veggie
, Burgers
, hellip
, Delicious
WCB- Best Buddies 2007-04-28 14:32:43 Lately, it seems the cats can’t get enough of hanging out together, snuggling and being buddies.
This was the cutest scene: one on the table and the other in the laundry basket, happily hanging out among some clean towels and rugs on my craft table.
Then this awe-inspiring cuddle occured.
And of course, there has to be the inevitable war over a particular cozy spot on my desk that they both covet. Note that Harmon is totally content to share, but Bustopher’s expression clearly states that he is not happy with the arrangement. Or could that be that he hates the shiny thing I point in his face to capture his cuteness??
Weekend Cat Blogging is being hosted over at S’Kat and The Food, with the theme of May flowers. Although we didn’t get any shots of the cats eating the flowers in my garden, believe me, I have been chasing them away from the Spring blooming beauties all week. Whenever I do, I get this look that says “What??? They’re not there for me t Read more:Buddies
So totally NOT about food….. 2007-05-03 01:38:39 but it is so exciting that I just had to share!
In three days this week, we went from having this messy and unkept spot
To this!
A permanent fire pit! We simply love outdoor fires. The smell of the wood is so divine.
Now I have two more landscaping projects to work on and plan to make them into more perennial beds with ornamental grasses and flowering plants. I also had the crew yank out some worthless bushes by the side of the house and leave me some of the brick from the patio so I can terrace the area and re-plant it.
And I had the terrific idea of turning my beautiful chimnea fireplace that we don’t use much into a wood-burning pizza oven for outdoors. Hopefully it will work out as I envision. I will post about that when we get it set up.
I think it is going to be a really, really lovely summer.
Read more:totally
, hellip
Smoky Chicken Tortilla Soup 2007-05-01 02:24:46
This past weekend was warm, summerlike and slightly hazy. Today, however, was more April-like, cooler with some wind and rain began to fall in the afternoon which was really good; we’re awfully dry here in MN. I love how the rain smells on the ground, so fresh and intoxicating. I have finished clearing out my perennial garden and spent some time today moving around the volunteers that tend to pop up every Spring.
It was a soup day, for sure. And I have been interested in making this soup for a while. Thankfully I had all the ingredients and didn’t need a trip out anywhere. It was a simple base of vegetables; shallot, celery and a poblano pepper, with lots of garlic. Once those are sauteed good and tender, you add in one or two chipotle chilies in adobo that are finely minced (or more if ya love ‘em). Talk about a heavenly smelling mirepoix!
I dusted the chicken with cumin and chili powder and sauteed that right alongside the veggies, cooking it to a rich brown but le Read more:Chicken
, Tortilla
Classical Buffet the culinary school way 2007-05-04 23:13:45 I got to enjoy a phenomenal treat today as I went back to where I was in culinary school to attend the current student’s final Classical Buffet
. Every culinary class has a final blowout at the end of each semester where they pull out all the stops and prepare a spread worthy of any 5-star chef. Each student is given two food items to work with and the rest is up to them what they create- the sky is the limit!! All the food is meticulously made and arranged beautifully on mirrored platters with stunning centerpieces and plenty of eye appeal. The Classical Buffet also showcases the student’s final Cake decorating projects as well as their Ice Carvings that they get to do.
Ice Carving was pretty interesting; you get two weeks to create one small and one large sculpture of your design. After you are through with the basic carving, the instructor, who is a Master Ice Carver, goes over it with his chain saw and puts the finishing touches on it. This is my large sculpture of the
A bowl of ambrosia 2007-05-07 22:30:14
So with all the good news out there about the health benefits of eating nuts, having a container of trail mix, or gorp if you are so inclined, on your counter for snacks seems like it would be a great idea, doesn’t it? Lots of grocers and all natural food stores carry bulk products where you can scoop out what you want and customize your mix to your liking. It’s a simple, easy snack that you can take anywhere; Mike will scoop up a baggie full to have in the car when he has a client meeting and it keeps him from stopping to get something junky when he is on the road.
For our favorite blend, I like to use dried apricots, craisins, dried blueberries and black raisins for the fruit; soynuts, unsalted roasted almonds, unsalted sunflower nuts, pistachios and salted roasted peanuts for the nutty component. I throw in handfuls and stir until it looks right; it certainly isn’t rocket science. Some salt is ok, and for whatever oddball reason, I really like dried apricots duste
Invite a drunk chicken to dinner 2007-05-07 02:20:18 What happens when an otherwise ordinary chicken dumps half a bottle of delicious italian white wine all over itself, mixes in fresh lime juice, brown sugar and cilantro, takes a quiet snooze in your fridge for a few hours then sacrifices itself on your hot grill??
Read on and find out because I couldn’t possibly have guessed the answer.
You see, I initially wanted to marinate the chicken in lime juice and copious amounts of fresh crushed garlic along with the cilantro and brown sugar, but upon perusal of my little garlic bin, I found a few stray wisps of paper but not one lil’ garlic clove, not even a sprout. I had some serious sad face going on. And something happened to my motivation too; apparently it went for a long walk and didn’t come back, taking my car keys with. I think it got mugged, or someone offered it a beer, it’s happily lazing on a lounger in my neighbors yard and forgot that it might be needed at home. Since I had already squeezed the limes fre Read more:Invite
, drunk
WCB #100- Genius Inventions 2007-05-05 16:52:42 Happy 100th Birthday Weekend Cat Blogging!!
Here at our house, it’s been an exciting week. Not only did we get a beautifull new brick patio and firepit (see my post on that) but my genius of a husband fashioned the be-all to end-all of cool contraptions….a cat door!
Mike has been wanting to do something like this for a while and we spotted something similar in a pet catalog that sold for about $150.00.
Uh….I don’t think so. Not for a cat door.
So with about $30 in materials, he and Griffin created this door whose frame fits into our existing screen door and has an easy access flap for the cats to run through.
While they are still getting used to the idea of pushing their way through the screen, we think it has been good for them, especially Bustopher who needs to go inandout and inandout and inandout and inandout all stinkin’ day long sometimes which can get terribly annoying. The option of freely accessing the outdoors apparently has taken some of the
Grilled crackercrust pizzas 2007-05-09 01:52:03
Months back I found a simple little recipe in Martha Stewart’s Everyday Food that utilized a large tortilla (the ones generally used for wraps) to make a crispy crust pizza in the oven. I tried it and was hooked. The crust was so crispy it shattered, the toppings simple but elegant. In any gourmet pizza shop I would have paid a mint for it, but you can make them at home on the cheap with any number of ingredients.
Lately, I have been using smaller and more varied flavored tortillas to make some appetizer style flatbreads with such aromatic toppings like kalamata olives, capers, pancetta, roasted red peppers, fresh mozzarella, pesto and olive tapenade. The pesto and tapenade serve as the spread on the bottom and the toppings can be married into many different combinations.
I had some drunk chicken leftover and wanted to use up some honey wheat tortillas that were nearing the end of their stay in my fridge. I spread the tortillas with tapenade and sprinkled small amounts of chicke Read more:Grilled
Vegetable Joneses 2007-05-12 20:06:02 Ever get a craving for vegetables? I mean…. a ‘ya just gotta have ‘em right now’ kinda craving for vegetables?? I did. It was weird. And it wasn’t the first time it has happened either. That’s even more weird.
It may have had something to do with the weather that day; I mean, come on….87 degrees for early May is hot, and it was as dry as a worn out old carcass in the desert. I had all kinds of ideas for dinner that sounded, in theory, like they would be good, but it was too hot to think about it. I wanted a light and fresh something or other that wouldn’t leave me feeling like a sloth in the heat. So I made this:
Pasta with Tomatoes and Zucchini. I had a recipe to use as a base that called for a simple saute of Roma and Sundried tomatoes simmered briefly in broth and white wine with fresh basil. Ok…. this is right up my alley. But it needed something else so I seared up a bunch of zucchini until they were richly browned and cris Read more:Vegetable
WCB-Happy Mothers Day 2007-05-12 15:04:16 In order of their blessed appearance into my life, here are three of the four most important living beings that occupy my days….the reasons I celebrate being a Mom.
Harmon El Gato, age 14
Griffin, age 13
Bustopher Jones in White Spats, age 10 (approximately)
For all Moms out there, those who hold life inside them and await the day they will hold that life in their arms; for women who may not have actually birthed children and the ones who simply cared for someone who did; for the ones who have cared for a living being that’s covered in fur instead of a child who can talk back; for those who have guided my son in his years on this earth, blessed me with life abundant, treasured a friendship with me, provided wisdom, grace and laughs through the years or who have just shown me through their actions how to be the best mother I can to both my son and my furribles, I raise a toast to you for Mothers
Day, Sunday May 13th. And I send an extra special blessing to those women wh Read more:Happy
The appeal of lullow food 2007-05-11 15:15:30 There’s a food event going on next week in honor of Livestrong Day, May 16th. Barbara of Winos and Foodies started A Taste of Yellow and asked food bloggers to prepare yellow food. I saw this all over the ‘net recently, but didn’t really plan anything. Then lo and behold, I made yellow food, and as would be my luck the deadline has passed.
Never one to be daunted, here is my yellow food anyway.
This is Curried Vegetables with Yellow Daal and Coconut Rice. The recipes came from The Moosewood Restaurant Cooks at Home cookbook. I have had this cookbook for more than 20 years and when I got it many of the recipes it contained were very foreign but not anymore. I have been perusing all sorts of cookbooks in my cupboard that have done nothing to deserve being ignored for as long as they have; really, what I have found has been nothing short of amazing. Why I haven’t cracked their spines in a gajillion places over the years I have owned them is beyond me. Chalk it
Magical Spring 2007-05-10 18:12:00 I sometimes think that God rewards us for suffering by supplying us with things of beauty that have the ability to take your breath away. For those of us living in Minnesota, God gave us winter which us natives take in stride as our suffering so that we can experience and appreciate Spring
all that much more. While I am sure it’s a great thing to live in a temperate climate, with fresh produce year round and predictable weather patterns, the seasonal artists palate that Minnesota can offer is irreplaceable to me. Give me Spring in Minnesota over an outdoor garden in January anyday; its a blessing of the highest order.
Spring is this wonderful gift to us, an amazing, gorgeous, fragrant, floral and sensory gift we are given absolutely free of charge. All you need to do is open your eyes to it, lift your nose to its scents and take it all in. The earth re-awakens and opens up every beautiful package it owns, enveloping us in scents and sounds that can fill us with joy. A sunny and w Read more:Magical
Eat out or eat in? 2007-05-15 16:44:59 What’s your preference? To me, this article says it all.
I’m pretty certain there are opposite camps of passionate voices over this topic. For those who love to cook, who live to cook (and photograph, write and share the results) it’s likely a no-brainer that eating at home is most rewarding for them. I know it’s the case for me. I am not picky about what I eat; I had a wonderful, simple meal at a friends house recently and complimented her on it. She said “That’s a terrific compliment coming from a chef.” And it doesn’t surprise me to hear something like this. I have encountered people who feel that just because I have a high level of cooking skill that I won’t accept anything other than stellar meals or fabulous ingredients and they stress out over the fact that I will be eating at the same table with them as if somehow what they make won’t measure up. Nothing could be further from the truth. I come from some very humble cul
Carne Adovada 2007-05-14 18:38:02
I could perhaps subtitle this post “The Wait Coulda Killed Me” to get the point across that this dish takes time, people. The particular recipe I followed said to marinate the meat for 48 hours. That’s one heckuva long time to wait for something so good.
But it was worth it. Woweeee…. was it worth it.
Other recipes call for a 24 hour marinating period. The next time (heavy emphasis on ‘next time’ because it was THAT good!) I will only allow it to languish in its spicy and nose numbing marinade for a day before sending it off to the slow cooker. I can’t wait that long again for this delight.
Carne Adovada is described as ‘traditional New Mexicao pork in adobo sauce’. I found the recipe in a long forgotten cookbook that Mike had when we married called ‘Sante Fe Hot and Spicy- Hot New Recipes from Santa Fe Chefs’. On the back of the book it says “Attention Chile lovers, if you like fiery food, here’s the book
WCB-This is what I think of your stinkin’ rules 2007-05-19 05:35:38 Fine, sure….whatever. I can’t dig in the garden and I can’t chase the birds and I can’t swat at your feet when you go by me hiding among the lilacs or race out in front of you to try and startle you (did it work?? Huh?? Did it? Did it??) and I can’t beat up my brother for no reason (why NOT!??!) and I can’t wake you up in the night to fill my water or food dishes, or try to wake you up before its light outside and I can’t stalk the baby cardinals in the neighbors tree…
and I can’t DO ANYTHING!!!
So ppppppbbbbbttttTT! And get that shiny thing outta my face!
Bustopher! That’s not very nice! Are you crabby because you have dust up your nose?
*sigh* Some people’s cats.
Join the fun cats at Paulchens food blog for the 102nd edition of Weekend Cat Blogging. It appears a party is going on over there!
Read more:think
Single origin Chocolates 2007-05-17 15:32:12 Somewhere in one of the numerous food magazines that I read each month was an article on premium single origin chocolates, highlighting four new bars from Hershey’s, each with it’s own unique flavor profile.
Here, in the chocolate world, we come upon the concept of ‘gout de terroir’ which translates into ‘taste of the earth’ ( say “gu-d te-rwar” as Merriam Webster online dictionary tells me) and is most commonly found in wine talk as the specific tastes, nuances and subtleties that evolve from the soil, temperature and climate factors found in wine growing regions all over the world. The terroir in France is responsible for producing the unique, one of a kind flavors of the legendary wines of Bordeaux and Burgundy, and the clean, crisp tastes of the Champagne region’s famous bubbly. Certain wine aficionados can lift a glass of wine to their noses and tell you within minutes the composition of the vineyard where the grapes grew. I Read more:Chocolates
Too weird not to take note of….part 4 2007-05-17 14:32:59 I suppose it’s my own fault for referring to my food as being addicting like crack (which, really&hellip
;.like I know??), because then I get into trouble with my Blog Stats sending someone my way with really odd, but obvious hits.
like this one:
“How to make Mac+and+cheese+crack+cocaine “
And when I joke about inviting drunk chickens to dinner (thoroughly delicious, by the way), I get this in my Blog Stats (of course):
“drunk chickens”
But I cannot fathom, one way or the other, how the heck someone found my site with this Blog Stat:
“recipe for giggly yak”
“Are you laughing at me???”
I can vouch with certainty that I have never made one dish involving yaks who are seriously overcome with mirth, nor have I ever created Flaming Filet of Yak, Peking Style, my brother Mike’s most famous non-existent dish. However, I can attest to the fact that the very term ‘giggly yak’ is hilarious and created in me an uncontrollable
Wood Oven Pizza from the chimnea 2007-05-21 15:41:34 I would love nothing better than to have a really nice set up outside for cooking, hanging out and throwing a humdinger of a party, and really, what I have is not bad at all. I really drool over magazine photos of gorgeous outdoor spaces but generally it’s not something you see a lot of in Minnesota where we spend half of the year shut indoors fending off snow and windchills. I can, however, make do with what I have and create something workable for us as long as it can either weather the cold or go into storage in the late Fall.
We have our new firepit, and now we have a wood burning pizza oven, thanks to Mike’s ingenuity. He took a simple grill grate, cut it to fit inside our chimnea and the bent down the sides to make short legs.
I scavenged through our firewood box to find scraps of wood to fit and Mike cut a bunch of pieces up for me. I got a good fire going (not hard with the incessant wind we have been having lately)
while quickly tossing together a pizza topped wi Read more:Pizza
Poorly Polenta-ized 2007-05-25 11:06:55 So this is probably the better place for me to confess my culinary sins and misfortunes, as very few of you would know me well enough to nudge me with an elbow should we pass on the street (best yet…most of you aren’t even close enough to me in proximity to do so) and despite just recently posting a happy photo of myself with my new wood burning pizza oven, I can exist with some easy anonymity in the blogosphere.
So, my sins? My misfortunes? We all have them, right? You want I should get back to those? Yes, I suppose, but please, promise me you will still warrant a friendly visit, a kind comment or two and a hearty recommendation of my recipes even though I am going to tell you that I might not like Polenta. At all.
Polenta is all over the place, and each time I see a recipe, I think “Wow, that looks wonderful!” and so I try it, I cook it and peer into the pot carefully to avoid the scalding lava bubbles of yellow inside and I wonder “Why doesn’t
Jambalaya Deja Vu 2007-05-23 07:31:17
It’s disappointing, and often monumentally, when you prepare to make something that you are sure you’re going to love in such a way that you want everyone you know to get busy and make it right now because you know that they will love it, recommend it and pass it down to future generations, and then, you make it yourself and hate it.
I suppose hate is pretty strong of a word to give to a humble dish of such sorts as Jambalaya. Just the word ‘jambalaya’ connotes creole food, spicy tomato-y goodness drifting headily out of iron wrought doorways in the French Quarter. Jambalaya is a mixture of diverse elements, often a creation that is as personal as each cook could make from remains in one’s fridge; thrown together with rice for substance, it is the ultimate way to use up leftovers and utilize small portions in an otherwise grand way. I didn’t hate this particular formula for Jambalaya, but it reminded me heavily of a dish I used to eat as a little gi
In Loving Memory 2007-05-28 09:59:46 For Memorial Day, we honor those who have died before us and paved the way on the golden road.
Karen Jane Robertson
Beloved Sister, Friend, Wife.
May 2nd, 1962- December 9th, 1991
Jane Cracraft Robertson Ganyo
Beloved Mother, Sister, Friend, Grandmother, Wife.
April 16th, 1931- August 25th, 1994
Michael Joseph Selner, Sr
Dearly loved Husband, Father, Son, Brother, Friend, Grandfather.
April 7th, 1939- August 25th, 1999
We love you and miss you but rest in the peace that we will see each other again.
Read more:Loving
, Memory
Chipotle Orange Turkey Burgers with Lime Cream 2007-05-31 09:01:44
I’m sitting at my computer, the memory of this meal fresh in my mind and I find that I am unable to come up with some type of glorious adjectives to rightly describe what this tasted like. I don’t often find that I am speechless when it comes to the food I make; more often than not I can’t shut up about it to a point where my listeners eyes glaze over, they start examining their fingernails or split ends with amazing intensity or suddenly jump up exclaiming “Is that the phone I hear?” and rush off quickly. I guess some people just aren’t as passionnate about food as I am. I forgive them.
These burgers are incredible. The orange juice and brown sugar in the recipe makes for fabulous caramelization on the meat and the flavor was outrageous!! They were so good that Mike and I each had one, then split another just to taste it again. Yup, we are just a bit crazy for our food- you get no argument from me on that. The flavor was tangy, spicy, moist (YES, t Read more:Chipotle
, Orange
, Turkey
, Burgers
, Cream
Interview Meme 2007-05-29 14:01:02 This interview meme is making the blog rounds. I caught it on Marce’s Pip in the City site and offered myself up for scrutiny. Thanks Marce for taking me up on the offer! If it’s about food, I can talk forever, and Marce gave me lots to think about. So here goes.
1. What´s your favorite type of cuisine? Why?
Given my culinary background, I am asked this question often, and the truth is that I don’t have one single favorite cuisine. I love foods that have a lot of flavor from unique ingredients, lots of herbs and spices and tons of veggies. When I cook at home, I lean towards Thai, Indian, Asian, Spanish/Mexican (to the authentic way, not the Americanized kind) and I really enjoy experimenting with recipes. I really, really love spicy foods.
2. What is your best food memory?
This one is hard. I often think that any day where I get to enjoy something delicious is a good food memory. I can find rapture in a bowl of popcorn, so it’s really hard to pinpoint one foo
WCB- lol cats 2007-06-01 22:56:10 We have been howling with laughter over ‘I Can Has Cheezburger?’ the zany, crazy site of captioned cat photos that is irresistibly funny and engaging. So…… well, you know that I tend to be just slightly zany myself sometimes, which may explain why such a site will get me so bent over with laughter, it inspired me to get busy and make some captioned photos of the cats myself. (my poor kitties)
This one was easy……
This one was too……
Mike said that this one was mean……but…..well, i dunno. Harmon is just a TAD chubby.
And my goodness, I do love him to death, y’know. At least I didn’t caption it “Help! I’ve fallen and I can’t get up!”
Photos of Bustopher haven’t given me as much inspiration; maybe because he just always looks a bit annoyed with me for sticking the camera in his face. But I did manage to find this one, and make something of it.
Still, I think it could be f
Grape Nuts inaugural meeting 2007-06-05 21:24:22
I am blessed and cursed at the same time when it comes to my love of wine; blessed because I had a golden opportunity to learn more about it, become knowledgeable and informed and be able to now hold my own when it comes to a bottle, a wine store or a question regarding wine, but at the same time, I feel cursed because I don’t have anyone to regularly share my good finds with, or be able to wax philosophic with over the merits of a good Torrontes. Mike is not a wine drinker, and although I can tell him endlessly what I love about a bottle I am drinking, it’s better when the recipient of such information can appreciate it in the same way that I am.
Enter the Grape
Nuts. And no, we aren’t talking about a breakfast cereal. We’re talking about wine enthusiasts.
Sixteen weeks of drinking wine with a group of people can bond you in numerou Read more:inaugural
, meeting
Gingery Panko-Crusted Salmon 2007-06-04 08:58:43
I should have used the flash on my camera; it would have given you a better idea of how brilliantly this salmon turned out. The heat from the grill seared the panko topping to a golden brown, and made the edges slightly crunchy and even crisper.
Does this photo look better?
Sorta…I guess. This is what was left after we demolitioned this yummy fillet of perfectly cooked salmon. For once, the spring winds gave us a reprieve and I was able to grill without having to constantly re-light the burners or fend off blowing debris into my food. I splurged a little and bought a perfectly marbled New York strip steak to share with my little carnivore so that we would have a peaceful meal; you know how he can be when it comes to FISH! I’m trying to kill him, you would think. So Surf ‘n Turf it was….never mind that salmon doesn’t always come under the heading of ‘Surf’. It worked for us.
The recipe was from the October issue of Food and Wine. I recently Read more:Crusted
A bloggiversary and chicken with ‘Woo’ 2007-06-07 08:44:35 One year ago today I started this blog with the idea that it would be a great outlet for writing about my cooking adventures and sharing recipes, but it really has become a lot more than that. Who knew I would meet so many creative, wonderful, friendly and inspiring people? Who thought it would challenge me, infuriate me (polenta, anyone??) and cause me to completely rethink my culinary creations? Who ever imagined that creating an online outlet for my passion and love of cooking would yield so much in return- friendships, new ideas, feedback, support, ridiculously silly posts and mind-boggling pictures of awesome food? Who knew that I would face my meals with a more mindful eye towards not only what it can do to nurture and feed my heart and soul, but how it might touch the heart of someone reading the post? And who imagined it would cause me to re-think my writing and totally re-define how I talk about my creations?
Food blogs seem to grow by leaps and bounds, and every day it seems Read more:lsquo
Dill Overkill meets the Iron Chef 2007-06-11 20:48:57 Do you ever follow a recipe blindly and come up with something that tastes like nothing, or maybe a whole lot of something you don’t want?? What do you do? How do you fix it?? Read on to see what happens when too much dill threatens an otherwise beautiful idea.
School’s out for the summer and we survived 7th grade. Now if we just can get through the next three months. I might be looking for bald patches in my scalp come September.
The blast furnace of summer has been turned on too, and the week ahead is chock full of temps near 90 or higher with humidity to boot. Now my thoughts are turning to quick, light and cool ways to fill our growling tummies at the end of the day, with as little work as possible. Last night I was reading the new Everyday Food magazine as I was lying in bed, and a recipe for chilled pasta salad took me slamming back to the days of my youth when my mom would make a meal in the hot days of summer that we affectionately called ‘Cold Dish’. (y Read more:Overkill
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