whitswildhoney.blogspot.com
Wild Honey: Fragrant Fried Rice
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Saturday, January 19, 2013. Published in The Sanford Herald. On January 16, 2013. Have you ever had the sort of week where you seem two steps behind yourself,. And find your eating routine to be devouring whatever happens to come out of. A fast food bag? We’ve all been there. It is so easy to satisfy our need for. 1 cup jasmine or basmati rice. 188; cup vegetable oil (olive oil is too strongly flavored for this). 4 eggs, beaten. 2 green onions, thinly sliced. 1 small onion, thinly sliced. 4 T soy sauce.
baconandthebeard.blogspot.com
Bacon & The Beard: Links
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B and TB Picks. Here is where we shamelessly self promote! Subscribe to: Posts (Atom). 2012 - Bacon and The Beard. Watermark template. Powered by Blogger.
whitswildhoney.blogspot.com
Wild Honey: Brain Food 101
http://whitswildhoney.blogspot.com/2013/01/brain-food-101.html
Saturday, January 19, 2013. Published in The Sanford Herald. December 26, 2012. Do you ever find yourself standing in the bread aisle of the grocery store with a vacant stare on your face, as you try to remember the one thing you came in to get? Have you recently run into someone who knows your name, your dog’s name and where you went on your last vacation, while you can’t for the life of you think of their name? Thyme-Roasted Vegetable and Kale Soup. 1 medium onion, chopped. 3 cloves garlic, halved.
whitswildhoney.blogspot.com
Wild Honey: July 2012
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Wednesday, July 11, 2012. What's corny and cheesy and delicious all over? There are many blessings found in living in a small town. This week, that blessing was fresh-picked-from-the-garden corn. Last night, I used some of it in a simple pasta with shrimp, tomatoes and white wine. Tonight, I decided to take those same veggies and make something entirely different: roasted veggie enchiladas! Get ready for a sensational seasonal supper, y'all! Roast at 400ºF/204ºC for about 15 minutes. Then add about 1 1/2...
whitswildhoney.blogspot.com
Wild Honey: January 2012
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Monday, January 30, 2012. Mmm Fluffy, creamy sweet potato piled high with slightly-bitter balsamic roasted radicchio, nutty gruyere, salty proscuitto and fresh parsley. What a tasty combination. I'm always watching the Food Network, and they speak about creating food that combines as many flavors as possible (sweet, salty, acidic etc) and this hits on all of them. Put your sweet spud on a foil-lined baking sheet and bake at 400ºF/204ºC for about an hour. Look at my purty fleur de sel! Toss on a baking sh...
whitswildhoney.blogspot.com
Wild Honey: The Favorite
http://whitswildhoney.blogspot.com/2013/01/the-favorite.html
Saturday, January 19, 2013. Published in The Sanford Herald. November 14, 2012. I have a bizarre favorite food. While the conventional contenders of chocolate, macaroni and cheese, and a good medium-rare steak are all appealing to me, there is one thing that I crave in all its delicious forms: eggs. I don’t call them the “incredible, edible egg” because I am confounded that anyone would find an egg to not. Serves 10-12, unless I’m dining with you. In that case, it will serve far less. My Glimpses of Grace.
whitswildhoney.blogspot.com
Wild Honey: Thanksgiving Sideshow
http://whitswildhoney.blogspot.com/2013/01/thanksgiving-sideshow.html
Saturday, January 19, 2013. Published in The Sanford Herald. On November 7, 2012. Rosemary and Garlic Mashed Sweet Potatoes. Serves 6 (Can be made a day ahead and re-heated.). 4-5 large sweet potatoes (preferably North Carolina potatoes), peeled and diced into 1-inch pieces. 1 sprig fresh rosemary, de-stemmed and roughly chopped. 2 cloves garlic, crushed. 189; cup mascarpone cheese (a soft, slightly sweet Italian cheese). 188; cup ( ½ a stick) butter, diced. Salt and pepper to taste. 1 cup dry red wine.
whitswildhoney.blogspot.com
Wild Honey: June 2012
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Sunday, June 10, 2012. I'm so sorry to have neglected my lil' Wild Honey blog here.I have been cooking up a storm (and even taking pictures of lots of it), but haven't made time to blog it. But I am back with peachy perfection in a cobbler. And it couldn't be easier to make. Get ready for mouth-watering, peach cobbler. This recipe comes from my church cookbook, so you know it's quality. (Credit given to Laura's Aunt Virginia.). Pretty please may I have some peaches with sugar on top? My Glimpses of Grace.
whitswildhoney.blogspot.com
Wild Honey: September 2012
http://whitswildhoney.blogspot.com/2012_09_01_archive.html
Tuesday, September 4, 2012. A match made in foodie heaven. Parmesan pasta with balsamic roasted sweet potatoes and broccoli. There are things I dearly love: pasta with parmesan and butter, roasted sweet potatoes and broccoli and balsamic vinegar. Put those together and you wind up with this glorious gastronomic goodness. And it is. Have I told you how I discovered my love of roasted vegetables? In the meantime, make your pasta. I actually used the same saucepan I used for the glaze, just boiling wate...
