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Linguini with tuna and mushroom sauce

Tuna and Noodles with Homemade Mushroom Sauce

If you grew up in the mid-West you know about Tuna Noodle Casserole. The dish was often served on Fridays when we Catholics couldn’t eat meat. I’d never made it, but since coming back to Ohio I wanted to give it a go. I knew it contained noodles (often homemade), Campbell’s Cream of Mushroom soup, […]

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Red potatoes

Memorial Day and Potato Salad

During my childhood, following the Memorial Day parade attended by most people in town, our family spent the day with friends of my parents. Dad and Dave had served in WWII. Their family was also large and their oldest daughter was my age. Judy and I spent hours together making doll clothes on a treadle […]

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My herb garden

Cashew or Tahini Mayonnaise

I don’t keep mayonnaise on hand because I don’t often use it and I am concerned about ingredients. Commercial mayonnaise has added sugar and canola oil or other questionable vegetable oils. Because the industry uses so many eggs, which means hens to lay them, male chicks are destroyed in dastardly ways. Some of you avoid […]

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Black beans, tomatoes, and rice

Quick Black Beans, Tomatoes, and Rice

Looking for a quick supper? Try this recipe. It’s quick, versatile, and delicious. As long as you have cooked rice or pasta on-hand, this dish is ready to eat in about 45 minutes. About the ingredients I usually use canned organic black beans in this recipe but you can use any kind of left-over cooked […]

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Repurposed plates

So You Think You Can’t Cook

  While putting together last night’s supper, and taking photos along the way, I realized that no matter what I do my blog will never look like other professional blogs. I enjoy beautiful blogs and view them with envy. But my food photos look like they belong on a dinner plate, not a page in […]

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Umami ingredients

Umami—The Fifth Taste

Most of us learned there are four tastes we humans experience: sweet, salty, sour, and bitter. What was missing from this list is what gives food a ‘meaty’ taste in the absence of meat. In 1909, a Japanese physical chemistry professor, Kikunae Ikeda, isolated a white compound from giant sea kelp that Japanese traditionally use […]

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