Healthy, inexpensive fro-yo for your dog(s)

If my desk top weren’t a sucking fire swamp, I could tell you from what newspaper supplement I took this recipe. Wherever it came from, you can see our dogs like it — that’s 50+-pound pit mix Pearl licking out the mixing bowl. Simply combine 3 uber-ripe (peeled) bananas, 1 cup peanut butter and a… Continue reading Healthy, inexpensive fro-yo for your dog(s)

The road not taken nearly often enough; build-a-breakfast

If you’ve never tried to get smaller or fitter, you don’t know what a challenge this is. Not a floating-in-the-Mediterranean-with-no-life-jackets challenge, but difficult. Not a drug or alcohol rehab challenge but difficult. The advantage I have over the re-habbers is that the harder I work, the better I feel. I don’t think that happens as… Continue reading The road not taken nearly often enough; build-a-breakfast

Guilt and lamb

Amazing how one sentence can bring someone back from the dead and slap you up’side the haid. My mother’s been dead for 18 years, and yet when I found an old letter of hers this morning, boom! This letter’s at least 20 years old, maybe more. She’s talking about a much disliked sister-in-law’s back surgery… Continue reading Guilt and lamb

Easter dinner, harissa roasted carrots

Occasionally, I’m reminded of our narrow taste palette. Making and cooking with harissa, a hot pepper paste from North Africa and the Mediterranean, was one of those times. Even before adding the lemon juice, olive oil and garlic, it smelled like nothing I could identify, except the overtones of anise. I needed only a wee… Continue reading Easter dinner, harissa roasted carrots

Making butter, cheese, yogurt and lots of other stuff

Except for the pickled ginger, Sunday was an outstanding food day. My Valentine made real oatmeal for breakfast, no sugar, just the warm, oat-y taste of the grain and an occasional burst of sweetness from a soft, puffy raisin. The Women of the Church served lunch — a choice of chicken taco or potato soups, muffins, tossed salad… Continue reading Making butter, cheese, yogurt and lots of other stuff