Monthly Archives: March 2013

Spring Garden Deviled Eggs

These beautiful little blooming deviled eggs are fully edible.  Wild violets are a terrific addition to salads or cakes.  Why not use them to decorate deviled eggs?  Be sure they haven’t been sprayed with any chemicals before picking.  Use chives … Continue reading

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Apricot Glazed Ham

Don’t be seduced by the convenience of a spiral sliced ham.  You can do better!  This is so easy it barely counts as a recipe.  Yet it yields a succulent, juicy ham that you can be proud to serve.  Look … Continue reading

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How to Make a Peeps Wreath

So I got it in my head that I needed to make a wreath out of Peeps last Easter.  I don’t know where it came from, just a need to decorate for the season I guess.  This project cost me … Continue reading

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Saffron Orzo

Risotto is one of my favorite things to eat, but with all the time and stirring, it’s not really one of my favorite things to make.  This orzo gives you a very similar texture and taste of risotto without all … Continue reading

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Guinness Braised Brisket

I wanted to make a traditional corned beef (it’s corned, not corn beef, I hate it when people say corn beef) for St. Patrick’s Day.  I am usually pretty good at planning ahead, but in this case I waited until … Continue reading

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Deviled Eggs Can Be Chic

Starting to think about Easter- this is one of my all-time most popular posts! Most people feel that using a piping bag for any reason is too much work, too fussy, or too difficult.  You might look at a recipe … Continue reading

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Salad Bar

Obviously I didn’t invent the idea of a salad bar.  But you may not have thought of this as an easy, healthy weeknight dinner.  The cool thing about the salad bar is that everyone gets to choose what they want, … Continue reading

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