You bet French toast can go savory – very quickly & easily. All you need is your favorite cold cuts, cheese and either a pear or apple. You can then top that with your choice or a combination of your favorite salad dressing, dried fruit, a shot of Parmesan cheese, and ground black pepper. Just click either picture on this page for an easy to follow step-by-step picture book recipe. Read more »
All right, here it is election night, and just to have something warm and sustaining to wake up to in the morning when, hopefully, we’ll have a president named, here’s the second of three alternative French toast toppings, all in pictures: French Toast with Yogurt Jam & Fresh Fruit. Read more »
Love French toast but want a topping that’s got some legs to it that’s not just super sweet? Easy! And, hey, since Election Day’s thankfully right around the corner, how ‘bout I provide you with freedom of choice? I’ll put up one new recipe every day for the next three days. Here’s the first – and easiest – topping: nut butter & jam. Read more »
Imagine a weekday morning when you darn near need power tools to wedge your kids – or even yourself – out of bed. The clock ticks. You want to make sure everyone gets off with a good, solid breakfast. But everything’s moving in super sllllllooowww motion – the whole world feels like it’s stuck in glue – except for that clock that keeps ticking faster and faster. Read more »
For me, it’s all a big smile: cycling = physical + mental + emotional stability.
One morning this January, though, I woke up with my right knee feeling like I’d smashed it into a wall while I was sleeping. The only thing is, there’s no wall next to my bed. I kept riding. My knee got worse and even grew the half ping-pong ball sized bulge shown below right on my knee cap. Still, I blew it off until my dear ol’ retired doc mom said, “Just get it fixed”. I get blunt very well. Read more »
Fall – hands down the most magical time to get out and rip up the road on a bike. Clear, crisp air. Screamin’ blue skies. Trees bright with colors that change almost daily. Man, I get a big smile out of the sight, sound and smell of riding straight through the middle of a wind-whipped crunchy kaleidoscope leaf downpour – like running right through a freshly raked leaf pile! Read more »
Before this week, though I’d had kale before, I was never “clued in” to how nutritious, delicious and easy to prepare it really is. But the other day, Jon Nourse, whose family has owned and operated Nourse Farm in Westborough, Massachusetts since 1722 said kale, with it’s high beta-carotene content, is one of the best eye health vegetables and that it’s actually very easy to prepare.
About two weeks ago I told Michael Berberian, owner and operator of his family’s Berberian Farms in Northborough, MA that I’d noticed he’d planted new rows of lettuce just recently. He smiled and said something like, “Oh yah. With global warming, we’ve been getting longer growing seasons”. Read more »
What’s not to love about pasta, cheese and cream? Nothing, except for the lead gut feeling after pounding down the last forkful. You want to find the criminal? It’s the heavy cream traditionally called for to make the cheese sauce.
We can fix that. Easy. And with no sacrifice in flavor. All it takes is substituting heavy cream with evaporated milk. Heavy cream has 2 ½ times the calories and 5 times the fat asevaporated milk. Incredible difference really. And, I’ve found no cooking property or flavor difference, which makes the substitution easy to do. Read more »