[24] Grandma L.’s Zucchini Bread

Well, near the end of living in the old place, I dipped into “_How to Cook Everything_”:http://www.amazon.com/gp/product/0764578650?ie=UTF8&tag=metaco-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0764578650 quite a bit to figure out how to use up perishable goods, especially veggies from our CSA (which we had delivered through the whole process).

This recipe is the last of the recipes that was made in our old house, and is one of the few from that time that did not come from How to Cook Everything. Instead, it came from my dad’s mother.

Over the years, I’ve had a lot of this zucchini bread. My grandmother makes it often, it freezes well and is generally delicious. Also, in case you are already thinking about the upcoming holidays, my grandmother makes a basket for every household that contains all sorts of super things.… Continue reading →

[23] Turnips in Creamy Mustard Sauce

Cover of How to Cook Everything, Revised Edition by Mark Bittman

I just posted about a meal that was made basically based on what was in the fridge, where the main dish was pork chops. This was the major side dish. This recipe is actually a variant on a recipe in How to Cook Everything; the mustard sauce is not normally creamy. However, I had cream in the fridge that didn’t have any other recipe home and was going to go bad, so creamy mustard sauce it was.

Very good choice, I’d say. But maybe that’s just because I didn’t want the cream to go bad. 😉

h2. Ingredients

2 tbsp butter or extra virgin olive oil
1.5 lbs turnips, cut into chunks about the size of radishes (He says really most root veggies will work here.)… Continue reading →

[22] Skillet Pork Chops, variation 1

Cover of How to Cook Everything, Revised Edition by Mark Bittman

As you might expect, given the “About”, many times this blog is about forcing ourselves (Bill & I) to go look in the cabinets, fridge & freezer, and see what we have and what we can make.

Of course, to make it a little more crazy, I try to throw moving and house-guests into the mix. Without really planning ahead for the guests. I won’t say this is the BEST plan, but it’s working out for me better than you might expect. I anticipate a kitchen disaster any day now, but up until this point (including last night, which will be another entry later on).

Of course, in this instance, the guest was just Jessie. She’s seen us at all kinds of chaotic times, and had plenty of recipes tested on her.… Continue reading →