I might just be begging for a lashing putting together a recipe for canned salmon. I mean why would I do such a thing when beautiful fresh salmon is available in a grocery store? Well, I’ll tell you. I did it because not everyone has the cash money for fresh salmon, because there’s more to a fish than those perfectly shaped pink fillets and because some people actually can their fresh salmon to get through the winter (I’m a little obsessed with my girl Eve at the moment).
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Every week for over a year I have been posting meal plans to help you keep your food life in line, over time I have tried to focus some of these meal plans based on seasons, health trends and special diets. …
The Spring Equinox is Monday, not that the weather has gotten that memo. It’s been rather cold here, something like 5 degrees (F) in the mornings. I try not to think about it in hopes that spring is in fact on its way.
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Traditionally in the states we all don green, drink green beer, and eat boiled corned beef with cabbage to celebrate St. Patrick’s Day. While I love the holiday for all the fun I’ve had over the years these days I get more excited for the leftovers. I mean a good Rueben, Irish vegetable soup (made with leftover boiled carrots and potatoes) and of course corned beef hash are in fact some of my favorites.
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The goal of this cooking school series is to get more people in the kitchen. I fully believe that cooking at home is better for our individual health, the environments, and society as a whole. However, I understand that there are a lot of hang-ups for people to actually start cooking. One of the main complaints that I hear is not knowing what to cook.
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