Your Saturday Greetings Newsletter 86 has crafting articles and products that I have hand-picked especially for you. Enjoy!Read More
Your Saturday Greetings Newsletter 85 has crafting articles and products that I have hand-picked especially for you. Enjoy!Read More
Fall is festival time. I know there are sheep and wool festivals, beer festivals, car shows/hill climbs, and a lot of other special festivals. But, here in Parke County, Indiana, USA, we are 6 days away from Indiana’s largest festival, the Covered Bridge Festival. Parke County is the home of 31 historic covered bridges. The festival runs for 10 days, starting next Friday, the 11th. Nine county communities will showcase their food, crafts, and entertainment. Oh, and don’t forget the beautiful fall foliage.Read More
Pasta Fazool is an Italian soup with beans and pasta. Some cooks prepare it plain or with sausage. Since we had some leftover taco meat, my soup took on a Mexican flare. With or without meat, this soup makes a great lunch or dinner appetizer.Read More
This Mac n Cheese is creamy and delicious. Forget about the box with powdered cheese or cheese squeezed out of a foil packet. Once you have tasted this recipe, you won’t go back to the boxRead More
Mustard potato salad is only one version of how you can turn the humble potato into a delicious side dish. But, in my family this version with sweet pickle relish, mustard, creamy salad dressing, eggs, onion, and celery, this is ITRead More
Enjoy grilled chicken breasts with bbq sauce at your next summertime family get-together. Whether you are picnicking or tailgating, I’m sure there will be some grilling going on. This chicken was a staple at our Memorial Day get-togethers.Read More
My first marriage family introduced me to the New Year’s Eve tradition of Italian bagna cauda with cream and fresh raw vegetables and Italian bread. A great dip or fondue for any celebration.
Bagna cauda with oil originated in 16th century Italy. However, I prefer a creamy version. Served hot as a dipping sauce with cut-up fresh vegetables and Italian bread.
Also, I like to add tuna to the bagna cauda for more body.Read More
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