Dixie FryPanko










Not being a big fan of cauliflower, this one really jumped out at me. I mean, I’ll eat it, steamed mixed with other veggies and such, but it just wasn’t high on my veggie hit list. Definitely not enough to buy a whole head like the one the Mrs brought home the other night.

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For something that I wasn’t even interested in to start with, I have invested enough time and effort that I damn well going to see this to fruition! As our first garden, we are quickly taking notes on what to do or not to do next time. For example, with the location of the garden now, the taller tomato plants should have been on the other end so when there is the majority of the sun, they aren’t casting a shadow over the over plants. Here’s our basil plant that is doing great. We read that you have to pinch off the seeds that grow at the tops to keep the stalks healthy. We saw the difference. Basil   Continue Reading

Lend Me Your Ear


Simple great summer side has always been corn. If you’re a fan of corn, especially that on the cob, and have only enjoyed the yellow variety, I must insist that you try white corn. Sweeter and in my opinion, more flavorful. But no matter whether your loyalty lies on the yellow or the white, do yourself and your guests a huge justice and do not boil your corn. It will change and degrade the flavor and texture of this vegetable.

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Portabella and beefLast night I went and got some portobello mushrooms for a side dish. This dish will be one that will end up as a “I shoulda done this, or I shoulda done that” dish, but hey, isn’t that how we figure things out? For some it’s a slower process and can be very frustrating, producing anger issues. I think Gordon Ramsay took a really long time. At the end I will have my opinion as to what I should have done differently.

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Sauteed Zucchini An easy veggie, sauteed zucchini on the stove top. In a large sauce pan, place a fair amount of canola oil, few splashes of teriyaki, splash of soy, Worcestershire, and vinegar. salt as desired. I added Bicentennial Seasoning and Back of the Yards Garlic Rub for some extra flavor.  Turn the burner to high and let it start to boil. Once going place zucchini sliced in thirds in the pan and turn a few times to keep from burning. I prefer them a little firm when I pull them off, but some may want more cooked.





We went out got some soil, a few plants and seeds in an attempt to grow some of our own ingredients. It’s kind of exciting to see what comes of it and hopefully we’ll get some return. On the right there is tomato (2 varieties), cilantro and Bell peppers. What you don’t see is the seeds planted for corn along the back, and staggered in front of that is variety of bells, zucchini. and yellow squash.

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