I realize it’s not summer yet, but the other day I was amazed at the number of vehicles that looked like they were headed for a camping trip! Not sure which areas have open roads in U.S.
Food reflections and recipes from local columnist Cathie Campbell.
I know I have said this before, but when Easter rolls around I get to thinking of a favorite childhood memory: my Italian Nana baking Easter breads for her after-church guests.
The day before writing this, I went to the coast and bought fresh artichokes and boiled (steamed?) Dungeness crab. One of my favorite dinners is just crab and artichoke.
As far as the food part of celebrating the Easter holiday goes, I would have to say that the usual content of Easter baskets is right up there near the top of popular choices.
I must admit that my preferred method of cooking a corned beef brisket or round is to simmer it for hours, but I do enjoy learning new things, just in case I might be missing out on something good.
St. Patrick’s Day will soon be here. There isn’t much room for bringing anything new to the eating scene, since most people look forward to the same favorite and traditional meal year after year.
Well, I promised something healthy, and one of the first ideas that came to mind was to feature recipes that call for barley, because I have been craving it lately, especially in soup.