I admit that corn chips don’t usually pop into my mind when I am thinking of cooking ingredients.
Food reflections and recipes from local columnist Cathie Campbell.
The day I typed this, I had just returned from trout fishing at Bass Lake.
Thanks to my sister who lives on a ranch over in Gilroy, I have been enjoying a supply of good, old-fashioned fruits, nuts and veggies.
Even though my dad used to grow barley in his hay fields, I don’t remember having that grain on the dinner table, except for an occasional ingredient in soup.
The day I wrote this column, I was wondering what I should write about. Then someone came over with a bag full of green table grapes from a farm in Kerman.
I must admit that I am tiring of green salads and summer isn’t over yet. But I still get hungry for macaroni salad.
The day I wrote this, I was dividing my time between writing at my computer and making several batches of pesto sauce with three different kinds of basil that I grew in oak halfbarrels on my deck.