I love toast. I always have. My favorite toast is French Toast.
Breakfast is by far my favorite meal of the day. At least five out of the seven days of the week, I have a bowl of oatmeal. I have it for four reasons. First, it is very healthy. Second, it is one of the best foods for your cholesterol. Third, there are many ways to prepare oatmeal. Finally, I just think it plain tastes good. And this is always the most important thing to consider when choosing good food to eat – how it tastes.
Incidentally, I like to feed my girls oatmeal every time I make it. By the way, here is a picture of my two girls. The black and white one is Dixie Rose, and the brown and white one is Holly Ann. These are my Babies.
Of course, I would never have done this without the approval of the Vet. As you can see, the oatmeal really keeps their coats looking nice and shiny.
But enough about oatmeal. I am planning a later post about the variations and the many ways to prepare oatmeal. For now, I want to emphasize the point that I always have something else with my oatmeal. Sometimes I have biscuits, homemade biscuits of course. But most of the time, I have toast or French Toast with my oatmeal. Read entire article
Most people who make chicken salad usually make it from left over chicken that was served at a previous meal. Instead of throwing away chicken that is still good to eat, people would rather use it for this purpose in order to keep it from going to waste.
Because of this, many believe that the ingredients that are added to the chicken to make chicken salad is what makes the difference in the way the salad tastes. While many people may believe this to be true, I would have to disagree. Read entire article
Last Thursday, Ronee was a little under the weather. When she feels this way, she usually has a taste for good soup.
We occasionally have homemade vegetable soup, vegetable and chicken soup, or vegetable and beef soup. However, she wanted something different. She suggested, potato soup. She did not have to twist my are for this. Our Potato Soup Recipe is one of my favorite recipes to make, and certainly, to eat. Read entire article
Last Friday evening, Ronee and I had a place in mind where we wanted to eat. Well, for the most part, we followed through with our plans. However, this particular restaurant where we went just did not feel right. For some reason, we just did not feel comfortable there. We stayed there about 5 minutes. Before placing an order, we decided to leave, and walk across the parking lot to Logan’s Roadhouse. Read entire article
It never fails. You go to a great restaurant, such as The Olive Garden, Red Lobster, or Applebee’s. You and your better half order a fantastic dish. Then, you ask yourself, “Why can’t I make this same dish at home in my own kitchen?”
This not only applies to the high class restaurants. This is also the dilemma that some people are faced with at some of the smaller establishments. For example, how many times have people said, “If only I can make fried chicken like the Colonel Sanders!” Almost everyone I know who likes to cook has tried to copy the KFC original chicken recipe.
Have you ever tried to duplicate the Big Mac secret sauce recipe, the sauce that give the famous McDonald’s Big Mac that distinctive taste? Read entire article
Have you ever wondered what the difference is between All Purpose Flour and Self Rising Flour?
All purpose flour is just plain flour, with nothing added to it. The difference is that self rising flour has salt and baking powder in it. This is how you convert all purpose flour to self rising flour.
Begin With One Cup of All Purpose Flour
Add 1 1/2 teaspoon of baking powder
Add 1/2 teaspoon of salt
Mix it up
PRESTO! You Now Have Self Rising Flour
As you will see in some later articles, there is a difference in the way some recipes turn out when using self rising flour instead of all purpose flour.
That’s it for now. Thank you for taking the time to visit with us.
And remember, every time you sit at the table,
Enjoy Your Food !
I guess you can say that we are entering the final week of the 2013 grilling season. With Labor Day weekend just around the corner, it is time to fire up your grill for what will not be, I hope, the last time this year. Whatever your preference, the gas grill or the charcoal grill, grilling is always one of life’s little pleasures.
So, get those Boston Butts and Beef Briskets ready. Fire up those gas grills, or the charcoal grills. Funny how all Holidays center around good food. As always, this year’s Labor Day will be no exception. Read entire article
A few days ago, my lovely wife, Ronee, went by Bojangle’s Chicken and Biscuits, and decided to pick up a sweet item on their menu known as the Bo Berry Biscuit. This is simply a biscuit filled with blueberries, and topped off with icing. This is basically the same icing in our Recipe for Cinnamon Rolls. I have to admit, the biscuit was very delicious. This reminded me of a similar item that I used to get at Hardee’s, known as the Cinnamon “N” Raisin Biscuit. I had almost forgotten about this, but I remember that this is a very delicious sweet biscuit.
Sweet biscuits are very delicious pastries. If you like making homemade pastries, but don’t want to go through the time-consuming process in making them, then sweet biscuits are a great substitute. They are quick, and they are delicious.
By now, you know that I am very adventurous. If there is a certain food item I like, I simply must try and make it. The next morning, I decided to make some sweet biscuits with raisins. They came out very good. In fact, they were better than I expected. Read entire article
Ronee and I went out last night to take care of some business. Actually, we went to Zales, The Diamond Store, to have my wedding band re-sized. While we were out, we decided to have dinner at a place with which we are both very familiar – Chili’s. We had been there about five times before, but last night was something special. Read entire article