RecipeMuncher

Happy Friday! Hope you are all looking forward to the weekend; I know I am.

There will be salsa dancing, cooking, practicing calligraphy, seeing a few friends, and trying to motivate myself to exercise.

But first, I want to share with you a recipe I made last week that was inspired by a recipe that Isabelle pinned for Roasted Cumin-Lime Carrots.

Instead of carrots, I used asparagus. Since

Last month I was asked if I wanted to review Rachael Ray’s non stick meatloaf pan set and garbage bowl.

Here are the things that went through my mind:

1) ooh, I love trying out new gadgets/dishes/tools in the kitchen

2) my current meatloaf pan is slightly scratched and it’d be nice to have a replacement

3) garbage bowl: can’t any bowl be a garbage bowl?

4) I only watch RR’s show when I’m

I may lose a lot of you here, but I love Brussels Sprouts and have been fond of them ever since I was a child.  I was enamored with small things then, and they reminded me of tiny cabbage heads.  My mom would usually just steam or boil them and we would drizzle apple cider vinegar over them before digging in.  

But I like them prepared this way even better ~ I parboil (until just barely

The last of the season!  Fresh Wild Alaskan Halibut season generally runs for 8 months, from March through November.
One of our favorite types of fish, halibut has a mild flavor, it is firm in texture, and difficult to overcook. Many people who don’t like other fish simply adore halibut for those reasons.

When our fish purveyor featured these beautiful portions of fresh Halibut, I could