picnic

Pulled Pork, Slaw and What Do I Do While Yes!Chef! is Away?

Recipe from Food Network, Tyler Florence  

Pulled Pork with pickles and slaw

Pulled Pork with pickles and slaw

Yes!Chef! loves pork.  When I first met him, I couldn’t understand why he liked it so much.  It was always dry and tasteless every time I had it.  So, I would frequently turn up my nose to his suggestion of pork for dinner because of my pork bias.  Yes, I was a hater…a pork hater.

However, dear husband has changed my mind forever.

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A Day To Remember and Be Thankful and Eat Barbecue Ribs with Broccoli Salad!

Barbecue ribs with Broccoli Salad

Barbecue ribs with Broccoli Salad

Happy Memorial Day, even though it’s a little late.  We spent the day, actually almost the whole weekend, at Tahoe, which is our habit.  This year, though, we had no family with us.  It was just Yes!Chef!, me and Obie T. Dogg.

Obie T. Dogg at the beach last fall.

Obie T. Dogg at a Lake Tahoe Beach last fall

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Crashed Spicy Sweet Potatoes are My New Fall Comfort Food

Crashed Spicy Sweet Potatoes

Now that Fall has officially begun, it’s time to put on the warm socks, colorful sweaters and curl up by the fire.  Heat up a cup of apple cider and put a stick of cinnamon in it while you are waiting for the Crashed Sweet Potatoes to finish cooking.  Can you tell that I love fall.

Here in the Sierras, we like to head out to Tahoe and get some pictures of the fall leaves, and maybe some bears.

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Time Just Keeps on Slipping, Slipping, Slipping, into the Future…and it’s already Apple Hill Time

It’s kind of a long story about where we have been lately and why we have not been blogging.  It mostly has to do with life and my other job (as a photographer) have gotten in the way a little.

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“Pickles are so firm. Pickles are so crunchy. Do you have a pickle. For when I need a munchie?” The Pickle Song

“Buckwheat: Do you like pickles?
Porky: i think they stink!
Buckwheat: I love pickles
Porky: My mum makes me eat them
Buckwheat: I’m crazy about em!
Porky: I’ll sell you my pickle for a nickle
Buckwheat: How bout 2 cents..
Porky:Ok
Buckwheat: I’ve got two pickles. I’ve got two pickles. I’ve got two pickles today .. hey hey.. !”

Little Rascals 1994

I love pickles!

But they can’t just be any old pickle.  I do not like bread and butter pickles and I do not like wimpy pickles. I like crisp, crunchy, dilly pickles.  I also like sweet pickles on occasion, but dills are my favorite because they make my mouth water.

I might just be a pickle connoisseur.

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The Eternal Quest for Perfect Pizza Dough because Pizza is a Way of Life

Perfect dough: Crispy on the bottom and chewy but never doughy

My husband, Yes!Chef!, started his cooking adventure many years ago when he began working at Pizza Hut while attending the University of Minnesota (brr.) He learned how to make their style of pizza and then he was elevated to manager and learned how to run a business.  Now, I never knew Yes!Chef! in those days.  I met him some years later in Wisconsin (which is a whole ‘nother story”), but I know he’s always had a love of pizza.  I discovered the joys of Chicago style stuffed pizza when I spent some time in Chicago for work and then when I moved to Wisconsin for a couple of years. BTW, I loved living in Wisconsin except for the bitter cold winters and the hot sticky summers. Yes, I’m a born and raised California girl, but I’m not a weather wimp because I was raised in the hills and mountains of Northern California.  We had very hot summers (but no humidity) and cold winters with snow.  But nothing like the extremes of living in Wisconsin.

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Homemade Boursin Cheese served with a vineyard

Boursin Cheese and butter crackers

I’ve been wanting to make this ever since I found the recipe and I finally had a chance a couple of months ago when my family was coming over for dinner.  My oldest loves Boursin Cheese, but it is very expensive.  So, I was quite excited to find this recipe especially since it is very economical and makes a large batch.

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