French Toast

  (Baked@350° for 45 min.) Ingredients; 1. 1/2 of Egg Bread (Challah) sliced 2. 3 eggs 3. 1 C of 2%milk or coconut or almond milk 4. 1 C of orange juice 5. 1/4 C of Turbinado sugar 6. 1 tsp. of following; fresh orange peel, cinnamon, vanilla, fresh ginger 7. Fresh fruit such as strawberries, blueberries, raspberries, or your favorite one (cut up) Directions; Need a baking dish greased w/coconut butter or regular butter…

"French Toast"

Three 10-minute Brussels Sprouts Recipes for Sprouts Lovers and Haters

When I was growing up Brussels sprouts were most often the butt of jokes. There was always something more worthy of being eaten than the lowly Brussels sprout. And the belief that they held a position near the bottom of the culinary totem pole remained ingrained in me until well into my adult years. Right up until I actually ate one. Then, my opinions about this cabbage-relative changed abruptly. Previously, I had only heard stories–primarily…

"Three 10-minute Brussels Sprouts Recipes for Sprouts Lovers and Haters"

Coconut Shrimp Recipe

I made these for my Mother’s birthday two year’s ago and now I am practically stalked by family members to make these on a regular basis. While I don’t eat seafood, I’m told they are to die for, especially with an Orange Marmalade Dip. 2 pounds Raw Jumbo Shrimp 2 cans of Coco Lopez Piña Colada Drink Mix (Coconut Milk in a can) 2/3 of a cup of spiced rum 3 cups of cornstarch 3…

"Coconut Shrimp Recipe"

Some Advice and Precautions for Cooking With Edible Flowers

Did you know that not only can you smell the beautiful fragrances, and feel the delicate textures of a flower, but you can also find pleasure in the taste! The rose is best known as the most, appreciated flower around the world. Since flavor is affected by such factors as soil and temperature, it is advisable to taste a petal of the rose or any other flower before you decide to use the flower as…

"Some Advice and Precautions for Cooking With Edible Flowers"

Cooking in Ancient Rome

“Stuff the dormice with minced meat of whole dormice, pounded with pepper, pine kernels, asaphoetida, and liquamen. Sew up, place on a tile, put in the oven, or cook, stuffed, in a small oven.” -The Roman Cookery Book (translated by Flowers & Rosenbaum) The recipe above is translated from the oldest , surviving European cookbook “The Art of Cooking” by Apicius, a Roman gourmet. From the famous dormouse recipe above and others like it for…

"Cooking in Ancient Rome"