Are you sneaky? Like hiding veggies in your recipes to amp up the nutritional value? Well, if you answered “yes” then this recipe may be right up your alley.
Winter seems to be holding a tight grip on the Northeast this March. We’ve had several large storms in the past few weeks, most packing quite a punch as they knock down trees, wires, and poles.
As is the norm, local grocery store shelves empty out at record pace the day before a storm. I’ve never been one to run to the store to pick up last minute items. We simply try to work with what we have on hand and weather the storm.
I am one of many whose ancestry is a fiery mix of Italian and Irish. While I am heavy on the Italian side and light on the Irish, I do yield to my Irish side once per year. It’s right around this time that I succumb to the traditional Irish fare of corned beef (minus the cabbage), carrots, potatoes, and soda bread.
You know when you create a recipe and you feel like you’ve struck gold? Well, that’s kind of how I have been feeling of late. A few weeks back my friend Lisa inspired me to create a gluten free version of lemon cake. I did, and what resulted has become my family’s favorite gluten free recipe of all time.
I’ve never been one to frequent the mall. But back in the day when I was a young mom with a brood of active little boys, I would, on occasion, take a trip to the mall with my guys. These trips usually came on days when the temperatures were far below freezing and precluded us from enjoying the outdoors. On those days, the mall was a life saver.