A few weeks ago, our neighbors, Doug and Sarah, graciously fed our lone pet, a rescued goldfish, while we were up in the woods getting eaten alive by mosquitoes. Not only this, but they have also given us access to their raspberries, for which my children could not be more thankful, and this is only the beginning of things I need to properly thank them for. So, I made zucchini bread. Sarah calls zucchini the “ding dong ditch” vegetable because you get so many from a single plant that... more

To start off I have to say, this is not a grilling recipe.  I’ve never tried it on the grill, and I probably never will.  Certain things need stability – a high speed camera, a vintage moped and good cornbread.  The latter requires a type of stability that can only be provided by a highly predictable 400 degree oven.  Would it work on the grill?  Yeah, for the most part, but I can only guess that you would have varying areas of doneness depending on the temperament of your grill. ... more

We had a lot of ham leftover from Easter this week, and something about leftover ham just doesn’t scream, “I would make a fantastic snack!” when I see it there, slimy and going pale in the fridge. In fact, I believe it is screaming, “Toss me in the garbage! Toss me in the garbage!” So, I don’t like ham. I’ll admit it. Not a fan. However, I can’t just throw away the free ham that was gifted to me. So, I turned it into a meal. Before I start, let... more

I love banana bread, but more importantly, I love good banana bread. I like it to be dense and moist. I’m not too picky on the nuts vs. no nuts debate. I like them both. Ole considers himself a banana bread “purist.” He believes it’s not true banana bread unless there are walnuts involved. I have one of those recipes. This is not it. This recipe is all about the marriage of the banana with the chocolate chip. It’s like grocery store muffins…except there... more