Swear every bottle, each jar, all my sauces and secret ingredients are Not Expired—so back in the clean refrigerator they go for 2026! #NewYearsResolution
Read moreRoasted red peppers and Roma tomatoes cooked down for a couple quarts of sauce to freeze.
Read moreWhen you got old bananas, you can could compost, or bake Banana-Nut Muffins. Yum the latter.
Read moreSomeone visiting Panera for a cup of coffee did the math—exactly 74¢ for a 20% tip on a VISA credit charge. Cash is back baby & check the years on those pennies. And some people still have math, like drummers have time… #currency #economy #math
Read moreSkarjune brews last sun tea of season.
Read moreLate summer Pesto Bruschetta on the patio. Followed by a sunset supper of Wisconsin brats & grilled corn ribs—new thing turned out cravable.
Read moreZoomed photo, but does show that we have Goldfinches at our bird feeder & they do like the sunflower & safflower kernals.
Read moreGarden Basil 2nd planting of Sweet & Thai varieties coming along nicely towards a Pesto harvest.
Read morePicked up a fave black tea at United Noodles in Minneapolis. Chinese Lichee adds a pleasant fruit flavor—almost as nice as the incredible Currant Black Tea from Grand Fete in Hudson, Wisconsin. Good alternatives to swigging my morning coffee.
Read moreDeconstructed Shrimp Kebab on the Barbi.
Read moreCast iron skillet Cornbread, for some hot chili on a chill November eve.
Read moreBUTTERMILK BISCUITS
Buttermilk biscuits and cinnamon crunch cookie from dough scraps. Now open the Apple Butter from Whistling Well Orchard.
Read morePasta Salad today, yesterday, and tomorrow. It’s really summer.
Read moreBaked buttermilk biscuits & pinwheels for Saturday breakfast. Frosted too on a frosty Minnesota morning.
Read moreCooking Tip Made biscuits and gravy for brunch this morning. The biscuits always bake perfectly fluffy and flaky with these four things in any recipe: Buttermilk Frozen Butter Fold don’t Knead Cast Iron I do use cast iron pots and pans for most cooking. Good buttermilk is a must for fluff. Just keep a stick of butter in the freezer to grate as called for in any recipe for flaky texture.
Read more