Recent content by Lisa B

It was lovely to read these messages. I hope you all know how much you meant to my dad as well. This forum brought him joy and comfort through some very difficult things and times and was a wonderful place to share happy times as well. You made his life richer and better and I can't thank you...

I have zucchini, patty pan squash, baby choy sum (very baby, from thinning a row), a handful of snow peas and some beet greens from my garden. How should I season this sautee? Garlic, ginger, soy sauce and sesame oil? Garlic, smoked paprika, and lemon juice? Garlic and basil? Something...

I live in zone 6a. My heat-loving plants usually stop producing much by mid-September. The week of Memorial day I transplanted my indoor starts (all about the size of your standard nursery quart-size veggie starts) into the ground. It has been about a month and I'm concerned about my...

I have premarinated skirt steak (Mexican flavors like cumin, coriander, onion, etc) and julienned jicama that I need to use up tomorrow. I also have corn tortillas and I'm thinking this has good taco potential, but I'm missing an ingredient or two. I'll pick up some cilantro and limes tomorrow...

We had blueberry lemon pie for a treat breakfast this morning. I figured if we do donuts occasionally, why not break into the pie that took too long to cool last night? It was a bit runny and needs a little tweaking, but it was still delicious!

It really is a fun age! (Most of the time. [emoji1])

DD (8 years old) was helping me in the garden when she paused near the cucumbers. She stood for a few moments, looking thoughtful, then said, "Mom, what if there was a town of tiny people who all lived in a cucumber and someone picked it and put it in vinegar and then the mayor said, 'well...

This genuinely made me laugh out loud.

I misunderstood. I thought you were buying the tapas-style stoneware and looking for more ways to use them. My experience with tapas has been like cooking goddess's, not about condiments to accompany a meal, but about creating a meal from many small plates of Spanish foods, often served in...

Thank you for the advice, Pepperhead! It rained off and on for a few days and that's when all of this started. No rain in the past week, but it was been very humid. I'm hoping I can at least help it limp along until the tomatoes on it ripen. Even with just those I'll have a substantial harvest...

I tested out my new-to-me larger Weber kettle grill with a chuck eye roast and some grilled zucchini from the garden, along with some steamed corn on the cob. It turned out great! I was only sad I had to rush off to a work training, so I couldn't relax and savor it!

That looks amazing!

My Costco used to sell a cold pesto pasta salad with sundried tomatoes, romano and shrimp. I miss it this year! But it would be a good use for your shrimp.

Souffle's, yorksire pudding, german pancakes/dutch babies would also probably work. And I love the way pot pies look in ramekins with the crust coming down over the edges.

Individual-sized: quiche, fritatta, au gratin potatoes, baked shakshuka (you'd have to cook the sauce stove top first), macaroni and cheese, cheesecake, creme brulee, pies, pumpkin custard (like pumpkin pie filling), brownies, bar cookies, fruit crisps They would probably also make a nice...