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Tacos!!!

As a kid, many of our Christmas presents from my grandparents came from that flea market. We're north of Alturas. I went through Wagontire about 8 years ago. Population of 2 sounds about right.

Ahh, another true northern Californian. I'm across the state from you in Modoc county. We have good friends that live in Potter Valley and, my father grew up in Sebastopol (Sonoma county, I know), but not far from you. Welcome!

One of our local butcher's makes bulk chicken sausage with sage, apple, and dried cranberries. It is really good sausage!

I put brown sugar and liquid smoke in my meatloaf so it tastes more like a teriyaki jerky than plain old meat loaf. I also use oats instead of bread crumbs.

Meatloaf, candied carrots, and a green salad.

I like it in place of the ham in chicken cordon bleu. It tasted better and is easier to work with.

Tacos for us. Nothing fancy - seasoning out of the packet to boot.

The kids really like stroganoff, so that's what's for dinner tonight. My husband and I went out on Saturday, so this is about the kids. I fixed the fancy Valentine's dinner on Sunday - chicken breasts stuffed with tarragon/lemon cream cheese and served with a bacon and tarragon cream sauce.

If you want it to be really good, add some Italian seasoning to the meat and let it rest on the counter for at least 30 minutes before you cook it. Then serve it with blue cheese. That is a real treat!

The weather is warm enough here, so we're BBQing some balsamic marinated steak. I'm serving it with grilled asparagus and garlic bread.

Homemade pretzels with a honey mustard dipping sauce, popcorn, and potstickers.

Well, I'm not going to argue the fat/meat flavor, but I do want to point out to you that animal cells do not have a "cell wall," as you stated many times. Only plants, fungi, and some bacteria have cell walls. Cell walls are composed of cellulose which is undigestable and gives all plants...

I'm making Julia Child's recipe for Boeuf Bourguignon, and my family's recipe for sheepherder's bread. Sounds like a comfort food dinner for many of us.

Waffles, scrambled eggs, and sage sausage. Yep, breakfast for dinner!

Maybe ground wasn't the correct term, more like minced. It is the same consistency as the prepared, but it is straight horseradish.

I'm tired of spending money on non-stick pans. Grant it, the two I own have lasted 10 years, but I just don't want to put out the money to keep replacing them. I've decided to switch entirely to cast iron. The more you use them, the more non-stick they get, they heat evenly, get hot quick...

My parents used to live in Tulelake, CA, which is where the original Tulelake Horseradish plant was located. Mom said that your eyes would burn driving through town when they were processing the horseradish. The workers would have to wear full protective clothing and gas masks because the root...

Pork chow mein. I don't want to cook much today.

Use a tiny bit of peanut butter on the traps. They have to lick it off, which in turn triggers the trap and off they go to meet their maker. The only other thing I can suggest is to seal all holes they are entering through.

Pollo ala crema over rice for dinner tonight. My husband is in need of some comfort food as he is dealing with death of a best friend's wife (she was only 30 and they have a 2 year old son). I just kind of want to feed him something so he'll feel loved.

I made oxtail soup after Christmas. A few days before Christmas, I browned the oxtail in butter, then added water, garlic cloves, shallots, rosemary, thyme, and peppercorns. I boiled all this for about 6 hours, then drained off all the liquid and it turned into a heavenly beef stock. I then...

My knives, and the two 4 tbsp measuring cups that are labeled on the angle inside the cup. Who would think a 4 tbsp measuring cup would be so handy, but it is!!

Chicken enchilada soup for us tonight.

According to the menu I made last Friday, I'm either going to make baked pork chops, baked salmon with a smoky aioli sauce, or spaghetti that I have frozen. It all depends on what time I get home, but I'm thinking it will be the salmon.