Great-Grandmother’s Homemade Irish Soda Bread

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I am thinking about time travel today and not because I have been watching Cosmos.  I am thinking about time travel because I want to go back to a specific place in time.  I want to go back to Elko, Nevada, March 1960.  My mom would be nine years old.  She would most likely be in the sweetest dress you have ever seen with her hair bouncing in its natural curls.  My full-blooded Irish great-grandmother Hortense would be in the kitchen.  In the kitchen she would be busy but not too busy to be singing.  She would be signing the songs of her homeland while her hands moved quickly.   Not too quickly of course to lift a spoon to my mom’s lips and offer her a taste of the meal to come. 

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Fried Rice {Gluten Free}


Marcella Rose here.  Now if you are like me, you’re constantly trying to save money and what a better way to save than to use those leftovers! It’s always a shame to throw away perfectly good food, am I right? Now I don’t just like to warm up a leftover, though I have been known to do so, but where is the imagination in that?!  What I love is taking a leftover and making something extraordinary with it; something that makes the family run to the table.

So today I want to share with you an easy and quick recipe that will use your leftover white rice in a flash and with some panache!  I mean we all order take out and it seems that with every dish comes the ubiquitous box of white rice. You may eat a scoop, but I have never once used up all the rice.  Sometimes I make a rice pudding (I will share that recipe with you next time!) but most times I make fried rice.

What I love about fried rice is that your can serve it for every meal! If I serve it in the morning I like to baste an egg and place it on top; the gooey, runny yolk makes for a great sauce on the rice and really puts it over the top for the first meal of the day.  Serve this at a brunch and your guests will be stunned and love every bit of it.

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The Best Classic Potato Salad

Perfect Potato Salad

Nothing says summer like potato salad. It’s a standby at all the summer holidays, Fourth of July, Memorial Day, and Labor Day. If you are throwing a picnic or BBQ, people have come to expect it on the table, but that sloppy mess that the grocery store is serving you is not, I repeat, not potato salad. I know it takes time and it is not a pleasant summer past time to be in a hot kitchen when the afternoon breeze is calling you to the shade of your garden.

I mean who wants to be lording over a stockpot full of boiling potatoes in the heat of the day? Not someone without air conditioning that’s who; so when you live in an old Victorian with no ac but the shade from the old growth trees surrounding your home, you learn a few little tricks and tips to make this summer staple a dish that you don’t dread when requested. First stop peeling your potatoes. Just stop. It’s ridiculous. The peel holds any vitamins and minerals you may happen to get after boiling and it adds texture and color to the dish.

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Strawberry Rhubarb Biscuit Bake

Strawberry Rhubarb Biscuit Bake

The season of spring is upon us and the strawberries in Oregon are overflowing with flavor and sweetness. The rhubarb time is here and what a special time it is. Rhubarb and strawberries go hand in hand not just because of the complimentary sweet-to-sour or their matching color palate but because they ripen at the same time.

Every year I look forward with anticipation to the farmer’s market opening and that big sign that reads Fresh rhubarb sweet local strawberries! It pulls me from my tasks, from my busy, busy days it makes me pull the car over and wander around the market with basket in hand, eyes almost popping out of my head as they bounce from bountiful stand to bountiful stand.

This year I wanted something easy for breakfast with my family on the coast so I whipped up this easy little treat. It is perfect for breakfast, a little snack with tea or for a light dessert and is ready in no time at all. I love serving it in the cast iron pan you cook it in too; it brings that sweet little farmhouse charm right from oven to table. What I love is how quick and delicious this is, no crusts to make and chill then roll out and bake just a little fruit and a little flour and a lot of flavor.




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