The slow cooker is a handy year-round appliance that I regularly use in my home. I love being able to pre-prepare my meals on the weekends. I simply toss the ingredients into the cooker before I leave for work, and when I return my meal is complete. Whether you are at work, shopping, or at your child’s soccer game, this wonderful appliance allows you to escape while your dinner is cooking.
It’s that time of year again. It is time to start thinking about your holiday cooking. I don’t know how it got here so fast. If you need any help finding good recipes, try looking for holiday cooking in the catalog.
You can also go to MCPL’s Web Resources. There are a lot of good websites listed here.
Ok, so we all make resolutions… and fail to keep them. We set such lofty goals for ourselves that generally include doomed words like: diet, exercise, and organization.
One of my New Year’s resolutions is to cook more good food at home. By good food, I mean food from actual ingredients, not just highly processed convenience items. I consider myself a decent cook, but I realized that I had never approached cooking like an academic subject by starting with the basics and building up from there. As a result, I’ve been focusing on very simple recipes.
Heard of a new kitchen fad, lately? An new trick that you’ve recently started trying for the first time? An old trick that you’ve been doing for a LONG time? I’ve been coming across lots of trends in Kitchenland that seem intriguing. Some of them are tried-and-true (Sunday cooking to get you through the week), and some are new – to me, at least (is it just me, or is almond milk everywhere in recipes lately?!).
Growing up, having venison for dinner never occurred in my household. Common meals in my house were beef, chicken, and fish, so that is what I learned to cook. So it has been quite an experience for me being married to a hunter and having a freezer full of venison meat. I didn't know where to start. I didn't have any recipes for venison, and I knew I couldn't call and ask my mother for advice on preparing it since she's never cooked with it either.
I remember the first time I fell in love. I was a young girl sitting on the kitchen floor watching my Italian mother make homemade sugo (pasta sauce) and fried meatballs. The tantalizing smell of the sautéing garlic and onions was enough to hook me (as well as getting to taste test!). But that extra special ingredient that mom always added really got me. What ingredient, you ask? Love!
