Chicken Parmesian

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Chicken Parmesan is a great meal where you can showcase the pasta sauce that I have posted. The breaded chicken can be served in a sandwich or over pasta….or with rice. Let’s prep some cutlets and make a meal for two. I just served this a few weeks ago to my gal and she has

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Spaghetti Sauce (Pasta Sauce)

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I make my own tomato based pasta and pizza sauces. I am the master of my mouth and know exactly what I like. Making a pasta sauce that you will love is easy. Let’s make some. I use a good canned tomato sauce as the base. I keep a small case of the 15oz cans

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The Salad part deux

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Salad is our topic and we each like what we like on a salad. Diversity is really totally up to your wallet. Salad can be a bag of field greens with salt and pepper …or this piled high monstrosity that intrigues the minions or celery sticks with peanut butter. So lets look at the basics.

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The Salad

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The topic that strikes my fancy this week and may end up as a global month long conversational topic is “salad”. I  really enjoy a great simple salad though the salad is not the first thing I crave after work. I eat less vegetables than the daily recommended plating describes. If you have never heard of

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Working the short order grill OUCH

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I have been immersed on a walk into my past. I am helping Deb and Bill out at JGUMBOS Restaurant in the Clifton district of Louisville KY on weekends by working the grill and doing light food prep work as needed. The cook that was working the grill left on short notice and I volunteered to assist.

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The Pierogi

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My Grandma might call a pierogi by another name, varenyky. This is a boiled dumpling to a Ukrainian. A Russian family might consider a pierogi a “baked pastry”. I do believe that today it is more or less globally accepted that the boiled dumpling represents the pierogi or pirogi (depending on where you are from). Grandma

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First Blog…First Post

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Glad you found my blog and took a moment to read the opening post. Here we will explore food topics and get quickly from chit chat into kitchen to make and taste some of these experiences. I have been working the food world for a long time and regularly revisit recipes and areas of interest to

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