Cooking for Guys

Moussaka Hand Pie

I made moussaka for dinner last night and had some left-over filling. Today I got out the pie-irons and made moussaka hand pies for lunch.   Forcing the Greek pita bread into the buttered pie irons, I spooned some tomato paste over the pita, I filled it with the...

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Grandma Wade’s Mince Meat

Grandma Wade used to make mince meat pies for the holidays. She shared the recipe with Mom,and this delightfully sweet pie has been a treasured memory of mine for decades. The recipe is pretty labor intensive and contains your entire annual dietary allowance of fat in...

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Chili and Corn-sticks

Chili and Corn-sticks I had Friday off. I intended to make dinner, but that required an amount of preparation I didn't manage to get around to. I spent the day changing the tire on the Triumph, staring off into space and generally procrastinating. Go figure. Amy got...

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Chuck Roast and Mushroom Gravy

With the weather gone to cold drizzle I find myself using the Crock Pot more and more. Once the food is in the slow cooker, it can be turned on low and ignored for a few hours. Well, it could be ignored if it didn't fill the entire house with savory aromas. Slow...

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The Bombardier

The Bombardier is a drink inspired by the early days of military aviation, when the British airforce was still part of the Royal Navy. Pilots and their crew were issued a daily tot of rum, just like the sailors were. To stave off the cold on long sorties over No Man’s...

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Pie Day: Mom’s Pies

  Mom bakes all sorts of pies. Two of my favorites are her apple pie and her rhubarb pie. These are pretty straight forward fruit pie recipes, but they are consistently the best pies to be had. Tarting them up would only detract from their wholesome...

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Hot Toddy

The hot toddy has long been a favorite cold weather libation around my house.  Easy, steaming hot, packed with vitamin C, sweet, sour, and alcoholic, its just gotta be good for you! Substitute liquors, try different sweeteners, use any citrus you feel like using;...

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Pieday: The Crust

          With the holidays upon us, my thoughts naturally turn toward pie. That's not really true. I think about pie all the time, but on holidays and special occasions, my mother's pies are a traditional part of the celebration. Her pies are worthy of celebration in...

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Lamb Kabobs

Lamb Kabobs This recipe pairs the subtle fruitiness of fresh chanterelles with the sweetness of dried apricots. When you arrange the mushrooms on the skewers, sandwich them between a dried apricot and a chunk of lamb, so the mushroom absorbs the flavor of the fruit...

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Flip

  Originally common in Colonial taverns and waterfront dives, flip is basically a beer hot toddy. Andy tells me it does nothing to improve the flavor of beer and I haven’t found anyone who actually likes it, but the drink is steeped in history and it is fun to...

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