Cooking for Guys
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...
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...
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...
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; it ...
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...
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...
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...
Simple Chanterelles with Shallots and Spices
I wrapped the cooked chanterelles in foil and placed them behind the cylinders of my Triumph to keep them warm on my ride to town. When I got to work, I topped a plate of biscuits and gravy from the cafeteria with wild...
Bannock – a traditional camp bread
I seldom measure. Sometimes that works out well for me; other times it works out better for my dogs. Be that as it may, in the spirit of dashes, dollops and three-fingered pinches, I offer you this recipe for bannock, a traditional camp bread made in a skillet....
