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Apr27

Tex-Mex Scalloped Potatoes

Creamy potatoes, smothered in cheese, are my idea of heaven. April has been a super busy month for me. I was hired to do the photography for a cookbook and my deadline is the 30th. So, while I have been very busy in the kitchen lately, almost all of it is for the photography project I have been working on. Doing this kind of work is rewarding, but it leaves little time for recreational recipe development. That’s not to say I...

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Feb04

Steak Chili

I think we got about eight inches of snow overnight. Some of you may read that and say, ‘So what?’  So plenty!  You see, this is Dallas and in these parts even the lightest dusting of the white stuff can bring our bustling metropolis to a screeching halt.  Imaging what four days of ice, topped off with eight inches of snow has done?  Needless to say, I am STILL cooped up in the house, but I am not going to starve.  I made...

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Nov04

Sweet Potato, Apple and Caramelized Onion Gratin

I am exhausted. Project Food Blog has been, and continues to be, intense, I’ve had friends in from out of the country, I have four family birthdays coming up, and I am still working three part-time jobs.  On top of it all looms the specter of Thanksgiving and all the preparation that entails.  I am doing my best not to think about it too closely and a good distraction is my kitchen.  This gratin was born out of my efforts to...

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Oct03

Indian Dinner Party

I am celebrating! Aside from making it into the 3rd round of Project Food Blog – thank you all for your votes! – I am celebrating the release of a new book by my favorite fiction author, Deanna Raybourn.  Her Lady Julia series, set in Victorian England, feature the exploits of Lady Julia and private inquiry agent Nicholas Brisbane.  In each book they must discover who is behind any number of nefarious deeds.  They are...

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Jul28

Beef Shawarma Meatballs

Not long ago I had lunch at a little Lebanese restaurant and I discovered some really wonderful new dishes. One of these was shawarma, a meat mixture that is marinated in a spice blend, placed on a spit, and slowly grilled.  It is sliced thin and served with pita and other fresh garnishes.  It is very similar to a gyro but with distinctly different spices.  I fell in love!  The restaurant owner, of course, would not share their recipe...

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