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It’s the season for seasoned butter

basil bunchYou can make your own seasoned butter in a jif! There are hundreds of combinations.

For the mixtures, I always used a simple rule of thumb:

  1. something green (usually an herb)
  2. something acidic (lemon, lime, orange)
  3. something salty (a plain or smoked salt, capers)
  4. something with heat (jalapeno, chili flake, cayenne)
  5. something to give color (like turmeric or paprika, if it didn’t have color already).

Read the rest of this entry


Recipes: Time-savers and add-ins

Who wouldn’t love creating soup-to-nuts meals every day, from scratch?

OK, maybe not literally soup-to-nuts, but you know what I mean: wholesome, healthy meals that are creative and delicious. Time constraints and energy shortages can get in the way;  as much as I   to cook from scratch,  there are times when I need to take a few shortcuts.

I’m not alone in that, either;  there is a very popular show on the Food Network, Semi-homemade with Sandra Lee,  in which Sandra combines fresh ingredients with store-bought to create what she calls “semi-homemade” dishes.

Over time, I’ve come up with a few shortcuts, myself,  that are real winners: Read the rest of this entry

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