Maybe, I thought, I should try to make all the recipes in this cookbook. Yes!!
Thursday
THIRTY : CRUSTED PUMPKIN WEDGES W/ SOUR CREAM
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PLENTY JANUARY 17 2013 THIRTY : CRUSTED PUMPKIN WEDGES W/ SOUR CREAM What does one do with leftover chicken liver paté? Make paté-stu...
TWENTY-NINE : ROASTED PARSNIPS & SWEET POTATOES W/ CAPER VINAIGRETTE
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PLENTY DECEMBER 13 2012 TWENTY-NINE : ROASTED PARSNIPS & SWEET POTATOES W/ CAPER VINAIGRETTE Hello dear reader! I find I have been...
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TWENTY-EIGHT : STUFFED ONIONS
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PLENTY NOVEMBER 22 2012 TWENTY-EIGHT : STUFFED ONIONS As anyone who knows me can attest, I have no problem spending hours or even days...
Tuesday
TWENTY-SEVEN : QUINOA SALAD W/ DRIED PERSIAN LIME
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PLENTY NOVEMBER 20 2012 TWENTY-SEVEN : QUINOA SALAD W/ DRIED PERSIAN LIME It is extremely dangerous for me to shop at Barbur World Foo...
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Sunday
TWENTY-SIX : SMOKY FRITATTA
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PLENTY NOVEMBER 18 2012 TWENTY-SIX : SMOKY FRITATTA Doesn't that look good?!? Bubbly cheese, crispy around the edges. Warm...
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