Yes, I dangled a big old preposition at the end of that awkward post title, but “Breakfasts for which it is worth getting out of bed” seemed even more stilted, so I’m leaving it alone. At this point in the
Tag: recipes
I’m breaking the rules of Monday Menus tonight. Originally, the Monday Menus were something I started to share lunchbox recipes during the run-up to the school year. When that passed, readers on the RRG Facebook page convinced me to keep
I feel like I should be writing something holidayish tonight — after all, the internet and pretty much every other food blogger out there are all aglitter with Hanukkah, Christmas, Kwanzaa, Solstice, Festivus…you name it, there’s a recipe for it.
In the past two installments of our Thanksgiving Edition, I’ve neglected to do one very important thing. I’ve neglected, entirely, to share any vegetables with you (unless you count the sweet potato soup — but that’s not really what I
Welcome back to Thanksgiving week on Red, Round, or Green! On Monday night I shared two new easy recipes that are still impressive enough to kick off your Thanksgiving meal. Tonight, it’s cold and blustery out and the first snow
It’s here! It’s really here! The holiday season is upon us, as evidenced by the non-stop running of “A Charlie Brown Thanksgiving” on our DVD player and my kids’ endless perusal of the deluge of holiday catalogs that keep showing
Tonight, much to J.’s delight, was not only Halloween — it was, as he proclaimed, “The start of the entire best time of year!” He’s right, of course. Not only did we have a fabulous time trick-or-treating with our little
This is not to be confused with “Free-Range” chicken dinner. I don’t think the chicken I made tonight, which was, in fact, free — economically speaking — was a “free-range” chicken. By the way, have I ever mentioned to you
You know what? Sometimes, there’s just not enough time to really cook. I get it. I’m a parent with two small kids, a full-time job, a blog, a serious choral singing commitment, and a couple of occasional side projects/contract jobs
The longer I cook family dinners, the bigger my kids (and their appetites) get, and the higher food prices go, the more I’ve begun to realize what generations of women and cooks before me have known: Ground meat is the