Spicy. Nom.

Dilly Chickenz Soup
2 quarts vegtable, chicken stock or any mix of. 6 sticks of celery, chopped 6 carrots, chopped 1/4 fennel root, chopped 1/2 onion, chopped 2 cloves garlic, minced 1 package fresh dill, chopped stalks and all 1/2 package of noodles (of choice) 1 chicken, cooked and pulled apart 1 teaspoon canola oil Salt and pepper to taste. In a large pot combine oil, onions, garlic and saute until sweaty and then add celery, carrots and fennel. Again, cook until veg begins to sweat. Add in stock, chicken and bring to a simmer. Once simmering, turn the heat down to low and let simmer for an hour or two. Bring salty water fo

The Recipe That Did Not Work.
I find these Ancient Roman recipes every so often. Some have worked blissfully well, this one, well not so much… 1 can anchovies 2 herring fillets or 1/2 cup matjes herring 4 cloves minced garlic 1 cup minced parsley 1 cup chopped fennel 1 cup white wine 3 tablespoons olive oil 2 tablespoons capers Heat oil in a pan over medium high heat. Add in garlic and fennel. Sweat for a moment and then add anchovies and herring. Just keep adding things… really. it’s not like anyone is going to try this. I served mine with penne. It just didn’t turn out. It wasn’t good but it wasn’t horrid.

She has Returned!
I think I’ve numbed my brain since July. The world hasn’t stopped long enough for me to catch my breath, take a look around and reevaluate a few important things. Luckily, nothing truly needed reevaluation and the things that did, wound up having the same answers as they did before the deadly busy month of July. Weddings, nor bedbugs, Blue Skies or camping can hold me back any longer. I have returned! And with little bits of culinary informations! And some gaming… The Summer of Canning! I have rediscovered a prior love of canning with my friend Sue. I’ve found that in Ontario there’s pic