Marie Cookpad

  The recipe I am sharing with you today is a total carb-fest, but every now and again, a gal has to do what a gal has to do.  Todd totally enjoyed this.  I thought that he might. He is a real meat and potatoes kind of a guy!  Like most men suppose!   My youngest son went through a period of several years when he was very young where he would only eat certain things.  Once for several weeks, I could only get him to eat hot dogs, and then it was toast, but the toast had to be a certain colour, not too dark, not too light. He loved all things white . . .  white bread, white potatoes, rice . . .  and he liked corn.  He used to mix his corn into his rice and his potatoes and he called them corny rice or corny potatoes.    Yes, he was more than a bit spoilt and over-indulged, but he was the youngest of five and our last child. There was seven years age difference between him and our other four children, and we all coddled him.   Thi...

  I think Sole has to be one of my absolutely favourites of all the fishes in the sea.  There are two types of Sole which we enjoy here in the UK, Dover Sole and Lemon Sole.  Both are highly-prized, delicately flavoured fishes.  Lemon Sole is slightly less expensive than Dover Sole, but in my opinion is just as delicious and that is what we enjoyed today.    My sole came from The Fish Society .   The Lemon Sole comes two fillets in a package, and in a variety of sizes from small to large.  Mine were medium sized.  They had the skin on, which I didn't necessarily want.  The skin of Sole can be quite rubbery, so I quickly removed it and disposed of it. Its very easy to do if you have a sharp knife.  Just make a small cut through the flesh at the narrow end of the fish, and then, angling your knife slightly, grab hold of the skin and wiggle it through beneath the blade of your knife, pulling it gently away from the fish. I am not sure ...

 One thing I really love about the warmer months is the way our appetites seem to turn to the eating of salads and grilled food.  We crave light and fresh, and are only to happy to indulge ourselves in this type of food for as long as we can.  And small wonder this, as we are fortunate enough in this country to have some of the nicest local fresh ingredients available to us in the world.  Salad as a main course?  In the dog days of summer you just can't go wrong in serving up a delicious salad for supper!  Why not enjoy it outside on the patio. The cold wet weather will be upon us before we know it. Let us make hay while the sun shines! Here are my favourite Ten Main Dish Salad Picks for when the temperatures are rising and you just can't face cooking in a hot kitchen!   Why not make like the French and turn your home or patio into a French Bistro one night with a fabulous Salade Composé. These are my favourite kinds of salads because they are so...

     I've been playing today with another system of photo editing.  Mostly because my computer was doing updates that were taking forever, and so I had to download my photos onto another system and figure out how to crop/edit the there. I guess it did an okay job.  It was a very steep learning curve for me!   This is a very nostalgic casserole dish, and something which your mother probably cooked at one time or another when you were growing up (if you are around my age anyways!).   It was a very popular luncheon dish for Ladies Who Lunch back in the 1960's and 70's.  Simple and yet very delicious!   A rich and creamy chicken base  . . .   rich with mayonnaise and sour cream . . .    Crunch is supplied with the addition of plenty of chopped celery. I love celery.  I always de-string mine. It was a habit I picked up when I worked at the Manor.  Its an easy thing to do and I actually like celery better that way...