I recently found out about creating polls on this blog, so I thought I'd put this discovery to good use. It's a really easy question...I want to know what you'd like to read about in future posts. I appreciate you following my posts and want you to continue getting maximum usage out of Words Are … Continue reading Vote for Future Post Topics!
Affinity For Swine: It’s A Matter Of The Heart, Part 2
This is the continuation of my interview with Executive Chef Anthony Prontelli. If you missed the first part, click here. There’s a pig-roasting pit in your backyard, which you yourself built. Correct, seven-foot round. How long did it take to build? Altogether, probably about 15-16 hours put into it. And how big of a pig … Continue reading Affinity For Swine: It’s A Matter Of The Heart, Part 2
Affinity For Swine: It’s A Matter Of The Heart
As today is National Pig Day, I think it's appropriate to share this interview with a chef who truly appreciates the pig. I split this interview into two posts because of its length. Make sure to come back tomorrow to read the second part! “The chef really likes pork, doesn’t he?” This remark comes from … Continue reading Affinity For Swine: It’s A Matter Of The Heart
Super Salmon Salad
As soon as I made this salmon salad, shared with me by my friend Donna, it became one of my favorites. I double the recipe because I'm a little obsessed with it and eat it at least twice daily until its gone. It’s heart-healthy, great for your skin, super nutritious, and you’ll be in love … Continue reading Super Salmon Salad
5 Vegetable Tips From Professional Chefs, Part 2
[tweetmeme] Here is Part 2 of this post...This weekend, I'll post a heart-healthy recipe incorporating two of the 5 tips! 4. Dicing Onions The only way I used to know how to cut onions was either into circles, half-moons, or wedges. I can now add little “squares” to my repertoire! Take a whole onion and … Continue reading 5 Vegetable Tips From Professional Chefs, Part 2
Kristin Rath 