Simple Roast Chicken

The trussed bird cooked up nicely, although some felt that the trussing needlessly limits the amount of skin that is crisped through roasting at a high heat. Valid point, but the fact that the breast meat is almost as moist as the dark meat makes it seem worthwhile.  We shall have to have a chicken [...]

Trussing the bird

This is not something I normally do, but it does seem to help the chicken cook more evenly, plus it looks more dignified. Here is a great video on trussing that is also quite funny:

Frittata

There is a lot of leftover ham in the ‘fridge and one can only eat so many grilled ham and cheese sandwiches.  Tonight, we opted to try out a frittata. I’m not an egg-eater (quite the contrary, I assure you); however, I have fond memories of the frittata Jeff made on the canal boat in [...]

Ode to Mrs. Schreiner

I’ve been making Split Pea Soup for years, every time we have a ham, which isn’t really that often.  I use Mrs Schreiner’s recipe from Epicurious with a few changes.  I cut back on the bacon as 8 slices seems excessive.  Two or three slices give you the essential bacon fat and some to crumple [...]