Toward the end of my last cook at the ranch, there were only a few raindrops, but a full rainbow. It was great to be able to view it from the highest spot in Coryell County.
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Margarita Shrimp
My brother came to help me cook for a few days at the lodge. One evening, he made these scrumptious shrimp as an appetizer. We decided it would be a good dinner, at home, this weekend. PrintMargarita Shrimp Total Time: 20 minutes Serving Size: Serves 4 Ingredients1 lb cleaned raw shrimp (about 21-25 count) Grapeseed…
Pecan Cobbler
The recipes at the lodge this week have been some of the proven favorites, including twice baked potatoes, garlic green beans, smoked pork, and beef tenderloin. However, at home, we’re still working on desserts. We still have loads of pecans, and “the guys” wanted me to make a pecan cobbler. It’s a delicious diversion from…
Nutella Cake
A friend of my brother’s sent me this recipe. It is so easy and so scrumptious. I’ve made a couple of adjustments in the original recipe which were heartily approved by my tasting committee!! My cousin needs calories, so I’ve been making a lot more desserts lately. Of course, the rest of us could do without them,…
Dove Season at the Lodge
It’s the beginning of dove season at the lodge, so I’m cooking for a week. My brother is helping, because I managed to cramp my back on that 3 day drive home from California. For the first night, we made garlic mashed potatoes, Cream Spinach, Oven Steak, and garlic bread. I’ve started using frozen whole leaf…