My father-in-law shared some of his beets, and I decided on a salad with lots of big flavor, so of course, I thought of Greek. The herbs and a little sweetness balance the beets well. PrintBeet This Greek Salad IngredientsBeets Balsamic vinegar Salt and pepper Kalamata olives Granulated onion powder, or sliced fresh onion Dill…
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!
Summer Gardening 2013
Every once in a while, I’ll have an idea that’s actually kind of incredible. Remember me talking about planting elbon rye as a cover crop, in the big garden? We let it go to seed, and Don planted all the vegetables in spaces he created in the rye. Eventually, when the rye got dry, he…
Looking For Water
This hasn’t been the best year for fun at the creek, but with the last several rains, we decided to give it a shot. Wednesday, we had a successful trip to a stretch of the Cowhouse that was really nice, and gorgeous. Saturday, we decided to try a creek, just south of Copperas Cove –…
TSTC – Comida de Mexico
Come enjoy a Comida de Mexico by Rachel Crain at the Culinary Arts Center this week. Meals are served two days a week during the summer semester, Wednesday and Friday, from 11 a.m. to 12:30 p.m. View the menu The Culinary Arts facility is located on Campus Drive. (view map) 254.867.4868
Roast and Gravy
This is a combination of the pot roast and oven steak recipes. You’ll just need a baking dish to make a perfectly tender, delicious roast, with it’s own gravy PrintRoast and Gravy IngredientsBacon grease Salt and pepper Granulated garlic powder Flour Chuck roast, room temp Extra virgin olive oil 2-3 cups carrots, cut in 2”…