Information from Seeds from Italy Heat Resistant Lettuce Many gardeners have problems with lettuce bolting early or tasting bitter. Research in West Virginia found that several Seeds from Italy lettuce varieties showed excellent heat tolerance. Dr. Lewis Jett, the commercial horticulture specialist at West Virginia University, said that at his research station in central…
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!
Lodge Leftovers Party
There were a lot of great leftovers, after having guests at the lodge for a week. So, to celebrate the end of my most recent cooking tour, we had a get together, with all that leftover food, and new wine! And we’ve decided, it might be a great way to end all of my future…
Asparagus and Pork Quesadillas (Cooking for One)
I’ve made quesadillas out of most everything. It’s just a great quick meal. For this one, I used leftovers in our fridge. I actually made one “sandwich” using a wonderful roll, and one using a wholewheat quesadilla. The asparagus was from our garden. I steamed it, and marinated it in garlic olive oil, but you…
Turkey Season at the Lodge – Days Five and Six
Day five – The late dinners (8:30ish) have been kicking my butt, so brunch was a little later today. I got quite a bit done ahead of time – meats were cooked and ready to be heated, egg casserole just needed to be heated, and biscuits were ready to mix and bake – and voila,…
Crispy Dijon and Honey Pork Chops
When I made these at the lodge, I used butterflied pork loin chops. Usually, I just thinly slice pieces of pork loin. The loin chops weren’t quite thin enough, so I pounded them out, then vigorously massaged a little meat tenderizer into them. This is not a recipe I do for a crowd, but we…