Merry Christmas. Dixie wasn’t too excited about the hat, but I gave her a treat to make it worth her while. We have my sister-in-law to thank for the outfit. P.S. When Don took this picture, he said, “We’ve become those people!” (you know, the ones that dress-up their dogs)
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!
Potato Cake
This is a great “leftovers” recipe. I used potatoes that I had mashed with cream and butter and they turned out so light in this dish. For the filling I used leftover green beans and bacon, but asparagus or even broccoli (cut up in small pieces) would work. And of course any pork product you…
Salt Skinny
There was an article that appeared in the November / December 2012 “Energy Times,” with some great facts about salt. I do know from personal experience that all salt is not created equal, and thought you might like to read the information. Click here, for The Skinny on Salt article.
King Trumpet Mushrooms
If you’re a mushroom lover, like I am, king oyster mushrooms are a special treat. I got these at an Asian market on my last trip to Austin. You can also find them at grocers like Central Market. In the Asian market, I paid $6.00 for 21 ounces. In other markets, they are easily $20.00…
Avocado Feta Salad
PrintAvocado Feta Salad Ingredients1 clove garlic 1 large avocado, diced 1 large tomato, diced 1 TBSP capers Juice of 1/2 lemon 1 TBSP extra virgin olive oil Pepper Boston, bibb, or butter lettuce 1-2 TBSP crumbled feta InstructionsCut garlic clove in half and rub inside of bowl with the cut edge. Add all ingredients, except…