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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!

Salami Crescents

Posted on January 22, 2015 by Lanie Fioretti

Only 3 ingredients, easy AND delicious – perfect for Super Bowl.  What more could you ask for?  These could be called “dinner” in our house. Immaculate (brand) crescent rolls are the best quality and have the best taste.  They are available in our area at the large HEB stores, or at Natural Grocers.  I used…

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Caramelized Sweet Potatoes

Posted on January 19, 2015 by Lanie Fioretti

Not too long ago, I bought some lovely reddish colored sweet potatoes.  They turned out to be really, really sweet.  This is a great way to make them simply scrumptious, without putting some casserole together.  It’s a great side, anytime.  The flat sides are a bit chewy from the natural sugar of the potato caramelizing….

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Molasses Cookies

Posted on January 17, 2015 by Lanie Fioretti

Since I didn’t cook at the lodge this past week, I decided it was a good time to go through some boxes of cookbooks and recipes, and do some culling and organization.  I love a great molasses cookie, and although some of the instructions on this one were a bit sketchy, I filled in the…

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Bonnell’s Restaurant Ft Worth

Posted on January 16, 2015 by Lanie Fioretti

Took a day trip to Ft. Worth this week, and our first stop was Bonnell’s Restaurant, near the intersection of 183 and Bryant Irvin Blvd.  It was amazing, way more than I expected.  I’m always searching for good restaurants in an area where I’m traveling. Bonnell’s is a Texas farm to table restaurant, and uses…

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Green Beans and Mushrooms

Posted on January 12, 2015 by Lanie Fioretti

One more green bean recipe – gives Mark Bittman’s remark about recipes, even more clarity – there are really only 9 recipes! PrintGreen Beans and Mushrooms Total Time: 30 minutes Yield: Serves 8-10 Ingredients2 lbs fresh green beans or haricots verts* 2 TBSP bacon grease, or extra virgin olive oil 1 TBSP butter 1/3 cup…

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Welcome

to my table where good food is fast, fresh, nutritious, and always at a savings. Since I am choosing and cooking food on a daily basis, it’s my opportunity to share what I can in the hopes it may improve the quality of your life and inspire your inner food artist!

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