We like to vary our sides and use sweet potatoes from time to time, but not so much with sugar. So, I’m always trying new flavor combinations when I roast them. This combo is particularly good, and makes an interesting side. PrintAsian Spiced Sweet Potatoes Ingredients2 peeled and cubed sweet potatoes 3 TBSP melted extra…
Deer Deterrent Du Jour
I hate to declare victory too soon, but it’s been several weeks, and my perennial morning glory is not eaten. I’m using original Irish spring soap, cut each bar in half, run a wire through it, and hang it at their preferred eating level. Anything they typically eat, I’m hanging a half bar on. At least…
Beef Tenderloin Salad
One night at the lodge, we had a lot of leftover beef tenderloin. I love beef salads in the spring. If I’m using leftover beef, I don’t like it overcooked, so salads seem to be the ticket. So for Beef Tenderloin Salad, I tossed it with a vinaigrette, and let it sit at room temperature….
Cinco De Mayo 2016
I’ve been cooking at the lodge for a couple weeks, and we had a little Cinco De Mayo celebration this year. My sous chef is a fabulous cook, and hispanic. She made her homemade tortillas, and some homemade gorditas. They were the star of breakfast and appetizers. Nina came to help me in the evening…
Asparagus Soup
It’s another great year for our asparagus crop. I haven’t made asparagus soup in a long time, and it was a great way to use the 3 pound harvest I had in the fridge. There are so many variations you can make with the ingredients, but fresh asparagus is always the star. If you have…