I usually don’t like spiders, but this large garden spider has been my buddy all summer. It lives on the door to the greenhouse, and very nicely moves out of the way, when I go in. They eat an enormous amount of bugs, so I let these guys live. She layed 3 egg sacks. One…
Composed Antipasto Salad
This past weekend I had a lasagna dinner request, so I decided to make a composed antipasto salad to go with it, and it was certainly worth a picture. I do similar salads, when I’m cooking at the lodge, they have a certain “wow” factor. Although I use a huge salad bowl at the lodge,…
Asian Wedding Soup (Gluten Free)
This is my take on the Asian version of Italian wedding soup. I wanted a great rich broth, and I didn’t have time to boil the chicken like I usually do, so the pressure cooker came to my rescue. I may never make broth any other way. The broth, and the chicken were so much…
Fall at the Feed Mill
Our go-to place in Gatesville is the Feed Mill. Their menu has gotten pretty impressive, and their food is consistently good. If you’ve never been, you need to look up where it is, because it’s not a place you just happen upon. They have a second restaurant opening on 36, Bare Bones BBQ, sometime this…
Greek Chicken and Corn
Apparently, it’s international week at our house! I’ll know to make a lot more corn the next time. PrintGreek Chicken and Corn IngredientsChicken Bone-in chicken thighs Extra virgin olive oil Balsamic vinegar Italian seasoning Salt and pepper Corn 2 TBSP butter 2 cups frozen sweet corn kernels 1/4 cup chopped kalamata olives 2 tsp dried…