Here’s a perfect salad/side that just screams Summer! Maybe that’s why Chef Joe Kindred (Kindred’s Restaurant in Davidson, North Carolina – yep, the same restaurant responsible for Kindred’s Milk Bread) named the original recipe “Summer Bean Salad.”
It might have been the name that drew me in. The Cheese Zombie. It was the wholehearted endorsement of those who had grown up on Cheese Zombies that hooked me. A Cheese Zombie is a sheet tray of home-made bread layered with an oozy, gooey American cheese and Cheese Zombies are sooo much better than they sound.
I love me some Risotto – how ’bout you? It amazes me how you can take a simple ingredient like rice, add a glug of wine & a few gratings of cheese (plus a bit of this and that) and turn it into a gourmet meal – no make that a gourmet experience – because you get to drink the rest of the wine! Plus plus!
I don’t know if I’ve mentioned Not Your Father’s Root Beer on my blog before – see my Dad and I are pretty wild about it and split one every now and then. So when Dad said he’d like a ham, I immediately (and selflessly, I might add) sacrificed a bottle. Of his, of course, lol! (Fyi: plain old root beer will work in this recipe, too.)
Here’s a super simple little breakfast casserole that is perfect even for the pickiest of eaters. Delicious just as is, full of cheese & Sausage or Ham, I often like to tinker!
“No, ga-hrose! Ham Balls?” Yeah, my sister didn’t hold back when I told her I made them. Too bad she’s so far away coz I know I could convert her with these little lovelies. They’re the real, deal Iowa Ham Balls, heritage style. No soup or ketchup.
I love quaint, old expressions and this year with all the our hot, hot days I kept thinking about “Dog days of summer.” Now, being a dog lover, I always thought that meant the hot August days where it was all a dog could do but find a bit of shade and pant and try to stay cool.