Tag Archives: Food

  Here, in New Orleans, I have what many neighbors (and a few homeless men) call a little City Farm and everyone wants a piece of me it.   That makes me smile. I’m happy to swap a few war stories while sharing the bounty.   If you have ever ‘read’ me (HERE- on the […]

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  • Carol Cassara - So here I am, wondering, where did she find BLUE peppers? LOL I got up too early.ReplyCancel

  • Foxy Wine Pocket - These sound absolutely amazing. Going to pin this and make them very soon.ReplyCancel

  • Lana - Yummy! My family will love these.ReplyCancel

  • Suzanne Bluth Robertson - YUM pretty much covers it. ReplyCancel

  • Eve Gaal - Unfortunately, blue cheese doesn’t grow in any zone but I love this!!!!!ReplyCancel

  • Sarah Cartwright - wow what a fascinating post! thanks for sharingReplyCancel

  • Gary Sidley - As Dick Emery (an old British comedian) used to say: “You are awful, but I like you.” And your stuffed peppers would sustain me throughout a cold, wet British winter. ReplyCancel

  • Vashti Q - Cheryl, you are just too funny. Great recipe! I live in Florida and I think we’re a zone 10 or 11. I need to learn to grow stuff dam it!ReplyCancel

    • Cheryl - How’s that Irish prayer go. lord give me the courage to change the things I can and the wisdom to know the difference….ReplyCancel

  • Rena McDaniel - Loved stuff peppers, can’t to try this recipe! I’ve had the same problem went from zone 6 to zone 9 but we’re still trying to work out the kinks in our new gardening dilemma!ReplyCancel

    • Cheryl - It’s a journey am I right? Things -melt-.ReplyCancel

  • Carollynn Hammersmith - I don’t normally like stuffed peppers, but I think you may have just made me a convert! ReplyCancel

  • Cristy Stern Zdenek - Sounds wonderful, thanks Cheryl!ReplyCancel

  • Kristi Campbell - YUM YUM YUM> thank you for sharing. I was actually looking for a stuffed peppers recipe and saw this on G+ so you ROCK 🙂ReplyCancel

    • Cheryl - I hope u try it! Then let me know what u think!! Promise.ReplyCancel

  Wherever I travel I try to discover how the region truly plays-out their lives: how they work, what are they proud of, in what are they housed, what are the community routines, what do they eat, where are the bars? You get my point.   When I was a child, the lines between the […]

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  • Carol Cassara - Why am I hungry? 😉ReplyCancel

  • Lance - For work, I’ve been spending a lot of the time in cities, lately. I live in a very boring, bland, stagnant thinking suburb.

    My wife and I are plotting to move once the kids are out of their very nice schools.ReplyCancel

    • Cheryl - God, I dislike the suburbs. Give me Country or City any time. We raised our kids in the suburbs. Now we are ALL out- everyone in a city. New Orleans. Chicago. NYC. We must have done something right!ReplyCancel

  • Gary Sidley - I love your categorizations of the world around you. Life is much less stressful when we can impose order. A new slant on “the good old days.”ReplyCancel

    • Cheryl - Do you? Thank you. I categorize everything. Helps me keep things in working order and my understanding of the world, clear and with purpose. So happy to see you stop by Gary. You’re one of my fav’s!ReplyCancel

  • Diane - Where is this heavenly place? And why isn’t there something like it here?!ReplyCancel

    • Cheryl - It. Is .In. COLUMBUS, OHIO!!!!! Can you believe it??? Though it is part of the bread basket of America, but just DID NOT expect it! So happy for the Princess!!!ReplyCancel

  • Lana - Now I’m starving! We have a market similar to this in our town – I don’t go in often because I would be bankrupt and weigh 20 pounds heavier. Hey, my son wants to go to vet school too!ReplyCancel

    • Cheryl - Really???!!!! Awesome! I can put him in touch with the Princess. PM me Lana. I mean it!ReplyCancel

  • Rena McDaniel - I also grew up in the suburbs so I know exactly what you mean being able to step off into either easily. I’ve actually been to this market before and it is AMAZING!ReplyCancel

  Things change.(Brilliant observation, I know)   Life ebbs and f-l-ooooo-w-s. (I’m on fire aren’t I?)   One minute you’re all over something and the next- not so much.   One season looks promising, and then… the bottom falls out.   You have a great idea, only to find out you don’t have the resources, […]

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  • Linda Roy - This sounds and looks so good. I wish I could get my kids to eat beans. But dammit, I’ll make this for my husband and me and I’ll make the kids something else. This is just the type of thing we like.ReplyCancel

    • Cheryl - I love the beans! And as they cook-down in this recipe they sorta get creamy. Yummy. I’m going to TRY and cook more this week. Tomorrow will be Gazpacho and then Wed- steamed mussels in white wine sauce. Wish me luck!ReplyCancel

  • Melissa Senecal - Yum!! I grew up in north Loisiana and I miss the Cajun cooking most of all!! My 2dear darlings don’t like spicy as much as I do so it’s a challenge to make it at home!! I do manage to put together a jambalaya every once in awhile but what I wouldn’t give for a mountain of fresh crawfish and and an authentic Muffaletta!!ReplyCancel

    • Cheryl - Don’t want to make you jealous- but- just got back from a crawfish boil- with all the fixin’s- mushrooms, corn, garlic cloves, sausage…. and Daiquiris. OMG!ReplyCancel

  • Carrie - I see nothing wrong with cheese, crackers and wine.


    I’m in love with New Orleans. Haven’t been in years, but the fam is coon-ass and I growed up on lots of red beans and rice.

    (I meant to say ‘growed’…just in case you thought I was an imbecile.)

    I will be most definitely printing this little gem out!ReplyCancel

    • Cheryl - Coon-ass are my fav’s! They cook- really COOK. If you want the beans a little creamier reduce the water to 8 cups. Tell me what you think!ReplyCancel

  • Suzanne Fluhr - I am sooooo beyond tired of my own cooking—-and unlike you, I’m not a particularly good cook. One of my go to standards is “Choice Night”—-a/k/a Every man (and woman) for themselves. ReplyCancel

  • Gary Sidley - Yum, yum. I’m heading for the cooker the instant I’ve submitted this comment. Well, not really; but I’ll check out whether my good lady might rustle it up. (I’m such a modern man).ReplyCancel

  • Debbie Wrinkled-Mommy McCormick - I think women should write more about cooking block instead of writer’s block. I am going through both right now – but especially “cooking block”…and “school lunch block.” I have a pantry full of things that are cluttering up my space but won’t make a meal. Your recipe looks really good- my husband would like that so I may get my butt in gear and try it out.ReplyCancel

  • Carol Cassara - Gotta make this.

  • William Kendall - Admittedly, if I can get away with not eating any kind of bean for the rest of my life, I’ll do so!ReplyCancel

    • Cheryl - Legumes. Legumes. Legumes. My Kingdom for a Legume!ReplyCancel

  • Mari Collier - I never really cared much about either beans or rice. You have the ham (essential when cooking beans), but neglect to say what kind of sausage. I can think of several kinds that would do well. Why would I cook that if I didn’t care for it? My husband loved pinto beans. I had a killer recipe.ReplyCancel

  • MJM - I am a horrible cook, and I’m sure even at your worst, you’re probably way better than I am. Thanks for the recipe, I’m going to forward it to my mom to see if she’ll make it for me.ReplyCancel

    • Cheryl - Terrific! Not your not being able to cook- but having your Mom make it! Nicely played MJ.ReplyCancel

  • Rena McDaniel - This looks really good! Been a rut lately myself tired of cooking every damn day in and day out! You know the old saying “same shit 《 different day”! That’s where I am at.ReplyCancel

  • Sue - I never even heard of red beans and rice, so let teaching unworldly people like me about exotic dishes be your inner cook inspiration.ReplyCancel

    • Cheryl - It’s VERY NOLA. On Mondays. I think it’s a combo of African American/Haiti/Creole… like so much food here. You really have to try it Sue. It’s addicting.ReplyCancel

  • Andrea B (@goodgirlgonered) - Though I don’t eat ham OR sausage, I kind of want to make this into some sort of recipe for me. Mmmmn.

    And YES. YES. I SO KNOW.

    Enough with the cooking already, right?ReplyCancel

    • Cheryl - ENOUGH! It’s killing me!
      Do you eat beef? If so, maybe substitute ground chuck for the ham and sausage? It’s just that pork adds such a complex flavor to the chicken. Maybe some beef would do the same thing? If you try it- let me know!ReplyCancel

  I like to bake. I don’t know why since I hardly ever eat a sweet, but it’s creative, and my kitchen is like a science lab, and I love science.   I also like to change the rules.   – I’ll let that sink in–   When I was a kid I watched my […]

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  • Carrie - Oh, my.

    That looks pretty pornfully sinful.

    My mom is a fabulous cook. Fabulous.

    Me? Uh, yeah no. I read a recipe. My husband told me the other day, “You’re the cook in the family so whatever you say in the kitchen, goes.”

    My reply was, “No, I’m the recipe reader in the family so whatever I say in the kitchen, goes.”

    Different, but the same.

    But that cake…oh my heavens. =)ReplyCancel

    • Cheryl - It is sinful- eat it in bed for best results.ReplyCancel

  • Darcy Perdu (So Then Stories) - WOW! Your Salted Caramel Cake looks SCRUMPTIOUS!
    I just licked the computer screen!
    And I hardly EVER do that with REGULAR porn!ReplyCancel

    • Cheryl - Hahaaaaa. Your so funny Darcy! Glad you stopped by!ReplyCancel

  • William Kendall - Good lord. Now I’m hungry.ReplyCancel

  • Carol Cassara - This porn is all I can think about right now. OMG.

  • Chloe Jeffreys - Dang! This is porn I can sink my teeth into.ReplyCancel

  • Mari Collier - Since I don’t like caramel there’s no way I’ll make that one. I always follow a recipe for the first time, then like you I make “adjustments” or sometimes additions.ReplyCancel

  • Natalie - Me too! Me too! I love to bake! My fav recipe is a hazelnut torte that took 12 hours total (spread out over a few days). Worth. It.
    And that cake looks positively delish.ReplyCancel

    • Cheryl - YEA!!!! Another baker! I’d love the recipe Nat!ReplyCancel

  • Carollynn Hammersmith - So, when I come to town for my birthday, will you make this for me?ReplyCancel

  • Lizzi Rogers - Ohhhhh MYYYY! That looks good.ReplyCancel

  • Cary - I hate you because this looks beautiful and will make me fat.ReplyCancel

    • Cheryl - Which is why you really luv me. Fat and happy!ReplyCancel

  • Roshni - Oh good God!! That looks awesome! But, now I’m confused: do you expect us to follow the recipe?!! 😛ReplyCancel

    • Cheryl - I think it would be just as easy to pour a bunch of sugar and eggs in a bowl. Blend well. And gorge. HA!ReplyCancel

  • Connie McLeod - OMG, that looks delicious.ReplyCancel

  • Sue Pekarek - I never thought to bake 3 cakes and get 6 layers. I will remember this nice tip. Love your dedication to a recipe that takes two days!ReplyCancel

The other weekend, Ben and I headed out for a day of fun in the sun with a cocktail, fine dining and music. Just another day…(SITTIN’ ON) THE DOCK OF THE BAY– THIS IS NOT the song written by Otis Redding and Steve Cropper, which is here.Sittin’ in the mornin’ sunI’ll be fried when the […]

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