If you love your after-dinner espresso and your Black or White Russian, try this derivative – made with great coffee, of course. Read more

Nicole Sauce’s grandfather was a cook from the time he served in the military until his death, a span of 70 years or so. For several decades, he owned and did the bulk of the cooking for a nifty small restaurant in a scenic small town not too far from Portland, Oregon. One of his sons, Nicole’s dad, worked during his teen years as a short-order cook at Darby’s and went on to a career in food science.

Let’s celebrate with a breakfast sausage the entire extended family clamored for – well over 100 people during Nicole’s childhood – when relatives joined for meals. This recipe came directly from Darby, makes just a taster’s worth of sausage (so you know he scaled it down for household use), and bears the name he gave it. Read more

There are few delights more complete than homemade bread. You feel it get silky as you knead. You take delight in the magic of little yeasties turning a lump of dough into a taut risen bubble ready to shape into loaves. You enjoy its yeasty odors, different while rising than while baking. At last, four hours later, you wait for a pat of butter to melt before crunching through crispy crust into the melting insides fresh-baked bread.

The first few times a person does anything are daunting, right? With bread, you’ll soon find an easy rhythm to weave among other activities during an at-home afternoon.

Today’s recipe aims to de-mystify the process of baking bread so you can join the legion of “I made it” bread mavens. Before long, you’ll create your own mixes, shapes, and tastes in home-baked bread. Read more

One good reason to make your own washing compound is that you control its ingredients. Another, equally satisfying justification, is money: you save by buying ingredients in bulk and you store in reusable containers.

There are many laundry soap formulations that work in old and new top-loader and side-loader washing machines. Here’s one we like, courtesy of my favorite librarian via the Duggan family. Read more

When I decide to make granola, my second question is: What do I feel like eating for a month or so? (The first question is: Do I have enough oats?)

Over the decades, I’ve used a number of grains, always in combination with regular rolled oats – never quick oats because I don’t like their faintly bitter flavor – and now simply use gluten-free organic oats.

The composition is never the same twice. You’ll surely want to adjust to your preferences.

Caution: This is a hearty mixture. I take it backpacking.

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There’s lots of talk in the MeWe communities about autumn cold. Here’s an antidote.

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One legend explaining the origin of pirogi claims that St. Hyacinth brought the dumpling from Kiev during a time of famine in the thirteenth century. So when a neighbor suggested pirogi for the Holiday table, it wasn’t a matter of “if” but of what to fill them with.

We hope you’ll take this recipe into your household and add comments to tell us all what fillings you’ve developed and loved.

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I love an occasional dessert, and these fit the bill in several areas: paleo-friendly, without wheat, uses ingredients I have around the house, and quick! A granddaughter and I made a batch for photos and fun.

They’re best if eaten within a few days of baking, and so easy, why make enough to go stale? Read more

Ever want something to dip, top, or pop into your mouth that crunches and contains no preservatives, colors, sugar, or synthetic emulsifiers? Try these: 6 ingredients, 20 minutes, and ready!

They fit in paleo, gluten-free, vegetarian, and vegan diets. If you’re actively reducing, remember that crackers are snack food, so indulge sparingly.

Vary the flavor by varying the herbs you include. Harvest, wash, and chop your own herbs; use dried; or simply buy and toss in herbes de provence (savory, marjoram, rosemary, thyme, oregano, and sometimes lavender leaves).

By the third time you make these, we bet you’ll also vary flours, herbs, other additives, and perhaps add toppers like pressed-in coarse salt or chili powder. Read more