preheat oven to 425f 2 Cups Frozen Wild Blueberries 5-6 Ripe Peaches 3 TBL Instant Tapioca 1/4 Cup Lt Brown Sugar 1/2 Cup Sugar 1 Tsp Salt Zest of 1 Lemon Juice of 1/2 Lemon Crust for 2 crust Pie Peel and slice peaches Mix sugars, salt, and tapioca in a small bowl. Add 1/2 […]

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  • September 25, 2013 - 2:11 pm

    Peach-Blueberry Pie | The Bloppy Bloggers Gazet... - […] preheat oven to 425f 2 Cups Frozen Wild Blueberries 5-6 Ripe Peaches 3 TBL Instant Tapioca 1/4 Cup Lt Brown Sugar 1/2 Cup Sugar 1 Tsp Salt Zest of 1 Lemon Juice of 1/2 Lemon Crust for 2 crust Pie Peel and slice peaches Mix sugars, salt, and tapioca…  […]ReplyCancel

Mashed saffron cauliflower is the kind of side dish you can serve for company, and easy enough to make any weeknight for dinner. Serves Four 1 head Cauliflower cut into florets core removed (please don’t buy pre-cut) 4 Cups Chicken or Vegetable Broth 1 Pinch of Threads of Saffron 3 TBL Butter or Olive Oil Salt […]

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This chicken soup will cure whatever ails you. If you need help using your pressure cooker click here. 1 chicken (I prefer organic) 4-5 carrots, peeled and sliced or chopped – your preference Celery-all the leaves, plus about 4-5 good sized stalks cut in half lengthwise and chopped 1/2 large yellow onion 1 generous tsp […]

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  • September 25, 2013 - 2:10 pm

    Get Better Quick Chicken Soup | The Bloppy Blog... - […] 1 chicken (I prefer organic) 4-5 carrots, peeled and sliced or chopped – your preference Celery-all the leaves, plus about 4-5 good sized stalks cut in half lengthwise and chopped 1/2 large yellow onion 1 generous tsp of dried rubbed sage 6 cups…  […]ReplyCancel

  • October 9, 2013 - 10:21 am

    The Opposite of Slow Cooking » Chefs Last Diet - […] Behold my Presto Pressure cooker circa 1989 (or so).  If you want this model you will need to scour E-Bay, church bazaars and garage sales.  You probably have one that you’ve never used, and if you do I’d like to convince you to pull it out from waaaay back in your cabinets and give it a whirl.  If you want a new one you can find them at all price ranges, from a $550 electric model to the more modest type like mine from Presto for about $55.00 for a nice stainless model .  I do recommend stainless over aluminum.  One of the many things I love about it is that in a little less than one hour (including prep time) I can have a lovely bowl of beef barley soup, or falling off the bone chicken soup. […]ReplyCancel

  • April 11, 2014 - 6:08 am

    Not My Bubbie’s Matzo Balls » Chefs Last Diet - […] without mentioning the chicken soup? The soup I make for this is not the same as the fully loaded chicken soup I’ve shared here before. This is a soup meant to be served as a broth, with nothing but a MB […]ReplyCancel

  • April 11, 2014 - 11:54 am

    Not My Bubbie’s Matzoh Balls | Better After 50 - […] without mentioning the chicken soup? The soup I make for this is not the same as the fully loaded chicken soup I’ve shared here before. This is a soup meant to be served as a broth, with nothing but a MB in […]ReplyCancel

  • October 16, 2014 - 8:17 am

    Being Sick Sucks - Chefs Last Diet - […] when I’m sick I can manage to drag myself to the store, gather the necessary ingredients for chicken soup, and throw some together. But for some reason this ear thing has nearly paralyzed me. I am not […]ReplyCancel

  • December 11, 2014 - 7:05 am

    Senate Bean Soup » Chefs Last Diet - […] call for your favorite soups and the winner (by a wide margin) was potato soup, in second place was chicken, a few votes for gazpacho, and finally bean, including specifically navy bean. The weather here is […]ReplyCancel

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