So last weekend we had to have a party to say goodbye for now to our favorite Coastie Storm Trooper.  The Coast Guard is deploying her to a different city in about a week, which was delayed a week so we had arranged a get-together last weekend… One of my good friends, and running buddies, KO, has been asking me to make rabbit for him for like two fricken years!  He has this wine called Rabbits and Spaghetti and it has historic stories about prisoners in Australia and they ate Rabbit and Spaghetti…  google it they tell the story better … Continue reading Wascally Wabbit, grilled please!

So my Gma is an amazing cook. She can make soup out of anything. But one of the soups she used to routinely make was actually chili. But thinner/more broth and she would toss in some noodles. I make a similar Chili soup- but with two real differences. I add squash or pumpkin purée and I do NOT use ground beef- sorry GmaG. One or two onions, chopped into large pieces. A little butter or oil- maybe a teaspoon or two to sauté the onions. I use garlic infused olive oil. One normal can- like the 10 or 11oz- of … Continue reading Not Quite My Grandma’s Chili soup

Salmon, Brussel sprouts and butternut purée. Yum. I baked a butternut squash during the day and set it on top of the stove to cool. When dinner time came I began to sauté Brussel sprouts and onions in a garlic infused olive oil until they were lightly brown. Once they were about half way done I put three salmon fillets on our George Foreman grill for about 8 minutes. If they were thicker I would have left them for another minute or two. While both the Brussels and salmon were going, I put the squash in our blender and puréed … Continue reading Salmon and Sprouts over Butternut Purée

It’s fall- and while the ‘what’s for dinner’ question hasn’t stopped … it has a new answer. Squash, pumpkins and slow cookers & slow roast ovens to heat the kitchen…. well my kitchen! I digress …My kitchen gets down into … Continue reading Stuffed Baked Pumpkin

Shrimp / Runt – same thing right? Wanted something different for dinner and have been craving taco dip for quite some time. Decided it would make a nice Friday dinner. Please excuse the plastic wrap- this is actually our leftovers. … Continue reading Shrimpy Taco Dip

Why yes!! Yes he does! But it’s the recipe that’s old, not the cake! I promise!! So this recipe as you can see is in my Grandma’s handwriting and in the back of another recipe. She doesn’t tell you where … Continue reading Want Ancient Carrot Cake for Your Bday Hun?

I am a HUGE fan of pot roasts and slow cooker meals… who does NOT love to set it and forget it for several hours and voilà a delicious and healthy dinner awaits. Shepard ‘s Pie My version with leftovers One onion, peel and slice Two carrots, peeled and chopped Some garlic olive oil Garlic (I use Penzey’s dried garlic) 1 cup chicken broth Tomato Paste Worcestershire sauce Rosemary (Penzey’s and a few good shakes) Thyme (Penzey’s and I use a shake or four) Corn 1/2 to 1 cup (left overs?) Peas 1/2 to 1 cup (left overs?) 2 cups … Continue reading RUNt Shepard’s Pie

◦ Up to 1/4 cup salt ◦ 3 large – over sized/over ripe yellowish cucumbers I forgot to pick when I should and left on the vine a few extra days.. maybe a week… who knows ◦ 2 ‘normal’ cucumbers nice/normal size and a nice green color. ◦ 3 cloves of garlic ◦ 1 green pepper ◦ 1/2 red pepper ◦ 1/2 yellow pepper ◦ 3 onions – good size ◦ 2 teaspoon mustard seeds ◦ 1 teaspoon celery seed ◦ 1/2 ish teaspoon turmeric ◦ 1 to 2 teaspoons Penzy dill ◦ 4 or 5 teaspoons the store brand … Continue reading Relish by RUNt