by Eva Marie | Apr 12, 2020
Conserving and using what we have is key in cooking now. When grocery shopping, which we are keeping to the absolute minimum, we look for food that has a longer shelf life. White and yellow potatoes, sweet potatoes and onions are very versatile and keep for a long time, as do eggs. We had some Brussels sprouts on hand that needed to be used so I made a roasted hash and topped it with scrambled eggs for me and fried eggs for my husband.
by Eva Marie | Mar 5, 2015 |
It’s hard to imagine myself being a more proud mother. Last night my son missed his flight connection while trying to get to San Francisco from New York. The snow in New York had him delayed for hours, so when he arrived in Denver in the middle of the night, his...
by Eva Marie | May 24, 2014 |
This lovely dessert is my final ode to our trip and England. Not that it is really considered an English dish, I believe the Russians and Aussies are still arguing over who invented it, but the Pavlova is a sweet that is served up a lot in England and it was the...
by Eva Marie | Mar 23, 2014 |
I started my day with this wonderful and hearty Mexican dish. I think every Mexican family has their own version of chilaquiles. The dish came into being as a way to use stale tortillas. I usually cook them with scrambled eggs and red sauce the way my grandmother...
by Eva Marie | Oct 21, 2012 |
Quiche is such a versatile dish that can be served for breakfast, lunch or dinner. It is a perfect entrée for entertaining as it can be made ahead of time, actually, it tastes much better if it is baked, allowed to chill for 24 hours and then reheated. This allows the...
by Eva Marie | Sep 23, 2012 |
There is a little restaurant in Newport Beach, California, right at the bottom of the Newport Pier that serves up one of the meanest breakfasts that can be found. Charlie’s Chili, a Newport Beach landmark, serves breakfast all day to local surfers and tourist...
