RECIPES

from What’s Written on the Tongue Nasi Goreng is a traditional Indonesian fried rice dish that’s considered a comfort food in southeast Asia. The egg on top is the “icing on the cake”! Many people add a protein if using this recipe for a main dish – shrimp, chicken, pork all work well as does […]

from Wartime Recipes In the 1940’s, as now, hams came both fully or partially cooked. Fully cooked hams need only be heated through, which takes about 10-12 minutes per pound. Partially cooked hams take a little longer to cook through (15-20 minutes per pound). While they aren’t as popular today, fifty years ago “country hams”

from Butter and Flower This recipe is easier than discussing politics while stoned (or sober). My husband’s family is from Northern Ireland, and a bread called “wheaten” that tastes like whole wheat banana-free banana loaf, is always on the table. These toasts taste similar, and they’re even better slathered with homemade spinach artichoke dip. Suggested

From Medicinal Perennials  Here’s a recipe from Dan Jason for the best coffee substitute going: Dig up Dandelion roots after the plants have gone to seed. Cut or chop the roots into small pieces less than an inch long. It is best to do this as soon as possible after harvesting the roots or they

from More, Please! Halloween night can be bustling with energy and excitement, and sometimes, a simple, no-fuss platter dinner is what’s called for. Make it fun, balanced, filling, and not too complicated. Here, I prepared easy chicken nuggets, crackers and cheese, guacamole, and a variety of fruit and vegetables. Add some fun by adding candied

from Nourished Dr. MacNamara talks about carrot cake on page 102 of her book and thought you’d like to try her recipe for this delectable dessert. “Jordan, a participant in my study who was living overseas, said he once had a “group of seven Americans arrive on a Thursday evening in winter. I served what

from The Newfoundland & Labrador Cocktail Book Boulevardier A classic and a simple twist on a Negroni to create a lovely fall and winter version. We did wonder about changing the name as the Boulevardier is technically for the bourbon version and we use Aquavit. But I do love the idea of the decadent boulevardier

from Always Hungry To this day, whenever someone asks me what my favourite dish of all time is, this is the one I choose. I don’t know if it was the meal itself, the people I was with, the service or simply the fact that I was sitting on a fantastic patio next to the

from Almost a Full Moon My kids roll their eyes when I insist on saving the carcass from the turkey (or any other poultry) but they change their tune pretty quickly while enjoying the soup later in the week. The fun thing with this recipe is that you can change it up depending on what

from Love Without Measure If you find you just can’t have any more turkey from that Thanksgiving dinner, then you need to make this delicious wreath. This recipe is from daughter Krista’s mother-in-law, Darlene Marshall, Dartmouth. Ingredients ½ cup mayonnaise 1 tablespoon honey Dijon mustard ¼ teaspoon pepper 2 cups chopped cooked turkey ½ cup