This is my husband’s favorite meal and is packed with rich flavors in every scrumptious bite. It is NOT a quick and easy recipe and I won’t be preparing it when we are underway on long passages. It’s for special occasions and fills the cabin with an amazing scent for hours as it simmers.
I made this on a Thursday during the Pandemic. The special occasion? Because Aaron gets up early every day to go to a job in a very scary time to support our family. My job is to help care for our Grands so my daughter can work, keep our home clean and tidy, and feed him. Because I now shop only once a week and we have a teeny fridge and no freezer, I’ve been sticking with simple proteins and veggies. But once a week, I plan something special to show him my appreciation and love … and he eats up both! 🙂 Bonus is that Tiki gets the beef bones!
The key to this recipe is to start early and simmer for hours, allow another few hours to sit covered, then put in the oven for the final hour. No knives are needed when it has been cooked all day … it is falling off the bone and fork tender. It truly is OHMYGOD delish!
Homemade horseradish sauce is so easy that we haven’t had store-bought since I discovered how to make it myself a few years ago. It literally takes minutes and can be enhanced with flavored vinegar and salt, kept traditional, or made creamy and the sharp flavor down-played by adding sour cream.
This is a flavorful meal that presents beautifully in minutes. I’ll eat any seafood but hubby is a bit pickier, especially when it comes to shellfish. We both love scallops as they don’t have a strong “fishy” taste and do have a “meaty” texture.
Matzah Ball Soup is a staple first course at Passover Seder’s and also served year-round in many Jewish homes. It’s a close second to Chicken Noodle Soup for treating colds and oh, so good on any dreary day.
Why squid ink pasta? Well, because I bought all the other ingredients for this recipe and forgot the pasta and just happened to have this in my pantry. The bold black color seemed odd when I was cooking it, but actually made for a dramatic presentation. Most often used in seafood dishes, squid ink pasta does have a distinct flavor of sea salt not found in other pasta. I didn’t add any salt to the recipe and it came out absolutely delish!
When we purchased our 42 ft 1979 Tayana Vancouver sailboat in 2009 we had hoped to take a sabbatical from our jobs in 2015 to do some cruising. We chose to name our boat Sonho, as it means “Dream” in Portuguese and adopted the motto, “Vivo O Sonho” … Living the Dream. 
Mmmmmmm! If you love asparagus, this is a quick, easy and creamy soup that presents beautifully. Serve with a crusty loaf of bread to sop up all the goodness! It is very rich and makes a filling main course, or serve with a salad or lighter protein such as grilled or poached fish to round out the meal.
Winter means Comfort Food. I love cooking hearty stews and soups that take all day to simmer and develop complex flavors. This one is super-easy as it’s just a bit of chopping with the majority of the ingredients coming from cans.
A large part of learning to cook as an adult is the willingness (on my part) to try new things. As the recipient of my trial and error dishes, Hubby is a bit more skeptical. He’s a basic meat and potatoes kind of guy and also loves his carbs.
