This is the 2nd book that I've read/listened to this year. (I listened to the audio version of this book.)
Tuesday, February 17, 2026
Ice and Sky Book Review
Friday, February 13, 2026
Five (Not) In Love Haikus
Number 1.
Floats, folds, tangles up
Clings to itself not to my plate
Convenient? No.
Number 2.
Glad wrap. Saran wrap.
More like sad wrap. Pathetic
Excuse to ease life.
Number 3.
At my fingertips
Weather, family, and news
Scrolling, scrolling on
Number 4.
Connected to all
Necessity or demise
Notifications
Number 5.
Jesus said love them
But she has a wrong yard sign
He mows on my side
Commentary
Wednesday, February 4, 2026
"Chicken Broth, Stat!"
Here is a quick idea that someone of my readership may also find handy.
I was out of chicken broth and needed some to make tomato soup the other day. I had this idea to use some partially thawed chicken leg quarters to make chicken broth in the soup while I cooked the soup.
I took the skin off a chicken leg quarter and cut it into a few pieces.
After I sweat the onions I added some celery seed to stand in for celery flavor that would have been in chicken broth and a little poultry herb blend.
Then the chicken pieces went in and simmered a couple hours with the soup.
Where the soup called for chicken broth I just added water and it turned into chicken broth while the soup cooked.
The gelatin that comes from the chicken adds a very comforting viscosity and mouth feel that makes for an exceptionally delicious tomato soup.
This turned out to be a great hack and the chicken we removed to eat later had a very good flavor.
Tuesday, January 27, 2026
The Best Pancakes: My Mom's Recipe!
Forgive me for dismissing all other pancake recipes in favor of my mom's pancake recipe. Trust me, after tasting this recipe you will need no other pancake recipes.
The Best Pancakes
Wednesday, January 21, 2026
The Song That Has Left Me Obsessed
Friday, January 16, 2026
Onion Galette Recipe!
Here I am again reveling in the qualities of caramelized onions!
Several years ago I was talking to my mom on the phone and she told me about this dish that my sister had made called an Onion Galette. She said it was delicious. Ever since then I have wanted to try making one.
My time has come to try Onion Galette. I followed THIS RECIPE FROM Justine Doiron blog. It was very good. I would definitely like to make this again.
I made some minor changes to the recipe to customize it for myself. Like using a larger portion of pie pastry and using dried herbs.
The pie crust I used was one with less fat than my normal pie crust.
Pie Crust for Galette:
4 cups flour
1 cup butter
1 tsp. salt
2 TBS. vinegar
1 egg
1 cup water
In a large bowl mix the flour and salt.
Cut in the butter with a pastry blender.
In a liquid measuring cup blend the vinegar, egg and water.
Quickly stir the liquids into the flour mixture.
Form 3 discs. Wrap in plastic and refrigerate for at least 15 minutes.
Onion Galette
3 large onions thinly sliced (1 1/2 pounds)
1/4 cup olive oil
2 TBS. butter
1 tsp. salt
3 cloves garlic
1 tsp. Dried Thyme or 1 TBS. Fresh Thyme
1 tsp. Dried Rosemary or 1 TBS. Fresh Rosemary
2/3 cup sour cream
1 egg for egg wash
In a large sauté pan heat oil and butter.
Once butter has melted add the onions and salt to the pan and toss to coat the onions in oil.
Cook on low for 45- 50 minutes, stirring occasionally.
Roll out the pie crust to about 14 inches round. Place the crust on a sheet pan and refrigerate until the onions are ready.
When the onions are almost done cooking add the garlic and herbs and cook a few more minutes just until the garlic is no longer raw.
Start preheating the oven to 375° F.
Remove the onions from heat and stir in the sour cream.
Scrape the onions onto the center of the pastry crust and spread out into a 10-11 inch area.
Fold the edges of the pastry over the border of the onions.
Place back in the refrigerator until the oven is preheated.
Beat the egg and use a basting brush to apply the egg wash to the crust.
Bake 45-50 minutes until the crust is golden.
Serve warm.
Enjoy!
Tuesday, January 13, 2026
Caramelized Onions
I learned that caramelized onions are a delicious addition to grilled cheese sandwiches from an Ethan Chlebowski cooking deep dive video on YouTube. I learned a lot of onion information from that video. I will embed it for you here:
Caramelizing onions takes a while. It has to be done low and slow, meaning low heat and slow cooking. I am talking 40 minutes.


























