James Beard's Garlic Soup

Here in Connecticut, it’s getting serious outside. Serious meaning the weather has become awfully cold. Low teens and single digits and even lower with wind chill. Burrrrr! (Our frenchie’s Victor & Hugo have been sporting their heavy winter parkas!) At least in our southern New England area, we usually skate thru Christmas time with milder weather and very little or no snow. These milder temps always fool me. I begin to think “this Winter isn’t going to be bad”. Then the calendar moves into January, the cold hits and we descend into another long cold Winter and start the countdown...

Read more

Holiday House Punch

If you are looking for a refreshing and delicious beverage to have available for a crowd, look no further. Our O'Live A Little House Punch will get rave reviews from all your guests.  And, it can be made without or with alcohol, so let the party begin! 

Read more

Autumn Spice Devil Dogs

Looking for a different Fall Time dessert? Tried of Apple Pie & Pumpkin Pie? Try our take on Devil Dogs AKA… Whoopie Pies (depending in what area of the country you are from). These little treats are sure to please! . 

Read more

No Butternut Squash Soup

The weather here in Connecticut has been so mild, I’ve hardly thought about making pots of warm, cozy soup. It’s late into the second week of November, temps have been consistently in the mid -sixties with cloudless blue skies. The leaves should be mostly off trees, and we should be having low forty to mid fifty days. Yet, many trees still have lovely colored leaves attached and the temps are warm (for New England anyways!). I haven’t had to break out our French Bulldog’s Victor & Hugo’s very stylish Carhartt coats! If this is global warming, I’m all for it...

Read more

test

test

Read more

The Perfect Summertime Go Anywhere Savory Snack: Swiss Chard Cheese Pie

Who uses Swiss Chard these days? People must, as it is usually in the produce section of grocery stores. But I still wonder who uses it, as I never see it on a restaurant menu and have never had it served to me when at friend’s homes for a meal.I use Swiss Chard. Which, by the way is not Swiss. It’s earliest history dates to the island of Sicily and was and still is widely consumed throughout the Mediterranean. My first exposure to Swiss Chard was though my Lebanese mother-in-law. She taught me a most delish recipe using warm Lebanese...

Read more