My mother-in-law was one of the most saintly women to walk the planet, but an adventurous chef she was not. She stuck close to her Canadian roots. Not familiar with Canadian cuisine? It’s not surprising that no one utters the words, “Let’s order Canadian tonight.”
When my niece, Abigail, was about 4, she declared she was a vegetarian. She saw Charlotte’s Web and couldn’t fathom the inhumanity of consuming Wilbur or any of his barnyard pals. For headstrong Abigail, vegetarianism stuck.
Happy Halloween! This is Part 2 of the Pumpkin Everything Series. This is a perfect meal to serve with salad and bread before Trick-or-Treating, or as a first course at Thanksgiving. I almost always double it, so there’s plenty of leftovers to enjoy later.
This is Part 1 of my Pumpkin Everything Series! Pumpkin’s always been a huge crowd-pleaser in my family. I’ve been making this recipes for over a quarter decade, and today I’m happy to share with with you, my Strawberry Kitchen pumpkin patch pals.
Living in Florida, one of the ways I fake fall – or perhaps try to fool Mother Nature into sending us temperatures below 80 degrees – is to make a lot of pumpkin recipes during the last quarter of the year. There are two primary reasons pumpkin appeals to me, other than the flavor.
“Scone” was the first English word I learned when very good fortune landed me in Cambridge, England for the second semester of my junior year in college. It’s truly a miracle I didn’t become a body-double for Boris Johnson after my six months in England.
While it didn’t originate in the Strawberry Kitchen of the 1970s, this recipe for chicken pot pie very well could have, with its tell-tale ingredients of cream of celery soup and canned veggies. Please don’t hold the pedestrian ingredients against it.
In the 1970s, fish was what Catholics ate on Fridays. We weren’t Catholic. On Fridays, my parents would typically load us in the back of the Country Squire wagon and head out to Shakey’s Pizza or Pappy’s Hamburgers before taking in a family-friendly movie at the theater.
Why anyone makes brownies from a mix is beyond me. Not only do they taste like cardboard and have the mouth-feel of a dry sponge, mix brownies don’t take any less effort than scratch brownies. Plus, the latter can be thrown together in a jiffy.