Blogger is acting funny, so this is in no particular order.


Split pea soup – Italian style. First you saute diced portabello mushroom in a little olive oil. Remove the mushroom and saute onion, carrots, and celery. Add bay leaf and the split peas and cook for not 20 minutes (according to the package) or 1 hour (according to Bittman) but THREE HOURS. GAh. Why do legumes hate me???
Sorry. At the end of cooking stir in parsley, parmesan cheese, and the reserved mushrooms. Delicious.


Hot wings and crudites with blue cheese dip. Mmmmm.


I made applesauce (below) and then used it in this applesauce spice cake. With cardamom and honey, this cake turned out spicy and moist.


Sour Cherry Pie with cherries from Iowa – extra sour.

Lamb stew with leaks, carrots, and parsnips.

Applesauce from scratch.