Real food, gluten-free meals, and eclectic music!
The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish. I use a slightly modified version of … Continue reading →
Here we are – with “Frying, Revisited”. As I’ve mentioned before, I’m not much of a fry cook. The last effort ended with a smoky, greasy mess in the kitchen … Continue reading →
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