Friday, September 22, 2017

Delicious Eggplant Casserole

I have never been a huge eggplant fan. In my last blog, I mentioned that my Dad planted a huge garden every year, and aside from the normal garden stuff, he would try out something new, now and again. And, one year it was eggplant. I don't think any of us liked it. Personally, I hated it. And things stayed that way for a very, very long time. 
Eggplant Casserole
Eggplant Casserole

Of course, Mom had probably never heard about Eggplant Parmesan and other tasty ways to use eggplant. But over time, I have become introduced to variations on Eggplant Parmesan. Once, on a cruise, I ordered it, just because (since I hated eggplant) I might be less likely to stuff my face - something way too easy to do on a cruise! It didn't work! Because it was the best tasting dish, ever! Later on, visiting my sister (with an Italian husband), she made Eggplant Parmesan, and again, I loved it. And I have made it a few times since.
Eggplant Casserole just out of the oven
Eggplant Casserole just out of the oven

It had been quite some time since the last attempt, and recently I had gotten hooked on The Great British Baking Show (or "Bake-Off"). In season one, I was so hooked that I bought the cookbook, and began slobbering uncontrollably over all the recipes. I felt like one of Pavlov's dogs. 

One of the recipes was for an Eggplant Crumble, or some such title, and it just looked so good I wanted to try it. When I got down to the actuality, the amount of herbs they used was just way too conservative for my taste. My eggplant was slightly less than the weight called for. I used a jar of red bell peppers that contained two of them, rather than the one called for, and I used tomato sauce for part of the sauce ingredients, since my husband is not keen on tomato sauces with too much "chunkiness". Altogether, with all the slight variations, it came out so good, I could gladly have eaten it for a week straight, and will certainly be doing it again. I don't know, technically, how this relates to a real Italian Eggplant Parmigiana, but it is one amazingly delicious casserole all the same.

I chose to make it with the eggplant in a single layer, in a larger pan, but it can also be made with the eggplant stacked in piles of two, in a 13 x 9-inch casserole.

Eggplant Casserole

Serves 6 to 8
Eggplant Casserole
Eggplant Casserole

1 (1½ pound) eggplant
2 tablespoons olive oil
3 - 4 cloves fresh garlic, minced finely
¼ cup freshly minced parsley
2 teaspoons fresh oregano leaves, minced
1 teaspoon fresh thyme leaves, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

2 tablespoons olive oil
1 onion, chopped
1 (12-ounce) jar roasted red bell peppers, drained, chopped
3 - 4 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes
1 (14.5 ounce) can tomato sauce
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano leaves
2 teaspoons minced fresh thyme leaves
Salt, as needed

8 to 10 ounces fresh mozzarella, sliced or torn

3.5 ounces fresh artisanal-type bread
⅔ cup freshly grated Parmesan cheese
⅓ cup pine nuts
2 tablespoons olive oil

Preheat the oven to 400 degrees. Grease a large casserole dish (about 14 x 20-inches) or line with foil (or use a 13 x 9-inch casserole, if stacking the eggplant). Set aside.

EGGPLANT PREP: Spray a rimmed baking sheet with cooking spray, or line it with foil. Slice the eggplant across, into ½-inch thick slices. Set the slices, in one layer, on the rimmed baking sheet. 

Combine the first 2 tablespoons of olive oil with the remaining ingredients from the "eggplant prep" section. Brush this mixture over the eggplant slices (eggplant is a very "thirsty" vegetable, so you may have to add more olive oil to the herbs, as needed). Turn the slices over and brush with the remaining mixture. Bake the eggplant for about 30 to 40 minutes, until soft, but not mushy. Remove from oven. Leave oven on.

herbs - eggplant to bake - making sauce - making crumb topping
herbs        -        eggplant to bake     -     making sauce     -     making crumb topping
Make the SAUCE: In a large saucepan, heat the olive oil and add in the chopped onion. Cook, stirring occasionally until soft, then add in the garlic, chopped roasted red bell pepper, petite diced tomatoes and tomato sauce and the herbs. Bring to boil, lower heat to simmer and cook about 30 minutes, to meld flavors. Taste for seasoning and add salt if needed.

MAKE CRUMB TOPPING: Place the bread in a food processor and process to rough crumbs. Pour out into a bowl and add in the Parmesan cheese and pine nuts, then drizzle the olive oil over and mix thoroughly. Set aside.
sauce in bottom of casserole - mozzarella over eggplant - sauce over all - topping in place
sauce in bottom of casserole - mozzarella over eggplant - sauce over all - topping in place

ASSEMBLE: Spoon a small amount of tomato sauce into the bottom of the prepared casserole. With a spatula, lift the eggplant slices onto the sauce in single layer. Place the mozzarella over the eggplant slices. Spoon the remaining sauce over top, and layer the crumb topping over all. 

If using a smaller casserole, making two layers: Spoon a small amount of sauce in bottom of casserole. Set half the eggplant slices atop the sauce. Layer on half the mozzarella, then half the remaining sauce. Repeat with a layer of eggplant, mozzarella and remainder of sauce. Top with the crumb topping.

Bake the casserole for 30 to 40 minutes, until the casserole is bubbling and the topping is golden.

Serve as a main dish, with a salad, or as a side dish. 

My passion is to teach people how to create a harmony of flavors with their cooking, and pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website, Tumblr, Facebook, Twitter, and Pinterest at AHOFpin. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.

Wednesday, September 20, 2017

Remembering Mom with a Pie to Remember

When I was 4 years old, we moved to the house where my family would live until I was 17 years old. When I look back to that house and its fantastic yard, I can only marvel, because it was a little piece of paradise. Someone, prior to our family, took the time to really plant the yard with an eye to beauty and bounty. Some plants I grew up with are ones I have never seen again, anywhere I have been. Some, I am still discovering what they were, or might have been. The lot was large, and sloped dramatically down to a huge back yard (huge, to me). My Dad grew up on a farm, and had farming blood, so he took fully half that big back yard and turned it into a garden. He planted vegetables, and tried all sorts of things, but we always had corn, spring onions, tomatoes, green beans, beets and other of the usual veggies. And he would try out things we'd never had. He had a huge strawberry patch. But that is only the merest beginning of all that yard had to offer. 
Dad Tilling his Garden 1955
Dad Tilling his Garden 1955

Aside from the amazing array of flowers and flowering bushes, the back yard had fruit. Lots of it. There was a Rainier cherry tree and a Montmorency cherry tree, two Bartlett pear trees that ripened just as school started and a plum tree with green plums that were so sweet it was amazing. Dad would store baskets and baskets of them, carefully packed, to last into Fall. There was a peach tree and three different apple trees, a quince tree, elderberry bushes, concord grapes and some green grapes, blackberries, black raspberries and an absolutely huge red raspberry stand. And there was rhubarb.

My Mom was kept busy all summer long canning, making jams and jellies, preserving fruits and vegetables. Quince and elderberry jams were common, among all the others: raspberry, black raspberry, strawberry, cherry. When my parents finally bought a large standing freezer, Mom started freezing some of the fruits and vegetables, too. And yet with all the activity around all the fruits and vegetables, the one and only thing I recall my Mom using the rhubarb for was a Rhubarb Pineapple Pie (with raisins). Since the rhubarb stand was sizeable, this is rather surprising, but I was certainly old enough to recall another kind of use for rhubarb, had there been one.
Rhubarb Pineapple Pie
Rhubarb Pineapple Pie

But regardless, this pie was always a hit at our house. Of course, Mom used canned pineapple back in those days, when having every kind of fruit or vegetable from anywhere in the world was not always the case. I do not believe my Mom ever bought or used a fresh pineapple in her life. But, when I moved to Guatemala, I had the exact opposite experience. Fresh pineapples abounded. Canned pineapple was terribly, prohibitively, expensive. I had one "Fresh Pineapple Pie" recipe, and at age 20 I really was barely starting out on my cooking and baking journey. 

Rhubarb Pineapple Pie just baked
Rhubarb Pineapple Pie, just baked
I was asked to make a couple of pies to donate to the (Dacotah Prairie Museum's) Granary's Living History Fall Festival this coming Saturday, for their "Pie Social." I will be out of town, visiting my son that day, so they said to just freeze them. I have never, in all my years, frozen a pie, so I have no idea how they will be once thawed, but I decided to make a Rhubarb Pineapple Pie as one of my pies. Looking back through my blog and website, I realized that despite having made this pie myself, many times, somehow I had never gotten it into blog or website, so I am rectifying that right now! 

I had plenty of pineapple, after cutting up a whole, fresh pineapple, and I had plenty of rhubarb, so I made two Rhubarb Pineapple Pies; one to donate and one to take photos of and eat. It really is the most amazingly good pie, and canned pineapple is perfectly fine to use. Just drain a can of pineapple chunks; you will need 2 cups worth.

I don't know why some pies are generally made with flour or cornstarch as the thickener, and some are made using tapioca as the thickener, but this Rhubarb Pineapple Pie was one of the tapioca thickened variety, always. The colors are so pretty with the bright yellow pineapple and pink rhubarb, and then punctuated with a dot of a raisin here and there. I am not generally a fan of raisins cooked in things (I like them fine straight from the box or bag), but this pie just seems great with the addition of raisins. You can leave them out, if preferred. 

Most everyone I talk to about rhubarb pies will say that they have always made or eaten Rhubarb Strawberry Pie. I had never heard of this phenomenon before, and to this day I have yet to try it! Plus, I am not overly keen on strawberries. I know, call me weird and strange! But still, somehow that combination has never crossed my path.

Rhubarb Pineapple Pie
Rhubarb Pineapple Pie
Rhubarb Pineapple Pie

Makes one 9-inch pie

2 cups pineapple (fresh or canned, drained), diced
2 cups rhubarb, sliced ¼ to ½-inch
¾ cup raisins
3 tablespoons quick-cooking tapioca
1¼ cups sugar
Dash of salt
2 tablespoons butter to dot top of pie
2 crust pie pastry for 9-inch pie
Milk or cream, for brushing
Sugar, for sprinkling

Combine the cut fruits in a large bowl and add in the tapioca, sugar and salt. Stir well and set aside to rest for 15 to 30 minutes.

Roll out half the pie pastry ⅛-inch thick and fit it into a 9-inch pie plate, easing the pastry well down into the plate, and leaving at least ½-inch of overhang. Preheat oven to 400 degrees.

Roll out the second pastry to ⅛-inch thick and begin cutting long strips (width is optional - I cut one-inch wide strips for the rhubarb pineapple pie) from the rolled dough. Pour the fruit filling and all the juices accumulated into the pie shell. Cut the 2 tablespoons of butter into small chunks or slivers and dot the top of the filling.

Begin making the lattice top by setting the strips in one direction across the filling, leaving enough overhang to set to the outer rim of the pie plate, as shown below.
Making a lattice top pie crust
Making a lattice top pie crust
Lift back past halfway every other of the strips, then set one long strip perpendicular to the others, right across the center. Pull back into place the strips that were lifted, then pull back all the strips that were not lifted initially, and lay a second strip parallel to the last one. Return the lifted strips into place and repeat until strips reach the end, then begin again on the opposite side, to fill in the lattice. See this blog to view the remainder of the instructional photos on lattice top pie.
Filling - Lattice Top in place - Baked Pie
Filling - Lattice Top in place - Baked Pie
Once all the strips are in place, have a small bowl of water handy and using fingers or a pastry brush, dampen underneath each of the strip's edges, so they adhere to the bottom pastry around the rim. Now flip up the bottom pastry's overhang, to cover the strip edges. Flute the edges, pressing firmly so the fluting holds all the edges securely. 

Optional: Brush all the lattice strips with the milk or cream, then sprinkle sugar over the lattices. Bake the pie in the center of the oven for 45 to 50 minutes, until browned and bubbling.

My passion is to teach people how to create a harmony of flavors with their cooking, and pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website, Tumblr, Facebook, Twitter, and Pinterest at AHOFpin. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.

Thursday, September 14, 2017

Supper Strudel with Kale and Feta might say, scratching your chin. 

I had seen a recipe many long years ago for a Spinach and Feta Strudel, but never got around to it. Apparently, I'd had this idea more than once, because as I was cleaning out a cupboard to make room for some new Tupperware containers (for all my new Indian lentils!), I came across another scribbled note to myself of a concept recipe for the same kind of thing. I do this; write down the idea of what flavors I'd like to include and how to assemble. Later on, sometimes I actually get to it and make it happen. So again, this one was apparently a long while coming, as I hardly recognized my own scribbled handwriting!
Kale & Feta Strudel
Kale & Feta Strudel

Kale & Feta Strudel straight from the oven
Kale & Feta Strudel straight from the oven
So, okay, I found this little scrap of paper with a concept. And I thought to myself, "I have everything here already except for the spinach. But I do have kale. Hmmm." I set about assembling all the ingredients, first getting the Fillo dough from the freezer so it had time to thaw. The box had been opened and one of the rolls of fillo used, but the other remained there, unopened. I had no idea how many sheets are in the little packages, nor how much the filling would make. In order to make a good recipe, experimentation is needed.

As I said, my concept was to use spinach. If I'd had spinach, I would have used a 10-ounce box of frozen, chopped spinach, thawed and squeezed dry. After removing that much liquid, and spinach really lets out a lot of liquid, I would estimate that half the weight is gone. Which is good, because I had exactly 5 ounces of fresh kale, and kale does not let out water that way. If you should find this recipe interesting, but prefer spinach, just thaw a 10-ounce package of chopped spinach and squeeze the heck out of it. You do not want a wet, soggy strudel!

From Fine Cooking - Athens Fillo packets
From Fine Cooking - Athens Fillo packets
In the scribbled not to myself, I noted all the things I thought interesting to include in the recipe, but with no amounts. I had 4 ounces of Feta leftover in the fridge. This seemed scant, so I also got out a 4-ounce log of Chevre. I'd written "sun-dried tomatoes," but instead opted to use the "Roasted Tomato Pickle" I had made some months back. Sun-dried tomatoes would work just fine. Your choice if oil packed or just dried. I'd also written to include red bell pepper, onion, garlic and pine nuts, and as i was assembling, also added some fresh dill weed.

Two sheets of fillo plus two more sheets
2 sheets of fillo + 2 more sheets
I got going, but when I got down to actually assembling, all my concentration went to quickly working with the Fillo, melted butter, filling and rolling. So, I have no photos of how scant the filling needs to be in this strudel. One of the few things I can recall about my Grandma making her strudels is that she scattered the fillings very scantly. I thought, "That's not enough!" even at 8 or 9 years old. But it is more than enough, because you do want all the layers of the fillo to be able to hold the fillings, and you really want those layers to be crisp when you bite into the strudel. Too much filling and you will not have the layers. 

Scatter filling sparsely
Scatter filling sparsely
As it turned out, the amount of filling I made was the perfect amount for the one package of fillo (there are 2 sealed pouches in Athens Fillo Dough boxes, shown above from Fine Cooking website). I used 4 sheets of fillo per piece of strudel (as shown above right): I set two sheets down, in "landscape" mode (long side towards you), brushed with melted butter, set two more sheets, overlapping by about 2 to 3 inches, long sides to long sides, making one larger sheet. Brushing with more melted butter and scattering one-fourth of the filling mixture over these sheets (as shown left), gently begin to roll up from the long edge closest to you, loosely forming a very soft log. Remove this to a baking sheet and brush with more melted butter. This is repeated 3 more times, using the remaining ¾ of the filling. This used up the one entire packet of the fillo dough.

Initially, I tried to set another group of 4 sheets next to these first two sheets, but it became too unwieldy to lift and transfer to the baking sheet. It was not difficult using just the initial 4 sheets, so I continued each segment separately. When it came out of the oven, the smell was heavenly. We ate the strudel with a green salad for a meatless dinner. It was just marvelous.

Kale & Feta Strudel 

Makes 4 strudels, serving size depending on how hungry you are 😉

2 tablespoons olive oil
½ onion, chopped finely
Strudel is served
Strudel is served

2 fresh cloves garlic, minced
½ red bell pepper, chopped
5 ounces fresh kale leaves, minced finely, OR one 10 ounce box frozen, chopped spinach 
½ teaspoon salt
4 ounces Feta cheese
4 ounces Chevre cheese
3 pieces sun-dried tomato, minced
2 tablespoons pine nuts
1 tablespoon fresh dill weed, minced
1 packet (of 2 in box) Athens Fillo Dough
½ stick unsalted butter, melted

Heat a large skillet and add in the oil. Add the onion to the skillet and cook until golden, stirring occasionally. Add the garlic and saute for 2 to 3 minutes, then add in the red bell pepper and the kale. Cook, stirring often until the kale wilts a bit and is softened. Sprinkle the salt over and stir to combine.

Preheat the oven to 375 degrees, and spray a large rimmed baking sheet with oil or cooking spray.

Shred the Feta cheese into a mixing bowl using a large-holed grater, then crumble in the Chevre cheese. Add the sun-dried tomatoes, dill weed and pine nuts. When the kale mixture cools to room temperature, mix this into the cheeses in the bowl. 

Working with fillo requires you to work quickly, and to keep all the fillo not in immediate use covered with a damp towel. Open the package of fillo and unroll. Remove two sheets and set them on a large surface with their long sides towards you. Quickly cover the remaining fillo. Brush the stack of two sheets of fillo with some of the butter. Remove another two sheets from the fillo stack and set these above and slightly overlapping the first two sheets. Cover the remaining fillo, then brush this new stack of two sheets with more melted butter.

Take ¼ of the filling mixture and scatter very loosely across the fillo sheets. Begin rolling the strudel by gently lifting the edge of the fillo closest to you and gently pushing it into a roll. Once reaching the end of the dough, lift the roll to the baking sheet, then brush the outside of the roll with more melted butter.

Repeat this process three more times, making 4 strudels. They can be placed close together on the baking sheet, but not touching. Set the baking sheet in the oven on a middle rack and bake for 14 to 18 minutes. Mine baked perfectly in 16 minutes.

Remove from oven and let set for 1 to 2 minutes, then slice into pieces for serving.

My passion is to teach people how to create a harmony of flavors with their cooking, and pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website, Tumblr, Facebook, Twitter, and Pinterest at AHOFpin. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.

Wednesday, September 13, 2017

Please Enjoy my September Newsletter

A Harmony of Flavors August 2017 Newsletter
View this email in your browser
mizuna, summer, tomatoes, gardens, harvest
It's Late-Summer, Friend

Late summer. Some places are still exceedingly hot. Others are beginning to cool off, like up here in South Dakota. And other places are suffering horrendous catastrophes, such as Texas and Florida with hurricanes, and Mexico and Guatemala with earthquakes.

All these things bring up the thought that we must be grateful for everything in our lives. As we thank and bless each thing, we bring more goodness to our hearts. And the world certainly needs a little more goodness. I am grateful for wonderful family, some of whom were in peril during Hurricane Irma. At this time I am more grateful for family than ever.

On September 21, is a lesser-known "holiday" called World Gratitude Day. In honor of all we can be grateful for, I created a little graphic, below.

The following day will mark the first day of Fall 2017. How the year is flying by! As the growing season starts to wind down, pumpkins, squash and gourds will grace the Farmers' Markets.
Pumpkin Pies, Pumpkin Butter, Pumpkin Loaves and everything else pumpkin flavored will be on offer.

Look through the suggestions in this newsletter to find some great Fall recipes and take advantage of all that this season has to offer. As always, look at the Bonus Recipe, below.

Please check "A Harmony of Flavors" website and "A Harmony of Flavors" blog site, continually being updated with new recipes. There is a lot to choose from!
World Gratitude Day, gratitude, peace, love, family
appetizers, wine pairing, wine tasting
Great Appetizers for an Open House

Tetiana Althoff, of ReMax Preferred Choice in Aberdeen, held two Open Houses on Sunday, August 27th. As usual, she asked me to make some appetizers to be featured at these higher-end homes, and she brought wines. All of these appetizers are ones I have made in the past, but they all certainly bear up with repeat exposure.

Clockwise from top left, click on a link to find the recipes:
  • Mini Sweet Peppers with Chevre Honey Cream. I try to have something fresh on hand, and the mini sweet peppers lend themselves beautifully to the little piped dollop of chevre honey cream. Just the right mix, and they hold up extremely well.
  • Mini Asparagus Quiches with Feta & Prosciutto. I have made many variations on the recipe called Millards Artichoke Quiches. This particular variation is one of the most exceptional ones, and I urge you all to give it a try. Either of these or any of the other variations have all been great. This one has really stand-out flavors.
  • Mocha Spice Cookies. I created an interesting blend of spices some few years back, and it makes these cookies amazingly good. If some of the ingredients are not to hand, just use the recipe for Hermits instead.
  • Spanakopita Cups. I created this recipe to be the Bonus Recipe for my February 2017 newsletter. Since then, I have made these many times, for their ease of preparation and their fantastic flavors.
There are lots more recipes to choose from on my website or blog.

Below is a button to connect with a Bonus Recipe for this month. Please enjoy this recipe at any time of year, as it makes for a most beautiful dessert presentation with relative ease.

CLICK HERE for a Bonus Recipe
World Gratitude Day, gratitude, love, family
beets, apples, relish, side dish
From 2013 . . . Beets and Garden Overflow

Once again with beets. I just love them, and summer's bounty has everyone with an overflow of beets. What to do with them all? One great recipe is for Beet and Apple Relish. It's an excellent relish to serve at a get together, but is also a great side dish for something like chicken or pork. With the addition of apples with that little touch of sweetness it is a perfect pairing for the more earthy flavor of beets. Chop the apples and beets smaller, and this could also make a great dip, using sturdy chips or crackers.
beets, chocolate cake, moist cake
And Another Recipe for Beets from 2014

Another great use for extra beets is chocolate cake. Yes, you read that right. Beets, just like carrots in a carrot cake, make a great addition to a chocolate cake, making the cake meltingly moist and richly indulgent. If you don't tell, no one will know. I made two versions, but the second was by far the best and I recommend it highly! Just cook or bake the beets and puree them very finely and you're halfway to a chocolate cake to die for. Pair this already indulgent cake with Chocolate Buttercream for even more indulgence, or go lighter with Chocolate Sweet Potato Icing.
World Gratitude Day, gratitude, love, family, appreciation
tomatoes, basil, rosemary, pizza, grill
Recently . . . Grilled Pizza
If this is something you've never tried, believe me, it takes pizza to a whole new level. Granted, you cannot pile the toppings on. They need to be minimal and flavorful. But with fresh summer tomatoes and basil on a Margherita Pizza, or some rosemary to spruce up a Potato, Rosemary and Gorgonzola Pizza, these cannot be beat.

The one key to successfully creating grilled pizza is to have every ingredient set out in the order you will need it, because grilling requires working fast. But once you've got yourself organized, you will have truly memorable pizzas in minutes.
White pepper, black pepper, green pepper, cubeb pepper, long pepper
Pepper and its Varieties
Many kinds of seed or berry are called "pepper," but are they really pepper?

In the photo above, from front to back are Long Pepper, Cubeb Pepper, Green Peppercorns, Black Peppercorns and White Peppercorns. These last three are all the same berry, the only difference being in the way it is processed. But what about Pink Peppercorns, you might ask? They are added into most every "Gourmet Blend" out there. Yet Pink Peppercorns are actually not pepper at all.

Other berries that fall into the category berries or seeds that are termed "pepper," are Sichuan "Peppercorns," and Grains of Paradise. If you are interested in knowing a bit about some of these, and how to use them, read my blog about getting to know some of these less well-known flavoring agents.
author, Chris Rawstern
Celebrate September 2017 and World Gratitude Day. I hope you will visit all my sites and try some new (or old) recipes, learn something new about an herb or spice or other subject, or maybe just daydream. However it is accomplished, I endeavor to provide articles of interest. Not everyone cooks these days, due to time constraints, though I did cook meals for my family back when I had 4 youngsters and worked 2 jobs, so I know it can be done. It requires some real attention to detail, to be sure. Many of my newer, more complex recipes have been created now that I am retired and have extra time on my hands, yet many are easy and quick.
World Gratitude Day, gratitude, love, family strength
Please forward this newsletter to any friends who may find my stories, articles and recipes of interest. Subscribe to this Newsletter by hitting the Subscribe Button below. Follow me on Facebook, check out my A Harmony of Flavors website, and A Harmony of Flavors blog. Find all my food (and lots of other) photos on Pinterest at AHOFpin.
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