Weather is Cooling and Time for Soups

Having allowed my website to lapse, due to many complaints (mine) and difficulties, I am using solely my blog for publishing recipes these days. Also, without all those recipes on my website available anymore, I have been trying to get them published here in my blog, so they continue to be available. 
 

Add Beef with Sweet Cabbage

What with all the website recipes not there anymore, the other problem is that I have a whole lot of places where there are links to a recipe on the website - and the website is not there any longer, and this is not good in any way, so I have been going over my blogs, starting from the very first post, correcting link errors wherever I can find them. There were and still are, lots of posts that are missing photos - only heaven knows what happens "out there" online! All I can say is that it is a very slow and tedious process, going through all my posts, updating, updating. And something else - I realize that there is a  glaring lack of certain recipes. Even when I though I had all my lists made, something else comes up. One is one of my Mom's recipes. In flavor, it was one of my favorites. However, she made it with beef short ribs, notorious for a lot of fat and bone, with a little meat that you really have to fight for. That made the recipe one I didn't try to make for a long time. Then one day I thought, "Hey, what if I used a different meat?" 

Living in Guatemala at the time, I used what I later found was brisket. I find brisket, especially when cooked in a soup, gives really great flavor. I happened on it by chance in Guatemala, as I was young and with little cooking experience, but I stuck with that meat ever since, because it turns out so delicious. Mom called the recipe "Beef with Sweet Cabbage."

Beef with Sweet Cabbage

Serves 8 - 10

1 (2 – 3 pound) brisket

Beef with Sweet Cabbage

1 large onion, diced
2 bay leaves
2 teaspoons salt, or to taste
¾ cup ketchup, or as needed
¼ cup of sugar
2 – 4 tablespoons vinegar
A few grinds of pepper
2 - 3 large potatoes, peeled, cut in 1-inch dice
1 small head of cabbage, in cubes

Place the brisket, onion, bay leaves and salt into a large soup pot with a tight fitting lid. Add water to just cover. Bring to a boil on high heat, then lower heat to a simmer, cover and cook for at least 2 hours, or until the meat is tender. Remove the meat and bay leaves from the pot. Set the meat on a platter until cool enough to handle.

Slice the meat across the grain into 2 – 3-inch sections. Break the sections into smaller pieces and pull the meat apart into strips. Return the meat to the pot.

Add in the ketchup. The soup should be nicely reddish. If it is not, add more. Add in the sugar and some of the vinegar. The goal in this dish is a nice sweet/sour balance between sugar, salt and vinegar. If the dish needs more vinegar, add a little at a time. Conversely, if it needs more sugar, add more. Remember it is easier to add more, but it cannot be taken back out. Start small and build the flavor. Grind in some fresh black pepper. Add in the cabbage and potatoes, stir, bring pot back to boiling, lower to a simmer, cover and cook for at least another half hour, or until the cabbage and potatoes are very tender.

NOTE: If you can only find a large cabbage, use only half, or as much cabbage as preferred.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Winefest Renaissance and Fine Fishing Friends

I have been absent from blogging for almost a solid week. I kept meaning to come up to my office and write a blog, but it was one crazy-busy time. Today I have free time; a real rarity lately.

For the last month I had been prepping for the Winefest Renaissance event to benefit the Boys and Girls' Club of Aberdeen. My part in the event was to create 6 different foods to pair properly with 6 wines I chose to showcase for the event. I believe I have already written about all the appetizers I created, except possibly the Chicken and Artichoke Spread with Pine Nuts. 

Chicken Artichoke Cheese Spread with Pine Nuts

This last is an old recipe I altered very slightly to better pair with the Sancerre wine. To make things a bit easier on myself, I used a rotisserie chicken from the deli and just removed all the meat from the bones and chopped it for the spread. Instead of using a mold to form the spread, I rolled it into logs and rolled the logs in a mix of finely minced fresh parsley and fennel fronds. It went wonderfully with the wine, as did everything else, for which I am grateful. There would be nothing worse than to try and demonstrate how good a wine can taste with the proper food and the pairing not work!

Chicken Artichoke Spread with Pine Nuts

Makes one mold, or 2 long, thin logs

1½ cups cooked chicken, finely minced
8 ounces cream cheese
½ cup Parmesan cheese, grated
1 (6 or 7 ounce) jar marinated artichoke hearts, drained, minced
½ cup pine nuts, or other nuts of choice
3 scallions, white & light green parts only, minced
1 teaspoons capers, minced
3 olives, minced
1½ to 2 tablespoons fresh lemon zest
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon white pepper

Place the cream cheese, chicken, Parmesan and artichoke hearts into the food processor. Alternatively, all this can be mixed by hand or stand mixer, if the cheese is soft enough at room temp. Process until well mixed, then add in the rest of the ingredients and process just to combine.

To make in a mold: line with plastic wrap a container large enough to hold the spread. Press the mixture in evenly and smooth the top. Cover with plastic wrap and chill until needed. This can be done up to 3 or 4 days in advance. To serve, uncover the mold and set a plate over the top. Holding the mold on the plate firmly, flip over the mold and plate and remove the outer plastic wrap.

To make into a log: Form into two or more logs as needed. If serving on crackers, the logs should not be much larger in diameter than the crackers. Once the logs are formed, chop herbs of choice (such as parsley, fennel or cilantro) very finely. Coat the logs in the herb mixture. Keep chilled until needed; up to 3 or 4 days. Do not freeze.

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On the evening prior to the Winefest Renaissance Event, our great friend Rich arrived with three fishing buddies; Tom, Dick.... and Allan. I had prepared a lasagna the week before so I would not have to try and concoct a dinner in the midst of making all these little appetizer foods for the event. The lasagna was tasty, but I definitely need to give that recipe another try. Too dry, not enough sauce. Oh well. We had a meal, and I had fresh garlic bread and wine - no one went hungry. I even made my Best Apple Crisp, Ever at the last minute using frozen apples I had prepared and frozen last Fall. The guys went out fishing the day of the event, returning home to shower and change around 3 PM. No fish, alas. 

Best Apple Crisp, Ever

Best Apple Crisp Ever

Makes one 9 x 13 pan

8 cups apples, thinly sliced
1 cup brown sugar, packed
1 teaspoon cinnamon
½ teaspoon nutmeg, or to taste
4 tablespoons lemon or lime juice

Topping:
2 cup all-purpose flour
1½ cup sugar
2 teaspoon baking powder
1 teaspoon salt
2 eggs, slightly beaten
10 tablespoons butter, melted
1 Teaspoon cinnamon
½ teaspoon nutmeg, or to taste

Mix first 5 ingredients and arrange in an ungreased, 9 x 13-inch shallow baking dish. Mix first 4 topping ingredients in a separate bowl. Add eggs and toss with a fork until crumbly, like for streusel. Sprinkle the topping onto apple mixture in dish. Drizzle with the melted butter and sprinkle with remaining cinnamon and nutmeg. Bake in 350 degree oven about 45 minutes, or until browned and bubbling and apples are cooked through.

NOTES: This recipe can easily be cut in half.
Sunday, once the whole affair was done with, I had a lot of leftovers, so I set out everything that was left and between the 4 guests, my husband and myself, we did a really good job of polishing off the rest. That day was a blur.

Basic Potato Roll Dough, made into Buns

Monday I made a Chicken Curry for dinner. I also decided to make some Naan Bread to pair with the Chicken Curry and the Peas in Tomato Sauce. I had made Mango Chutney last Fall sometime, so that was also part of the meal. The guys came home from their fishing day with 5 Northern Pike. I understand that these particular fish are difficult to filet as there is something about the way the bones run that requires a bit of special skill. One of the group, Tom, was the only one that had done this in past, so he worked gamely to get all the fish fileted and frozen. Dick used one smaller fish to make Ceviche, which turned out fantastically good.

On Tuesday the fishing crew decided they might stay out late. They said not to try and hold supper. So I made Pulled Pork 

Baby Greens, Mandarin Oranges and Candied Almonds

and potato salad (see my blog of March 11 for the Potato Salad recipe). As I had no buns, I made some, using my Basic Potato Roll Dough recipe. I had bought some ring molds the last time I shopped here in town at a fantastic store featuring gourmet kitchen utensils and home decor, as well as serving gourmet coffees and chocolates. My plan with these ring molds was to try making buns and maybe at some point English Muffins. Haven't gotten to the English Muffin part yet, but the ring molds worked splendidly for the buns (see photo above). It ended up that the guys got back right at supper time, so we all sat down to eat. 

Perfect Medium Rare Filet Mignon

Yesterday was my birthday. The guys said I had been so hospitable and welcoming, as well as serving them all sorts of wonderful foods, that they were going to cook me a meal for my birthday. The day started out with Dick already in the kitchen making coffee when I surfaced. He also made a batch of scrambled eggs with bacon for the three of us who were awake for breakfast at that point. I was thoroughly questioned about my likes and dislikes for a fine meal. They wouldn't allow me to do anything at all to contribute, though I stayed in the kitchen most of the day just to be able to point them in the right direction to find ingredients or utensils. Merriment abounded all the day long as they shopped and then prepped the foods. All of them contributed some skill set to the day, at differing time slots. While Dick prepped potatoes and onions to be made on the grill, Allan and Tom worked on making the swinging door between the kitchen and dining room work again. Later they worked on some of my dining room chairs that are coming apart, and took a look at my kitchen table that won't come together! Rich was in charge of getting the potatoes and onions on the grill in sufficient time for the filet mignons to get done at the right time. Dick made a huge salad with mandarin oranges and also candied some almonds to use for the salad. He made a salad dressing I will try to approximate at some time, using vinegar, olive oil and frozen orange juice concentrate. Allan used to own and run restaurants, so he was chosen to grill the filet mignons. Dick also sauteed mushrooms in butter to serve with the steaks. I had requested coleslaw, because I just love it, so that was also served. They even went and got me a little bakery cake and candles.

Blowing out my candles

The meal was to-die-for good. I cannot imagine going out anywhere for a finer meal. My husband is a wonderful man, though no gourmet cook. He will take me out for my birthday and we have enjoyed some truly fine meals together over our 25 years together. I appreciate fully being taken out to dine; I thoroughly enjoy being served, since usually it is I who serve meals. Having this wonderful meal come out of my own kitchen without my help was truly out of the normal realm of things in my little universe. I sat and sipped tea while watching everyone cook and repair things. If any of you guys read this blog, my heartfelt thanks to Rich, Dick, Allan and Tom for a most enjoyable birthday from beginning to end. 




My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Spaghetti - Ahhh

Who doesn't love spaghetti? Spaghetti with Meat Sauce, I mean, and obviously, outside of vegetarians. Just the smell of the sauce cooking is evocative. Early in our relationship, I found my husband loves spaghetti....just not the way I made it. I pride myself on my cooking, so that was quite a blow. I thought it was pretty good. But, his preference was Ragu. His main beef (pardon the pun) about my spaghetti sauce is that it became watery on the plate. He does not like that watery residue. I cannot quite understand the problem, but problem it was, anyway. Why it would take so long for me to figure out how to remedy this difficulty is a question I cannot answer, except for sheer ennui. I hate trying to get specific enough answers about what, precisely, is right or wrong, as that usually ends in frustration. He likes things just a certain way; there is no rhyme nor reason. It has been far easier to buy a jar of Ragu periodically than to mess with the status quo.

Spaghetti Sauce over Linguine with Parmigiano-Reggiano

So here I am, over 20 years later, and it strikes me that I could probably approximate the Ragu sauce he loves! And, when I do something like this, as with my Sloppy Joes recently, and he cannot tell it is not the name-brand jar or can he loves so much, but my own concoction - I consider that a win. I have been writing a lot lately, it seems, about what my husband doesn't like. I am writing mainly to show that there is a way to appease even the pickiest eaters. Maybe not all the time, but it is possible. For me, this is a challenge; moreso lately since I have been focused on creating my own recipes. Everyone has likes and dislikes. Some people have more dislikes than others. This is life. When life hands you lemons - turn them into candy! (More on that subject in another blog. . .)

Closeup of Spaghetti Sauce

Then there is the subject of pasta. Spaghetti pasta is great. However, it seemed that after a time I started noticing that hubby didn't seem to like the round noodles so much; too slippery. I switched to using linguine, and that seems to be working far better, so we use linguine when I make "Spaghetti."  Regardless, I did come up with a viable sauce that hubby liked a lot, so I post this here in the hopes that maybe others with similar difficulties will try this out. Obviously, you do not need a problem to make this an option. The sauce was, in my humble opinion, spectacular. The only thing better would be to use fresh herbs, but none were available when I made this sauce. Fresh basil, fresh oregano, and maybe some fresh marjoram would have made this even better. My husband loves green pepper, so green peppers are in this sauce, as well as mushrooms. These are personal preferences and can easily be left out. To counteract the "watery sauce" I added a little flour after browning the meat, so once the liquids were added, it would thicken. If you need a gluten free sauce, omit the flour. If you still want it thickened, use cornstarch mixed with a little of  the tomato sauce and add it in to cook.

Spaghetti Sauce

Spaghetti Sauce

Serves 8

3 tablespoons olive oil
2 pounds lean hamburger
2 onions, chopped
1½ tablespoons (4½ teaspoons) flour
4 - 6 cloves garlic
2 green bell peppers, stems and seeds removed, chopped
8 pitted green olives, minced
1 teaspoon capers, minced
1 (29-ounce) can tomato sauce +
1 (15 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
1 (13.25 ounces) mushroom stems & pieces, drained
1 cup water
3 teaspoons salt
2 teaspoons sugar, optional (rounds out the flavor)
2 teaspoons fennel seeds, lightly crushed
1½ teaspoons dried basil (use 1/2 cup, fresh)
1½ teaspoons dried oregano (1/3 - 1/2 cup, fresh)
1 teaspoon black pepper
1 teaspoon ancho chili powder (NOT pre-mixed "Chili Powder")

In a large pot, heat the olive oil and add the meat. Brown the meat over medium high heat, breaking up any chunks well while stirring. Add in the onions and continue cooking for 2 - 3 minutes longer. Add the garlic, and cook 1 minute more. Stir in the flour, until it is no longer visible. Add all the rest of the ingredients and stir to combine. Bring to a boil, reduce heat to a simmer, cover the pot and cook slowly for at least an hour, to meld flavors. Serve over your favorite pasta and pass the Parmigiana-Reggiano! Garlic Bread on the side is great, and a nice Chianti would be lovely alongside.

NOTE: This recipe could me made up to the point of adding in the flour, then placed into a large crock pot. Add all the rest of the ingredients to the crock pot, cover and cook on low for 5 hours or so.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Beef Rump Roast in a Crock Pot

Crock Pot Rump Roast

Thank goodness for Crock Pots. They allow for things that could be difficult otherwise. Things like setting and forgetting. I have been busy working on a cookbook that I wish could be published someday, and as I am the author, typesetter, graphic artist and photographer, it is going slowly. So I work on it daily, mainly because I really enjoy doing all those things. Cooking is still required in order to make the recipes, so I must keep at it. Some days are more inspired than others, and yesterday wasn't one of the more brilliant days. I have a freezer full of a side of beef, which in this weather comes down to making things like roasts, stews or spaghetti. My husband has had tooth problems on and off for months, so he doesn't want to eat the roasts, as it hurts to chew. So, what to do?

I decided to chance it. I pulled a Rump Roast out of the freezer yesterday morning. It was like a rock, and would likely take at least a day to thaw properly. So - here comes the crock pot! I have never really had a "recipe" for a roast in the crock pot. Some days the thing comes out tastier than others, but they are all good. Yesterday, though I didn't feel terribly inspired to begin with, and was running low on groceries (something I remedied today), the roast and its gravy were just plain delicious. 

A serving of the roast with gravy

I had no potatoes in the house, so I just set some carrots in the bottom of the crock pot, as a sort of rack. Since the meat was frozen solid, I wanted to give it some space underneath for the heat to circulate. I set the frozen roast on top of the carrots and stepped back to think; what would taste good with the roast?

The first thing I thought of was the Dry Onion Soup Mix I created a couple of months ago. I still had enough in the jar to use the equivalent of one store-bought envelope, so I measured out the 1/4 cup of the mix and strewed it over the meat.  I tossed in a bay leaf. Then, because I wanted to make gravy later, I added in about 1 teaspoon of Kitchen Bouquet to make sure the color of the gravy would be good. I have Guinness Stout in my pantry, for cooking purposes (I like beer on occasion, but not Guinness Stout for drinking), so I poured one bottle in onto the roast. Then, because I wanted a rich color and flavor, I added in about 1/2 cup ketchup. I put the lid on and turned the pot to high. This was at 8:30 AM. Meanwhile, this is my recipe for the Dry Onion Soup Mix:

Dry Onion Soup Mix

4 Recipes of Dry Onion Soup Mix

Makes ¼ cup, equal to about one packet. Reconstitute with 4 cups liquid.

3 tablespoons dried minced onion
1 teaspoon sea salt
1 teaspoon sugar, optional
½ teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon celery seeds, crushed or ground
¼ - ½ teaspoon black pepper

Mix all ingredients together and store in a glass jar in a cool dark place.

If mixing up more than one batch at a time for future use, be sure to mix thoroughly before using, as the onion will tend to surface and the finer ingredients will sink.
About 1 PM I came downstairs to check on the roast. I did not uncover the pot, but the house was smelling really wonderful, so I figured I had done something right! I turned the temperature to low and went back upstairs to work. 

At 4 PM I came back down and removed the lid from the crock pot. The roast was completely cooked! I removed the roast from the pot and set it aside and poured off the liquid into a saucepan. I did not strain the liquid, as there were all the reconstituted onion bits and other good things in there, but if preferred, it could have been strained. I mixed up about 3/4 cup of water with about 4 - 5 tablespoons of flour (or so - I wasn't measuring). I put this into one of those Tupperware containers with the little insert so it blends the flour and water well. With the saucepan at a simmer, I whisked in the flour and water slurry, whisking while the mixture thickened. As I was not measuring anything, I cannot say how much of the slurry I used - most of it - and the amount of liquid in the pan had originally been about about 3 - 4 cups. 

Here I must interject - neither my husband not I have a gluten intolerance, and if making things normally, I use wheat flour to thicken gravies. If one were to make this roast with gluten free gravy, substitute cornstarch for the thickening agent.

I let the gravy simmer for a few minutes, stirring occasionally, so the flour was cooked. The color was beautiful. The gravy tasted just wonderful. I served the meat and gravy with some rice (with a pinch of saffron, just because), and it was one delicious meal!



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Wonderful, Warming Winter Stew

Carbonnades Beef Stew with Beer

I read about this stew a very long time ago. The book, no longer in print, was called Glorious Stew, by Dorothy Ivens, copyright 1969. It has been one of my favorite cookbooks since I got it as a soon-to-be new wife, way back then. The stew is supposedly Flemish in origin, and according to Ms. Ivens, the meat was meant to be cut in thin, flat pieces. Two things that made this stew stand out was the amount of onions and that it used beer as some of the cooking liquid.

I tried making the stew as Ms. Ivens suggests, but over time, some things just seemed easier to do a slightly different way. I liked the idea that the onions should be equal in weight to the meat. Onions are very sweet when cooked, and these just seem to melt down to nothing during the stewing period. I like beer, and learned to drink heartier beer while living in Guatemala, so a heartier beer is what I have always used. Ideally, a Belgian Ale would be the right beer for this stew. In Guatemala, I only had Guatemalan beer to choose from. Since living in the US again, I have used German beer over the years. Now, beers from anywhere in the world are available, so finding a Belgian Ale is not such a difficult thing to find anymore. Still, as with wine; if it is good enough to drink, then it is good enough to use for cooking.

Ingredients for Carbonnades

This recipe is found all over the internet, and is made in widely varying manners. The only thing that is consistent is the use of beer as some or all of the cooking liquid. There are enough beers available singly that even if beer is not your drink of choice, a bottle can still be acquired to use for the stew. The alcohol is cooked out completely with the long stewing process, but the flavor is just wonderful. My husband absolutely dislikes anything bitter, and never, ever drinks beer. That does not stop him from loving this stew! I generally use one normal sized bottle of beer. If needed, I may open a second and use a little more (then I drink the remainder!).

Steps 1: Bacon and Beef in Pot

For me, a stew is a one-pot meal. I might, on a rare occasion, serve a salad first, but generally, if I make a stew; that is dinner. My husband will eat bread with it, but I find a stew filling enough on its own. The stew has potatoes in it. I put the potatoes in at the beginning of the cooking period, as I do not like extra pots to clean afterwards. If you prefer potatoes that still taste and look like potatoes, peel them and cut in chunks near the time the stew is finished. Cook them in salted water until just tender and then drain and add them to the stew as it is served. If tarragon vinegar is not available, use cider vinegar and add in a half teaspoon of dried tarragon or 1 to 1½ teaspoons chopped fresh tarragon.

Carbonnades Beef Stew with Beer

Makes about 4 servings

2 pounds beef rump or chuck

Step 2: Onions and seasonings in the pot

2 - 4 slices bacon, cut across into 1/4-inch pieces
2 pounds white onions, thinly sliced
2 teaspoons sugar
2 tablespoons chopped fresh parsley
1 bay leaf
1½ teaspoons fresh thyme leaves
2 cloves garlic, smashed
2 teaspoons salt
a few grinds of pepper
1 - 2 cups beer; Belgian Ale preferred
4 medium potatoes, peeled, cut in chunks
2 tablespoons cornstarch
3 tablespoons tarragon vinegar
Extra parsley for garnish

Preheat the oven to about 300 degrees. The stew should be able to maintain a simmer; adjust the temperature later, accordingly.
Cut the meat into 1 to 1½-inch cubes. Set the cubes of meat on paper toweling to dry; this ensures it will brown in the pan. Have a large stew pot or braising pan with a lid ready.

Step 3; adding the beer to the pot

In a skillet, brown the bacon. Remove the bacon from the skillet with a slotted spoon and add to the stew pot. Retain the bacon grease in the skillet and add in the onions. Saute the onions until they are limp and golden colored, but not browned. Remove them to the stew pot with the slotted spoon. A few pieces at a time, brown the meat cubes. Do not crowd the pan or they will steam. Remove them to the stew pot as they are browned.


To the ingredients in the stew pot, add the

Step 4: Potatoes into the pot

sugar, 2 tablespoons parsley, bay leaf, fresh thyme, garlic, salt and pepper. Pour in the beer and stir all the ingredients to combine. Set the stew pot on a burner and gently bring up to a simmer. Cover with the lid and set the pot in the preheated oven. Check the pot after about 45 minutes to see if it is at a simmer. If it is boiling, lower the heat; if it is not simmering, raise the heat slightly. Check again about halfway through the cooking time to make sure there is still enough cooking liquid. If it is dry, add either more beer, or supplement with beef stock or water. Cook for 2 to 2½ hours in all, or until the meat is tender.

In a small bowl, combine the cornstarch and vinegar. Set the stew pot on top of the stove, remove the lid and set the burner on medium low. Gently stir in the tarragon and cornstarch mixture, stirring until the stew has thickened slightly. Allow the stew to continue at a simmer for about 5 minutes more, to ensure the cornstarch is completely cooked through. Garnish with more parsley before serving.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.