Moroccan Vegetable Stew with Couscous


The yummy Moroccan stew. Photographing food is not easy! Whew!

Well, I’ve been a little slack on the blog because I’ve been working on my taxes and on for-pay writing projects.  But today I am sharing a seasonal favorite that I make at least one time each winter.  The ingredient list is long.  My friend Carol doesn’t like long ingredient lists, but this stew is worth it! Items you might not have on hand include turnips, stick cinnamon and turmeric.  Carol pointed out to me that turmeric has two “r”s even though some of us pronounce it TU-mer-ik, completely glossing over that first “r” in the pronunciation department. Continue reading


Cindy’s Baked Spaghetti


Well, about 5 minutes ago I was going to start preparing dinner.  We are having tempeh burgers, oven roasted root vegetables and salad.  But then I remembered I have not blogged in a while.  So although I have some creative and more in-depth recipes waiting in the wings, tonight I am sharing one that is quick and easy.  This is a recipe I have always wanted to try, and last week I did! Continue reading

The Things we do for Love

Greetings readers!  Thanks for visiting.  I am going to make it short tonight so that I might concentrate on some other writing projects and opportunities after dinner.  The recipe I am sharing tonight comes from Stephanie O’Dea’s blog, A Year of Slow Cooking.000_1378-2

She calls it Lima Bean Casserole Cassoulet CrockPot Recipe and if you click in this   box [  ] you will link to the recipe.  I have made it several times.  There are not too many ingredients, it makes two dinners for us, it is relatively inexpensive (although big limas are a more pricey bean than others), and it is delicious.

Mr. Catfish did casually mention the other day that out of all the bean soup recipes I make, that this was his least favorite. He claims there is a weird taste, but I suspect that is the dry mustard.  I am quite fond of it and you will see that Ms. O’Dea is as well.

Quarterback’s Quiche


I’ve been making this recipe since the 1980s when my mom gave us a copy of the Cooking with the Skins cookbook.  It’s a compilation of recipes of former Redskin players, coaches, staff, Washington area broadcasters, politicians, and restaurants. It’s a favorite cookbook of mine, with some sophisticated recipes.  Consider Barbara Bush’s Lemon Chicken or Ed Meese’s Salmon Romaine Toss.

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Well, I’ve been bloggin’ for a month, and I gotta tell ya, it’s takin’ some serious effort, and I am feelin’ low in the effort today, but full of the sassy.  Ever get that way?  So, did you know (you probably did, but are too polite to tell me) that there are oodles of other food blogs that put forth more effort.  Also, did you know that some people blog about much more serious things?  Deep and important things.

Anyhoo, with that out of the way.  Here’s my blurbette.

Once upon a time I bought a 23-pound hubbard squash.  It was the prettiest blue-green color, and I took a photo of it, but I could not find it on my computer today even doing fancy searches with my go-to-it-ivness and tech savvy.  Blah!

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Barb’s Ziti


This should have bubbly melted Mozzarella on top.   Two demerits for the author.

I lived in Nags Head in 2011 when the town was celebrating the 50th anniversary of its incorporation. I served on the 50th Anniversary Committee, and worked to assemble a commemorative cookbook. Now, if you have ever done a cookbook or worked on a committee that did one, you know YOU NEED RECIPES!  You mention the cookbook and the need for recipes to friends, neighbors, coworkers, colleagues, and strangers.

My friend Barb shared this recipe, and it’s a good’un.

Note: When I made this recently, I used 12 ounces whole wheat pasta and only one jar of spaghetti sauce.  Since I’m cooking for two, I divided the ziti and veggies into two pyrex dishes, cooked one and covered the other, and put it in the fridge for later in the week. Continue reading