Back before my married days, one of my favorite dishes to make for myself was a big nine-by-13-inch pan of good, old-fashioned tater tot casserole. Of course, being one person, that also meant I was dedicating one meal a day for the next week to eating plenty of leftovers. I’m a sucker for leftovers, though, …
Continue reading “This classic casserole is entering a new school of ‘tot’”
One of the iconic quotes in the movie “Jurassic Park” comes from Jeff Goldblum’s character, Dr. Ian Malcolm. “Your scientists were so preoccupied with whether they could,” he says, “they didn’t stop to think if they should.” That seemed to be the collective sentiment from family and friends this week when I told them what …
Continue reading “I’m trying to get you on my side with this combo of classics”
I’ve read that one of the reasons podcast advertising tends to work well is because listeners grow to really trust hosts of those shows over time. I have several shows I listen to regularly, and I refer to the hosts as “my friends I’ve never met.” Having someone’s voice in your ear on a regular …
Continue reading “Easy crockpot dinner will make you think spice”
While watching random cooking shows over the years, I picked up the advice from several chefs that if you’re cooking with wine, you should choose a bottle you would actually want to drink, or it isn’t worth using in your recipe. I have never heard the same advice for beer. I have used some of …
Continue reading “Everyone will polish off their plates with this sheet pan meal”
I first met Joey when I was 19 years old, and even then, he was forced into being my recipe guinea pig. I decided that I wanted to make a fancy meal for him one weekend, so I hunted for some ideas and came up with a brisket dish for two, and I decided to …
Continue reading “Making this for someone special could create a ‘meat’ cute”
One of the best parts of hosting events in our office is that I can make food I know Joey will hate and share it with everyone who comes. Last week, when we hosted a ribbon-cutting to celebrate the newly finished windows on our Newton building, I pulled out one such recipe, which featured green …
Continue reading “‘Olive’ making snacks for a crowd of readers”
There is a museum in Key West, Florida, that claims to house a haunted doll named Robert. According to the museum’s website, thousands of people take the trip to see this supposedly haunted toy every year. Part of the local legend is that being disrespectful to the doll can lead to bad luck, which is …
Continue reading “The devil’s in the details for this addictive snack mix”
We were enjoying some time with friends at the Kansas State Fair one year, when I told Joey I was in the mood for a blooming onion and was going to go around the corner to buy one. I asked if he wanted his own, and he looked at me like I had two heads. …
Continue reading “Get your snack game in full bloom this week”
I love watching cooking shows when I have a free moment. One of my favorite TV chefs is Lidia Bastianich. She specializes in all kinds of Italian dishes that look positively amazing. Going to her restaurant in Kansas City someday is definitely on my bucket list. I have only tried making a couple of her …
Continue reading “Have a ball in the kitchen with a new potato dish”
On most days, Joey and I work in the same newspaper office or together from home. Every once in awhile, though, we go our separate ways. Recently, when we had such a day, Joey shot me a text, “Hey, it’s been a really long day. Do you mind figuring out dinner for tonight?” Challenge accepted. …
Continue reading “Cheese, spinach are the stuff dinner dreams are made of”
