Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

March 29, 2020 at 6:31 PM | Posted in Pork, ribs | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast it was Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! Also had a cup of Bigelow Decaf Green Tea. Partly Cloudy and 65 degrees out, and very windy. I no longer go to the grocery stores unless it’s to pick up an order. I also order online and have it delivered. Cleaning Supplies, Ground, Beef, and Paper products are still very tough to find any where. So it’s make the best out of what you have, thank goodness for full freezers! Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

Mom wanted some of my Crock Pot Ribs so that’s what we are having tonight. I purchased the Ribs from Meijer yesterday. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

January 18, 2020 at 6:32 PM | Posted in Pork, ribs | 5 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I toasted a Thomas English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Cloudy and rain out today, high of 48 degrees. Took it easy today, I got up out of bed this morning and my walker slipped away from me and I hurt my back. Nothing serious but I’ll be taking it easy for today and tomorrow. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom wanted some of my Crock Pot Ribs so that’s what we are having tonight. I purchased the Ribs from Meijer yesterday. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Ohio festivals October 16-21, 2019

October 16, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
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October 16-19, 2019 Circleville Pumpkin Show – Circleville, Ohio
Ohio’s oldest and largest festival. Pumpkin growing competition, Miss Pumpkin Queen, World’s Largest Pumpkin Pie, fruit & vegetable displays, hog calling, egg toss, pumpkin toss, pie eating, baked goods, parades, entertainment.
https://www.pumpkinshow.com/

October 18-19, 2019 Annual Van Wert County Apple Festival
Van Wert, Ohio
Includes Apple Festival, Rib Fest, Old Fashioned Farmers Days, and much more. Van Wert County Fairgrounds.
http://www.vanwertcountyfair.com/apple-festival/

October 18-20, 2019 Apple Butter Stirrin’ Festival – Coshocton, Ohio
Smell the fresh apple butter simmering over an open fire and enjoy artisans & crafters, music, contests and demonstrations in historic Roscoe Village.
https://www.roscoevillage.com/events

October 19-26, 2019 11th Cleveland Beer Week – Cleveland, Ohio
Featuring 300 keg tapping, beer sipping events throughout greater Cleveland. From special tappings, tastings and dinners to leisure activities and educational programs, there is something for everyone At Cleveland Beer Week. Established in 2009, Cleveland Beer Week is a not-for-profit celebration that raises awareness of the craft beer industry and promotes patronage at local establishments. But we are also philanthropic—proceeds from all of Cleveland Beer Week’s flagship events benefit the Malone Scholarship Fund. The scholarship fund helps deserving students with scholarship money towards college. With over a 90% graduation rate – these students are worth getting behind!
http://www.clevelandbeerweek.org/

October 21, 2019 Flavors of Northeast Ohio – Cleveland, Ohio
Take your dining experience to the next level. At Flavors you’ll do more than just eat the food, you will witness culinary experts craft a meal tableside. This is one dinner that goes above and beyond the usual restaurant fare! Unleash your inner “foodie” and experience a distinct evening of dining while helping to fund the research, education, and advocacy efforts of the American Liver Foundation.
https://alfflavors.org/northeastohio/

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

October 14, 2019 at 6:48 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I got my Ribs in the Crock Pot and got them going. 38 degrees out this morning and 65 degrees and sunny for the day. Not too bad out. I had to follow Mom and pick her up at the car shop. Her windows of the car wouldn’t work and she had a flush and fill for the radiator. I’m taking mine in to morrow for some work. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom had been wanting some of my Crock Pot Ribs so that’s what we are having tonight. I purchased the Ribs from Meijer a couple of days ago. Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango/Tea Snapple to drink.

 

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

September 18, 2019 at 6:30 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and had a cup of Bigelow Decaf Green Tea. 89 degrees, partly cloudy, and less humid outside today. After Breakfast I got my Ribs in the Crock Pot and got them going. Got the cart out later and did some yard work. I’ve been working on the back yard flower bed. I tilled the dirt and added some fresh soil. Put down some weed prevention also on it. Hopefully next year I’m going to add some plants and put down some dark wood chips. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday evening and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Ohio Festivals August 23-25, 2019

August 21, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
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August 23-25, 2019 54th Annual German-American Festival
Oregon, Ohio
Taking place at Oak Shade Grove. The Toledo Area’s Oldest, Largest and Greatest Ethnic Festival With Authentic German Food, Beer, and Entertainment. (also: gafsociety.org/Festival_Information.htm ) Attendance: 30,000
https://germanamericanfestival.net/

August 24-25, 2019 Annual Cleveland Garlic Festival – Cleveland, Ohio
Funds from the Cleveland Garlic Festival allow North Union Farmers’ Market to operate markets weekly throughout the year in Greater Cleveland. We administer and expand our educational and charitable market programs, which continue to be very important complements to our market season (Food Stamp enhanced purchases/EBT-SNAP, Music at the Market, Chef at the Market, Mighty Locavores K-2 educational programming in Cleveland Municipal School District and much more). With the help of 150 loyal farmers and producers, North Union Farmers Market will bring fresh, local, healthy food to more than 275,000+ customers this year.
http://clevelandgarlicfestival.org/

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

August 12, 2019 at 6:36 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | 2 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 92 degrees, partly cloudy, and more humid outside today. I took Mom’s car over to the shop and had the tires rotated, new wiper blades, and the oil changed. Back home did a load of laundry and that was it for the day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

 

 

 

 

 

 

 

 

 

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Porkopolis Pig and Whiskey Festival – August 9-10 Cinnati, Ohio

August 8, 2019 at 7:24 AM | Posted in Festivals | Leave a comment
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AUGUST 9 – 10, 2019 • THE BANKS
The Fourth Annual Porkopolis Pig and Whiskey Festival will take place down on The Banks for TWO full days of BBQ, whiskey sampling and outdoor entertainment!

FREE event with drink + food available for purchase. Must be 21+ to purchase alcohol.

FRIDAY, AUGUST 9 | 5 – 10 PM
SATURDAY, AUGUST 10 | NOON – 10 PM
* Benefiting Starfire

ALL AGES WELCOME. FREE ENTRY.
https://pigandwhiskeycincy.com/

2019 Union Centre Food Truck Rally Sat, Aug 10, 2019 9:00 AM – 1:00 PM

August 6, 2019 at 10:23 AM | Posted in Festivals | Leave a comment
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2019 Union Centre Food Truck Rally Sat, Aug 10, 2019 9:00 AM – 1:00 PM

Date and Time
Sat, Aug 10, 2019 9:00 AM – 1:00 PM
Add to Calendar
Location
9285 Centre Pointe Dr, West Chester Township, OH 45069, USA

The Union Centre Food Truck Rally was a huge success in 2018 with approximately 10,000 diners! It is one of the TOP 5 Butler County events…We hope you’ll check it out this year!

Once a year Union Centre Boulevard Merchant Association gathers Cincinnati’s best food trucks at The Square @ Union Centre for a Food Truck Rally! Last year there were over 40 food trucks with a variety of food options including smoothies, barbecue, mac and cheese, seafood, heart-healthy, vegan, sweet treats, Cajun, and Cuban! There is plenty of entertainment with live bands throughout the day, as well as beer and wine for adult diners.

There is no admission fee for the event, but each vendor charges their own prices for their menu items. UCBMA sells beer and wine at the event on a cash-only basis, to cut down on credit card transaction fees. There is an ATM on premises for you convenience.

https://ucbma.com/events/union-centre-food-truck-rally/

One of America’s Favorites – Pit Barbecue

August 5, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pork ribs in a barbecue “pit”, Memphis, Tennessee, USA

A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth. Indigenous peoples around the world used earth ovens for thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the “barbecue belt”, colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat.

California
Throughout the New World the indigenous peoples of the Americas cooked in the earth for millennia. The original use of buried cooking in pits in North America was done by the Native Americans for thousands of years, including by the tribes of California.

In the late 18th and early 19th centuries eras, when the territory became Spanish Las Californias and then Mexican Alta California, the Missions and ranchos of California had large cattle herds for hides and tallow use and export. At the end of the culling and leather tanning season large pit barbecues cooked the remaining meat. In the early days of California statehood after 1850 the Californios continued the outdoor cooking tradition for fiestas.

Traditional Californian pit barbecuing is not done often in contemporary times, due to needing space and labor to dig a pit, significant firewood requirements, and air quality concerns. However, in 2007 the ‘Culinary Historians of Southern California’ recreated an Early California pit barbecue on the grounds of the Mexican Rancho San Jose, at the Ygnacio Palomares Adobe in Pomona. It required burning hundreds of pounds of wood in the pit over the preceding night, then lowering cloth-wrapped, marinated meat into the resulting pit of coals and covering everything with earth. After cooking all night, participants pronounced the results “incredibly tender, deeply smoky meat.” A traditional Horno was used for baking.

The Santa Maria Style BBQ, originally from the Central Coast of California, uses a portable ‘towed’ trailer version frequently seen at farmers markets.

A wood-fired barbecue pit at Wilber’s Barbecue – Goldsboro, NC, USA

Eastern seaboard
Pit barbecuing is also popular along the Eastern Seaboard of the U.S. The buried version of the New England clam bake is one example. In Maryland it is done at large “bull roasts” in the summer season and “Bull & Oyster Roasts” in colder months. Maryland-style pit beef is not barbecue cookery in the strictest sense. Instead, it is typically cooked quickly over charcoal. The meat is typically served rare with a strong horseradish sauce as the condiment.

Southern-style pit barbecue
Across the “barbecue belt” of the United States, pit barbecue can also refer to an enclosed, above-ground “pit” such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.

 

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