If I had to choose my favorite type of bread, I think focaccia would be the clear winner. When I saw a recipe for Harvest Focaccia from Food Network, I had to give it a try. Topped with herbs, fruit and nuts, this bread showcases the flavors of fall – and with winter right around the corner, this bread is the perfect accompaniment to seasonal soups.
BLTs have always been among my all-time favorite sandwiches. How can you improve upon juicy bacon, crisp lettuce and fresh tomatoes on a couple pieces of mayo-slathered toast? Well, BLT, meet the BLP – bacon, lettuce and peach. Yes, peach. Despite my love for the BLT, this new peach version has put its traditional predecessor on the backburner.
I promised a few weeks ago that I’d share what I did with some of the tomatoes from my monster tomato plant. Well, I’m finally fulfilling that promise. I’ve used a handful of those tomatoes on salads and sandwiches, but what I love most is good ‘ol spaghetti sauce. This is no fancy original recipe, but an old classic that I grew up on.
My mom would make spaghetti sauce in what I thought was the world’s largest pot. There were six kids in my family after all, and we ate like there were 12 of us. Sometimes there actually were 12 of us for dinner—not all blood-related siblings, but high school seniors.
Now that I have a yard I love growing herbs, and I’ve found that some herbs are basically foolproof. I’ve been able to easily grow parsley and sage by simply making sure I water them regularly, which is about as much of a challenge as I can handle in the garden.
But now I have a new problem—I have more sage and parsley than I know what to do with. So I did what any modern citizen would do—I Googled it. And like any good search engine, Google came through with my answer.