Healthy food, fresh ingredients, simple reci[es

Traditional American Potato Salad, at least the Mid-Western version I grew up with, has, like so many classics of cuisines around the world, as many iterations as there are cooks.

Yes, I know I shouldn’t have, but I couldn’t resist that title.

The cool rainy weather followed by warm sunshine have done wonders for my Rainbow Chard.

I’ve served this salad often, always to rave reviews.

What? I made the effort to cut and stuff a pork tenderloin and all I filled it with was chives? Well, maybe one or two other things.

Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard.

She was young, she was pure, she was new, she was nice, She was fair, she was sweet seventeen.

‘I’ve been dogged!’ It’s a phrase uttered often when visiting our friend.

After I cleaned out my little woods last year I discovered that we had plum trees.