Gardening, Cooking & DIY Living
This past week, something amazing and nearly unbelievable happened. Mary’s start-up recipe website, Make Your Meals, celebrated it’s 1,000,000th visitor to the site. In just 10 months! To put that into perspective, it took Old World Garden Farms, over 24
Broccoli cheese soup is one of the most popular soups sold in restaurants. In fact, even fast food restaurants have gotten on the craze of serving this delicious, creamy dish. Although we love to eat soups and salads for lunch,
If you have a backyard fire pit, campfire or bonfire area, then the open fire cooking bar needs to be in your future! It’s simple, inexpensive, and can be made with just a few tools in about 20 minutes! Nothing
One of my favorite comfort meals is a bowl of tomato basil soup, especially when paired with a thick and gooey grilled cheese sandwich. Take it one step further and there isn’t anything better than tasting your own homemade tomato
As canning season begins, you should know that there are several secrets to making the perfectly canned salsa. Salsa is by far, one of the most popular recipes that is made from ingredients in a backyard garden. Many people grow
Sweet tomato jam – where have you been all my life? I first tried sweet tomato jam at a local bistro years ago. A friend of mine had ordered an appetizer that consisted of toasted baguette, crackers and a variety
How to Freeze Spinach… Do you rely on frozen spinach boxes in the middle of winter for your dips, soups and casseroles? Why not do it yourself and freeze spinach from a fresh batch this summer? Every year it seems
Most people make relish out of cucumbers, but my Grandma was always known for her zucchini relish recipe. Since Grandma passed this recipe down to me, I have absolutely fallen in love with it. It requires very little ingredients to
If you have never had Drunken Chicken, you must give this chicken recipe a try! We first ate Drunken Chicken at a Cajun inspired restaurant called J. Gumbo’s. It was love at first bite! However, the problem is that we
When I first made strawberry rhubarb jam, it was purely out of necessity. As a young 20 something year old, I had received a bundle of rhubarb from a friendly neighbor, and had absolutely no idea what to do with