Saturday, December 24, 2016

Now and Then

Thirty two years ago we were married in a quaint little white church in Bethany, Texas. My daddy performed the ceremony and we were one. We then went down the road to the Bethany estates where we all enjoyed a Christmas luncheon of turkey, beans, dressing. We took off to Dallas where we spent the night in a swank hotel. The next morning we were off to Santa Fe.

Tuesday, December 20, 2016

Have Zucchini, Will Crisp It

Ingredients Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 1/4 cup plain dry bread crumbs 1/8 teaspoon salt Freshly ground black pepper Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. Read more at:

Monday, December 19, 2016

Fresh Cranberry Orange Relish

Ingredients 1 unpeeled orange, cut into eighths and seeded 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained 3/4-1 cup sugar Directions Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.