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Comment by Patricia on April 24, 2019 at 12:13pm

I'll stay with store bought mushrooms. Don't know the wild ones at all.

Comment by Idaho Spud on April 24, 2019 at 10:28am

Randy, do you find morels to be the best tasing mushrooms?

I've never tasted any.

Comment by Randall Smith on April 24, 2019 at 7:11am

Mushroom season is here! And I don't have to go to the woods to find them. I found over 100 small gray morels and about 25 larger yellow morels in my very own yard! Grays pop up first.

Still, I'll go to the woods to hunt for more. It's a tradition. And, a usual bust!

Comment by Randall Smith on April 5, 2019 at 7:17am

Glad to see you're still cooking, Joan! Sounds yummy. I'm still enjoying cooking. I now have a whole new list of recipes taken from a cookbook I checked out from the library. Hope to live long enough to try them all out!

Comment by Patricia on April 4, 2019 at 12:16pm

The chicken sounds tasty.

Comment by Joan Denoo on April 4, 2019 at 3:52am

For a salad, I diced up 

3 ribs of celery

1 apple

3 spring onions 

half a cucumber 

half a yellow crookneck squash

Tossed it with a splash of Braggs Apple Cider Vinegar. 

Put cubed vegetables on a nest of greens, including spinach, and other spring lettuces. 

Top with Blue Cheese Dressing

Serve with skillet roasted walnuts. 

Comment by Joan Denoo on April 4, 2019 at 3:44am

I made a chicken dinner tonight that was called, "A Keeper" by both L&L. 
Easy Mediterranean Baked Chicken Breast by Silke


  • 2 (8 ounce) skinless, boneless chicken breasts
  • salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano, or more to taste
  • 1/4 teaspoon dried thyme, or more to taste


  1. Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
  2. Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
  3. Place chicken breasts into a baking dish and pour marinade on top.
  4. Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Comment by Plinius on April 4, 2019 at 1:37am

Oh, so I'm rather smart with my quick and simple meals...

Comment by Ruth Anthony-Gardner on April 3, 2019 at 3:17pm

Who knew cooking was so hazardous to breathing.

The Hidden Air Pollution in Our Homes

This hit home for me because yesterday we accidentally left our broiler on for two hours after making supper. <cringe> "It smells awful!" "Oh no, I'm sure I turned off the broiler."

Comment by Joan Denoo on March 12, 2019 at 12:56pm

I agree, Randy, a good old fashioned baked potato, or french fries, or potato casserole can't be topped. However, healthy menus include replacing white with sweet potatoes. Thankfully, I enjoy the flavors that come from this southern vegetable. I rarely ate them except swimming in sugar syrup and marshmallows. YUCK! A property prepared baked, roasted, or oven fried sweet potato easily replaces the white. 


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