I make this regular old basmati rice, plus whatever veggies look really good at our Asian market, the Super 88. You could easily toss in some mushrooms, chopped…
Ah, meat. This is one of my favorite topics—and things to cook. Apologies in advance to all my vegetarian friends. I just can’t help myself. So, when I…
Meat in the mail. I know. It just sounds wrong. But if you write it off, you might just be missing out on some of the most succulent—and…
Americans are crazy for yogurt these days. Not pizza. Not french fries. Not even apple pie. Wait…huh? It used to be that you had to go to a…
Country-style pork ribs are just about one of my favorite types of ribs. They’re meaty and big, and absolutely fall apart when slow cooked. The recipe below is…
Slow cooked tonight. The aluminum foil in the back is a smoke bomb full of hickory chips. We don’t have a smoker (yet). This is a good way…
I love cheese. Melted cheese is even better. Melted cheese on bread is about as close to heaven as I think I can get. I’m also very much…
The venerable Lady Otter is headed to the woods for a few weeks, and needs to bring some lamb meatballs with her, as part of a traditional medieval…
These are country-style pork ribs, marinated with soy sauce, garlic, and hot peppers, then cooked low and slow outside.
Crab rangoons have to be one of the best appetizers ever made. (In fact, we probably have one of the only dogs on the planet who comes running…
The Hungry Mouse
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