I Love Experimenting In The Kitchen. Today I’m Trying Out A New Jam Combination. I Think That Peach & Lime Just Might Make A Delicious Jam.
Baking Cookies And Listening To The Whitstein Brothers With My Kitchen Door Open. Heaven!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Sundays, post summer, are all about Sunday dinners. For me pot roast is the poster child of Sunday dinner because growing up this is what we had. Many of us revert to cooking the foods that we grew up on. There’s something intriguing about food memory and trying to capture the childhood tastes that signify love and warmth. For me, this is Sunday pot roast with roasted winter vegetables.
Now that the weather has begun to get cooler it’s time for roasts. Standing rib roast is my all-time favorite minus the price tag.
So easy to make, too. Turn oven to roast at 350 degrees. Thyme and basil on top along with garlic and olive oil. Place uncovered in oven until it’s how you like to eat it. Remember to let it stand for a bit when removed from the oven as it will continue to cook while it’s resting.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
I woke up late and decided that it was a good day for French Toast with sliced pears. Every bite was delicious.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
