I happen to have a stash of russet potatoes handy; nice and firm ones
Author: Marilyn Raff
Marilyn Raff is the award-winning author of The Intuitive Gardner, plus the author of two other garden books, Shrub Roses: Paradise in Bloom, and Ornamental Grasses for Western Gardens. For a decade she wrote a garden column for The Villager newspaper. Her poetry has been published in over twenty literary magazines, and Finishing Line Press has published her two poetry chapbooks—In the Palm of the Land, and Until Class Ends. Finally, her artwork, jewelry, and sometimes baked items are on displayed and for sale, at The Blue Chair, an art gallery and furniture store at 3473 S. Broadway, Englewood, Colorado 80113. With affection, Marilyn continues her passions of baking, cooking, painting, decoupage, sewing, gardening and making jewelry.
Tender, Juicy Leg of Lamb alongside bok choy, red peppers, and roasted potatoes
I remember, from my childhood, eating succulent loin lamb chops for dinner. We ate them regularly, gobbling up every bit as us kids, my three younger siblings and I, chewed them down to the bone. What a luxury it was, I see now, upon an adult reflection. Price wise, these choice ribs can cost nearly…
Won-ton Wrap Snackers
I’m a member of the Herb Society of America, Rocky Mountain Unit. It’s a fun group who studies and analyzes herbs from around the world. We learn about their kitchen and garden use, mythology and medical attributes. They have dinner parties and focus on particular themes, like root vegetables, spicy foods, foods from the Mediterranean…
Seasoned cabbage rolls with beef and rice
I remember eating and loving the flavor of stuffed cabbage as a child. As I faintly recall, the rolls were thick, the nearly translucent cooked cabbage was smothered in a red sauce that dripped off the sides; it tasted slightly sweet, but not too much. I know I loved the combination of moist beef and…
Crusty, Succulent Pork Shoulder nestled with Buttery Mashed Potatoes and Brussel Sprouts
New recipes rock my world. I love experimenting with new dishes, often adding and subtracting ingredients to make the recipe more satisfying. Naturally, in the last few decades, I’ve prepared pork shoulder in a crock pot, braised, or cooked it simply in the oven. But this method was eye-opening, different. Before I began cooking…
Crusty, Succulent Pork Shoulder nestled with Buttery Mashed Potatoes and Brussel Sprouts
Originally posted on Marilyn Raff:
? New recipes rock my world. I love experimenting with new dishes, often adding and subtracting ingredients to make the recipe more satisfying. Naturally, in the last few decades, I’ve prepared pork shoulder in a crock pot, braised, or cooked it simply in the oven. But this method was eye-opening,…
