When I posted this photo a few days ago, when I was discussing our incoming tile, I got a few questions about those jars hanging out under the cabinet on the left. Those are Chris’s most used, favorite spices. The …
A man was living in Italy, doing some volunteer work. He had a particularly trying day and decided to visit a friend. The friend could immediately tell that this man had a rough day and asked the young volunteer to …
Heyo, e’rbody! It being Memorial Day, we’re spending time as a family and enjoying the freedoms others have fought for. We feel so blessed to live where we do, and pray we don’t take it for granted. We hope you’re …
All right, here’s a quick one for ya. And, as promised, it’s a bit on the lighter side (as opposed to the ribs and chicken wings this week). Barbecued chicken lettuce wraps (enough for 2 people – multiply as needed). …
These are not the world’s greatest ribs. Is that a strange way to start? Let me explain. I’m convinced that the best way to cook ribs is for about 3 hours at 225 in a smoker (depending on the type …
About 3 years ago I was in training at a previous job, making $11.50/hr. We had a new baby, lived in a new town, and were what could only be described as “dirt poor.” We often look back and stand …
Confession time. Sometimes, there are things I make that are so great, I just want to keep them to myself. I’ve always thought that every cook needs a few things under their belt that just blow people away, and everyone …
I’ve received a few questions about olive oil lately that I thought I’d take today’s post to address. See, whenever I’m explaining my dishes, sometimes I say stuff like, “Use light olive oil – not extra virgin” or “Use a fruity …
For Mother’s Day dinner, Jules requested “a good salad in a big bowl.” I like salad as much as the next guy (as long as that next guy doesn’t really like salad), but salad just sounds so boring. So I …
Roasting potatoes is something that everyone needs to know how to do properly. They’re so easy to make, as well as versatile, but some people don’t like roasting potatoes because they often stick to the pan, have a gummy texture, …
