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Showing posts from October, 2019

Shepherds Pie

Firstly, I think it's fortunate that I don't do blog posts to qualify for photography awards.  Cuz this pic is awful.  In my defense, what I was trying to capture was the thick, bubbly ooziness on the front edge of the pie.  I think I missed the mark, but Dev and I were so hungry by the time this thing came out of the oven, a photoshoot WAS NOT going to happen.

I'm going to carry on with the recipe and blather on about it afterward.  I truly hate having to scroll through 1500 words of description, then 52 photos of the prep and final presentation.

Shepherds Pie

1 tablespoon olive oil
1 pound ground lamb (could also be stew pieces)
1 small onion, diced- don't be particular
2 large carrots, diced- again, just get it done
1 bottle of Guinness (other stouts would do- but why would you use anything else??)
1 tablespoon beef base- I use "Better Than Bouillion" because I can get it at the store
1 small can tomato paste
1 teaspoon ground cinnamon
1 tablespo…

Supper For One!

So Devin went to help his mom unload a pallet of pellets this weekend. I got home late yesterday from a quick trip to Denver- so I have the house to myself for the weekend.

The most exciting part is getting to eat everything he hates while he’s gone! Here’s what I came up with for supper tonight. Here’s the link to the recipe I based this on. It’s a Katy Lee recipe from FoodTV.

Brown Sugar Spiced Salmon

1 salmon fillet- dried with a paper towel
1/4 cup brown sugar
1 tablespoon of chili powder (I used arbol)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Preheat oven to 400 degrees.  Cover a cookie sheet with foil. I brushed a little bit of olive oil around on it to keep the fish from sticking. You could use butter too. I patted the salmon dry with a paper towel, then put the fillet skin side down on the foil covered sheet.

In a small bowl mix the rest of the ingredients and pat the mixture on top of the fish. Put it in the oven for 10 minutes. Serve immediatel…