HYMNS IN THE KITCHEN

My earliest memories of a meat ragu-like dish were of my aunt Olga's meaty gravy, with big chunks of melt-in-your-mouth meat that we would top a helping of mashed potatoes with. I remember this being one of my favorites, something I would always look forward to on holidays spent in her home (and I still do!). But mostly I remember wondering at how she was able to make this meat so deliciously tender. Fast forward and in my own kitchen, I finally learned the trick. Which, real

I know when spring is nearing, because the white blooms on the big tree in my window billow as though a cluster of clouds have landed right in my front yard. Ten minutes drive brings me to fields of fresh picked strawberries, ripening early in our warm climate. Not quite as sweet as the juicy summer strawberries, and so therefore perfect for baking. White chocolate strawberry muffins this early afternoon in my kitchen, warm out of the oven with a glass of cold milk. Enjoy! Wh

A midday snack is never a bad idea, I think, especially if it can be made with simple every day ingredients. Crispy, baked-not-fried, lightly spiced and topped with some tangy ranch and thinly sliced green onions. Maybe a little sriracha for a little extra spice. Yum. These would also be great as a side dish. Imagine them served with some chicken, topped with gravy. The possibilities are endless. I sure hope you give these a try. Enjoy! Crispy Baked Potato Wedges Serves 3-4 I