Karma's When I Feel Like It Blog

January 16, 2011

Practicing Food Photos

Filed under: Photo assignments,Recipes — Karma @ 2:58 pm
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Last night I did something I don’t usually do.  I made homemade bread!  I thought this unusual occasion deserved a photo or two.  I tried to keep in mind the tips that Ivoryhut offered over at Scott’s place; unfortunately, natural light was out of the question by the time the bread was done.  Overhead recessed lights and the nifty-fifty however, allowed me to avoid flash.




Tasty looking, huh?  If you are not familiar with this simplest of bread recipes, take yourself over to the Ivoryhut and find out just how easy it is.

December 10, 2010

Odds and Ends

Filed under: Photo assignments,Recipes — Karma @ 9:36 pm
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It has been a busy week.  I feel remiss that I haven’t written a post since Sunday.  I have cool post ideas rambling around in my head but they haven’t quite come to fruition yet.  Ever have that feeling?  I still wanted to share a little bit tonight, because tomorrow will be a busy day too.

Did you ever notice that rhododendrons work as thermometers?  Really, it’s true!  I’m pretty sure we can all remember what our rhododendrons look like in the spring when they are gorgeous and bursting with flowers (I was going to show you a picture, of course, but I couldn’t find a decent one in my archives!  Really, Karen? Weird! I know!)

At this time of year, I know it is a morning that we need to bundle up when I look out the front window and see this:

Can you see how tightly those leaves are curled up?  I’ve noticed they seem to do this when the temperature is below freezing.  This morning was one of the coldest we’ve had so far this season at about 10 degrees F and those leaves were sucked in so tight they looked like pine needles.  It was still too dark out for me to get a good picture though.

Speaking of cold, our friend Scott Thomas is buried in about 4 feet of Lake Effect snow these days.  Scott also recently posted a long term photo assignment that I think will be a lot of fun.  If you haven’t gotten over there to check it out, go see!  Scott has promised to send email reminders to those of us who’d like to participate and leave him a comment.

 Mr. Rebel or Andre or EWOT or whatever his name is, is anxious to be introduced to this white phenomena so many bloggers seem to be talking about and taking pictures of.  He sits in his case near-by the computer, complaining to be used as usual, but he will have to wait for snow.  I’ve been mollifying him with Christmas tree pictures.

I have others, with a story to share, coming soon. 

Ms. Sell, over at the Writing Studio and Bait Shop, who always has a great story to share, did a post sharing her ideas for planning those family meals and getting out of the dreaded rut.  She’s got some easy ideas and shares a recipe too!  Thanks, Gerry, for contributing.  I think some of your ideas may make my New Year’s resolution  binder.  You might want to check out today’s post as well where we learn that Miss Sadie and the Cowboy have been immortalized in print!

I hope this busy holiday season finds you well and not too crazy.  Better make sure  you aren’t suffering from FGEEKD!  Time to go relax with a glass of wine (or whatever floats your particular boat).  I promise my next post will be less disjointed.

November 28, 2010

The Food Project

Filed under: Recipes — Karma @ 8:19 pm
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My post about getting bored with eating the same food and trying to plan meals must have really struck a chord with a lot of you.  I think I had the most comments I’ve ever gotten on that post, and they were all filled with fabulous ideas.  I’m going to do my best here to summarize some of the ideas I received and give you some links to follow that maybe you haven’t seen in the past.

From more than one person, I heard that keeping a binder helps them stay organized and makes planning easier.  I’m promising myself that I’ll do this.  I’m always trying new ideas from websites, magazines and cookbooks.  Then, after I’ve cooked them, it is rare that I remember where I found them and which ones went over well with the family.  With the binder method, you either print out a copy of the recipe, tear out the page of the magazine, or maybe direct yourself to the page of the cookbook you got it from.  This will be my New Year’s Resolution – get the binder, buy those plastic insert pages, and start putting the good stuff in it.  Building up the binder will take some time, of course,  but I think it is a great idea for remembering the stuff you like.

Planning, planning, planning.  This seemed to be important to many folks who commented.  Trying to make up close to a week’s worth of dinner ideas before hitting the grocery store seemed like the common way to do it.  That’s what I usually do too, but some days I just don’t wanna!  You know what I mean?  The task of searching the internet or cookbooks or magazines just seems like more than I can possibly bear, then I end up having a miserable time at the grocery store wandering aimlessly trying to figure it out.   I think the binder will some day make this easier.

  A suggestion I read about once was to make up a calendar for the month.  When you know a bunch of family favorites (whether from in the rolodex in your head or from the magic binder) sprinkle favorites during the month.  Fill in other dates with new things to try or with great-buy items from grocery shopping that week.  The “month-at-a-glance” idea is supposed to help prevent the ruts that so many of us seem to get stuck in.

The calendar idea makes me think about the seasonality of food as well.  Winter is the season of casseroles and stews and soups.  In summertime, as Tracy M. put it, the grill is king.  Some favorite foods may transcend all seasons.  Making the most of what is in season can be a big part of meal planning.

Freezers were a big part of the food conversation as well.  Some people mentioned having an extra freezer and choosing meals according to what they had stored away.  Making extra of freezer friendly foods such as sauces, soups, stews, and casseroles makes life easier for some folks.  My sister even had a little cooking session with friends where they made a bunch of meals together to take home and put in their freeezers ( no, she didn’t invite me! maybe next time! 😉 ). 

Freezing meals reminds me of a little story.  Excuse me while I digress…

Back in the winter of 1994-1995, I was expecting my first child.  Inexplicably, my husband and I decided that was a good time to remodel our kitchen.  Meghan was due on March 1, 1995.  The contractor said, no problem, it will all be done long before then.  We made up some easy-to-freeze meals and stored them away for the days when all we would have was a microwave, plugged in in the dining room, to work with.  The kitchen was gutted.  Of course, the work took longer than the contractor predicted.  Shocker there, right?  I got sick of the frozen meals.  I got sick of every type of take-out food in my general area.  Got sick of the house in disarray.  My husband worked the midnight to 8am shift in those days, so he slept from 3pm til 11pm and I was left on my own to grouse about the house.  One night, very close to my due date, I couldn’t stand the claustrophobic feeling of my house any more and drove myself to a big mall about 25 minutes from home.  I fed myself in the food court and wandered the mall looking at baby items and other things.  I ran into another pregnant woman and we asked each other when we were due – I told her about a week.  I think she still had a few weeks to go.  We wished each other well and went our separate ways. 

No this story doesn’t end in my water breaking in the middle of a mall.  I got home, chatted with hubby while he got ready for work and I got ready for bed.  I kissed him goodbye and settled in for the night.  At 5am, however, my water did break.  Hubby was in the middle of an arrest when I called his pager (er, he’s the police officer, not the criminal in case anyone was wondering! 😉 ).  Meghan arrived 19 hours later, about 5 days ahead of schedule.  We brought our baby home to a still incomplete kitchen.  No, it wasn’t done by her actual due date either.  I spent my first couple weeks at home with a newborn with a houseful of workers finishing my kitchen.  Ay-yi-yi!

Now back to our regularly scheduled programming.

In addition to the freezer, I heard about deliveries that made for some variety in planning.  One commenter mentioned getting a weekly farm delivery!  Sounds wonderful.  My sister recently joined a local meat CSA (community supported agriculture).  The way I understand it, she gets a monthly shipment of a variety of meats.  I think she tells them the types of meats she’s interested in receiving, and gets whatever types and cuts are available each month in varying amounts.  This has challenged her to find some new ways to use the meats she receives, and in turn helped her get some variety in her menu planning.

Like many of us do, I scour through the internet in search of meal ideas.  Allrecipes.com and Myrecipes.com are two great sources.  I recently found out that the Pioneer Woman has a visual index of her recipes.  This is great for me because #1, I am a visual person.  I like to see things when people are explaining something to me, have a diagram drawn or, shocker here, see a picture!  #2, most of the time I have no idea what I am looking for or what I want to make.  You can scan through the pictures of P’Dub’s recipes and then click on it when you see something that looks good.

Andrea, a friend from high school, emailed me a list of some of her favorite dinners.  Many of them are  stand-by’s most of us probably make, but she’s given them their own twist.  Some are ideas I just don’t think of making.  Here’s her list of favorites:

Mexican lasagna

Ginger glazed meatloaf

chicken enchiladas

Roast chicken, which I then turn the leftovers into chicken and biscuits (just leftover chicken, a bag of mixed veggies, 2 cans of chicken gravy thinned with chicken stock if necessary, heated up and served over biscuits).  I also then make chicken, veggie and rice soup with the rest of the leftovers.

Spaghetti sauce (either marinara or meat if we haven’t had a lot of meat lately).  I usually freeze half of this and we get a total of 4 meals out of it.

Baked ziti

breaded pork chops

Orange-ginger pork chops

pork tenderloin seasoned with whatever we’re in the mood for, or I buy the pre-seasoned ones if they are on sale.

Chicken breast sautéed with veggies served with whole wheat noodles

Baked lentils

Fish and peppers

I make a lot of soup and we have soup and sandwiches.  The soups I make the most are vegetable, carrot-ginger, lentil, leek and potato, butternut squash, lasagna soup

We also eat a lot of fish b/c it cooks quickly.  Some favorites are: Salmon with lemon and rosemary, Salmon with onions and capers, crab cakes, steamed mussels

Chicken or beef fajitas

Beef taco bake

Chicken romano

Lemon Chicken

Mediterranean Chicken


Grilled portobellos on salad

Frittatas made various ways

Port marinated grilled flank steak

Stuffed pork chops

Meatballs made various ways

Sweet potato and kale

Fajita salad

Red curry pork and noodles

Thanks, Andrea!  For a super-easy dinner night, I found out many of you like “breakfast for dinner.”  I was so happy to find out I wasn’t the only one who occasionally served up pancakes to the kids on a night when I just didn’t know what else to make! 

I thought I’d finish this post with a couple recipes I’ve made recently that I’ve thought were really good.

I made ham, peas & pasta the other night and Meghan actually said,”I wish you’d make this more often!”

I made this recipe that Jennifer blogged about and gave me a link to, a fabulous chicken pot pie:

Just tonight, I made the most awesome turkey soup I’ve ever made in my life:

It was based on this recipe from Fine Cooking magazine, but I tweaked it to my own liking.  No parsnips or swiss chard for me, regular celery instead of celery root, plus I added some corn.  I touched up the seasoning with just a bit of “Slap Ya Mama” cajun seasoning.  Instead of dumplings, I made my favorite cheese biscuits:

Did you ever notice that homemade biscuits can make almost any meal feel hearty and delicious?

I hope this post gave you at least a few ideas for dinner that maybe you hadn’t thought of before!  I will continue to share some of my interesting recipes from time to time (but like I said, I am not a food blogger, so don’t worry, I won’t do it too often) or any great ideas that people may share with me.  If you are one of the fine folks who mentioned sharing recipes or ideas with me and haven’t had the chance to do it yet, send your thoughts along whenever you have the chance and I will pass them along.

November 12, 2010

I have more questions for you!

Filed under: Recipes — Karma @ 4:37 pm
Tags: ,

Food Mosiac

My food project idea is off to a great start!  I’ve received LOTS of helpful ideas from folks in the comments.  Gerry over at Torch Lake Views,  is planning a post to help me out, I’ve emailed and tweeted with some people, and I’ve responded to your comments.  Your comments have created even more questions from me!  So, if you are one of the kind and  helpful people who left me a comment on yesterday’s post, if you have the chance, could you go back and read my comment back to you?  It most likely contains another question or request!  Please feel free to email me as well.  If you need my email address, drop me a comment saying so.  I am hoping to photograph a few recipes and do a big round-up blog post for everyone to maybe get some new food ideas.  I know there are plenty of food blogs out there you can read, but I’m hoping this will turn into a post for us to enjoy everyday ideas and get out of those ruts!

If anyone was curious, those pictures are from my 365 photo-a-day project in 2008.  I took a lot of food shots on days when I felt like I couldn’t possibly find one more interesting photo subject.

E.T.A.:  Occurred to me after Michaela’s comment that it might not be obvious what each of those foods are.  Top left – homemade egg rolls, top right – crab cakes, middle left – fajita fixings, lower left – frittata, lower center – spaghetti with sauce made from tomatoes grown in my garden, lower right – pork chops with bacon butter!

November 11, 2010

I am not a food blogger…

Filed under: Recipes — Karma @ 10:36 am
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… but, I take pictures of food.  Sometimes, those food pictures have become posts for recipes that I have shared with you.  Other times, the photos just sit there in my archives, sadly unused.  My sister recently came up with a name for this situation: Recipe Distraction Disorder.  She is a food blogger, however, so it seems somehow appropriate that she should have pictures of food all over her hard drive.  I sure as heck don’t fancy myself as a great cook, but I am capable of following a recipe and putting something decent to eat on the table.  On occasion, I have made something pretty darn good.  Since I started this blog in April,  I have thought to take pictures along the way when I have been in the process of cooking something that seems interesting or different that I’ve thought folks might like to read about or try for themselves.  Recipe Distraction Disorder (or RDD) seems to keep me from following through.  For example, back in June, I took some shots of my favorite grilled pizza  recipe:


That’s the crust, just in from the grill


A trying-to-be-interesting shot of garlic and olive oil about to be brushed on the crust


And the finished, gooey, cheese pizza.  Did I ever share this recipe with you?  Nope.  It is now November.  How many of you would even be interested in a recipe like this at this time of year?

Check out this one, from early July:

Berry muffins of some sort.  No other pictures accompany this one.  I’m thinking they are raspberry and blueberry, due to my abundant raspberry crop this year.  No notes or hint of a recipe appear anywhere around them.

For this one, I actually took a picture of the recipe…

the ingredients..

and mixing up the sauce…

… but no finished product!  I don’t even remember what we thought of it when we ate it.

Here’s some grilled chicken.

I often grill up some chicken on the George Foreman to add to a recipe.  What recipe was this for?  Haven’t got a clue.


A lone tomato.  Maybe I was just trying to be artsy with this one.  Maybe I was creating a memory of one of my favorite parts of summer.  Maybe I was just looking for another excuse to use Andre, or Cameron, or Bob, or whatever his name is.   But technically, another picture of food.

So where the heck am I going with all this?  To a request from you, dear reader.  I get into ruts with my dinners.  I end up making the same old meals over and over again.  I want to start being more organized with my food planning.  I’d like to remember recipes that the family enjoys so that I can make them again, and skip the ones that were met with less-than-favorable reviews.  Do you plan out a week of meals at a time?  Do you save recipes that you really like?  How do you organize dinner planning?  Do you decide what is for dinner each day on your way home from work?  How many times a week do you go to the grocery store or get take-out or eat out? Do you use or read any sort of online site to help you with these things on a regular basis?  Do you have any awesome, family-pleasing recipes to share with me? Please tell me any or all of these things in the comments.  If I end up getting a lot of great ideas from you all (feel free to share links to anything you find helpful), maybe I could do a follow up post for everyone to share.  I’d love to have lots of people participate in this, so if there is any chance you wouldn’t mind sharing this in a blog post or tweet or Facebook post of your own, I’d really appreciate it.

October 2, 2010

Jelly Time

Filed under: Recipes — Karma @ 10:26 am
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Remember all those concord grapes I picked a couple weeks ago?


Last Friday, I finally made some jelly from them.  The recipe, it seems, was on the inside of the Sure Jell box.  While I googled recipes, many mentioned fruit pectin, so I picked up a box at the store and discovered full jam and jelly making instructions inside.  It was quite the messy process, so I couldn’t take pictures every step of the way, but I did the best that I could at the times that my hands weren’t covered in grape juice.

After picking all the grapes from the stems, the next step was to mash them.  I figured scrunching them in the blender was the best method for that:


Into the pot they went after that, seeds, skins and all, to simmer:

After they simmered came the most tedious part.  I had to strain the juice out of the grape muck.  Of this step there are no photos. I scooped the grape muck into cheese cloth, and let the juice run out.  My hands, the counter, my shirt, my floor all ended up pretty grapey at this point.  From about 3 pounds of grapes, I ended up with this much juice:

According to the Sure Jell box, this is where measuring had to become precise.  I’ve forgotten the exact proportions now, but I think it was about 7 cups of sugar to 4 or 5 cups of juice, plus the box of Sure Jell, brought to a boil then simmered.  Next I ladled the thick liquid into 4 pint sized jelly jars:


I added the lids and processed them in boiling water for 5 minutes.  They were then set to cool on a towel for the next 24 hours.


Here’s the mess I made of my kitchen in the process:


The final product:

The taste of the jelly is nice.  It doesn’t taste hugely different from a jar of Welch’s, but it has a stronger, fresher, grapier taste to me.  Worthwhile?  Meh, I don’t know.  But now that I know how to make jelly, I might be willing to try it with other fruits.  It made for a tasty breakfast this morning, anyway.

The whole I time I was making this jelly, I had this crazy internet-ditty song playing in my head.  If you click on this, I’m sure you will be stuck with it too!  Don’t say I didn’t warn you!  😉

August 29, 2010

Tomato Days

Filed under: Recipes — Karma @ 9:17 pm
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I decided to take a break from the Maine posts to ask you a question: Do you have tomatoes coming out of your garden like crazy right now?  Could you use a few different ideas for ways to use them up?  My tomatoes are ripening and begging to be used, so I thought I’d offer you a few of my favorite recipes.

For my first favorite, I really don’t have a recipe though!  Oops!  But I can tell you how to do it and how you can make it to your liking : Fresh Salsa!
Fresh salsa

My ingredients:


Hot Peppers – any kind; we grow jalepenos, cayennes and thai dragons




Chop up an onion and garlic cloves.  Place them in a strainer and pour some boiling water over them and let them sit for a few minutes.  Chop hot peppers with gloved hands!  Remove the seeds; depending on how spicy you like it, remove some or all of the inner membranes.  More membrane = more heat.   Chop tomatoes.  My basic proportion is about 1-2 hot peppers per 3 tomatoes, more if you like it extra hot and spicy.  This gives what I would call medium heat.  Dice some cilantro leaves and add in enough until you have a nice sprinkling of green among the red.  Stir, and let sit for a few hours.  Enjoy within a few days for best flavor.

This recipe I got from Cooking Light magazine, but I’ve made an improvement to it. 

Quick Panzanella with Chicken:


  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 3/4  teaspoon  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • Cooking spray
  • 2  cups  (1-inch) cubed tomato
  • 2  cups  diced ciabatta bread (about 4 ounces)
  • 1  cup  thinly sliced celery (2 stalks)
  • 1/2  cup  fresh basil leaves, torn
  • 2  tablespoons  extra-virgin olive oil
  • 2  tablespoons  red wine vinegar
  • 1  small red onion, thinly sliced
  • 1/2  English cucumber, halved lengthwise and thinly sliced (about 1 cup)


1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Remove from heat, and chop.

2. Place tomato in a large bowl; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Let stand for 5 minutes. Add chicken, bread, and the remaining ingredients to tomato mixture, tossing well to combine. Serve immediately.


Taking that bread and toasting it into croutons makes this recipe over-the-top delicious!  I toss the bread cubes in a frying pan with olive oil and some herbs snipped fresh from my herb barrel.  I also cook the chicken on my George Foreman grill with some Greek seasoning, rather than just salt and pepper.  I mix up all the veggies and vinegar and oil before adding the chicken and bread:

Add the warm croutons and the chicken right before serving, and this is what you get:


This last recipe is a recent one I’ve tried.  It was good, but there was definitely room for improvement.  You can find the full recipe here.  I started with these for my ingredients:

I pretty much followed the recipe straight except that I had frozen ravioli instead of fresh and big garden tomatoes instead of grape tomatoes.  I par-boiled the frozen ravioli and that seemed to work out fine.  The dish turned out beautifully in my opinion:

It was lacking a bit in flavor, however.  I think both the tomato sauce and the raviolis could have benefited from more seasoning in the cooking process.  Maybe some basil ( duh, why didn’t I think of that when I was cooking?) for the tomatoes, and some garlic or maybe even a dash of some cajun seasoning on the ravioli.  Meghan and I ground some garlic salt over the ravioli when we ate them, and that helped.  I wanted to include this recipe because I think it most definitely has some potential.  Why don’t you give it a try and let me know how it comes out?

P.S. to Jennifer: yes here’s another that could have been a guest post for you!  Feel free to use the new “reblog it” feature if you’d like!

July 20, 2010

Hubby’s Birthday Dinner

Filed under: Recipes — Karma @ 9:06 pm
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Today’s post will be a departure from my norm.  I felt the need to share this recipe because it was really delicious and my whole family loved it!  This is a highly unusual occurance.  My younger daughter has always been picky beyond picky.  For a while in her past there was exactly 3 dinners she would eat without a fuss: chicken nuggets, fish sticks or grilled cheese.  Thankfully, she has recently expanded her palate and has been more willing to try new things.  My older daughter started out picky as a toddler (what toddler isn’t?) but came around to trying new things at a younger age.  She has developed true carnivorous tendencies over the years and prefers beef and pork to chicken.  So, since this meal was actually chicken, the fact that it turned out to be a crowd pleaser was rather amazing.  This was a bit of a cooking adventure for me, so luckily I thought to take pictures along the way.  It all started out with this:

Saturday was hubby’s birthday and I gave him this book as one of his gifts.  He enjoys cooking.  He had to work Saturday night, so we planned to have his birthday dinner Sunday.  I asked him what he wanted for his dinner. ( The rule in our house is that you do not have to cook or do dishes on your birthday.)  He found a recipe in this cookbook for Bayou Rotisserie Chicken.  It sounded very good, but alas we have no rotisserie for our grill or elsewhere in our house.  But we do happen to have handy-dandy beer can chicken roasters.  You’ve heard of beer can chicken, right?  The concept is that you stand a whole chicken upright on a half-full can of beer to roast it.  The vapors from the beer are supposed to keep it moist inside and standing up you don’t scortch any side of the chicken.  We’d done that in the past, but the chickens aren’t always stable on the can of beer.  The roaster has a platform for support and a cylinder for holding the beer can.  So I decided to do Beer Can Bayou Chicken.  You have to do smaller birds for them to really balance on the beer cans, so I did 2, 4 pound birds.  Hubby’s mom was joining us for dinner as well so we had plenty of meat, plus drumsticks and wings for the girls – their preferred parts. 

Six to eight hours before you want to start cooking, the chickens get marinated in a brine of these ingredients, plus water:
brine ingredients

Mix ’em all up and pour over the chickens in a large ziploc bag:
brining chickens

After brining, pat the chickens dry.  Smear them all over with dry rub made from these ingredients:
dry rub ingredients

The dry rub looks like this when you are done mixing:
dry rub

Next step, open 2 cans of beer, pour out half of each into a glass, serve to hubby ( or yourself if you care for that sort of thing.  I prefer a Mike’s Hard Lemonade myself.)  Place cans of beer into beer can roasters.  Slide chickens on to the beer cans like so:

( Cue “Sledgehammer” by Peter Gabriel.  Didn’t you just love that video?  Hubby wanted to help pose the chickens with their wings out for this picture!)

Place chickens for off-set cooking on the grill.  We had the middle two burners on medium and the outer four on low.

I ended up tenting the chickens with tin foil after about half an hour when the skins were browning quickly.  I also turned the two outermost burners off for a bit when it seemed to be getting a wee bit too hot (and by wee bit I mean the edges of the chickens were on fire!)  After about an hour and a half we had this:

(Well, we had two of them, actually, but I forgot to take a picture before the first one was cut up!)  Hubby literally high-fived me when we had a little taste of that crispy skin!  That dry rub was delicious!  I filled out the meal with native corn-on-the-cob, homemade broccoli slaw and grilled zucchini, picked fresh from my garden.  It was quite the meal to be proud of, if I say so myself!

To finish off, cake of course!  I didn’t make this.  This lovely speciman came from our local Big Y:

That’s chocolate cake with cream cheese frosting and fudgy swirls.  Man, that was good!

For those of you who’d like the recipes, here ya go:

For the brine:

8 cups water

1/2 cup kosher salt

1/2 cup bourbon

1/2 cup honey

1/4 cup lemon juice

1/4 cup hot pepper sauce

6 cloves garlic, minced

For the dry rub:

2 tbsp brown sugar

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

The book also calls for 1 tsp of thyme (didn’t have it) and 1/2 tsp allspice (hubby doesn’t like it).  This was delicious without either of those, but feel free to give it a shot if it would make you happy!

Who wants to come to my next cookout? 😉

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