Here is an addition to a Sunday brunch or an English tea. Spring fruits are at the farmers market so let’s use the bounty. Strawberries and rhubarb are great resources and make a great add-ons for scones. Followers of this blog know that I have done scones but this is the first on that I…

Pickle sandwiches are a hot food trend right now and I decided to do a version of it myself. In the traditional one there is a pickle cut in half stuffed with ingredients after the seed hèhave been removed. Mine is nothing like that. I couldn’t find a small jar of whole pickles just one…

This is a campfire brunch recipe so everything has to be skillet based. So I replaced the muffin, the hollandaise, and the ham. The egg stays with some chicken fried steak(I said Texas) and Texas toast. The black pepper gravy is a nice finish to the dish with just a little hot sauce and not…

When I lived in Florida I got my first taste of Cuban and Caribbean flavors. Sour orange, mango, sofrito along with the flavors of allspice, ginger and clove. This is all on a slow cooked pulled pork. The only thing I skipped was the banana leaves which were not available at my megastore. I did…

It used to be a tradition that I would have a banana split every spring; that was before my cholesterol went over 200. So this is a memory that is forward looking. I found some caramel waffle cookies that are the base of this dessert. Then I made layers of chocolate mousse, bananas Foster, and…