This starts with Trenery toast from the Upper Peninsula of Michigan with some soft scrambled eggs. Now, I used potato rolls because I had left overs to use, but you can use any white bread. This was another way to extend the life of a staple food; this method would make a loaf of bread…

I was speaking with Susie from Susie Scones and asked her a question. Has she ever done a savory scone? Well, she was intrigued by the thought of having something like that at the Warrenton Farmers Market. I decided not to wait for that day. (Susie will make one that will put me to shame.)…

Traditionally this sandwich is chorizo, potatoes, a guajillo chili dip, onions, and a salty cheese on a crusty roll. That is a great combination. Of course I made some changes. Why not use steak instead of the sausage? So I got a hanging tender steak from A to Z Butcher Shop in Stafford and put…

Sometimes a mad scientist is playful and whimsical. Plug in the maniacal laugh. I used package cookie mix to save time, but everyone who looked at these said, “That looks like candy corn!” (8 person test). So I have to add some flavor. In the orange layer, I add Grand Marnier and orange zest, and…

This is unique Yoopers food. It’s hearty, stick-to -your-ribs food for the iron ore mining people in the cold Upper Peninsula of Michigan. It starts with an Italian sausage patty with marinara sauce, mozzarella cheese, and herbs served on toasty bread. I hope you like it. 1 pound Italian sausage1 cup marinara sauce1 teaspoon Italian…