Fix-It and Forget-It

Who decides what’s grown-up food and what’s kid food? I’m thinking parents.

I have a friend whose son just turned four, and he requested sushi and miso soup for his birthday meal. And also an M&M Cake.
Continue Reading...

Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
Continue Reading...

So this week a grandma showed up with two of her granddaughters at the cooking class Rebecca and I taught together in our Good Cooking Store. It was the grandma’s Christmas gift to the two kids. The three of them kept watching our cooking class calendar, waiting for a class that they were all interested in, held on a day when they could all attend.
Continue Reading...

It isn’t quite grilling season yet, though some of us do grill even in the snow! But here is a recipe that offers a meatless grilling alternative. You bake these burgers instead of grilling them and, as the tips suggest, they are easy to make ahead and freeze.
Continue Reading...

Today I ate a watercress sandwich for Anna May. Well, not really. I ate it for me. But I thought of my friend who’s left this earth as I bit into the bitey green stems and leaves.
Continue Reading...

It’s National Peanut Butter and Jelly Day! We found the perfect recipe in Fix-It and Forget-It Vegetarian Cookbook to help celebrate the day. It is a great twist of French Toast and a traditional peanut butter and jelly sandwich.
Continue Reading...

It’s asparagus season! Ok, we might be rushing things just slightly, but here in Lancaster County we have experienced an unusually warm winter and it feels like asparagus should be at the height of the season.
Continue Reading...

Folks, I am actively working at making and eating more meatless meals. This takes practice. This requires a new way of thinking about how to put a meal together.

I’m not giving up meat. But I am asking it to move aside. I’m upping the vegetables and grains that I eat—and cook—day-to-day.

You see, I wanted to do a Fix-It and Forget-It Vegetarian Cookbook because I need a little help here. My life’s pretty full, so during the week when I don’t have a lot of time to think, I tend to drop back to the familiar. Often our evening meals are built around chicken that I can cook quickly or some beef that provides a flavorful center to our dinner.
Continue Reading...

We just finished a cooking class today titled “Healthy Start Lunch.” It’s easy to be sedentary in winter, so we’re trying to trim fat whatever way we can.
Continue Reading...

Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
Continue Reading...