To freeze, slice first, then wrap in foil or plastic wrap and then place in a freezer bag. It’ll keep for at least a month and you can take out a slice at a time when you need a treat. Share this: Click to print (Opens in new window) Click to share on Facebook (Opens in ...
artfully conceived and executedcoups de table, I’m also very much aware that even the best of them lack the authentic Yiddishtamof my grandmother’skroyt borscht, a long-simmeredsoup – a stew, really – made from beef flanken and an abundance of winter vegetables – cabbage, beets, tur...
wrap in foil and bake at 350 until super-soft. To make it a little more filling and add some protein, add some chopped nuts or a drizzle of nut-butter. I find myself often hungrierafterI eat an apple, so adding the protein
All of it—the lettuce, the chard, the beets, the tomatoes and whatever else I gathered—is washed/bagged/roasted/drying/sitting in a hydrator. Are you interested in how I saved the lettuce/chard/etc? There’s a way to do it. I can tell you about that later if you want … But fo...