Yes, this is a meat-centric blog, but there is no time like Lent to remember the humble lentil.
Schnitzel is typically made with veal, pork or chicken, so it never even occurred to me to schnitzel up some venison until we went to Namibia where they have two things in abundance: wild game and German culinary influence. Continue reading
What the heck is a “schmorma” you ask? It’s a name entirely made up by me. I mean us.
Sometimes, folks, every dish I touch doesn’t turn into heaven in your mouth. At LWK, we post the fails too, just for funsies. My first fail! (She says with feigned excitement.) Continue reading
How many times in a row can you say “bourguignon” as fast as possible?
This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.
This traditional Cuban dish puts a little twist on comfort food.
Best. Dish. Ever.
I love love love being able to get some vegetables in my breakfast. This is a great way to get your greens in early in the day and a wonderful use for leftover cooked sausages.
Terry is not a shepherd, nor does he make meat pies. He’s not even British (although they did invade his country back in the day). This recipe bears his name for a damn good reason, and that’s damn good mashed potatoes. Continue reading