Tag: Cooking Archive

The Lowly Tortilla

Published on January 26, 2022 at 10:15 am by LEW


The Tortilla has been around forever, and can be used almost everywhere. It is a flat unleavened type of bread made from various ground grains. This is my version of the Tortilla made from standard white (wheat) flour. (more…)

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Ang Aking Mga Apo Ay Mahilig Sa Pancakes!

Published on December 7, 2021 at 7:14 am by LEW


My grand children love pancakes!

A pancake (hotcake, griddlecake, or flapjack) is a flat thin round cake made from flour based batter and cooked on a hot surface such as a griddle or frying pan.

Pancakes are typically served covered with a sweat syrup, maple being common in the United Starts.

Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten. (more…)

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Not Just a Desert – Rice Pudding

Published on October 31, 2021 at 6:52 am by LEW


Rice Pudding, in one form or another, can be found everywhere around the world, with a vast array of  different styles and methods of preparation. The variant I grew up with is a custard style pudding made with milk, eggs, sugar, and spices. This recipe is what I normally prepare, although I have been known to make a few variations depending on availability of ingredients. (more…)

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Complete Comfort Food – Cottage (Shepard) Pie

Published on October 27, 2021 at 8:03 am by LEW


Cottage PieCottage pie is a dish of English/Irish origin, a savory pie (made with meat instead of fruit). It consists of a minced or ground meat and diced vegetable filling topped with mashed potato. Traditionally Cottage pie is made with beef, and Shepard’s pie is made with lamb. In the United States most people know the beef version as Shepard’s pie.

This is my version of the dish, which I have made adjustments to over the years, so it is not exactly traditional. (more…)

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Southern Traditions – Jambalaya

Published on October 17, 2021 at 10:31 am by LEW


My JambalayaJambalaya is a Creole and Cajun rice dish. It has both Spanish and French influences. Traditionally it is a meat and vegetable dish with rice in a seasoned, and sometimes spicy, broth.

This is my less than traditional version of the dish. The recipe makes approximately four servings and takes about two hours.



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