I have a few new recipes at Moovision.com, and if you cook lactose-free, you should check out all the recipes in their collection. There’s a lot of great dishes, many that are easy to prepare. Here are the newest ones I’ve added.

Sweet Potato Souffle, a dish I love for Sunday supper, along with a roasted chicken.

Butternut Squash Pie, made with a roasted butternut squash, a delicious and easy alternative to pumpkin pie.

Creamy Chicken Marsala, a classic dish that works well for Sunday supper or for company.

And if you haven’t seen the videos that started it all, check out the Gourmoo cooking series.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Polenta isn’t typically the first dish I think of for Thanksgiving dinner, but after tasting this baked polenta with the roasted butternut squash and smoked Gouda, I’ve changed my mind. This dish would make a delicious substitute for traditional stuffing and has a lovely rustic appearance. The combination of the roasted squash, smoked Gouda, and Grana Padano cheese with the herbs makes for a beautiful dish for special meals.

I found the original recipe in Food & Wine and made several changes. I roast the squash halved with the skin on instead of peeling and slicing it before roasting because its easier. I used Grana Padano instead of Parmigiano cheese because it’s a little less expensive and has a nutty flavor that I really like. I also added extra sage and made a light vegetable broth to add more depth of flavor rather than plain water. And I used leeks instead of onions in the polenta.

The recipe requires several hours to make, including resting time in the refrigerator before baking, but some of the steps can be done a day ahead, such as roasting the squash and making the vegetable broth. If you want to make this for Thanksgiving, I recommend making it first thing in the morning to allow for the 3 hours rest time in the refrigerator. Yes, it takes time, but Michael and I both agreed that it’s so worth it. And if there are any leftovers, a warm wedge of this polenta makes a delicious breakfast, too.

Happy Thanksgiving from our home to yours, and may you enjoy this special time with family and friends.

ROASTED BUTTERNUT SQUASH POLENTA WITH SMOKED GOUDA AND SAUTEED MUSHROOMS

Adapted from Food & Wine magazine.

Serves 8 to 10.

Equipment

baking sheet, lined with foil and lightly coated with sunflower oil
8-inch skillet
medium bowl
5-quart saucepan
12-inch cast iron skillet, well buttered

Ingredients

1 (2-pound) butternut squash, washed
2 tablespoons olive oil
1 large leek, cut in half lengthwise and thinly sliced
5 large leaves fresh sage, minced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
6 cups water
1 carrot, peeled and sliced
1 stalk celery, sliced
1/4 medium onion
2 cups coarse polenta
1 teaspoon kosher salt
2 tablespoons unsalted butter, divided
1/3 cup pine nuts, lightly toasted and chopped
4 ounces smoked Gouda, shredded (1 cup)
1/4 cup plus 2 tablespoons freshly grated Grana Padano cheese

MUSHROOMS

2 tablespoons olive oil
12 ounces baby bella or white mushrooms, sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/4 cup white wine (chardonnay)

Preparation

1. Preheat the oven to 400° F/200° C.

2. Remove the stem, cut the squash in half lengthwise, and scoop out the seeds. Place the squash cut side down on the prepared baking sheet and roast until fork tender, about 45 minutes. Scoop the cooked squash into a bowl and mash coarsely. You should have about 1-1/2 cups.

3. Meanwhile, heat 2 tablespoons of olive oil in the skillet. Add the leeks and sage and season with salt and pepper. Cover and cook over medium heat until golden, about 25 minutes.

4. In the saucepan, combine the water with the carrot, celery, and onion and bring to a boil. Reduce heat to medium and continue to cook for about 15 minutes. Strain out the vegetables. Whisk the polenta and kosher salt into the broth. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, leeks, Gouda, and half of the grated Grana Padano cheese.

5. Pour the hot polenta into the buttered cast-iron skillet and flatten the top of the polenta slightly without spreading it to the edges. Refrigerate until firm, about 3 hours.

6. Preheat the oven to 375° F/190° C. Rub the surface of the polenta with 1 tablespoon of softened butter and sprinkle with the remaining grated Grana Padano cheese. Bake in the preheated oven until the top and side are lightly browned and crisp, about 1 hour. Remove from the oven and allow to cool for 20 minutes. Cut into wedges.

7. While the polenta cools, heat 2 tablespoons of olive oil in the skillet. Sauté the mushrooms over medium heat until they begin to soften. Season with sea salt and pepper and continue to stir. Add the wine and continue cooking until the wine cooks down and the mushrooms are fork tender. Serve spooned over the polenta wedges.

More Thanksgiving Recipes

More Polenta Recipes From Around the Blogs

What We’re Eating – Smooth and Dreamy Baked Polenta

The Perfect Pantry – Polenta with Wild Mushroom Ragout

Cookin’ Canuck – Bacon Polenta with Sautéed Crimini Mushrooms and Thyme

Gluten-Free Goddess – Roasted Vegetables on Broiled Polenta

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Country Captain sounds like such an unusual name for a chicken dish, but once I learned the origins it made sense. A “country captain” was a captain of native troops paid by England in the colonial days, and it’s very likely that this dish or something very similar was introduced to England by a native officer. The dish spread to the American south which has claimed country captain chicken as its own.

It’s a curry at heart, with plenty of spices and vegetables in a tomato sauce with pork of some kind, often bacon, and dried currants. I researched quite a few recipes and found many similarities, even right down to the measurements, but one thing that varied was the preparation of the chicken. It can be poached for stock, then deboned and chopped and added to the sauce, or it can be fried then nestled in the top of the curry to finish cooking on the stove or in the oven. You can even make another version of this in a slow cooker. No matter which method you choose, this makes a delicious autumn meal.

Traditionally the dish is served with white rice in the south, but in keeping with the Indian flavors, I serve it with savory yellow rice spiced with turmeric, cinnamon, cloves, and bay leaves.

COUNTRY CAPTAIN CHICKEN

Adapted from The Lee Brothers Southern Cookbook, by Matt Lee and Ted Lee, and Bill Neal’s Southern Cooking.

Serves 8.

Equipment

small saucepan
2 small bowls
platter
5 to 6 quart enameled cast-iron pot or Dutch oven
aluminum foil

Ingredients

1 cup (120 ml) chicken broth, divided (homemade or purchased low-sodium, gluten-free if possible)
1/2 cup (80 g) dried currants
1 tablespoon curry powder (We recommend S&B for best flavor.)
1 tablespoon garam masala
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces (113 g) slab bacon or thick-cut bacon, diced
parts of 1 whole chicken or 8 thighs, skin on, trimmed
1 pound (454 g) carrots, peeled and sliced into 1/4-inch thick rounds
2 medium yellow bell peppers, diced
2 medium yellow onions, diced
3 cloves garlic, peeled
28-ounce (822 g) can crushed tomatoes with juice
2 tablespoons grated fresh ginger

SERVE WITH
rice, spiced or white
slivered toasted almonds
bacon pieces (See ingredients list.)
chopped flat-leaf parsley

Preparation

1. Place rack in the middle of the oven and preheat to 350° F/175° C.

2. In the small saucepan, bring 1/2 cup of the chicken broth to a boil, then remove from heat. Add the dried currants and let them to soak for about 15 minutes.

3. In the small bowl, whisk together the curry powder, garam masala, salt, and pepper. Set aside.

4. Sauté the diced bacon in the pot or Dutch oven over medium-high heat, just until golden brown. Transfer the bacon plus all but 2 tablespoons of the bacon drippings to a bowl. Brown the chicken pieces in the remaining bacon drippings over medium-high heat until they are golden brown, about 5 minutes per side. Add another teaspoon or so of bacon drippings if the pot becomes dry. Transfer chicken to a bowl or platter.

5. Add the carrots, bell peppers, onions, and garlic to the hot pot and sauté until slightly softened, about 5 or 6 minutes. Add the tomatoes, spices, ginger, currants with their broth, plus the remaining chicken broth. Stir and reduce heat to medium-low. Simmer until the sauce cooks down to a puree and coats the vegetables, not too dry, about 8 to 10 minutes.

6. Turn off the heat. Arrange the browned chicken pieces on top of the vegetables and sauce, skin side up above the surface of the sauce. Tent the pot loosely with foil and place in the oven.Bake until the sauce has a rolling boil going around the chicken, about 20 minutes. Remove the foil and continue cooking until the chicken skin begins to crisp, about 15 minutes.

7. Remove from the oven and skim excess fat from the surface. Serve a piece of chicken along with the rice and vegetables with each plate or bowl and top with garnishes.

More Chicken Recipes

More Chicken Recipes From Around the Blogs

Kalyn’s Kitchen – Baked Pesto Chicken

What We’re Eating – Spicy Tequila, Chipotle and Citrus Marinated Smoked Chicken

Kitchen Parade – Fast Roast Chicken

Use Real Butter – Chicken Fried Steak with Cream Gravy

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

I’m very excited to be part of the new cookbook Good Bite Weeknight Meals: Delicious Made Easy, created by the contributors to GoodBite.com and photographed by the super talented Matt Armendariz. The recipes are all about helping you get delicious healthy food on the table with less fuss on busy weeknights. Most of the recipes have between 5 and 10 ingredients and can be prepared within 15 to 30 minutes using widely available ingredients. With dishes such as Chicken Tinga, Five-Spice Pork Chops with Hoisin Glaze, Baked Salmon with Seville Orange Marmalade and Wasabi, and Spicy Bean-Stuffed Bell Peppers, plus a number of slow cooker recipes, you’ll have plenty of flavorful options to choose from when planning your menus.

To celebrate the release of the book, I created a video to share with you one of my favorite recipes to make for weeknight meals, a pasta dish with zucchini, mushrooms, fresh lemon basil, and white wine.

Giveaway

I have five copies of the book to give away, courtesy of Good Bite and Wiley. For a chance to win a copy for your collection, tell us about your favorite easy meal for busy weeknights in the comments below.

Please make sure your email address is correct so I can contact you if you are one of the five lucky winners, and winners must respond within 48 hours or another winner will be chosen. The books can be shipped to any U.S. or Canadian address. The giveaway closes at 8 P.M. EST on Monday October 10, and Random.org will select the winners. Look for the announcement of the winners in this post soon after.

UPDATE: The winners have been selected and announcement emails sent. Please check your email for the announcement.

Thanks for sharing your dishes, and be sure to check out the blogs of the rest of the contributors.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

There’s still time to enter The Real Women of Philadelphia recipe contest. This week the theme is Veggie Revival with vegetable side dishes. I make this creamy and spicy baked corn with a can of diced tomatoes and green chilies for plenty of spicy flavor, and the lowfat milk and cream cheese gives a rich, baked corn texture. This dish also works well with fresh corn in season, just shave corn from about 8 cobs. It’s easy to make, just precook the ingredients on the stove, then bake in the oven for about 15 minutes.

Be sure to check out the recipe contest at The Real Women of Philadelphia for a chance to win $500, and check out more of the Good Bite contributor videos for The Real Women of Philadelphia at GoodBite.com.

SPICY CREAMY BAKED CORN

Serves 4 to 6.

Equipment

3-quart pot
9-inch baking dish, lightly coated with cooking spray

Ingredients

1 tablespoon unsalted butter
1 small onion, diced
1 (10-ounce) can diced tomatoes & green chilies, drained
16 ounces (454 g) frozen corn kernels, thawed
1/2 cup (120 ml) lowfat milk, room temperature
2 ounces (57 g) cream cheese at room temperature, cut into small chunks
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup (28 g) shredded sharp cheddar cheese

Preparation

1. Place the baking rack in the top third of the oven and preheat the oven to 350° F.

2. Melt the butter in a 3-quart pot. Sauté the onion in the melted butter until softened, about 3 to 4 minutes. Add the drained diced tomatoes and chilies and cook, stirring, until the tomatoes are warm, about 3 minutes.

3. Add the corn kernels and milk and cook over medium heat until the mixture is thoroughly warmed, about 5 minutes. Add the cream cheese chunks and cook until melted, about 5 more minutes. Add the sea salt and pepper and stir the mixture well.

4. Pour into a 9-inch baking dish coated with cooking spray and spread evenly. Sprinkle the grated cheddar over the top. Bake in the preheated oven until the cheese melts and is lightly browned, about 15 minutes. Remove and allow to cool for 2 to 3 minutes, then serve.

More Recipes with Cream Cheese

Disclosure: I am a paid contributor for The Real Women of Philadelphia.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Years ago while living in Colombia, I became enamored with Andres Carne de Res, then a rustic grill in the village of Chia, north of Bogota. I didn’t own a car, so the only way to get there was by taxi or bus, but making the trek was so worth it. The place served the most amazing variety of meats, and the meat lovers on the teaching staff found the place intoxicating. One of the sides they served was grilled tomatoes stuffed with fluffy mashed potatoes, which seemed to go perfectly with any of the grilled meats.

I don’t have a recipe for those tomatoes, so this is my version. I make the mashed potatoes with a little cream cheese, which seems to help them stand up to the hot tomato juices, and flavor them with our homegrown parsley and chives. After stuffing the tomatoes, I broil them in the oven because I like the bit of golden brown on the top.

I use beefy slicing tomatoes with flattened bottoms so the tomatoes will stand up after broiling and scoop out the juicy middle to make room for the potatoes. A melon baller makes the scooping job very easy.

MASHED POTATO-STUFFED TOMATOES

Serves 6.

Equipment

3-quart heavy bottom pot with lid
hand mixer
melon baller

Ingredients

1 pound (454 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 ounces (57 g) cream cheese at room temperature, cut into small chunks
2 tablespoons unsalted butter, softened
1/3 cup (80 ml) half & half, at room temperature
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) ripe slicing tomatoes with flat bottoms

Preparation

1. In the 3-quart pot, add the potato chunks and add enough water to float the potatoes. Cover and bring to a boil, then reduce heat to medium, keeping the potatoes at a medium boil until fork tender, about 10 to 12 minutes. Drain well and keep in the pot.

2. Stir in the cream cheese and butter until they melt, then whip in the half & half with a hand mixer until the mixture is smooth and creamy. Stir in the parsley and chives.

3. Carefully cut a wide circle around the stem of each tomato and remove it, then use a melon baller to remove the seeds and juice, leaving an opening about 2-inches wide in each tomato. Divide the mashed potatoes among the tomatoes, filling each past the top of the tomato.

4. Place the tomatoes on a foil-lined backing sheet and broil in the oven until the top of the stuffing is lightly browned and the tomatoes feel a little soft, about 5 to 6 minutes. Remove and allow to cool for 2 to 3 minutes, then serve.

More Tomato Recipes

More Tomato Recipes From Around the Blogs

David Lebovitz – French Tomato Tart

The Perfect Pantry – Curried Green Tomatoes

The Merry Gourmet – Chickpea Salad with Feta and Herbs

Biscuits & Such – Caramel Green Tomato Pie

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Update August 15, 2011: Thanks to Dash Recipes for featuring this recipe!

Update September 12, 2011: Thanks to The New York Times for featuring this recipe!

It’s summertime and our garden is bursting with tomatoes, peppers, and basil, so we decided to sauté our homegrown vegetables with some yellow zucchini, mushrooms, onions, and garlic as a summery side dish for The Kids Cook Monday.

Builder Guy (8) wanted to continue working on his knife skills, so he practiced slicing zucchini with a chef knife and cutting up tomatoes with a serrated knife while I prepped the rest of the ingredients.

The only real work on this dish is all the slicing and chopping, but it goes by pretty quickly, just keep an eye on any junior chefs as they practice knife skills, and make sure they keep their fingers out of the way of sharp blades.

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new: slicing, measuring, stirring, pouring.
• Demonstrate how to properly hold the knife and keep fingers out of the way of the blade.
• Discuss knife safety tips.

Safety Tips

• Make sure an adult is present at all times.
• An adult should be in charge while a knife and the stove are in use.
• Young children should not handle sharp knifes and hot pans.

SAUTEED ZUCCHINI WITH TOMATOES, MUSHROOM, PEPPERS, AND BASIL

Serves 4.

Equipment

12-inch nonstick pan

Ingredients

2 tablespoons olive oil
1 medium yellow onion, cut in half lengthwise and thinly sliced
1 head of garlic, all cloves peeled and sliced
1 1/2 pounds yellow zucchini (about 3 medium), thinly sliced
1 bell pepper, diced
4 ounces fresh white mushrooms, diced
3 medium tomatoes, diced
12 basil leaves, chiffonade
grated Parmesan cheese, for garnish (optional)
basil leaves, for garnish (optional)

Preparation

1. Warm the pan over medium-high heat. Add the olive oil and swirl it around, then add the onions and garlic and sauté until the onions soften and glisten, about 3 to 4 minutes.

2. Add the sliced zucchini and cook stirring until the zucchini starts to soften, about 3 to 4 minutes. Add the bell pepper and mushrooms and continue cooking until all the vegetables are nearly fork tender, about 6 to 8 minutes.

3. Add the tomatoes and stir, cooking just until the tomatoes are warmed through, about 2 minutes. Stir in the basil and cook for 1 more minute, then transfer to a dish and serve with (optional) Parmesan cheese and basil leaves for garnish.

More Kids Cook Monday Recipes

More Zucchini Recipes From Around the Blogs

Kalyn’s Kitchen – Roasted Baby Summer Squash with Feta and Thyme

Two Peas & Their Pod – Baked Zucchini Fries

A Veggie Venture – Zucchini Fritters

Gluten-Free Goddess – Maple Sweetened Almond Zucchini Mini-Muffins

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Now that Builder Guy is almost 9, we decided he was ready to learn some kitchen knife skills, something a little more advanced than spreading butter and jam. So I thought of some fruits and vegetables that he could learn on, things that weren’t too difficult and would allow him to easily handle it while learning to use the knife. Bananas and scallions were the first thing that came to mind, and then when I saw some okra in the grocery store I thought it would be perfect. When he saw the okra, Builder Guy was very interested and dove right in, and with a little help he managed to keep all his fingers intact.

We made a Cajun-style smothered okra with tomatoes, onions, and a bit of hot sauce, though this particular hot sauce is pretty mild. Go for whatever level of heat you prefer.

The boys all gave it a thumbs up, and the most hilarious comment was from Builder Guy, ‘”Mommy, it tastes like chicken and rice!” Kids say the darnedest things…

How Adults Can Help the Kids

• Demonstrate and assist with any tasks that might be new: measuring, stirring, pouring, chopping.
• Assign the simpler tasks to the younger kids, and save the more challenging tasks for the older kids and adults.

Safety Tips

• Make sure an adult is present at all times.
• Young children should not handle sharp knives or hot pots, though this is a good recipe for beginning knife skills.
• The oil in the pot will be hot, so be careful when adding the vegetables and watch for splatters.

SMOTHERED OKRA

Serves 4 to 6.

Equipment

3 to 4 quart heavy bottom pot with lid

Ingredients

1 large onion, chopped
1 large tomato, chopped
1/3 cup (80 ml) olive oil
2 pounds (about 900 g) okra, sliced 1/2-inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon hot sauce, or more to taste

Preparation

1. In the pot, sauté the onion and tomato in the olive oil until the onion starts to soften, about 3 to 4 minutes. Add the sliced okra, stir, and cover. Cook about 45 minutes, until the okra is tender and not stringy.

2. Season with the kosher salt, black pepper, and hot sauce. Serve immediately with extra hot sauce on the side.

More Kids Cook Monday Recipes

More Okra Recipes From Around the Blogs

FatFree Vegan Kitchen – Roasted Okra

Viet World Kitchen – Grilled Okra

Homesick Texan – Spicy Pickled Okra

eCurry – Curried Okra with Chickpeas

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

The pak choi we planted early this spring looked lovely in the lettuce bed and the young tender leaves were perfect in salads. In fact, you’ll probably find pak choi seeds mixed with others in packets of microgreen seeds because it’s very easy to grow in cool weather and is a perfect salad topper when the plants are tiny. It’s a non-heading variety, and the individual spoon-shaped leaves looked very delicate on the stems. As it grew taller and started to blossom, the stems began to topple over and trail along the ground. I gathered the last of it and stir-fried it with chicken, one of my favorite simple meals. Now we just have to wait until autumn to reseed.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Last summer I seeded two kinds of Swiss chard in the garden for the first time and as with most of our experiments I wasn’t sure how it would do in our garden. Two plants came up but they really didn’t do very well at first. There were just a few spindly leaves and I was fairly certain they wouldn’t survive, but the plants turned out to be hardier than I expected. They weathered the winter uncovered, even with ice storms and very cold temperatures, and they shocked me by popping back to life in the spring.

Those small baby leaves were tender and perfect for fresh salads, and as the plants grew larger I began to fantasize about sautéed chard, chard gratin, and savory chard pies. Then asparagus season started and I couldn’t resist combining chard and asparagus in a simple gratin. No complicated flavors here, just vegetables and a lush creamy sauce.

I think I could get used to chard popping up in the garden every spring.

Summer is coming back around and it’s time to start Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. We hope you’ll join us this month, just send your post information to me at andreasrecipesgyo AT gmail DOT com by June 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

ASPARAGUS AND CHARD GRATIN

Serves 4 to 6.

Equipment

1-1/2 quart casserole dish, lightly buttered
6-quart pot

Ingredients

2 tablespoons unsalted butter
1 bunch chard, ribs removed and leaves torn, rinsed well
1 leek, thinly sliced (white part only)
1 pound (454 g) asparagus, trimmed and cut into 2-inch pieces
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
3/4 cup (360 ml) heavy cream
2 ounces (57 g) cream cheese, room temperature
1/4 cup (28 g) grated Swiss cheese

Preparation

1. Preheat the oven to 350° F/175° C.

2. Melt 1 tablespoon of butter in a 6-quart pot. Add the torn chard and sauté until it wilts, about 3 to 4 minutes. Remove the chard and drain in a colander, pressing to remove the liquid.

3. Melt the remaining butter and sauté the leeks until soft, about 3 minutes. Add the asparagus and sauté until it starts to glisten, about 2 minutes. Return the drained chard to the pot and stir with the leeks and asparagus.

4. Add the heavy cream and stir. Once it’s hot, add the cream cheese and cook, stirring, until the cream cheese melts and the sauce coats the vegetables. Pour the mixture into the prepared casserole dish and sprinkle the Swiss cheese on top.

5. Bake in the preheated oven until the cream bubbles, about 20 minutes. Move the rack to the top third of the oven. Broil the gratin until the cheese turns light brown, about 5 minutes. Remove from the oven and allow to cool about 5 minutes, then serve.

Other Grow Your Own Recipes

More Chard Recipes From Around the Blogs

Kalyn’s Kitchen – Baked Swiss Chard with Olive Oil and Parmesan

In My Kitchen Garden – Hot Swiss Chard Artichoke Dip

Laylita’s Recipes – Swiss Chard, Beet, and Goat Cheese Empanadas

Dianasaur Dishes – Creamy Swiss Chard Soup with Goat Cheese

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.