Aisle Twelve

Every year I seem to fall in love with a new herb.  I grow it, I use it as much as I can, and I wonder how I've never used it before.  Although there has been torrential downpours just about everyday, I already know that I am going to be growing dill in my garden this spring.  I'm in love with it ever since I made this potato salad.  I want to put dill in everything.  I love it's tangy savory-ness.  It's a perfect herb - a perfect compliment to any dish.  Dill, where have you been all my life?  It's been way too long.  Try this simplistic, French inspired potato salad and you too will fall dill-eriously in love with dill. Dill Potato Salad (Makes 4 side servings) 1 1/2 lbs Yukon Gold potatoes juice from 1/2 lemon 2 sprigs dill, chopped about 1/2 tsp garlic powder salt and pepper about 1 generous tbs mayo about 1 generous tsp Dijon mustard Boil potatoes in pot and drain.  Cut potatoes into large cubes and transfer to large bowl.  While potatoes are

I love anything parmesan: eggplant parmesan, chicken parmesan and now portabella parmesan.  This dinner speaks for itself.  It's a great meatless dinner option, which is something I try to get in at least one dinner a week.  I wish I could say that it was a healthier option, but really with all that cheese, it's hardly low fat.  But who cares when it's cheese.  Cheese is worth the calories.  Cheese is the best, most perfect food on Earth.  And that is all I have to say about this meal.  Make it.  Eat it.  It is good.  Portabella Parmesan (Based on recipe from Everyday Italian) 5 portabella mushrooms 1  jar marinara sauce 1/2 cup (more or less) shredded mozzarella cheese Italian breadcrumbs 1/4 cup (more or less) grated Parmesan cheese olive oil Grease a 9x13 baking dish and preheat oven to 400. Clean mushrooms with a damp cloth and scoop out the "gills" of the mushroom gently with a spoon.  Cut off stems.  On a ligh

April showers bring May flowers.  I know this but it's hard to stay optimistic when it has been day after day of cold rain.  That's the joy of living in Michigan. I try to remind myself as I look at the dreary scene out my window that this is what it would be like to live somewhere exciting like London or Scotland.  But really it makes me want to stay in pajamas and eat all day.  So that is what I'll do.  When in Rome (or Michigan), right?  If you want to hibernate and eat all day, then it is a good idea to make something not too decadent or your waistline will become bearlike.  Joe bought a giant jug of Greek yogurt at the store.  I do not like yogurt on its own.  It has to be very doctored up before I can choke it down.  I also have been trying to get rid of the last of the frozen berries from last summer.  I just hate to toss them out when they were frozen at such a nice ripeness.  So I looked to the internet for a recipe.  I found one on a blog and gave it a try