Monthly Archives: August 2013

Canned tomato sauce

As I’ve mentioned before, although I’ve read/written about canning and taken classes it is still very new to me. So please, if you have tips or tricks you’d like to share, or if you see me doing something you disagree with, let me know – comment here, or email (

This is a recipe I scaled down from I used locally grown tomatoes purchased from Krug Farms.

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Five cheese veggie omelette

Disclaimer: This is a packed, bad ass omelette. By all means, reduce the amount of stuff in it to your preferences or what you have on hand.

I consulted Wiki How’s 4 Ways to Cook an Omelette before making this.

Also please note, the amount of cheese has been estimated; I really just threw everything in there.


  • 4 eggs
  • splash of milk
  • salt and pepper
  • 2 tbsp butter
  • 2 oz shredded Cheddar cheese*
  • 1 oz shredded mozzarella cheese
  • 1 oz shredded Parmesan cheese
  • 2 slices American cheese
  • 2 slices Swiss cheese
  • 3 vegetables, chopped – (I used tomatoes, onions, and green bell peppers; mushrooms or broccoli would also be good)

*I always use Kraft’s triple Cheddar cheese – sharp, mild, and white Cheddar – so really, this is an seven cheese omelette. Wow.

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Mmmmac n’ cheese at Quincy Market

Anyone else thinking Mmmbop when they see the name of this establishment? No? Me neither. . .

The fiance and I frequented Boston over the weekend, and stopped for lunch at Mmmac n’ Cheese at the Quincy Market. Interestingly, it seems to be a combination of organic, salad and vegetable options, and of course, macaroni and cheese. 

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Creamy Swiss chicken

This is a great weeknight dinner recipe that I’ve been making for years from


  • 2 boneless, skinless, chicken breasts
  • salt and pepper
  • 3 tbsp heavy cream (or milk)
  • 1/2 (10.5 oz) can condensed cream of chicken soup
  • 2 slices Swiss cheese
  • 2 oz mushrooms*
  • 2 oz frozen peas (optional)
  • 2 oz canned corn (optional)
  • 5 oz egg noodles

*Canned sliced mushrooms actually go really well with this recipe, but I happened to have fresh on hand, so I sauteed them in butter before adding to the dish.

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Vegetable pizza

Oh my word, this was wonderful pizza. Other than using a butter and oil rub that I use for French bread pizza, that I got from, I pretty much made this recipe up on the spot.

I used a green bell pepper, red onion, and eggplant from my friend’s community garden – I also canned pickled hot peppers from that batch. The mushrooms and tomatoes I purchased at the grocery store.


  • 1 Pillsbury pizza crust (or make your own)
  • 1/4 cup butter
  • 3 tbsp oil
  • 8 garlic cloves, minced
  • red pepper flakes
  • 1 tsp dried oregano
  • salt
  • 1/2 (14 oz) jar pizza sauce
  • 1 to 1 1/4 cup shredded mozzarella cheese
  • vegetable toppings

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Pickled hot peppers (and some notes on canning)

I have read about canning. I have written about canning. I have taken canning classes. But yesterday was the first time I actually attempted canning for the first time by myself.

Therefore, this is one of those posts where I may be able to learn more from you than the other way around. So by all means, if you have tips, tricks, or if you see that I am doing something horribly wrong please comment and let me know! (You can also email:

My friend Joshua Sheehan of The Hungry Fish Cafe (that I posted about a couple of days ago) has been participating in a community/neighborhood garden. He was kind enough to recently share with me some of his bounty.

See those beautiful jalapeno and habanero peppers? I pickled and canned those babies.

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Locally grown food at The Hungry Fish Cafe

The fiance and I tried out a new restaurant today – it’s a small cafe/diner, and it is owned by our new friend we met recently, Sarah Fish. It is appropriately called The Hungry Fish Cafe.

Sarah gets her food locally from farmers and a community garden – it is only the freshest and the best quality. You will not be disappointed. In addition, there is a fun, friendly diner-like atmosphere.

After eating you can shop for grass-fed local beef, peanut butter from the Saratoga Peanut Butter Company, spices, cookie cutters, and more.

A big thank you to the fiance for the following photos.

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