Christmas and New Year’s Eve are coming up. That means family gatherings, lots of food and, for us, libations.
We tend to gravitate toward classic cocktails like manhattans, martinis and old fashioneds, but the New York Times recently had some really good-looking recipes. Which one will you be drinking?
Looking for something else? A hot alcoholic beverage, perhaps? Our boilo recipe is popular and goes down well this time of year.
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Michael T. Buck Photography. No weddings. All business.
Bananas get scarfed up in this house like you wouldn’t believe. We usually buy two bunches a week and I’m the main culprit.
I can’t help it. I’ve been eating bananas in my Cheerios for, like, 27 years. By now, it’s a morning habit that’s hard to change. If I did it would probably led to a potassium deficiency leaving me with no dexterity and unable to type. Who would occasionally write this blog then?
The lack of central air in our house leaves the kitchen a few degrees warmer and thus our bananas are turning quicker. From lime green to traffic-light yellow and spotty in just a few days. Luckily you don’t have to throw them out because they’re perfect for banana bread.
Straight out of the oven and butter-melting warm.
A Feaston recipe got picked up in a story in the local newspaper: Apple Pie Boilo. Check it out on LehighValleyLive.com.
New posts and new pictures are coming soon. Keep eating!
Spaghetti. With meatballs. And garlic bread. That’s undoubtedly our favorite meal here at Feaston. We shopped around at the store for our favorite pasta sauce and we generally buy this brand. But lately, our loyalty has switched to a new brand: our own.
With the abundance of tomatoes from our backyard garden we have been making huge soup pots full of sauce, then bagging and freezing it. The plan? Crack them open for some fresh garden taste once winter rolls around.
Check out the jump for our secret Internet-only recipe.
Hey there, Feaston fans! Care to help a blog (and local farmers market)? It takes 30 seconds and is totally, completely painless.
Our tomato plants are bursting with life and picking tomatoes has become a part-time job. Seriously, we’re picking, like, everyday.
Even between our tomato canning projects, like pasta sauce and salsa, we found ourselves with some leftovers. So when we came across a recipe for stuffed tomatoes, idea courtesy of Martha Stewart, we jumped on it. Sorry Martha, your recipe wasn’t online.
It turned out to be a deliciously eggy dish that made good use of juicy beefsteak tomatoes.
Good for in season tomatoes, but beware of hot days. They take a while in the oven.