food

Aside from those with peanut allergies, I know of very few folks who don't enjoy indulging in peanut butter, and there are probably even fewer of us that don't have memories of enjoying peanut butter as a kid. There's something basic about peanut butter, and that classic nature probably stems from the simplicity of the food.

As great (and tempting) as it is to be able to stick that spoon into the jar of peanut butter and lick it clean, there's no reason not to reach for peanut butter that's even better; peanut butter is incredibly easy to make at home and will make your taste buds even

A love for Manhattan chowders and a vegetarian in the family create an interesting food problem, but one that was solved fairly easily with a bit of exploration and experimentation. Looking at recipes online, I was able to come up with a starting point for a vegetarian Manhattan soup. A little bit of tweaking over time resulted in the recipe found below.

Onions, celery, bell peppers, carrots and spring onions provide for great color, taste and hopefully a healthy start, and are sautéed in just a bit of olive oil until translucent.

Beef jerky has always been a welcome treat, but taking one look at the ingredients list of commercial jerky quickly dulls the appetite. By using a high quality, local meat and a flavorful marinade, an excellent jerky can easily be made that will ensure you that the end result is something you'll look forward to.

The marinade discussed below and available via the download link is appropriate for one pound of meat. In the case of beef jerky, I pick up very thinly sliced steaks from a local, trusted butcher.

2 tsp Brown Sugar
1 tsp Salt
1 tsp Onion Powder
1 tsp Dry Mustard (Powder)
½ tsp Garlic