Perch with Crisp Parsley and the Weekly Menu #CooktheBooks

 I enjoyed our Cook the Books Club February/March selection, Miss Eliza's English Kitchen, chosen by Amy of Amy's Cooking Adventures.  

Tourshi #EattheWorld

Tourshi translates to "sour" or "pickles" and refers to any vegetables preserved in brine.  This Tourshi, also called Toorshi or Tourshou, is used as a condiment or side dish. 

We are traveling to Armenia today as we Eat the World.......

Sourdough Blueberry Breakfast Loaf #BreadBakers

Start your day off with a smile when you bite into this tangy, sweet blueberry loaf that begins with sourdough discard.

It's time for Bread Bakers......

Medovik #SundayFunday

Thin layers of cake sweetened with honey and drenched in a sour cream frosting, this traditional Russian cake is labor-intensive and delicious.  It is best made a day before you serve it.

The Sunday Funday Bloggers are sharing Cake recipes today......

A Tucson Recap and the Weekly Menu as we hit the ground running

We had a great time in Tucson.  The weather was perfect, and the company even better.  We spent 5 lovely days catching up with our friends and enjoying the sunshine.

E is for Eggs

One of my favorite ways to repurpose leftovers is to make quiche.  In this case, I had some leftover chicken, half a package of baby spinach, and half a package of mozzarella cheese.  The results?  A delicious dinner with leftovers for lunch the following day.

E is for Eggs.......

Protein Packed Noodles #SundayFunday

Perfect for a Meatless Monday or Lenten Friday Meal, this noodle bowl gets a double punch of protein from peanut butter and silken tofu.

The Sunday Funday Bloggers are celebrating National Noodle Month......