A Day in the Life on the Farm

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

Fresh Lake Perch, lightly breaded and pan-fried, served atop a creamy, delicious Risotto studded with peas, is popular in the Lake Garda reg...

Fresh Perch Fillets are soaked in milk before being dredged in seasoned flour and deep-fried to a crisp, golden brown.   The Sunday Funday B...

Fresh Michigan Lake Perch dredged in a batter made with Cremant from France.  This was the crispiest, tastiest fish I have ever made.  Beer ...