I had a lot of free time today and went a wee bit overboard on the photos for this recipe. My garden was looking especially secret garden-like so I wanted to photograph both at the same time. The garden was too overwhelming to really get both in one shot, so I’m posting 2 pics, just for the blog. Can’t you just see frail Colin walking in through the rose covered arch way and taking a bite of the garden hoagie?
Speaking of the sandwich… It’s the cheezy garlic spread that gives this hoagie it’s wonderful taste. These are so easy to throw together and so good! GO TO RECIPE >
Dickon: The animals tell me all their secrets.
Mary: [pointing to the Robin] He wouldn’t tell you my secret, would he?
Dickon: About what, Miss Mary?
Mary: A garden. I’ve stolen a garden. But it may already be dead, I don’t know.
Dickon: I’ll know.
Mary: Promise you won’t tell anyone?
Mary: No one?
Dickon: Not a soul.
I remember when I was a kid after dinner, if we had corn bread with beans, my Mother would take the left over corn bread and crumble it up into a cup and pour milk on top and eat it. It would always make me gag just to look at her eating it. She’d say “It’s like desert!” Well, to each their own I guess.
This recipe was created by my Mother who is now eating that corn bread with rice milk. Although not totally vegan, she’s getting there.
This corn bread is not soft and cake like but has more of a course texture. GO TO RECIPE >
This recipe takes canned baked beans and kicks up the flavor without a lot of work. Much nicer than just warming up a can and a lot easier than cooking beans from scratch. GO TO RECIPE >
The twist on this classic American potato salad is that the potatoes are roasted in the oven to infuse them with flavor. It’s key that you use MVC’s Mayonnaise recipe to get a rich flavor and texture for the low fat dressing. GO TO RECIPE >