SilverWingsOfMorning
SilverWingsOfMorning
SilverWingsOfMorning

I really enjoy reading your posts.  This makes me happier than I should be.  Reading Skillet and watching Nailed it! Holiday edition is perfect.

My mom always used Sour Cream.  Never even questioned it.  But a mild acid... I like it!  My mom the free spirit!

I do a savory bread pudding for my stuffing and it has apples in it. I am so going to soak the apples in white wine, and make ACID BOMBS!!

A friend tried this recently. It exploded all over the kitchen as soon as the carbonation started pouring it.

so long as Lady Gaga produces it.

Promise?

First time i had risotto was in St. John’s Newfoundland. It was so good. It was at a time when I considered McDonald’s eating out.

I switched from cocktails, to wines. And boy, do i enjoy wine. But currently I am drinking straight bourbons or whiskeys.

Can you do an article on picking out champagne/sparkling-wine that has the yeast or bread dough smell and taste to it?

is this an article or a paid advertisement? I really can’t tell.

is this an article or a paid advertisement? I really can’t tell.

Wy is pickled ginger pink?

I’m incredibly basic. My endulgences while traveling:

I have gained more weight by reading this.

Made brine for pork chops last night. My mom got “the thickest pork chops ever” last night from costco. Brined them for about an hour, baked at 225F for 30min, then grilled about 2-3min per side and edge.

Just made this drink for my mother and aunt. I stopped into visit with them (it was 6 hours of flying and a 3 hour car drive to “stop in”).

What is Pam made out of?

I was so confused reading this article. I read it as Mr., like the honorific.  Thinking Mister Bottle, was a brand or something I just didn't understand.

My husband is from Texas, and it has taken a while but I finally have him into reusing glass jars. It confuses him why anyone would recycle, when you can just go buy something again.

To make an apple pie from scratch you must first invent the universe

I had some curried gabonzo bean in a light broth, with some pork belly recently. It’s been a few weeks, and I still think of it. I should try to recreate it.