![]() ![]() If you've been around Zaar any length of time, you probably know that Bergy writes wonderfully detailed and helpful recipe reviews and has also contributed a wealth of wonderful recipes of her own. Her cookbooks focus on a variety of inspired topics, many of them health-related, and the introductions often provide an encyclopedic disquisition on the topic at hand. ~Rita~: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. My popular Recipe #89132 is actually her recipe-check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Her chef name is Sagadahoc (the county in Maine she lives in). In 2008 my dear sister finally joined Recipezaar. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. ![]() Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook.įrom January 2005 to September 2008, I hosted the recipe tagging game ONE-TWO-THREE HIT WONDERS, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts ~Nimz~, justcallmetoni, Lauralie41 and Andi of Longmeadow Farm with incredible kindness of took over my workload. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. I share a love of ACC basketball with my brother in upstate New York. Often I go walking in the morning with my sister, who lives near me on the Maine coast-we truly live in a beautiful place. I hope you all enjoy this as much as we do.In 2004, I moved home to New England after many years living in the South. This dish screams fall and tastes great alongside roasted chicken, steak or even served with some cooked lentils for a hearty salad. Regardless, this method is easy and you’re more likely to roast those seeds that I know you always plan to cook but more times than not probably toss out. What I love about roasting the squash with the seeds intact is that they crisp up and taste great on their own or enjoyed with the roasted squash. One thing I found was that not all of the seeds browned up evenly so after I removed the squash from the oven I returned the pan back with a few of the seeds that needed a bit more time. Some are more tender than others but all in all, they’re fine to eat and can offer another flavor and texture to your dish. I’m not sure if many of you know this but the skins on winter squash are edible. This is the lazy persons way of roasting winter squash and it ain’t half bad! Instead of scooping out the seeds (or god forbid peeling the damn thing) I just sliced her up, drizzled everything in a little olive oil, tossed in some herbs and garlic, and then with a heavy hand, sprinkled some freshly grated parmesan cheese for good measure.
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