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No, I'm not talking about your tires, I'm talking about turning one dinner into another one that is different.
This stems from a message I received earlier in the week from Jeree, a friend of mine, who was talking about getting into a rut with her cooking. We all have those times where it seems like we are eating the same things over and over and we get tired of it.

Hello again everyone, time to get back to the kitchen. One of the questions I get asked a LOT is about how to make for better presentations. Food needs to look the part as well as taste it to get the full effect. One way to make your dishes look better is simply to use different dishes. Red sauces and other colorful creations tend to look best on light colored tablewear, whereas chicken, pork and other "light" colored fare look better on a darker background. I have plates that are white, blue and red and tailer which one's I use to the dish that I am serving.

Yep, folks its melon season. The watermelons are on, cantelopes are sweet and juicy, but today I'm gonna talk breifly about my favorite melon. Its the canary melon. You see them in stores more and more now. They are usually about the size of a small cantelope and when ripe are a deep yellow color. The color is beautiful on the outside while the flesh is an off white to light green color. When ripe they are very sweet and are juicy as all get out.

Well, nows the time. The time when the garden bounty is finally at its peak. My tomatoes are still a little behind but the beets are canned, green beans are ready, cucumbers and carrots are being canned each night as are potatoes and jalapenos, which brings me to the point of this:canning. Each year lots of people plant far more than they or their friends can use. Some gets thrown away, some left to rot. Is canning the answer for you, well lets see. The price of a dozen jars and lids is around 8 bucks. Add to that the price of a canner (pressure canner that is) at around 60-65 bucks.

Summer my friends is almost here and with it some of my favorite foods. The gardens are coming along well (other than the bugs who have helped themselves to my broccili and cabbage) and we have already begun to reap the benefits. I have eaten enough wilted lettuce to sink a ship but it sure has been good. The spinach is close to being ready and it won't be long on a lot of other things as well. Not to be forgotten, the herb gardens are coming right along as well.