Good morning, readers. Two of you, P and B, were discussing the challenges of cooking for one. They are hoping you can produce some inspiration, hints and/or recipes. They agree, “So far picking up home cooking at Southern Star has been our method of choice.”
(READ MORE: Fare Exchange: Even novice and hesitant cooks can make these super-easy recipes)
We have some fishy repeat requests, yet to be solved. How do you cook salmon in the Big Green Egg? How do you cook other fish in the Big Green Egg? And how do you cook Dover sole, period?
CONGEALED SALAD
As we continue to consider what sides go best with our best entrees and casseroles, Pat Treadwell offered a nod to the comment that gelatin salads are coming back into favor; here is hers, flavored with Coke and cherry Jell-O.