Goode Eates

My Dad passed away in October, 2014.

I'm really enjoying the stews that Encarnación Pinedo included in her book, El Cocinero Español.

Forty years ago, my Texas cousins gave me The Texas Cookbook by Mary Faulk Koock, as a gift that also reminded me of them.

As much as you might proofread your own writing, it seems like errors can manage to sneak by.

I guess I've been in the mood for returning to old favorite recipes lately.

After having tried the Adobo seco recipe last month, I wanted to try another meat recipe from Pinedo's book.

I'm continuing my exploration of WWII recipes, in particular about rationing.

I had a boneless pork loin just asking for a Pinedo recipe.

I've been exploring World War II cooking ideas, especially those relating to food rationing and the ration coupons that went along with it.

I have to admit that I am not a fan of cauliflower.

My Pakistani mulberry tree starts producing ripe mulberries in early April.

I have to admit that I love stews.

This is a casserole I have been making for 35 years, so technically it is a Most Favorite recipe.

I had two bone-in, large porkchops that needed to be cooked, and this Pinedo recipe looked very inviting.

I needed a dessert that went together quickly, where most of the prep could be done in advance, and would still appeal to a variety of eaters.

On page 215 is this pudding, dedicated to Lolita.

A recent cold day gave me the opportunity to build a fire in my fireplace, which of course means cooking!

It's time for a Pinedo recipe!

I was wandering around one of my favorite parts of the internet: archive.org AKA The Internet Archive.

It is the beginning of another New Year.

I reserve the last post of the year for one of my favorite recipes.

I decided to use one of those pork loins I bought on an incredible sale.

The grocery store had an incredible sale on pork loins the other day, so I partook with the idea of finding a Pinedo recipe for it.

Do you know what an attelet is?

I found some pork baby back ribs on sale, so I took advantage of the deal and tried a Pinedo recipe that had been on my radar for a while.