Welcome

By Catherine Hill

As promised we will bring you the recipes we actually eat. I have had to sit down and consider the actual measurements of ingredients to our staple foods. In the past, with limited resources, measurements were sometimes as flexible as three handfuls of this to one of that. As a result, it has taken lots of brain flexing and even more patience to bring you our simple but essential recipes.

We are always coming up with new recipes while trying to get better at our kitchen skills and hope to take you for the ride with us. I have included in these recipes the cost break down and time estimates in a thorough way, because I very much want you to know what you are getting into. To that end, the hubby and I have come up with a loose rating system of difficulty to alert you to the level of skill you might need.

We want to challenge ourselves in the kitchen but we don’t want to get discouraged by making blunder after blunder or worse spend more than we expected to have a “learning experience”. We have tried our best to give you the front-end knowledge that often we didn’t have. I sincerely hope and warmly wish that our recipes become as enjoyed in your little castle as they are in ours.

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FRENCH CHOCOLATE SILK PIE

By James and Catherine Hill

At our little castle, we have a tradition of serving chocolate silk pie on really special occasions, because it is a family recipe on Catherine side, and because it is perhaps James’ favorite dessert she makes. Which is lovely because it is way, way easy!

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HOME MADE BREAD CRUMB:
FRESH AND DRY

By Catherine & James Hill

Breadcrumb is not only super-useful but should be an item of food that’s born of trying to save something that would normally have gone unused. We suggest using the ends of bread loafs to make this awesome kitchen staple.

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HIT THE ROAD JACK COCKTAIL

By Catherine & James Hill

DISCLAIMER: This is a recipe for an alcoholic beverage, so it’s only for the grown-ups.

WARNING: It’s crucial you serve this cocktail in a proper glass. The drink won’t fill a narrow tall glass, like a pint glass, and the aroma of the drink cannot be fully enjoyed because the nose cannot reach the drink.

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ROASTED RED PEPPER DIP

By Catherine Hill

As a sauce, our Roasted Red Pepper Dip is good to spread onto toast squares or poured over pasta, shrimp, and veggies.

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TAHINI SAUCE

By Catherine & James Hill

This sauce is a delicious choice for chicken, grilled tofu, salmon and various vegan meat substitutes. We recommend pouring the sauce on warm foods just before serving or at the table.

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