On Friday evening, Shane & I officially put our house up for sale. A few hours later, we had two separate parties asking to see the house the next day. Saturday morning, Shane ran around like a chicken with its head cut off cleaning the house, taking stuff to storage, etc., etc., where I was […]
It’s getting down to the wire, folks! We’re at DEFCON … uh … something that indicates that the deadline for the Retro Recipe Challenge is a week away. Because it is. June 9 at 11:59pm EST. The challenge for round one (Yes, the very first; you can be a culinary pioneer) is to make any […]
Fon-don’t-know-where-the-crab-went. Last week, when Shane and the kids were away, I decided to make a fondue using some leftover crabmeat. I threw everything together, popped it in the oven and 25 minutes later, it was done. I sat down with some slices of French bread and a glass of Spanish red wine. I dipped, I […]
Tangerine Blueberry Waffles | Laura Rebecca's Kitchen: […] you really want to up your game, you can slather your waffles with with orange maple butter, […]
Marc Roselli: I added two teaspoons of dried grated lemon peel and also grated the fresh peel of one lemon to make…
Bj: Love love love this recipe! Made it for the second time and I agree more cinnamon!
Bill: I like your "make it count" statement because it's not the quantity but the quality.
Laura Rebecca's Kitchen 