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Since meat prices have gone through the roof around here, I’ve been experimenting with frugal vegetarian dishes. Turns out that lentils are a great substitute for ground beef in a variety of dishes. This week we made taco style lentils and rice and served it in taco shells. It cooked up almost as fast as traditional taco filling and was very yummy. I cooked it on the stove, but the recipe also gives directions on how to cook the same dish in the crockpot. That would make it easy to have dinner cook itself while I’m at work. Read the rest of this entry »

So you’ve waited all week for the weekend so you can get out on the course and try those golf tips you’ve been reading about all week. It’s early in the morning and there’s still dew on the grass. You’ve made it to the green and find that your golf ball is wet and maybe even grassy or sandy (you didn’t get in that trap again, did you?). What you need at this point is the best cotton golf towels available and here they are. Read the rest of this entry »

Julia Child’s kitchen was dismantled from her house and reassembled in the Smithsonian Institute in Washington, DC. As I looked at it I noticed how many knives she had. You could easily see at least one hundred. Yet I remember reading in the introduction to one of her cookbooks that she tended to use whatever knife was currently her favorite repeatedly, ignoring all of the other knives she could have chosen. I could relate, not with my knives, but with my pots and pans. I own a cabinet’s worth of pots and pans. I have cast iron, enameled cast iron, non-stick, copper bottomed, stainless steel, and even some old blue speckled aluminum. I have stockpots, woks, skillets, frying pans, double-broilers, and things I don’t even know the name of. Most of it stays in the cabinet because, much like Julia Child, I have found my favorite and use it all the time. It’s a quality chef’s pan made of Tri-Ply stainless steel that has taken the place of most of my cookware. Read the rest of this entry »