 Big Guy and I fall into the class of people who believe a dog is part of the family. Love us, love our dog. We do our best to train her, groom her, and feed her. Unfortunately, I read this recently, our dog is still in her velociraptor stage of her development which can be challenging when she zooms around the room or chooses to “forget” her training. We know the sweet doodle stage is before us, but along the way, we are doing our best to use treats well during the training sessions. We have tried to give her dehydrated apples and now I found an adorable dog biscuit tray and mixes from our friends @kingarthurbaking. Doodle is enjoying the new treats and certainly finds them of high value which our trainer notes will cure any “deafness” she may exhibit at times. We can only hope!
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 I am still in disbelief that Big Guy and I just celebrated our fortieth wedding anniversary. We have been blessed with chapters of love and friendship but have also traveled the road of loss and grief. We decided to mark this milestone with a variety of activities in June leading up to the actual date of our wedding. We learned long ago that too much planning takes the joy and spontaneity out of things. On the actual date, we opted for happy hour @pueblosolis. This gem in the city is our go-to for great food and service…and margaritas. I love their hand-crafted drinks and always walk away sated especially after eating their queso fundido and nachos along with their outstanding trio of salsas. Life is good!  "Cooking with passion is essential to make guests feel the soul of your cooking."
- Kristen Kish  There have been recent discussions of the life of Pope Leo XIV, but I was struck by the fact he was simply known as Father Bob. We, too, had a Father Bob in our life journey, but not the same one.
Our Father Bob came into the priesthood after working first as a shoe salesperson. Father Bob sensed we were going to become friends when he asked Big Guy about his religious background, and Big Guy exclaimed he was a pedestrian. Father Bob did not blink an eye at our first meeting, but he loved to recount the story in later years with a hearty laugh. He was a constant source of joy, and we were blessed to get to know the man behind the collar. I tell you this story only to share Father Bob’s favorite drink. He would stop by our house for dinner and would always request a Mississippi Highball. I was ready to run to my cocktail book for the recipe on his first visit when he and Big Guy started laughing. “Dr. B, it is tap water with ice.” Only in Saint Louis, am I right?!  "It only matters that you do cook, that you prepare the food that you and others consume, as often as you can, so that you can reap the benefits of doing so." - Sam Sifton Ditch the recipe and have some fun in the kitchen. - Sam Sifton If you haven't seen Sam Sifton's amazing cookbook: "No Recipes Recipes" then you are missing out. You find out you really don't need a recipe. Sam Sifton, founding editor of @NYTCooking, makes improvisational cooking easier than you think. This, sweet little book of ideas is filled with suggestions on how to make great food with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.
 I find it hard to believe Big Guy planted his garlic and onions last Fall @carondeletgarden. We watched the raised beds over the winter hoping the bulbs would survive whatever old man winter would throw at them. We also watched in anxious flashes as our puppy decided the beds were fair game for running through as there were no “plants” in the way. The good news is both survived, and we have a glorious crop. We have already earmarked the onions for another pot of Famous Barr’s onion soup and another batch of marinara sauce, because using fresh onion and garlic is beyond words. I wish I had “smell-o-rama” so you could smell them as they came out of the ground. Big Guy has already tied them and hung them to properly dry for future use. It made the wait, and worries, worth it!  I am never without red, yellow, or orange peppers in my pantry. There is something special about them. It was a natural choice when planning our vegetable selections for @carondeletgarden. Instead of purchasing the standard plants, we opted for the snackable peppers as they come in a variety of colors and sizes. We even added a candy land plant to the mix since they grow beautifully with adorable stripes giving them their classic name. The peppers are still green, but I know they will come in soon. It will be a pleasure to eat fresh peppers from the garden for the summer!   "Cooking may be as much a means of self-expression as any of the arts."
- Fannie Farmer  I adore being able to walk into @carondeletgarden seeking inspiration for my next meal. Big Guy decided to plant a variety of patio tomatoes which are starting to turn red, so my mind is already racing with ideas. The two obvious choices for me are adding them to salad or creating a smashed tomato pasta sauce, but I am determined to let my imagination soar by adding them to other dishes. I have already started adding them to my roasted vegetables and may even cut them up to make a bruschetta. The possibilities are endless!   "Cooking is like love. It should be entered into with abandon or not at all."
- Harriet Van Horne |
AuthorJust a super cool old couple who love to cook and eat and drink in their Carondelet Kitchen in South Saint Louis, Missouri! Archives
July 2025
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