• Lamb Ragu

    Lamb Ragu ~ Living the Savory LifeI once entered into a pasta sauce cooking competition with my team at work.  We were to each make a pot of our own homemade sauce and we would be judged by our peers.  So I made sauce!!  And it was good!!  Really good!!  And I lost….  The sauce I made was a really fantastic red sauce with small meatballs.  Compared to the sauce that won, mine wasn’t particularly hearty and considering I was feeding a team of ten men, it was a big error on my part.  I didn’t cook to my audience.  I wanted my audience to love what I wanted to make.  Lesson learned eh?

  • In My Kitchen ~ July 2014

    It’s the beginning of the month and you know what that means right?  You do know don’t you?  You’re so good.  Yes, it’s another look into my kitchen and many other kitchens around the world via our gracious host Celia over at Fig Jam and Lime Cordial.

    Welcome to the middle of winter!  It’s been really tolerable so far which is great considering I had 45+ people in my house last weekend.  It was great that we were able to spill out onto the patio into the sun.  And I think that’s where we will start.  In my outdoor kitchen I have my very own, one of a kind, homemade spit roast.  Made by my electrical engineer better half and all around over the top handy man and his equally handy friend and mechanical engineer.  We have made lamb, pork, chicken and turkeys.  Absolutely amazing.  It produces the most tender and juicy roasts ever.  Now, I might be slightly biased but come on, my better half is really pretty amazing isn’t he?In My Kitchen ~ Living the Savory Life

  • Fourth of July Series part 1 ~ Lynchburg Lemonade Cocktail

    Hello there!  Today I’m kicking off a mini series in honor of the Fourth of July (insert fireworks here; boom! pow! ooooo! ahhhh!).

    Whether you are headed to a big party, the park for a picnic, or just having a small gathering at your own place, the four recipes I offer to you over the next few days will help make your Independence Day celebration delicious.  The idea is that you can make these ahead of time and at the start of the party.  They will keep and still be enjoyable as they come to room temperature so you too can enjoy the holiday!  Serve these four for a complete party or add to it crudites, chips and dips and a green salad and you have the ultimate (and low maintenance) spread.  Additionally, these recipes can easily be doubled or halved to make just the right amount for your shindig.Lynchburg Lemonade ~ Living the Savory Life

  • Tradition and Italian Style Steamed Mussels

    Italian Style Steamed Mussels ~ Living the Savory LifeI’m a lover of tradition.  Whether it be a husband and wife taking a 45 minute Sunday drive every week to share their favorite breakfast muffin, a group of girlfriends meeting up for a weekend away from all corners of the country, or an annual family photo album (yes, our 2013 album is “still in the works”).Italian Style Steamed Mussels ~ Living the Savory Life

    Traditions make you feel a part of something bigger than just you; something to look forward to and something to treasure.  They connect you to others.  I have a lovely tradition I share with a friend I’ve had since early childhood.  It is something we both look forward to.  It first started when I was living in Seattle and she was (and still is) living in San Francisco.  I traveled a lot for my job then and when I could, I would route through San Fran stopping in to say hello to my friend I grew up with in Vermont.  We would have a night out for dinner, or perhaps a Sunday brunch,  but after high stress hectic work weeks, we were both just as happy to have chilled out evenings at her house, cooking in her fantastic kitchen and just having a good ol’ catch up.  There’s one meal we ALWAYS make.  You see, I CRAVE the salads she makes and she quite likes my mussels.  So we grab a bottle (or two) of wine, a beautiful French baguette, she makes the salad, and I make the mussels.Italian Style Steamed Mussels ~ Living the Savory Life

  • Roasted Beet and Goat Cheese Salad

    Beet and Goat Cheese Salad ~ Living the Savory Life

    Today I want to share with you one of my favorite flavor combinations; beets and goat cheese.  There’s just something about it.  An earthy roasted and sliced beet combined with the creaminess of goat cheese and finished off with the zip of a vinaigrette.

  • Side Dish ~ Bacon Brussels Sprouts

    I’ll be up front right now; I have a lot of side dishes coming your way! Normally, my protein is the star and hogs all the glory but lately, I’ve been making my side dishes the star and the main protein has taken the back seat a bit. It’s nice to change things up a bit!

    I’ll give you a few hints…. You’ll see some beets and some cauliflower, maybe some cucumbers and even some broccoli stems in LSL posts in the near future. I know, you’re intrigued by the broccoli stems aren’t you? Why should the florets get all the attention?? The stems are wonderful!

    Well, I guess we should put those all aside for the time being and let the Brussels sprouts be star today!Bacon Brussels Sprouts ~ Living the Savory Life

  • In My Kitchen ~ June 2014

    Another month has gone by which means another In My Kitchen post!  Please have a look at what I have to share with you and then head over to Fig Lime and Cordial to see the rest of the In My Kitchen posts from around the world.

    June is birthday month here at LSL and though it is only my second birthday year here in Australia, I still struggle a little as it is winter here and for more than three decades my birthday has always been in summer.  No worries though.  I’m hoping that Perth gives me a very mild and sunny winter’s day.  In any case, I’m hoping to have a couple “birthday” kitchen things to show you next month!

    This month, however, I have In My Kitchen, this beautiful head of lettuce.  It was given to us by friends who grow using aquaponics (a combination of aquaculture and hydroponics).  Isn’t it beautiful?  And it was so delicious.  I enjoyed it with cherry tomatoes and avocado topped off with balsamic vinaigrette.  Really lovely.In My Kitchen ~ Living the Savory Life