Scrumptious, tried and true recipes, tips and coaching to make YOU a fabulous home cook
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Better Than Trader Joe’s Kale and Edamame Bistro Salad |
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Introducing Fresh Lychees |
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Happy Mother’s Day! |
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Food Bloggers L.A. Celebrate Mother’s Day! |
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Chard Lasagna Roll-Ups (Secret Recipe Club) |
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Nutella Meringues and Cooking with Mom |
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Introducing Baby Artichokes (and Parmesan Garlic Roasted Baby Artichokes) |
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Introducing Gold Nugget Tangerines |
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Chicken Teriyaki Meatballs |
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Cherimoya Ice Cream |
Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!
At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: DReinhold [at] charter [dot] net
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Nutella Hot Chocolate |
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BBQ Country-Style Pork Ribs in the Slow Cooker |
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Dorothy’s Fresh Blueberry Pie Recipe |
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Halloween Deviled Spider Eggs |
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Amazing Grilled Corn at Café Habana – Mexican street food meets Malibu |
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Crispy Smashers Recipe (aka Irish Road Kill) |
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Crock-Pot Caramelized Onions — Slow and Steady Does the Trick |
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Grilled Lemongrass Ginger Chicken Recipe |
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Nutella Fudge Brownies from ‘Desserts 4 Today’! |
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Shredded Beef Brisket in the Crock-Pot (BBQ Beef Sandwiches) |
Amazing! That thing will last you for days! Do they maintain flavor when they get that big?
Jaclyn, actually, they are better when smaller. They can get a woody core, and the skin toughens. They are still usable, but not as delicate. But you are right…a zucchini like that will last for several meals!