• October 25, 2019

Time to Relish the Sweet Leaves of Fall & Dip into a New Site!

Time to Relish the Sweet Leaves of Fall & Dip into a New Site!

Time to Relish the Sweet Leaves of Fall & Dip into a New Site! 910 1024 Cooking Aboard with Jill

  It seems amazing to me that October is speeding along.  With that in mind, I want to start by wishing you all a Happy upcoming Halloween!

My first topic is about the improvements to my new web site.  It is now easy to find recipes along with their backstories.   Thanks to Matt and his fantastic IT team, you can now look at the “Browse Recipes” from the main menu and toggle your choice.  The first one is “Newest First.”   You can also change it to Oldest First, alphabetical A-Z or alphabetical Z-A.  But if you are more comfortable with the basic categories of breakfast as “Eye Openers” through dessert as ‘Sweet Things,” just hit the home page button.  The other change is that my newsletters are on the main menu tab under Blog.  This makes sense to me after two years of this endeavor as the blog really is about my newsletters, let alone the recipes.  I hope in the coming months to index the newsletters so you can quickly find explanations for things like “Where did Worchester Sauce come from?” or “What is a Spatchcock Turkey?”

For this month, the newly published recipes are Donna’s Lasagna, Pepper Relish and Cream Cheese Dip, and Honey Garlic Dijon Pork Tenderloin.  This lasagna recipe had a learning curve for me as Donna layers not only the lasagna noodles but also the mozzarella cheese.  Also, the Harry and David’s Pepper Relish Dip is perfect for the upcoming holidays, and it tastes great as a blended dip.  Last but not least, is how to prepare a lean and delicious pork tenderloin.  I have been experimenting over the years, and I really like this marinade.  I guess it is because of the blend of sweet and tart!  Feel free to click on those links if you would like to see the current backstories and recipes right away.

From my table to yours,
Your galley guide


Translate »