Cold cucumber dill soup is a summer essential for me. This recipe is so easy to make and all ingredients are readily available.
This one pot recipe for lentil soup might be the best ever!
I do not know where it comes from…so apologies to the author for no credit. Really, I can’t remember how I came upon it about year ago. But everything goes in ONE POT!
No browning the onions first, no garlic slowly simmered. Just chop the ingredients, measure the olive oil and balsamic vinegar and put it all into the pot.
- 1¼ cups French green lentils
How do you feel about deviled eggs? Yes or no?
The term “deviled” was originally used in the States back in the mid 1800’s and referred to any food that was spicy. Over time, and certainly after WWII, the spice was dropped and the eggs became ubiquitous and popular everywhere. But there are, of course, many different ways of both preparing and serving them.
They are an absolute staple of Southern cooking and entertaining!
Living in the South for the past nine years I have certainly served my share of deviled eggs…and now have started to look for the plates made to serve them. No, I am not looking to make a huge collection; a few fun and whimsical plates will do just fine.
When I spotted this cute plate at an antique store in Washington, N.C. a few days ago, I couldn’t resist!
How cute is this?
The next question might be: how do I like to make my eggs?
Split your eggs in half lengthwise (just in case you didn’t know this!)
I use Duke’s Mayonnaise: a Southern staple.
Mustard and sometimes chopped Cornichons.
Salt and pepper mixed in.
Banana Blueberry bread: are you hungry yet?
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 2-3 ripe bananas
- 2 cups flour
- 1 tsp. baking soda
- ½ ts. salt
- 1½ c. blueberries, best if mixed with a little flour
- Grease inside of pans you are going to use: I prefer small pans but you can certainly use 9×5 pan.
- Preheat oven to 375
- Cream the butter and sugar together by hand or with mixer
This is a good soup.
Very very good!
I’ve always loved cold soups in the summer: I have my old favorite stand-bys but am always looking for something new. Gazpacho has been a favorite in our house for years…so I immediately looked at this one.
YES YES YES
I just happened to see this in the July issue of House Beautiful. It is a recipe from
Lulu Powers Food to Flowers
She has entertaining and food ideas (for entertaining) in the book and also each month in House Beautiful. This is definitely a keeper so I printed it out and have it in my recipe collection book!
Here are the vegetables you will need:
Woops….forgot the cucumber in this photo!
And here we have a bowl sitting prettily at the dinner table:
We like gazpacho kind of chunky…but you could definitely give this a longer whirl to make smoother.
Here is the recipe to print out: