Today is the first of December. Just seeing the date on my computer screen makes my throat clench. I have visitors in and out over the next week and don’t plan to offer more than a simple tossed salad and these cheesy, delicious pita crisps.
A friend of mine, Norma Davis, worked on a local cookbook, Bravo, celebrating 120 years of the University Musical Society.
She said this recipe was a favorite or hers for casual entertaining — it will be a new favorite of mine as well.
I made several changes to the original in the cookbook, substituting asiago for the Parmesan and using dill for the herbs, but in theory it remains the same.
The sour cream dill dip will keep a solid week, refrigerated, so I’ll just add to the pita on an as needed basis.
Happy Thanksgiving! My favorite time of the year is right now, this very week. If you’re into cooking (which I suspect most readers are) you are likely in Thanksgiving mode, too. I’m predictable at this time of the year. In a digital world of constant change, at least my Thanksgiving menu remains constant. For a sample of my … Full recipe post »
Five years since inception and Simmer and Smoke is available in paper and Kindle, with other formats on the wing. Mallory, Shelby and Miss Ann are, at last, alive. A feeling akin to childbirth? Not quite. It’s more like a funeral and I’m mourning their loss. I can’t revisit my people––give Mallory another pill washed down with booze; push Shelby … Full recipe post »
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enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...