Mistress Talia: a sadistic domme

This salad is very, very caloric, so it makes more of a meal than a side dish.

It has to be made fresh, as the dressing doesn't hold. The recipe as given makes 6 dinner-sized servings or 12 side-dish servings.

Most people seem to like it sweeter than this, but I don't have a sweet tooth when it comes to salad. I use just enough sugar to counteract the vinegar.

WAY easier than an apple pie, and IMO, much yummier as well.

I strongly prefer scalloped potatoes over mashed potatoes with a ham dinner. Something about their creamy consistency just "goes" with ham.

So for Easter, here's my scalloped potatoes recipe.

Someone noticed that the split pea soup recipe only uses half the ham broth made and asked what was best to do with the other half; thus I present this recipe for a soup made from one of my favorite beans.

This recipe makes about eight quarts of soup. Like the other recipe, you can either freeze it in containers or can it.

This is one of my favorite soups.

I make a big batch every year after Easter when I have cooked a whole ham and have a ham bone available. I can it so we have it available for fast dinners all winter, but freezing it would work well too if you don't have a pressure canner.

This recipe makes about ten quarts of soup.

Taco salad is one of our favorite meals, and even if you make it from scratch, it's a pretty easy meal to whip up.

I whipped this up for dinner tonight, and Talia and I agreed it is a real stick-to-your-ribs kind of meal.

One of my main secrets is using corn chips, not tortillas and not taco shells. The corn chips really "go" with this better than anything else.

This is a perfect dish to make as a gift for Valentine's Day.

It's really pretty easy to make, yet is a decadent and pretty dish.

I made chicken fajitas for Talia last weekend. She likes those best, but I prefer the beef fajitas myself. This is very satisfying food, filling like "junk food", yet packed full of yummy vegetables and healthy.

These recipes are probably not at all authentic, but they are really yummy nonetheless!

This is a Quebecois meat pie, traditionally served during the holidays.

I don't know that my version is really authentic, but I know that it's good!

Talia mentioned my cookies in her New Year's post and it occurred to me to share my favorite recipes.

I've been very busy getting ready for the holidays, barely been on NF this month. We have a houseful of family coming here.

So I've been baking up a storm and figured it was time to share some more recipes. These are my absolute favorites.

Talia asked me what the "tetra" was and I guess the way to think of this is as a dish that involves combining four items: turkey, pasta, sauteed vegetables and a sherry-cream sauce.

I made this right after Thanksgiving and also froze a few cups of turkey to make as a dish for Christmas. This is the best recipe I've ever found for turkey tetrazzini.

It's a very rich, decadent dish.

I tried three new vegetable recipes for Thanksgiving.

Nobody liked the butternut squash, apple & gorgonzola gratin very much, I suspect because none of us liked the cheese.

The roasted cauliflower & delicata squash was OK, but no one seemed to really love it.

Surprisingly, the braised kale and turnips was a huge hit. You don't expect kale and turnips to be popular, but they turned out awesome.

Cooking is my primary non-kinky pleasure (this works out well as Talia's hobby is gardening), so I decided to add a recipe section to my blog.

This first recipe is for the absolute yummiest pumpkin pie you have ever tasted. I start with prepping a whole neck pumpkin (see image). You will get enough pumpkin for a whole bunch of pies. I usually do 2 or 3 pumpkins and freeze it and have enough to make pies all year. Note: it is unsafe to can pumpkin because it is too thick to reach the appropriate temperature to kill botulism even in a pressure canner, so you must freeze it.

This is extra work versus using canned pumpkin, but it's worth it cause the pie is so good. You can make it easier by prepping the pumpkin while you're cooking other meals.