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Final Freekeh Friday Recipe…Finally!
Yes, I realize that I may have fed you a few too many freekeh recipes, but, OMG, they have been so delicious! I promise to use other ingredients in future recipe posting, at least for a respectable period of time. Finally! It’s FREEKEH PUMPKIN SPICE LATTE MUFFIN time! Sorry, couldn’t let the pumpkin spice latte…
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Freekeh Fennel Fritters
Yes, I lied. Freekeh Friday continues. My obsession with using freekeh in new recipes is not over yet. Me? Obsessive? Well, yes. I look for new ways to use fennel, and now, as in today’s recipe, I’ve doubled my obsession and combined fennel with freekeh…and a few other vegetables. If you’re curious, the recipe is…
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FREEKEH FRIDAY Salad or Side Dish?
Once I discovered the benefits of freekeh, I couldn’t stop. It’s incredibly versatile and full of fiber and nutrients. It’s a wonderful base for just about anything. So far, in our Freekeh Friday recipe series, we’ve had freekeh-pumpkin pancakes, freekeh-pumpkin soup laced with high-quality maple syrup. Today I’m sharing a freekeh salad that is so…
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Freekeh Friday SECOND RECIPE
It’s getting closer to one of our favorite U.S. holidays, Halloween! I’d like to offer you something pleasantly scary to eat, so I am showcasing a rarely heard of and often misunderstood ancient grain, freekeh. In particular, I am showcasing Marsh Hen Mill’s Freekeh, which I’ve used to develop several new recipes. Every Friday until the…
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Feeling Tipsy
Hi, foodie friends! Today I’m feeling TIPsy or TIPpy. I’d like to share with you a few KITCHEN TIPS. Keeping parsley fresh is incredibly easy. Wash a fresh bunch of parsley (or cilantro or basil), shake off the excess water and trim the tips on the bottom. Pour fresh tap water into a jar or…
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Freekeh Friday
It’s getting closer to one of our favorite U.S. holidays, Halloween! In honor of this favorite and to offer you something pleasantly scary to eat, I am showcasing a rarely heard of and often misunderstood ancient grain, freekeh. In particular, I am showcasing Marsh Hen Mill’s Freekeh, which I’ve used to develop several new recipes.…
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Food & Family
Giardiniera, beet salad, roasted peppers and caponata to shareat Quartino Ristorante Food and family. It’s no coincidence that they’re both comforting. I live several states away from my family. My Dewey’s family is close, and we are lucky to see them often, except for our Thomas. When he settles somewhere, we will, no doubt, travel…
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We Found Mars
Fish Fry good eats at Mars Resort Supper Club Yes, folks, we found Mars. Mars Resort in Wisconsin, that is. The Mars Supper Club in operation since 1923 and still serving the traditional Fish Fry supper every Wednesday and Friday. And it was everything that we had hoped it would be, representing the Supper Club…
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Roasted Cauliflower With Muhammara Sauce
Want now? Click for the recipe. Friends Mike and Jennifer Sonntag introduced me to Muhammara sauce as a dip several years ago. Since then, I’ve taken their recipe and adapted it to suit my taste and needs. It’s good to have interesting friends who love to cook! Syria it is! We are told by numerous…
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Basic Baked Custard
My husband, Dewey, and I love custard as a pie, crustless in a ramekin, just with vanilla, also with a bit of lemon zest and so on. This is my favorite way to prepare custard—in ramekins. It comes together quickly, no crust to worry about, and you can get a multitude of things crossed off…
Despidoodle
the digital alias of Despina Panagakos Yeargin
καλώς ήρθατε!
The Greek words (above) mean welcome!
My name is Despina Panagakos Yeargin, but most people know me as DespiDoodle, a creative people-loving human. I love to share, and I enjoy feeding people. I’m so happy that you’re here.
