Cathie Campbell

Cathie Campbell

Anyone for dessert?

I was recently browsing through a collection of recipes I have had for many years, and maybe it’s nostalgia, but I wanted to share a few of them with you. Actually, I’d love to share all of them, but I have thousands and of course that would not be practical. Perhaps you could use one or more as a Memorial Day dessert.

Cathie Campbell

Potato salad picnics

Memorial Day will be here before we know it, and many of us are planning to have a picnic or outdoor barbecue. If you love to serve a potato salad along with the main dish, here are some recipes you can check out to see if there's something you want to try. Many of us have our own favorite potato salad recipe, perhaps one that has been handed down through generations. I tend to change mine a little bit now and then. At times I have added sliced olives or radishes.

Cathie Campbell

Mom’s big day is coming up

Mothers Day is Sunday, May 14, so if you are planning to cook Mom a meal, you have endless choices and a few of them are presented here. Any time I have gone out for a Mother’s Day meal, it has been difficult, especially if there are no reservations. Some restaurants have a pretty good brunch event, so that is one consideration. I may be all alone in my preference to stay home, but I am fine with it, as long as someone else tackles the dish washing chores. To me, that is a great gift. I enjoy cooking but I can’t say I like washing stacks of dishes and pots. It is nice to have options, especially for holiday meals and celebrations.

Cathie Campbell

Peas that please

Sometimes I wonder if parents are still telling their children, “Eat your peas” at the dinner table. I remember hearing my Italian Nana saying that to some of her other grandchildren, but I needed no such prompting because I have always loved peas, or piselli as she called them. I was always asking her, “How do you say that in Italian?”

Cathie Campbell

Spring veggies are a treat

More and more these days I am appreciating fresh vegetables, especially this time of year when produce stands and markets are offering such a wide variety. I have fond memories of harvesting fresh vegetables when I was growing up, and sitting with my grandmother shelling fresh peas. Of course, more of those little delicacies went into my mouth than went into the bowl. There were times we just ate them right then and there instead of saving them for dinner.

Cathie Campbell

Feeling brunchy this Easter?

Brunch is good at any time, not just holidays of course. Even if Easter isn’t something you celebrate, one good thing about food is that it fits into our schedules and makes friends with our tummies and taste buds whenever we feel like it. My family mostly has limited our Easter celebration to an early dinner, with the table just as loaded as it is for Thanksgiving. When my Italian Nana was still with us, we used to have a big after-church spread of home baked breads and pastries in the morning. I remember helping her in the kitchen as she labored up to her elbows in flour and yeast bread dough. Good times. However you celebrate your Easter traditions, and even if you don’t have any, it is my hope you are all healthy and happy, and of course, well fed.

Cathie Campbell

It’s always time for ice cream sodas

I love ice cream sodas, even if the weather is not exactly hot. Every year I travel to Ontario, Canada for a little vacation, and my friends there tell me that the popular term in their region is pop rather than soda. I have heard the term soda-pop over here, but I think the use of the word pop in the U.S. is mostly in our eastern states. I have also heard it said that an ice cream soda has club soda as an ingredient, but an ice cream float uses flavored soda (or pop), with root beer being the most popular. Anyway, no matter where you call home or what terms you use, I think we can all agree that ice cream sodas or floats are welcome treats to enjoy during the upcoming hot summer months or even right now. Why save ice cream just for summer?

Cathie Campbell

Graham cracker treats

You can purchase graham cracker crumbs or you can use a food processor to make your own. You can also just use graham crackers straight from the box without crumbling them. They are great with a glass of cold milk and even better when coated with chocolate. And we all know how good those campfire treats known as S’mores are. Graham crackers have been part of our lives for generations and if you like them as much as I do, you might want to bake some treats using them. I hope you are enjoying the spring season so far, and not battling allergies like I am. I am glad I don’t have any food allergies, though.

Cathie Campbell

Eggs, those little devils

It’s been about four years since I focused on deviled eggs, and in fact, I haven’t prepared any at home for quite some time. Right around Easter or just after, I always used to make pickled eggs and beets, probably because I always had lots of leftover hard-boiled eggs and there are usually some pretty decent sales on eggs due to their popularity at that time.

Cathie Campbell

Everything’s green

St. Patrick’s Day is a time when a lot of folks like to wear something green. Word has it you are likely to get pinched if you don’t. I don’t have any green clothes, but I just pin on a crocheted shamrock made out of green yarn. Since green is the traditional color of this holiday, I got to thinking that it might be fun to enjoy some green food. Not green eggs and ham, and certainly not anything that turns green from being in the refrigerator too long. Just some tasty, attractive and fun things we can serve and eat on that day when we all turn Irish.

Cathie Campbell

Logan

After 17 years, Hugh Jackman and Patrick Stewart are saying goodbye to the X-Men roles of Wolverine and Professor Charles Xavier, respectively. And I truly believe that this is it for them.

Cathie Campbell

Are you ready for spring?

I have mixed feelings about spring, as I have been thoroughly enjoying all the rainstorms we have had, and even the snow days as long as I don’t have to go out on the roads. Luckily, I have not had to deal with any rain damage. Also, spring means allergy season, and I am not too fond of that. But aside from pollen, I must admit I love the blooms and blossoms, seeing all the birds coming out of hiding and the warmth of a sunny day. Spring time also means the arrival of many seasonal local foods and farmers markets. There are so many delicious things one can do with fresh produce. Here are some recipes you might like to try.

Cathie Campbell

Wearin’ o’ the green comes again

So here we are, into our third month of 2017 already. Can you believe it? Time really does fly. Every year at this time I eagerly await the arrival of packaged corned beef in the meat departments of our grocery stores. I almost hate to admit how much I like corned beef and cabbage meals, but here goes the truth: a few years ago I prepared that meal nine times. Yeah, you read it correctly, nine times. I figured that since I loved the meal so much, why limit the enjoyment of it to just once a year (although I can see the wisdom of that). Even my cat went through a period of yowling to be fed every time she knew we were about to eat corned beef, but I’m sure something like that is not good for her (or me).

Cathie Campbell

Love those sweet taters

February is National Sweet Potato Month and I am happy about the recognition sweet potatoes and yams receive. They are both tasty and full of healthful nutrition. If you ever wondered what the difference is between a sweet potato and a yam, in this country at least, they are both technically sweet potatoes.

Cathie Campbell

National Almond Day

February 16 is celebrated as National Almond Day, so why not join in the fun and make something with almonds? Not that we need an excuse, of course. Every day is a good day to cook with and eat almonds. I am fortunate that my sister gives me some almonds from an old but productive tree on the ranch she lives on. California is famous for its abundant almond crop. They are also very healthful snacks, especially for someone like me who happens to be a diabetic. I love to eat them raw without any salt or other seasonings. Join me in celebrating the California almond, and we don’t have to limit that enjoyment to just one day of the year. I hope you’re all keeping safe and warm in this winter weather.

Cathie Campbell

Sugar cookie hearts for your loved ones

If you go by the displays in stores, or the television commercials and magazine ads, Saint Valentine’s Day is all about romantic love, hearts and flowers, expensive gifts, blah, blah. Not that I am against all that, but the celebrations and observances many of us practice every February 14 are also about children and the fun of trading those little paper cards. I thought I’d share some recipes you might want to prepare. Pre-decorated cookies and cupcakes also freeze well, in most cases.

Cathie Campbell

Something other than sweets

I wanted to recognize that Valentine’s Day will soon be here, but got to thinking that recipes for sweets might be a little too, well, too common. We are bombarded with sweets for the occasion, in the form of boxes of chocolates and other candies, plus cookies, pies, cakes and cake pops. Even sweet beverages. So why not throw some non-sweets into the mix, such as for brunch, lunch or dinner? As delicious as candy is, there comes a time, even on Valentine’s Day, when we just crave some real food. Here is a selection that might include that “just-right” recipe for your special day. You are all my valentines, because you are so sweet.

Cathie Campbell

Game day finger foods

Even if you are not planning to watch this year’s Super Bowl on Feb. 5, you might still enjoy some delicious snacks. Luckily, we don’t need a reason or a celebration to enjoy good food. So football fans and non-football fans alike, here are some recipes for tasty finger foods that I hope will be to your liking. Enjoy your game, enjoy your company and by all means, enjoy your snacks.

Cathie Campbell

Chinese New Year

When January 28 rolls around, it will be time for the Chinese New Year. And we all know how much of a role delicious food plays in most celebrations. This year is Year of the Rooster, so if you plan to celebrate, you might have fun decorating with a rooster theme. Many people collect rooster figurines and other art, so they are sure to enjoy this. Here are some recipes for your consideration, even if you do not include the Chinese New Year in your holiday traditions.

Cathie Campbell

Don’t forget pickles and relishes

Most meals feature a star-of-the-show dish, such as a roast of some type. But those roasts can be greatly enhanced by being accompanied by tasty relishes or pickles. As an example, I recently was given an old, traditional recipe for mustard pickles, which were served along with roast turkey or pork. I used to love to see that bright yellow delight on the table at family gatherings, as I enjoyed it more than the main dish. Especially the cauliflower and pearl onions. I also love all sorts of other pickles and relishes. I have been known to eat corn relish right out of the jar and it never made it to the table. If you are a relish and pickle fan, it is my hope you find something here you will be inspired to try. I also hope you re all staying warm and toasty. And safe.

Videos

What do to if you meet a mountain lion

​​Mountain lions are generally calm, quiet, and elusive. People rarely get more than a brief glimpse of a mountain lion in the wild. Lion attacks on people are rare, with fewer than a dozen fatalities in North America in more than 100 years. But just in case you do encounter a mountain lion, this video will help you be prepared.
Colorado Division of Wildlife
What do to if you meet a mountain lion 4:18

What do to if you meet a mountain lion

Apartment complex in Oakhurst floods 1:17

Apartment complex in Oakhurst floods

Yurt floats away in Fresno River flooding 0:53

Yurt floats away in Fresno River flooding

Most babies should be exposed to peanuts earlier, according to new guidelines 1:39

Most babies should be exposed to peanuts earlier, according to new guidelines