• chefcarlin

What's Cooking May 2022 Part 2

This has been a very heavy month for me as probably for everyone. Haven't been on social media much, kind of hunkered down cooking, reading, knitting, praying.


I'm making a sweater for husband. It will take a while!

Still trying to find joy because there has to be a balance. Good things and bad things will always co-exist. Porch plants are doing well and I have been using basil a lot.

I've even harvested some tomatoes. Plus it makes me happy to see everything growing.


I have been leaning to comfort food and that changes for me all the time. I tend to go with what I'm craving so did have caprese salad for brunch several times, husband not with me on that.

Recipes that we loved:

Chicken Cutlets with Bell Pepper Ragout

Baked Sausage Pasta, added roasted red peppers and divided it for the freezer, freeze unbaked.

Broccoli Cheddar Oven Risotto

Three Ingredient Macaroni and Cheese, pan sauteed flounder and broccoli.

Margherita Focaccia Bread



Chilli Chicken using a pan on the stove, I don't have an air fryer.

Pork and Pepper Stir Fry

Salmon Wellington

Fettuccine Alfredo added spinach

No Knead Sourdough Bread


Sourdough English Muffins

Work wise I had a little work with KitchenAid, got final counts for summer camp, attended a webinar for food allergies, and got reservations for plane, car, hotel for a training class I'm attending in June. Slightly anxious about flying for the training class but ready to start teaching again. I love teaching.


A friend is very ill and ended up in the ICU due to an infection with her chemo port. She's improving now but it's been over two weeks of big downs and ups. So glad she is improving.


The cats provide fun and joy most of the time. When there are no hair balls or early wake ups. This lovely creature carries this stick around and often brings it to bed. Screaming with it in her mouth as she jumps on the bed. Don't understand it but it seems to be my stick most of the time.

Made a little caprese salad for tonight's burgers and grilled okra. I used mozzarella pearls, grape tomatoes, oregano, basil, salt, pepper, olive oil and red wine vinegar. Balsamic is a little sweet to me.


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