BARCHAM

Very similar to my usual apple sauce recipe, although I do make two small changes. I use light brown sugar instead of white and a pinch of nutmeg instead of cloves. I always adjust the quantities of water, sugar and spices according to the apples I am using as some apples need more/less of the other ingredients. Other than that, this is a can't miss recipe that is close to impossible to mess up.

Three stars as written. To make it 5 stars, use half the amount of yogurt and use full fat Greek or Mediterranean yogurt. Use an entire English cucumber, 4 fresh cloves of garlic grated on a microplane. Grate the cucumber into a fine mesh strainer, mix it with a tablespoon of kosher salt and let drain in the fridge overnight. Add the grated garlic to the lemon juice and let that sit overnight as well to mellow the heat from the garlic. Next day, squeeze any remaining liquid from the cucumber and mix with the yogurt along with the garlic-lemon juice mixture. Add chopped fresh dill to your taste or use mint instead, entirely a personal choice. Finally mix in a tablespoon of good quality EVOO. Put it back in the fridge for at least an hour or two to give the flavours a chance to blend. Taste and adjust sale if necessary and add some freshly ground black pepper or mix in some white pepper if you don't want any black flecks in the mix. Makes a fantastic side dip for Greek chicken brochettes and Greek roasted potatoes.

You cannot go wrong with this wing sauce if you make sure to use Frank's as your base. It is easy to adjust the heat level by the amount of butter you add to the mix. I usually add some paprika for a bit of a flavor boost and sometimes a few drops of liquid smoke to finish things off. Basically it's a can't miss wing sauce and if someone does not like it, then they don't like Buffalo wings to begin with! :)

Like a few others, I also gave it a try using a skinless, boneless breast as that is what I had on hand and it turned out excellent! Not dry at all, absolutely nice and plump and juicy. I seasoned with sea salt, pepper and some herbes de Provence while cooking. For my sauce, I used a good quality white wine vinegar and a bit of lemon juice which gave the sauce a nice bite but not bitter or sour at all, thanks to the butter. Served with some fluffy mashed potatoes and some steamed green beans. With butter on both, of course! :) This will be a keeper for me because I am always looking for new ways to cook chicken breasts and I already have a few ideas in mind for different sauce combinations to try. An excellent recipe that I encourage any chicken lover to try.

I have never pickled anything in my life but now I have made this recipe three times in one month. Twice for myself and once at the request of a friend who tasted them. This has to be one of the easiest things I have ever made and one of the best tasting. Better than any store bought B&B pickles I've tried. Will become a staple in my fridge. I cannot imagine not having a jar on hand. No changes at all, just great results!

Decent enough drink but I cannot rate this as Swamp Water. The genuine recipe for Swamp Water is 1.5 oz. of Green Chartreuse with 6 oz. pineapple juice and a quarter lime. It should be served in the traditional Mason jar glass, preferably with the Swamp Water gator on it. This was all the rage back in the '70s where it originated. Bars used to serve it in the correct 'glasses' and I had an entire set at home. You can often find original magazine advertisements for the drink for sale on eBay.