BIZZY BAKES

It is hard coming up with dinners, these days.  When you are cooking for hours on end and all the food is for the holiday, there is nothing to eat.  Sounds silly but it is true. We have four major meals, this weekend and another four on the 7th and 8th days.  That is a total of four for two days.  As I cook, I place each completed dish, on a list with a designation as to which meal, it is for.  I dare not eat it up.  It just means more cooking and as much as I love cooking, I am on overdrive, right now and  I am not looking to create more meals. Spaghetti Squash Since, I had salmon, I made that for dinner.  I did it in a skillet in a liquid filled with seasonings.  The problem is that, these were not necessarily the ingredients, I had planned to put in.  I had used some soy sauce but saw, I need more and reached up, for the bottle, added more to find, I was holding Worcestershire sauce.  Now, I had both in the recipe and I c...

This is a recipe from Comfy Cook. Once in a while, I go back there and check out some of my older favorite recipes. I saw this one and thought, I should make it again. It is a clever idea and a new way to use spaghetti squash.   I love to turn food into fritters and/or muffins which is what I did with a spaghetti squash, sitting on the counter. I have mentioned that I generally have some kind of squash in the refrigerator or on the counter and decide what to do with it, after it is home. This is one of those squash. I was inspired when I saw Mark Bittman’s recipe. Here are the results.  Spaghetti Squash Fritters adapted from Mark Bittman  Ingredients:   1 small to medium spaghetti squash   2 eggs   1/2 cup brown rice flour   1/2 teaspoon black pepper   3/4 teaspoon ground nutmeg   1/2 teaspoon kosher salt   1/2 teaspoon cayenne   3 tablespoons honey or brown s...