maddhatter's Profile

Her prosecco sangria is one of my favorites - it's my go-to sangria. I thought I would love the rose sangria, but it wasn't good at all. Good way to ruin a bottle of rose.

I love topping my white potatoes with brussels sprouts sauteed with bacon, onions, and golden raisins. The mixture would be yummy on top of a sweet potato too.

Here's the recipe: http://www.maddhatterskitchen.com/dinner/spuds-and-sprouts

I love red curry paste with coconut milk in mashed sweet potatoes. So yummy!

This image inspired my garden beds. I didn't quite have the same amount of space, so I did 4 squares with one being a fountain, and did them in wood instead of concrete (lining the fountain with the heavy duty pond liner). I left about 18 inches between the boxes which is great for walking around them to get at the peppers, tomatoes, kale, whatever's planted. You can see a sort of half-finished, faraway shot fo the area toward the bottom of this post:

http://www.maddhatterslab.com/decorationinspiration/patio/the-backyard-is-full-of-color/

I would have to disagree that fried is the way to ween one onto okra; it really doesn't let the flavor shine through. I hated it until I had bhindi masala, which had a lot of other spice, but it enhanced the okra and made it one of my favorite vegetables.

No, but I tend to make my lemonades and limeades on the sour, puckery side. My husband loves to add salt to Coca-cola though, to cut the sweetness.

I feed my dog Taste of the Wild kibbel on a regular basis, but I will also make food for him sometimes. He loves spaghetti squash with parsley and a bit of parmesan, peanut butter oatmeal, broccoli and rice, as well as any meat or fish that comes his way.

I keep Better Than Bouillon around in case I run out of frozen, homemade stock and need a last minute substitute. If I buy stock at the store, I usually just look at all of the packages to determine what has the lowest sodium and buy that.

I stumbled upon a recipe from Martha Stewart a few years ago that used Meyer lemons thinly shaved, and it's wonderful. Light, bright flavors, and the piave and red onion marry perfectly with the lemon.

http://www.maddhatterskitchen.com/dinner/pizza-sans-red-sauce

Nabeyaki udon and tempura soba! Two of my favorite soups.

Also, I would love to figure out a tomato soup that doesn't have cream. There was a restaurant in Kansas City that had the best tomato soup. It definitely had Italian flavors, no cream, but was very tomato-y (instead of a broth with tomatoes in it).