Sunday, December 19, 2010

Spicy sweet potatoes

spicy sweet potatoes with avocado
I have a new favorite staple, and it's so simple. This is a busy time of year and frankly, when I'm cooking I want to stretch it. I've found spicy roasted sweet potatoes fit the bill perfectly: their versatility to be the perfect side dish, or base of a meal is so welcome in a busy life.

In many ways, they're much like roasted butternut squash, and I often use the two interchangeably. I roast a big pan of them up, have them as a base of a meal that night, then use them to build lunches and dinners for the coming day or two. Think of.....cheese ravioli topped with roasted sweet potatoes, sweet potato quesadillas, tossed with spinach salad and toasted walnuts, added to an omelet....they are an easy, flavorful base.

Spicy roasted sweet potatoes
Staring at the sweet potatoes? Here's a hint: go for the orange ones. You get some vitamin/mineral added bonus there.

Preheat your oven to 425 degrees. Peel several sweet potatoes: go with however many will end up fitting on your roasting pans. I do 3-4. Cut in half, then quarters, then cube into bite-size pieces, about 2-inch squares or so. Drizzle 1-2 tablespoons olive oil on your roasting pan (I use lipped cookie baking sheets for this). Toss your sweet potato cubes with your fingers right on the roasting pan, and move that olive oil around. Generously pepper and salt-this is a great place to use good salt, like sel gris with herbs or smoked sea salt (thanks to the great folks at Zupans who shared their gourmet salts with me this year!). The simplicity of flavors here is where good salt like this can really shine.

Last thing to do? Chop up 1-2 tablespoons (depending on how much heat you like) of canned adobo chiles. I grab a few from my freezer, because when I open a can, I only use a little. (The remaining from the can I drop onto a small tray lined with wax or parchment paper, in rounded tablespoons, freeze over night, then the next day, remove and bag these pre-measured chiles for use in future recipes. This one is a perfect example of how easy they are to use this way.) Again using my hands, just toss the sweet potatoes around with the chiles and flavoring.

Roast in the oven for 20 minutes. Use a spatula to toss them around a bit making sure they're not sticking to the pan, and continue roasting for another 10-15 minutes. Done. Now use with wild abandon over the coming days as a spicy, filling and tasty base for meals....even in simplicity as shown in the photo, tossed with a little fresh cilantro and avocado? Perfect lunch.

Wednesday, December 15, 2010

The holidays don't just bring out the crafters gone wild...

...there's also the kitchen madness. Take for example, the nativity made from meat:
Into the oven

Nothing says Merry Christmas like Baby Jesus wrapped up like a Pig in a Blanket. I think my favorite is the meat camel though. Why go gingerbread when you can go meat?

Photo courtesy of Greg Chow.

Bonus: Meat Scarf. Crafters + Meat = WIN

Tuesday, December 14, 2010

Crafters Gone Wild

It's no secret, I'm a fan of regretsy. Last week they announced the big etsy product for 2011, and it's Glingers. Gloveless fingers. Oh so good.

But I'm sure one woman's crap is another woman's gold, so live and let live. But I may still take photos of the products of Crafters Gone Wild, and imagine the back stories in my mind....take this for example.
Quilters Gone Wild
How could I not take a photo of the product from Quilters Off the Hook? I've been imagining someone dealing with some serious SADs who instead of knitting OFF THE HOOK takes quilting to extreme measures and quilt covers her car. I love this story so much. JUST KEEP QUILTING, SPRING WILL COME! would be their mantra, as they stitched and cut and stitched some more. The rain pours down horizontally, the mud builds up in the garden, outside it's a gray wet mess but inside? That god damn volkswagen isn't going to quilt itself.

Good times, good times. Are you crafting this holiday season? But more importantly, are you a crafter gone wild?

Bonus: If you're a fan of Amy Sedaris and her new book, I have two words for you: Gingham Bottoms.

Monday, December 13, 2010

Tis the Season of Crap

Macrame gone wild: just say no
Holiday horrors, and yes I saw this piece in real life. Haven't we all seen things like this?

I'm grateful I haven't seen this in real life.

But I did see an entire deflated, blown over scene the other day. A windstorm swept through Portland, knocking over all of the plastic nativities, snowmen and reindeer. It was a sad day indeed.

Just say no, people. Just say no.

Tuesday, December 07, 2010

Cultivating warmth in the garden

cultivating warmth in the garden
That's a misleading headline and not what this post is really about. It's cold in the garden right now, and there's nothing I can do to cultivate warmth in it. Oh, I had grand plans for a little color in the garden this winter. Something to break up the grey, brown quiet of winter in my mainly perennial Portland garden. And this was it, as shown above. A hardy cyclamen in bright red, mulched with red glass, potted up and placed in my wire dress form sculpture. Situated just in view of a primary window, I'd be able to glance outside and my eye would catch on this, and I'd be filled with hope for the coming of Spring. Content, with this wee bit of color.

This is where we hear the ripping of the needle across the record.

My grand idea fell over in a windstorm a few weeks back. When I finally ventured into the garden to right it back up, it was apparent my red glass mulch was tossed every which way among the rotting leaves, and the hardy cyclamen was nowhere to be found. At least the form is standing back up, but there's no winter warmth sparkling inside its fallopian tubes. That's what I came to think of this piece once I had originally set it up. I don't think I'll use red as a color of blooms for it in the future.

There is hope, however. Yesterday I saw a whole troop of tiny bushtits fly across the way into our garden, flitting and fleeting among the branches of trees. Pride and/or Joy, our resident blue jays, are sticking around and we're happy to feed them through the winter. I've become quite fond of them. And speaking of fond, I watched as a chubby squirrel rambled along the twigs yesterday, and jumped back as he landed right on our window screen and ledge. Brave or stupid? Your pick.

Now where's my slippers?

Tuesday, November 30, 2010

A Thanksgiving miracle in my very own kitchen

It wasn’t the Virgin Mary’s face appearing in my toast. It wasn’t the shape of Abe Lincoln’s profile in a cheese puff. But it was a Thanksgiving miracle in my very own kitchen.

Homemade tortillas made by AdRi:

It was a Thanksgiving miracle: homemade tortillas

Who knew? We’ve been together for years now and this is the first time I’ve discovered her tortilla making talent. Not only were they tasty, but they were beautiful. And she even knows the secret techniques of making her tortillas perfectly round, how to press them by hand when you don’t have a tortilla press (a plastic bag and a heavy saucepan work in a pinch), and I've been enlightened to the goal of The Puffing of the Tortilla.

The puffing of the tortilla

When this occurred, The Puffing of the Tortilla, the loud scream of GGGGOOOOAAAALLLLL could be heard throughout tortilla land. (Tortilla land=our house.)

Ingredients? Masa harina and water. The ratio? No clue. Because she worked so fast I didn’t see it coming. That is the way of the Thanksgiving Miracle.

The Thanksgiving Miracle Worker Works Fast

Simply served with salted butter, hot and fresh from the comal, this was better than bird.

I hope this becomes a Thanksgiving tradition.

Speaking of Thanksgiving traditions, on last week’s Lelo Homemade show I had a really wonderful chat with my mom about Thanksgiving pasts, and I shared all kinds of commenter’s and listeners stories of Thanksgiving. You can listen to it here (episode 28).

We've entered the season of miracles. Happy holidays!

Wednesday, November 24, 2010

Welcome, Thanksgiving

Famous Holiday Cheese Salad
Whoa! The Thanksgiving jello salad keyword searches are bringing plenty of visitors here to Lelo in Nopo. So many last minute recipe searchers find themselves landing on these pages of my Grandma's jello salad recipes, a few recipes in detail, and even frog-eye salad. Oh the kitsch of it all makes me smile.

But don't be fooled. I won't be making the Famous Holiday Cheese Salad this year. Bonus: photo of salad here. I've come to realize no one eats it. But you can listen to me wax eloquent about Jello salad, listen in on a chat I had with my mom, and I'm sharing some of your Thanksgiving horror stories on Lelo Homemade on Thanksgiving day. It will be airing Thursday, November 25th, 2:30-3pm (Pacific). To listen during that time go here. Otherwise, it will show up over at the iTunes site shortly.

Happy Thanksgiving!

Monday, November 22, 2010

Time of abundance

on the half shell
It's easy to get caught up in the chaos and commercialism of this season. The Christmas ads began at Halloween and even the news seems to be hyper-focused on reporting shopping opportunities as lead stories. I don't get it. And I remind myself this isn't my life.

It's this time of year I once again become mesmerized with the tiny bits of natural life, and how the little collections in my home become stories of connection...

A trio of stones reminds me of the hot rocks of the Yuba River in Northern California, and as I work them through my hands, I can smell the sage of those dusty, summer hillsides. I dive into a bowl of shells, calling to me the underwater world of snorkeling the Hawaiian islands, hearing my own breathing while watching a sea turtle swim by, and the weightlessness of being in the warm, tropical waters. A stick from the garden, covered in lichen and moss, colors so beautiful and right out my back door reminds me despite this week's call for snow, it's wonderfully alive out there. And I can begin to dream of next year's garden.

Gifts from nature bring memories, reminders and connections to things much more important than the long line of a new chain store opening downtown. I remind myself this time of abundance is what we make it, me and the ones I love, with my family and friends, and with my creativity.

I think this is going to a wonderfully creative week and one of abundance. Happy Monday!

Wednesday, November 17, 2010

Apple Roundup at the OK-Corral

Apple 1Apple 2

I used to not like apples. I know, can you believe it?

I should probably clarify that it's the actual biting into the whole, fresh, apple that I've never liked to do.

I mentioned apples to my mom recently and she said the same thing. Now I know where I got it. And you know I can't help but say the apple doesn't fall far from the tree.


Apple 3Apple 4

But back to apples. I lurve apples now. When you step outside the confines of the typical apples at our typical grocery store, here in the Northwest, at least, you can discover a huge, wide world of apple glory. Varieties large and small, deep red, bright green, and every shade between. And the flavor differences are crazy.

We even have apple festivals and if you didn't make it to an apple weekend in Hood River this year, put it on your calendar for next, because they're a lot of fun. Here's a post with photos from a trip to pick apples in Hood River: so pretty!

The crazy popularity of the apple sampler weekends at Portland Nursery (where I took these apple photos) proves a point that we love apples, and tasting the many different kinds is a passionate sport. Tangy, tart, sweet, crunchy, smooth...apples run the gamut.

Apple 5Apple 6

In fact, apples, some of our favorite things to do with apples, were the topic of a recent Lelo Homemade. Many I talked about were already here on the blog, but if you haven't made applesauce or apple butter in your slow cooker yet, you need to do it and revel in its simplicity. Here's a link to how I do it.

Of course there's apple pie, and I learned recently that mixing your apple types makes for the best kind of apple pie. Here's my KISS Apple Pie recipe.

Thinking apple cake instead? Alanna's Estonian Apple Cake is lovely, super simple, and shows off the apples well.

I also mention in the show that growing up I loved my grandmother's red hot cinnamon apples. I actually made them during my first canning explorations a few years back. My grandmother's will always taste better, but this is what I had tried....Spiced Apple Rings.

Apple 7Apple 8

I cannot believe I haven't had any good, fresh, unpasteurized apple cider yet this season. This must be remedied! This shall be remedied! I'm putting it on my list right now...

Note: Lelo Homemade is now airing on Thursdays, 2:30pm on You can always subscribe to it in iTunes and listen to it there, along with any of the previous shows as well. And thank you, thank you, thank you, for all of your support and listening! We are so pleased to know you are enjoying the show. Apples to you, dear listeners!

Tuesday, November 16, 2010

Last of the carrots

harvesting the last of the carrots
The carrots are on their last legs, many are getting hairy, so these are most likely the last of the season. How can you even compare homegrown carrots to grocery store carrots? Let alone bagged dry baby carrots vs. the flavor of these juicy tasty carrots? It's like night and day.

I have to admit that Wink's favorite treat is a carrot, and that just the sound of the knife chopping on the chopping board brings her to the kitchen. Can't get her to come downstairs? Get out the chopping board and hit it a few times with the knife. It's like magic! There she is.

The magical power of carrots. Can't wait to grow them again next year.

Bonus: Guess who is getting better and better with her walks in the park? Proof:
Wink likes walks again

Tuesday, November 09, 2010

The road less traveled

The road less traveled is always the most interesting...and beautiful.
I've been doing a lot of reflecting, planning (business and personal), and general tending of the house that has nothing to do with literally, tending the house. I've been bringing a focused intention to my actions and realize that as a creative person, it's easy to get off task or daydream into another thought or spend more time on a little thing rather than the larger things that are really most important to me. And through this focused intention, I'm realizing that my own crafting of my life, really, is about taking the road less traveled. Not the common nor the expected. Of this constant listening to myself to know where to go next, to look forward to what's beyond the curve in the road. To ponder pulling over and going off road.

When I took this photo I titled it "The road less traveled is always the most interesting...and beautiful." Even this analogy is one I've used throughout my life. When things like this continue to pop up I listen to them carefully. They are messages from the universe reminding me to listen to them, and to myself.

No big epiphanies here to share with you other than thoughts on the season. For me it's a time of reflection and of the beginning of the dark season of within. Dark is not always bad. It's a reconnecting to self, of listening, of seeing, and of being present on this road less traveled. It's a beautiful time of year. Make sure you are experiencing it.

Thursday, November 04, 2010

Bringing the outdoors in as a seasonal fall ritual

hydrangea harvest
I have this thing for fall collecting...fallen bits or remnants from a boisterous summer season. It's me preparing for the winter.

I was just thinking this week I needed to make sure I had my fish oil handy to begin again, as well as my extra vitamin D. It's time to get out the light box and start using that in the early morning hours. These things I do to fend off the funk I can develop in Portland's dark, grey winter days that seem so short and hang heavy with darkness. See how I used "dark" twice in that sentence? I'm not overdoing it. This California girl has coping mechanisms for our winters, and they include the things I've listed here, along with making sure I have lots of interactions with good friends and a trip to somewhere warm planned for February.

So back to bringing the outdoors in....that's part of my preparation too. I suppose I'm a little bit like those pesky squirrels scampering about scavenging nuts and stashing them in places to get to during the winter. I need my bits of the garden stashed about my house to remind me there is beauty out there in that wet, cold, drenched landscape.

So here are two projects for you, ones we talk about on the most recent Lelo Homemade, in an episode all about ways to decorate your home for the season, using elements from nature and the bounty of the harvest, with no sign of a giant inflatable cornucopia plugged into your front lawn to be seen.

Putting up for winter doesn't always mean food...
canning hydrangeas
I like to use my jars to also hold dried blooms, and here it's with my all-time garden favorites, hydrangeas. Late in the season my bright Niko Blue hydrangeas begin to turn green, then pink. I like to get them when they're green but maybe holding hints of the blue and edges of the pink yet to come. No fancy arranging needed. They do well simple left in the jar to dry, and if kept out of the way, will last for a good year or so. At the holidays I love weaving little white lights around these jars, bringing out a little sparkle but not too much glitz. The key here is simple repetition. Picking one bloom and using it in lots of repetition.

Using garden cuttings for wreaths...
Bay leaf wreath
Last year we took out a good-sized bay leaf tree to make way for a new back patio and arbor. Alas, it was the wrong tree in the wrong place, but I couldn't stand to see all those beautiful bay leaf branches hauled off to a chipper. I spent an afternoon trimming manageable and pliable branches, then wrapping and wiring them to simple wreath forms using very few tools or materials. Nothing fancy, but lovely elements of nature were dropped off for friends and hung on our wall throughout the winter. And they smelled lovely.

Need some more ideas? Listen in to the latest Lelo Homemade here, and I'd love to hear how you prepare your nest for winter. Love some good moss? Rock collection? Twig fanatic? Let me the meantime, squirrel away my friends. I hear this winter is going to be long and wet.

Wednesday, November 03, 2010


The most beautiful of days after a rough night.
Fall glows in our garden
Change is a measure of time and, in the autumn, time seems speeded up. What was is not and never again will be; what is is change.
- Edwin Way Teale

layers of color
The garden marches on and the season shows itself on the most gorgeous of blue sky days. Windows are open, breeze blows, may be the last day of the year like this. Fleeting. Seasonal. Now. Breathing it all in.
the trees begin to turn

Tuesday, November 02, 2010

Feliz dia de los muertos

Altar with flower petal carpet

Every year I look at these photos, taken outside of Guadalajara a few years ago when AdRi and I traveled to Mexico for Day of the Dead, among other things. I look at them every year to be reminded of the love and intent it takes to create an altar like this. An altar that is only for a day or two, completely built in remembrance of someone loved and lost.

Installation in Tlaquepaque entire wall was filled with paper flowers.

Art is a powerful thing and something that is a constant thread in my life. Temporary art fascinates me. The hours and work of placing flower petals in shapes and patterns on the floor, using rice, beans and grains to create floor murals, cut paper (papel picado) crafted and hung covering entire walls, and each piece at the altar representative of something loved by the one who has passed away. That is love. That is art.

Installation in Tlaquepaque

And these inspire. Happy Day of the Dead to you. I hope you find some love and inspiration in art and remembrance tonight. Perhaps, at least you can leave a glass of water out for the dead. You see, their journey back to this world is a long one, and they need to drink something. If not water, a nice shot of tequila will do just fine, too.

More inspiration here...

Sunday, October 31, 2010

It's that time of year...

Don't mess with my golden lasso
...and yes, this is an oldie but a goodie. Hope you all have a wonderful and spooky Halloween.

Wednesday, October 27, 2010

You know it was a weird summer growing season when...

late season tomato sauce're finally canning tomato sauce mid/late October. Only a few of our own tomatoes went into this batch of sauce, the rest from an organic farm on Sauvie Island. But did we have to hold out late or what? In the end, I feel lucky I was able to can tomato sauce at all, really. It was a rough year for hot-weather edibles. It sure did make me savor and enjoy the rare moment when finally in October AdRi and I shared a sliced heirloom tomato from our garden for lunch one day.

I really cooked this sauce down to make it thick and rich, and canned it in the smaller pint jars instead of quart this year. I hate wasting the sauce I don't use all up in the quart jars, and most of the time I'm cooking for two here, so the smaller jars are so much better for us. I love how I'm able to customize things like this for how we live. It's yet another benefit of making it ourselves.

Tuesday, October 26, 2010

In celebration of my new blog header

I am not the only domestic arts bad-ass in my family. Oh no. This is my sister on the roof of her house in Australia. With her new love, a power washer. Now that, indeed, is a domestic arts bad-ass.
my sister is also, a domestic bad ass

Thursday, October 21, 2010

Soup companies love casseroles

Tricks with soups
This beauty was published in 1956 by….wait for it…Campbell Soup Company! I know it’s shocking, isn’t it? But let’s pause here for a moment and take in this link.

A soupy good time

Okay, you back? In 1956, the Campbell Soup Company wrote in their Tricks With Soups…
"Take a tip from famous chefs. The secret of many a special dish, they say, lies in the sauces used in its preparation. But few of us these days have the time or skill to make them. And why should we bother when most of us have more than one excellent, well-seasoned “sauce” standing on our own kitchen shelves right now. Canned soups are time-saving, ready-made cooking helps that can add extra flavor to old favorites, make left-overs taste like new and can give you ideas for specialties all your own.”
Ah ha! Baked in a casserole.
And you know, I can see a lot of that, right? But then I look at the sodium content of that link I shared up there, and all those things in there that I don’t really even know what they are, and I back away a little bit. Is cream of mushroom soup the devil? No it is not. But I’m fascinated in how a product like cream of mushroom soup has become synonymous with the casserole.
Look at those soups party with leftovers

If we go a little further back in time, say to this publication, published in 1942.
make america strong

Published as a wartime piece, this Chicago newspaper steered readers to frugality as well as ensuring a well rounded meal with all food groups represented. It's your patriotic duty, of course.
it's your patriotic duty
This casserole recipe sites frugality and a well rounded meal, when eaten with a green salad. There’s no cream of mushroom soup here, just a reference to a well seasoned medium white sauce.
Ah ha. A well seasoned white sauce. What if we went to the basics of a good casserole, using what we have on hand, what's in our pantry, and made it from scratch? Would it take forever? I thought I'd find out what happens when I remade the classic tuna noodle casserole. You'll have to tune in tomorrow to find out how that went. And I didn't even use tuna....

Wednesday, October 20, 2010

All roads for casseroles do not lead to cream of mushroom soup

Phew that was a long title. It really should be: A modern day take on a home-baked casserole. But it’s just not witty. But let’s get to the point, shall we?

Casseroles don’t have to solely consist of food from a tin can. The wonderful thing about a casserole is that you can pack it with veggies, and use your creativity in the items you combine, put it in a lovely pyrex dish, and pop it in the oven.

I recently had a whole bunch of leeks, onions, and garlic. I may have even had some kale in that mix. I needed to use it up and I came up with this casserole using only things I had on hand. Yes, sometimes it’s possible in my household that I’ll have a container of homemade ricotta that needs to be used, and it just so happened this was that day. However, you can use ricotta from the store and it would be just as delicious.

Homemade casserole

Veggie Tomato Ricotta Casserole
Fill a saute pan with a bunch of chopped fresh vegetables and saute with olive oil until cooked: the goal is to get as much water out of the vegetables before adding to the casserole. Throw in as many fresh herbs as you like: I like thyme and rosemary, especially.

Boil a pot of water and cook half a bag of pasta: I like corkscrew, penne, or bowties for this use. Drain and set aside.

In a casserole dish, spread 1/3 of a jar of Italian tomato sauce. I used sauce I had canned last fall, but you can use a jar from the store, or cook up your own if you have an abundance of tomatoes. Then layer, as you would a lasagna, the noodles, vegetables, crumbled ricotta cheese, until you’ve used up all of your ingredients. Top with mozzarella or another meltable cheese. Bake in a 350 degree oven for 45 minutes or until bubbly and your house smells delicious.

And not a can of Cream of Mushroom soup in sight.
Speaking of soup, tomorrow’s Casserole Hotline continues with Tricks with Soups recipes from 1956. Oh you know what’s coming, don’t you?

Tuesday, October 19, 2010

Casseroles were made for shortcuts

At their core, a casserole is a great thing. It's about working with what you have, or like my mentor Tim Gunn says, "Make it work." And so with casseroles, we do, don't we?

So in this spirit we looked at Shortcut Cooking. Brace yourself.
Shortcut cooking
Don't let the appetizing, mouth watering cover photo turn you away. (The food stylist in me can't but help gawk at the drip of brown goo: that's a technique used to make your mouth water. Is it watering? I didn't think so.) Keep in mind the 1969 publication was at least using color photography to depict its creations, unlike many of the black and white photos seen in earlier cookbooks. Oh wait. Only the covers received the high-brow treatment because when we find our first casserole, it's all black and white, baby.
jackstraw casserole
And this one is Tuna Jackstraw Casserole. The photo caption reads...
When time's a-flying and the family is "starving," a can opener is your best friend! This casserole is as delicious as it is quick—it's bound to be a favorite!
This recipe uses 5 cans of products and 1/4 cup chopped pimiento. A casserole entirely made from cans. What's up next? Canned Casserole? Sssshhhhh. I'm sure that's quite possible. Technology and everything.

But does a casserole have to be nightmarish like this? Or course not. At its core, remember, is using what you have. And I did just that recently, and lucky for you, I'll share a very tasty recipe and my approach tomorrow. Hint: it includes homemade tomato sauce from a jar and lots and lots of vegetables...

Do you use fresh ingredients in your casseroles? Have you made up your own?

Monday, October 18, 2010

The Casserole Hotline is Open

The temperatures are dropping and hot comforting food is returning. And that means a hot dish. Covered dish. Casserole. Are these things the same or different? I'm not sure, but one thing I am sure of, there a million kinds of casseroles out there and I find them wonderful. Err, some of them. 

On last week's Lelo Homemade show we waxed nostalgic for all kinds of casseroles and perused my collection of 1920's to 1970's cookbooks, promotional pamphlets and newsletters. There are all kinds of casseroles, some that are intriguing, some that are downright frightful. 

Don't believe me? Let’s take a walk down casserole lane and see what we find…
Dishes men like
First we looked at Dishes Men Like. One of my favorite cookbooks. And such a great opening…
If you have a husband who likes to cook, pamper him! Encourage him! You are lucky indeed, even though you find yourself only a fetch-and-carry handmaiden while his genius glows. But men are wise, not one in a thousand really wants to take over the job. They usually have a few specialties to produce on occasion and leave the rest of the cooking to us.
Pamper him!

And yes, this it real. Published in 1952 by Lea & Perrins, every recipe includes, you guessed it, Lea & Perrins Worcestershire Sauce. Those ad guys were so smart, weren’t they? Casserole dishes are of course to be found, including….Beef and Mushroom Casserole with Sour Cream and Tuna and Chips in Casserole.
Tuna and chips in casserole
Beef and Mushroom Casserole
I'm tempted to ask the question, Would you hit that? But that might be offensive. Instead, I'm introducing a little series this week here on Lelo in Nopo where we’ll be exploring the good, the bad and the ugly of casseroles. I hope you’ll join us! What’s your favorite or worst casserole?

Tomorrow? We’ll take a look at the casserole recipes in “Shortcut Cooking.” And this one comes with photos. Until next time, the casserole hotline is open.
Oh yes they do