NEW CASTLE —
Are you a pinner?
You know what I mean if you are familiar with the web site called Pinterest.
And if you’re not acquainted, it’s like an online bulletin board. Topics are varied — recipes, home decorating ideas, photography, politics, nostalgia, style and travel, to name a few.
Once someone joins Pinterest, he or she can choose to follow other friends and “pin” to a category that sounds interesting.
It’s fun, and if you’re especially interested in getting some new recipes, you basically have hit the cooking jackpot.
I follow several people on Pinterest and if a recipe has been pinned, I can re-pin it and refer to it later.
Glossy photos accompany the recipes and viewing them while hungry makes them even more tempting. Or else, it’s self-inflicted cruelty.
So today, Culinary Conversation has included one or two recipes I pinned from my cousin, Tina. She is an excellent cook and baker. It’s in the genes. Her father operated a restaurant and pizza shop, and the latter is still run by the family in Kent, Ohio, after more than 50 years.
We also have two chicken recipes, and if you’re not counting calories, an Oreo chocolate cake and peanut butter cheesecake brownie bars. I could ponder on this for a week and still not come up with a better combination of flavors for the utmost in delicious decadence. The last one is a once-in-awhile indulgence, but oh, does it look perfect for the next special occasion.
For our Memorial Day picnic, I made a pineapple zucchini cake from the Penzeys catalog. It got unanimous thumbs up.
Whether you are connected to Pinterest or not, Culinary Conversation is also the ideal place to share your favorite recipes with the community.
Melt in Your Mouth
Combine 1/2 cup Parmesan cheese, 1 cup Greek yogurt, 1 teaspoon garlic powder, 1 1/2 teaspoons seasoning salt, 1/2 teaspoon pepper, and spread mix over chicken breasts. Bake at 375 for 45 minutes.
NEW CASTLE —
Are you a pinner?
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