Portobello Burgers

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Back before G started his trip to foodalicious extraordinaire, He was a very finicky eater. One day we stopped for lunch in beautiful downtown Freeland. I ordered a Portobello burger. G likes mushrooms, so he followed my lead.

Mine was delicious. G took one bite and leaned over to me and whispered they forgot the hamburger patty. What should I do.? You would have been proud. I didn’t laugh. I just explained what a Portobello burger is.

Since then G has turned into a major foodie. He loves trying new things and enjoying new tastes. They had beautiful Portobellos at our grocery the other day and I thought it was time to revisit our burgers.

one good sized mushroom per person

Baste with olive oil

broil or fry until soft

I like serving them with lettuce, tomato, and purple onion

*****from the Recipe Box:

These are soft and almost creamy.

Just don’t tell anyone there’s no meat.

There are 2 ways to cook them: like a patty or sliced with onions. G likes them as a patty, I like them sliced and easy to eat.

and remember: Arrogance is the camouflage of insecurity. Big kiss, Lynn

Crepes/Swedish Pancakes

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So, how similar are all the crepe recipes you find on line to the recipe my family has been using for years and years? We call these Swedish pancakes. Why do we call them Swedish pancakes when we’re Norwegian? Probably to make them sound foreign and exotic.

1 cup flour

3 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

This is the typical recipe on-line. I like the batter a little richer. I like it like we always make it.

*****from the Recipe Box:

The recipe above is not the recipe Grandma O used. She was heavily into eggs, usually around 6. There would be no water, only milk. She would whip it up and then let it sit for at least 30 minutes.

This is not a recipe to plan on feeding a large group since you can only make one at a time.

We serve ours with either butter and sugar or sour cream and ligonberry jam.

and remember what MLK Jr said: Our lives begin to end the day we become silent about things that matter. Big kiss, Lynn

Asian Noodle Salad

I’m on a salad roll. This one is from my time working at the Clinic. We would have the best potlucks and that’s where I got some of my favorite recipes. This recipe tastes excellent both cold and at room temperature, travels well, and is a hit anywhere I bring it. It also tastes fabulous left over, so when I go overboard and bring more food than we can finish (the best kind of picnic problem), I’m happy to keep the leftovers for lunch the next few days.

Kids will try it because it looks like buttered noodles. I say nothing until they’ve had a chance to discern the difference.

In a mason jar, mix 1 cup vegetable oil

1/2 cup sugar

1 teaspoon sesame oil

2 Tablespoons Soy Sauce

1/2 teaspoon dried mustard

ground pepper to taste

Shake frequently for 24 hours or so.

Cook to al dente 8 ounces spaghetti.

Slice cherry tomatoes and pea pods. Top with green onions and sesame seeds.

*****from the Recipe Box:

I’m sort of a lazy butt and I’m more than happy to use a good Asian bottled dressing.

Feel free to add julienned veggies in here as well. The colors make the salad pop.

This also tastes good with protein like shrimp and chicken.

and remember: If you’re happy and you know it clap your hands.

Big kiss, Lynn

One Pot Spaghetti

This is the most amazing recipe. I’ve been making it for a few years now. You can only do it in the summer since it calls for fresh basil and tomatoes.

I found it on Lottie and Doof’s blog. I used to find the best ideas on his blog. You’re going to read this one and ” go no way, no how”. I’m not a major pasta person unless it’s light, then I’m your girl.

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

*****from the Recipe Box:

I know you’re not going to believe this, but it actually makes a sauce.

No, it does not come out yellow. Sometimes I’m the worst picture taker.

and remember: Common sense is a flower that doesn’t grow in everyone’s garden. Big kiss, Lynn

Cookie Press/Spritz

I know it’s July, but I don’t care. G and I wanted to try making spritz cookies. Part of the reason is the number of cookies you get out of a batch. We only get about 16 to 20 from a batch of shortbread. And if you are going to the trouble of making a batch of cookies, let’s get our money’s worth.

I just bought the cookie press. It was incredibly well rated on Amazon, but I found it a little bit tricky to use. Of course, it was about 90 degrees in here, but who’s counting.

I don’t know why I’ve never made spritz. They are very Norwegian all things considered. I also consider them more of a Christmas cookie. My bad.


  • 1 cup butter softened
  • 1 ¼ cups powdered sugar
  • ½ teaspoon salt
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups flour.


  • Preheat oven to 375°F.
  • With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract.
  • Add flour a little bit at a time beating after each addition.
  • Place dough into a cookie press. Squeeze cookies about 1 ½” apart and add sprinkles if desired.
  • Bake 7-9 minutes.

*****From the Recipe Box:

Make sure all the ingredients are at room temperature.

We like them a little crispier.

and remember: What’s wrong with getting ready for Christmas? We usually start buying presents in July. Big Kiss, Lynn