Wendy's Food Blog

05/23/2026

Work has been crazy, never mind the state of the world, so when I was feeling overwhelmed by having to bring a potluck appetizer or dessert to an event, I was just...Then, Steve suggests Rice Krispie treats. Perfect! So I just made them, but being me, I had to poke around the internet and came up with a concoction using extra butter and browning it, adding some vanilla, toasting the krispies (Market Basket since that is all they had and so much less expensive!) being sure to melt the marshmallows slowly, and gently stirring in an extra cup of marshmallows right before mixing in the krispies. I greased the pan with butter and a bit of olive oil (EVO, of course) and was careful not to press it all in too densely, then topped things off with a touch of Maldon salt. I tasted a bit and they are good!

05/03/2026

The current version still has a few items I need to update, but the final/improved version will be uploaded soon! I also need to move wendysfoodblog.com from where it is currently hosted before I FINALLY, more than two years later, get around to marketing this cookbook.THEN I will write one based on the recipes I created for the cooking demos I presented at Wakefield Farmers Market. Wish me luck! :)

03/01/2026

Clam chowder in the making. Waiting for the potatoes to cook before adding the half and half and clams. FUNNY STORY! A few times ago, I forgot to add the clams when adding the half and half once the potatoes were cooked. Steve never noticed. I did not at first, either, except that I was wondering why there was not as much chowder as usual. THEN I notice the clams sitting in the fridge... The good news is that, because I use clam broth that I save from cooking steamed clams instead of the veggie broth the recipe I start with calls for, it is still awesome without the clams.
AND, the added celery and carrots are a win, if not traditional. :)

11/30/2025

My Steve wanted bigger English muffins. I think these will do. 😀 I was leary of how these would come out because the dough was so sticky and difficult to manage that I just pressed it out by hand and cut it into pieces. Surprise! Thanks, The Pantry Mama!

11/23/2025

For those not used to entertaining - I actually have a friend who has used this post to do her T-day cooking for at least a few years in a row! You will need a thawed turkey by Tuesday - or at latest, earlier on Wednesday.

Do you love to host Thanksgiving for your family and/or friends but find it stressful juggling all the prep work with your already busy life? Are you tired of staying up late the night before, getting up at the crack of dawn on the big…

11/18/2025

Recipe for these sourdough discard pretzel bites is from The Pantry Mama, as is the beer cheese dipping sauce in the picture. YUM!!!!

10/12/2025

Busy weekend cooking for a modest-sized crowd (guest artisans and staff/volunteers) for our Indigenous Peoples' Day celebration at the Mt. Kearsarge Indian Museum. I made the stock and "picked the chicken" for the chicken soup and made the dough for the sourdough chocolate cookies on Saturday. I made the rest today, including the rice to be added upon reheating to the chicken soup. Pictured: chicken and (when added) rice soup, vegetarian lentil soup, cornbread, chocolate cookies, and, from our MKIM cookbook, Pueblo Pecan Crescents. So nice to have a crowd to cook for!

07/23/2025

I am just loving making all things sourdough. Although I have been working with sourdough since March of 2020, (along with all the others who ran into bread and yeast shortages in the beginning of Covid times) coming across The Pantry Mama has enabled me to up my game. She offers great tips for sourdough baking in general and all kinds of recipes using sourdough, including a plethora using LOTS of discard and no additional flour! Just awesome. The link to the recipe I used for this bread is in the first comment. From there, take a look around the site - lots to see and learn!

02/15/2025

Making "stuff from the freezer" soup. Some "mystery stock" I made from all the leftover bones I always save from various cooked meats, homemade chicken stock, some cherry tomatoes from the very last harvest that I stashed in the freezer, same with zucchini, some of the big batch of cannellini beans I cooked and froze, parboiled cabbage that was leftover from making cabbage rolls, plus fresh onion, turnip, and carrot. I have not even seasoned it yet and it is awesome. Oh, I added a touch of rice vinegar, but I will wait until the turnip is cooked and then see if it needs anything else. I'll probably add some cooked brown rice or barley from the freezer, too. I love to cook. Soup is good food!

01/13/2025

12/08/2024

Sourdough whole wheat English muffins. Yum!