-
Continue reading →: A Winner of a Recipe
We always enjoy watching the Kentucky Derby, and Saturday was no exception. We have a family tradition of trying to pick a winner, although our choices are mostly based on the horse’s name or looks. Ken chose Emerging Market, for unknown reasons. Ben leaned into his chemistry background and selected…
-
Continue reading →: Nuclear Reactor Cooking
No, I’m not splitting atoms or putting anyone in danger. The title just means that I cooked dinner on our grill, which we’ve nicknamed the nuclear reactor. How the grill got that name is an interesting story. For Christmas of 2020, Ben and Alice decided they were going to go…
-
Continue reading →: Photo Friday
I love when our frangipani begins to bloom! Compared to many other trees of the same species, the colors of the flowers are very unusual. The most common are a solid yellow or solid deep pink. As the season progresses, the blossoms on our tree will exhibit a deeper pink,…
-
Continue reading →: The Joy of Enthusiasm
Do you have a quote you live your life by or think of often? I had a poster in my classroom that quoted Ralph Waldo Emerson: “nothing great was ever achieved without enthusiasm.” It was a quote I referred my students to often. As a musician, I know how easy…
-
Continue reading →: My Best Meatloaf *
Full disclosure: this is the only meatloaf I make, so it has to be my best. The reason I don’t make any other versions of meatloaf is because Ken is our meatloaf chef. There are at least three recipes that he makes, and I enjoy them all. But I love…
-
Continue reading →: The Right Rice
When I was a kid, my mother made one kind of rice: Uncle Ben’s. We didn’t eat rice very often, as my dad didn’t really care for it. Most of the rice I ate was in my grandmother’s rice pudding. Then I discovered Chinese food. Chinese restaurants were rare in…
-
Continue reading →: A Fruity Photo Friday
I couldn’t pass this mango tree on our walk a couple days ago without taking some photos. The amount of fruit set is exceptional. This is clearly an early-ripening variety, to have so much color already. A close look at the fruit, though, showed symptoms of anthracnose, a fungal disease…
-
Continue reading →: About that half head of cabbage…
There are recipes that require an entire head of cabbage. And then there recipes that leave you with half of a head in the fridge. I found a great recipe to use that particular leftover. According to various publications, 2026 is the year of the cabbage. Lots of recipes have…
-
Continue reading →: The Perfect Morning
It’s a fact of life: some days are better than others. This morning was one of those times that will be hard to top. A little over a year ago, I wrote about the beautiful Japanese garden we have in Palm Beach County, the Morikami Museum and Gardens. I’m not…
Hello,
I’m Lynn
Welcome to So Many Dishes, where we’ll talk about food and its place in our lives–not just nourishing our bodies. Let’s make connections that revolve around food, and share some recipes on the way.
Let’s connect
Join the fun!
Stay updated with our latest tutorials and ideas by joining our newsletter.
So Many Dishes 