Prepare my blue cheese warm salad dressing and use it to dress your favourite pasta. You might want to try substituting homemade spaetzle (it is made in minutes). Drizzle the spaetzle with sage butter.

Crush a handful of homemade candied walnuts from your pantry jar and sprinkle over the pasta just when ready to eat. You also could finely chop candied citrus rinds from your pantry sugar jar and sprinkle over warm blue cheese dressing on a salad or over pasta, along with the crispy sage leaves.

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If you love sage and happen to grow it in your own garden, gently rinse a few generous size leaves and pat dry. Allow it to rest on white kitchen paper towel to evaporate any leftover moisture.

Then what to do with the earthy full-flavoured pungent sage? You could quickly pan-fry it in sizzling unsalted butter for just seconds to crisp it, let it dry on a white kitchen paper towel, sprinkle with salt and crumble over the dressing.

Along with the homemade candied walnuts this is wickedly delicious served over your pasta dish. But be warned, sage is powerful and can overtake and dominate other flavours, so use sparingly.

Or you could batter dip your whole sage leaves using my light, most delicious Chinese batter, or use your favourite beer batter (keep the batters quite liquid and rest, refrigerated, about an hour), let most of the batter drip off each sage leaf, and deep-fry the fresh, individual sage leaves in hot Mazola Corn Oil. You could even batter and deep-fry the sage flowers. Salt immediately.

Deep-fried sage leaves make a curious hors d’ouvres conversation piece. Serve along with deep-fried, battered and stuffed zucchini flowers on a buffet table.

Defrock the zucchini flower stamen and remove the stem. One suggestion for stuffing the zucchini flowers: some sage-seasoned fresh homemade coarse breadcrumbs mixed with a mashed cognac marinated black mission fig from your marinating jar. Add a small drop of Petite Maison brand white truffle mustard and/or a pinch of my watercress pesto. Shape a tiny breadcrumb ball and flatten it. Insert into the flower and close around the filling. Pinch the flower open end shut.

You could substitute a little WildlyDelicious Beet and Red Onion Marmalade mixed with the fresh coarse breadcrumbs if you don’t have the figs.

But bear in mind, it’s a love/hate relationship with sage. For some, it’s an acquired taste, as with olives and anchovies.

You could use sage or sage, rosemary and thyme, cautiously seasoned flour and fresh coarse homemade breadcrumbs to coat rice balls or even breaded, pounded schnitzel.

A thought just occurred to me to share: In my incredible dill bread recipe, you might like to replace the dill with a little tri-mix of sage, rosemary and thyme, for a unique homemade bread experience. And if you make your own focaccia, definitely try this mix.

Making fresh breadcrumbs only takes seconds. I highly recommend not using store-bought breadcrumbs. They are mostly too fine and too dry. They are okay in a pinch for some uses, but not here in this grouping.

You can make a batch of your own various breads (stale leftover black-olive bread makes wonderful crumbs) into fresh coarse breadcrumbs, freeze them and they will keep for ages. Defrost on a sheet pan, spread out to dry a little before using. For certain uses, you can even oven-toast the breadcrumbs spread out on a sheet pan before using.

You can save the sizzled in butter, pan-fried, not battered, sage leaves. Just let them dry completely, spread out on white kitchen paper towel; crush by putting the dried leaves in a brown paper bag, and store in an airtight glass jar in your pantry.

Use sparingly when preparing roast chicken or other poultry, or game. If you enjoy rabbit, it will stand up to the intense sage, rosemary and thyme mix. You could even make a fresh coarse breadcrumb stuffing and fill the rabbit cavity. There are all sorts of stuffing recipes or create your own.

The sage marries well with rosemary and thyme, a powerful combination that for some is an acquired taste and is best enjoyed by those who love full-flavoured dishes with that extra special je ne sais quoi conversation starter.

This combination is not for the faint of heart but used sparingly can create a mouth-watering dish. All three elements can be used together, fresh or dried.

Dried, crushed, these three can be added in equal small amounts to dredging flours, or to coarse fresh homemade breadcrumbs, just when ready to use in any recipe. Perhaps try it on your private hunter’s venison steaks to make him proud of his efforts. You could even prepare a savoury polenta using this mix.

If you imbibe, and if you are using beer batter, you might enjoy Stella Artois or Molson Export Ale. They both have a gentle bite that for some might enhance the gourmet flavours of the meal. A Chianti, perhaps for a wine drinker. For myself, not being a drinker as such, a couple of ounces of beer is plenty, and indeed does enhance the herb flavours.

Dried, the herbs will keep for ages in your pantry. I like to sterilize my little glass storage jars, and their lids, too, just before using. Simply boil a kettle of water, place the little glass jars and their lids into a large clean pot or glass bowl and pour the boiling water over them. Sterilize small tongs to lift the jars out of the water. Air dry the hot glasses under a lightweight, clean tea towel, upside down on a baking rack, so the moisture can evaporate completely, before each new use. It helps stored items stay fresh and last longer.

This is the sort of recipe that appeals to a busy Realtor who loves to cook and enjoys experimenting in the kitchen. One of the benefits of telecommuting and working from home is that it’s another opportunity to multi-task (in the kitchen), perhaps while thinking about and note-planning your next ad campaign using Post-it notes to recapture later. Not a minute of time wasted, even in my kitchen.

If you love to cook for your family, for a special loved one, or even just for yourself if you live alone, then just do it. The secret is in being organized.

We are all allotted the same 24 hours in a day. You might discover hidden talents you didn’t know you had. Recipes are just meant to be guidelines that you can change up to create your own. A little like an artist, creating special treats, a bit at a time. You might surprise yourself.

Savoury faux Dutch olibollen or South African puff puff (with sage, rosemary and thyme)

There’s a Dutch influence in South Africa. And similar treats are offered there. Typically, both are made with yeast dough. These treats are a cross between fritters and doughnuts, sort of.

I use my wonderful light Chinese batter and slice apples in half vertically, core and cut each half into three equal wedges. Dip the apples into the rested refrigerated batter that is medium thick, a little like pancake batter consistency.

But here’s the special secret: use the minced, dried sage, rosemary and thyme mix in equal parts. Just a slight dusting in the batter is sufficient since the sage and rosemary are particularly powerful. The thyme is a moderate strength. You might even add a sprinkle of nutmeg.

If you have a candied citrus rind sugar jar in your pantry, mince a little mixed rind and add to the batter.

The mixture of the sweet tart apple and candied citrus on the palate with herbs in the batter is quite a worthy taste bud sensation.

Deep fry using Mazola Corn Oil that is quite hot, but not smoking. Only deep fry a half dozen at a time. More will cause the hot oil to drop in temperature.

The treats are ready when the batter puffs and turns golden in a just a couple of minutes. Rotate so all sides turn equally golden. Remove with a spider and drain on white kitchen paper towel. While hot, dust with salt.

Some people like to sift icing sugar on when cooled. A mix of savoury and sweet, whatever suits your taste. You could even drizzle a little second season maple syrup over each one, when ready to enjoy, or a little congealed cognac figgy jus from your black mission fig marinating jar.

If you want to enhance the savoury sensation, perhaps dip in my Spectacular barbecue serving sauce recipe instead. Or even serve with my very tasty tomato butter.

This beyond-easy treat is quickly made and is often served on New Year’s Eve. Various versions are served in countries all over the world. The house smells wonderful and inviting.

Have you ever noticed that you prefer to chew savouries on one particular side of your mouth and sweets on the other, discovering changing sides enhances either? Our taste buds have absolute variables supporting that first we eat with our eyes, followed by our sense of smell, before our taste buds activate. That confirms that presentation counts.

Take food presentation into account if you are preparing plates for chemo patients, or even for the elderly. Discover what appeals most, often a selection of small choices, and don’t be disappointed when your efforts are rejected. By making a tray or plate attractive, you might make eating more opportunistic. Caring shows on the plate and can speak wordless volumes.

Note: You might like to use the crisped sage leaves floating on the soup plate: roasted acorn squash soup with roasted ready-cooked chestnuts.

© From Lady Ralston’s Kitchen: A Canadian Contessa Cooks “Turning everyday meal making into a Gourmet Experience”

The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking - at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary "From Lady Ralston's Kitchen" additional recipes in the Recipes for Realtors Comments section at REM.


  1. “Gifting Herbs and Spices”

    Wedding and Shower season is fast upon us. One of the very best gifts you can give to anyone anytime is a gift of herbs and spices. You can order online if local shops are not accessible during Covid, or if they don’t carry a good selection.

    Stock up on plain tissue paper wrapping so you can use layers.

    Even at Christmas these make good stocking stuffers for a new cook.

    This gift is also fabulous if you offer client gifts. I am always surprised how many people don’t buy herbs and spices to keep their pantry stocked. If fresh is not available the next best thing is dried but especially freeze-dried. The product I rely on heavily is often noted in my recipes, branded LiteHouse. It’s a fresh freeze-dried assortment and becomes almost fresh again releasing when on contact with moisture. Although difficult to find in local shops, when you do find it at your supermarket stock up. It just seems to disappear off store shelves. Go back. All gone. It is an imported product. And it might be months before you see it again. If your local grocer doesn’t carry it, perhaps ask if they can order. If they get enough requests the store will suggest to their head office.

    My pantry has many of the LiteHouse jars but not all. Next up is glass jars of McCain label and small tins of ClubHouse. Over the decades I have discovered what works best by trial and error. And I try to deep-fry fresh herbs in season and dry to store in pantry jars for easy access. Easily tipped into any mayo or aioli to create a tasty sauce, dip or dressing to drizzle over your table special of the day.

    Here’s my compliment to fresh list I always have on hand. And any or all in combination makes for an amazing gift that will keep on giving. You might even pack them in an oversize plastic covered dish or a large glass serving bowl to wrap as a gift.

    Garlic salt, nutmeg, sweet paprika, (smokey is very different), chives, parsley, rosemary, basil, thyme, oregano, mint, celery salt, garlic powder (that I seldom use, preferring fresh), sea salt, McCormick (only) ground pepper to supplement my pepper grinder, McCormick ground cloves and whole cloves, ground cinnamon. Coriander, marjoram, tarragon, less often used but good to have on hand, and ClubHouse curry powder and chilli powder.

    Allspice ground and whole, and cayenne, Italian seasoning, and poultry seasoning (used sparingly) with chief component being sage. And of course dried bay leaves. And of course no kitchen is complete without dill. Fresh dill drys beautifully, keeps in a covered large glass jar for months and really finishes guacamole; perfect in fish dishes and some salads.

    There’s loads of others available: keep just a few threads of crocus threads: saffron; ground turmeric, cumin, cilantro (I don’t use), ground ginger, onion powder, cinnamon sticks, cardamom and cardamom pods, pink peppercorns, and countless others.

    Decide how much you want to spend; it’s easy to spend fifty or even a hundred dollars to put a gift together. This sort of gift is not to be looked down on, and certainly every new bride will appreciate for her kitchen (or her husband will). Note to store in a cool dark cupboard and they will all last a long time, tightly covered. Remember that dried always requires using less. Less is more.

    If you don’t cook using herbs and spices you are missing preternatural tastebuds tantalizers that make all dishes special by enhancing existing natural flavours. Maybe surprise your own table; give it a go. Add a couple to each shopping expedition and soon you will have your own collection.

    You can read lots of my original personally developed over the years free recipes showing how I use herbs and spices at my eBook kindle “look inside” button at the top of the cover graphic at :

    “Gourmet Cooking – at Home with Carolyne” where you can see how I incorporate herbs and spices in my daily meals. ENJOY! and send the Kindle (can be read on ordinary smart phones), as an email gift for such a small price. Best results using computer to order at .

    Lady Carolyne Lederer-Ralston
    Compliments of:

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks” ~ Turning everyday meal making into a Gourmet Experience

  2. Again, this is a long comment, but the season is here and the kale is alive and available. Combined with the sweet potato fries, made into rosti, you will love this up to the minute use of both vegetables. Kale is related to the cabbage family. I hadn’t cooked kale in recent years, and this mixed treat was indeed a special treat. I was first introduced to kale in the 1960’s and prepared the way I’ve described you will love it, guaranteed. When children ask for seconds, you know you’ve got a good thing going.

    Kale like no other – just imagine! (Heaven-scent and Heaven-sent. So special, indeed.)

    A friend has a tiny garden, and the end of the season was fast approaching. She brought to me a few tasty home-grown tomatoes and a bag of fresh picked kale leaves. I hadn’t cooked fresh from the garden kale in years. So it was a treat that needed to be used right away. Just handling the fresh from the garden sheafs is a kitchen comforting experience.

    In recent years, kale has made a comeback in the markets, and folks fell in love all over again. Some prefer crispy, roasted kale stuffed chicken; others prefer chips made from crispy kale. There’s hundreds of recipes and suggestions, but I’ve never seen my version any place. So, do enjoy. This recipe is amazing, and don’t tell anyone it’s good for you.

    Start by removing the coarse ribs in the leaves. Rinse kale in a colander under cold running water to remove any sandy bits. You don’t have to dry it. The moisture will disappear as the kale melts in the skillet. Chop kale coarsely.

    Depending on how much kale you are making, make several crisp rashers of smokey rich full fat bacon. Chop the crunchy bacon coarsely and reserve for the moment.

    In the bacon fat, sauté chopped white onion. Sprinkle the onion with salt, fresh ground pepper, nutmeg, paprika, a tiny bit of crushed dry thyme, fresh chopped parsley, a few granules of dried deep-fried sage from your pantry jar if you have it, and a pinch of sugar. Add a little homemade golden oven-roasted garlic purée from your refrigerated storage jar. Put the chopped bacon back in the pan.

    Add the kale and add rich homemade chicken stock and Stella Artois beer, in equal portions. You will have to judge how much liquid depending on how much kale you are preparing. Don’t flood the skillet. Use just enough liquid to dress the kale fully.

    You don’t need to cover the kale in a flood of liquid (the kale will shrink the way spinach does) but you are going to cover the pan with its lid, and braise the kale mix for at least an hour on very low heat after bringing to a soft boil. So keep an eye on the pot so liquid doesn’t disappear completely. Stir occasionally. Add more liquid if necessary.

    Your kitchen aroma will be wonderful. Open the windows and let the neighbours enjoy!

    After an hour, test the kale texture to see if you are pleased. Think of the texture like spinach but less smooth. But even so kale takes much much longer to break down, it will eventually become mashable in texture, using a fork.

    When ready to eat, the kale mix can be used many ways: added to my whipped, mashed potatoes is just one way to serve, creating a Dutch stamppot dish. The Dutch call kale borecole. Be sure to drizzle a little plain white vinegar over the mix and sprinkle a little roast beef or goulash liquid over the potato kale mix.

    You can use the kale mix as a tapas on grilled garlic bread or on toasted black-olive bread brushed with unsalted butter. You might want to add a dollop of full-fat sour cream on top. And maybe a dusting of sweet paprika or even cayenne if children are not eating.

    You can serve the kale mixture as is, as a side dish with many things. If you enjoy simmered, fried large European sausages, a platter of the kale mix is an amazing accompaniment. Maybe add a gently poached, still runny egg for each serving.

    The braised kale mix is also terrific with braised brisket (you might enjoy a little different flavour by adding a little Marsala wine to the braising brisket, and serve with my whipped, mashed potatoes. Sprinkle the kale potato mix in this method with just a little drizzle of plain white vinegar; do not stir. Just let the plain white vinegar sit on the kale potato brisket serving. The odd addition of the vinegar really makes all the flavours come alive. Without the enhanced vinegar flavour, the enjoyment just isn’t the same. Be sure to try it. It seems to be a well-kept secret enhancement.

    My guess is you probably haven’t eaten kale prepared this way, perhaps. It’s not difficult to make, but is time-consuming. And not unlike wilted spinach, in the end the starting volume has magically diminished. You likely will get requests for repeats. ENJOY! all year ’round.

    If you happen to grow kale in your own garden, make this recipe and freeze the kale mix in portions, and thaw overnight in the refrigerator, then proceed with however you wish to serve it.

    And don’t forget what a tasty crostini is, made with grilled bread of choice, cut on the diagonal, smeared with just a bit of your homemade golden oven-roasted garlic purée, mounded with Celebrity Canadian goat cheese herb-marinated coins, and topped with delicious kale braised in bacon fat-sautéed onions and crushed crispy bacon.

    This will be a most memorable tapas, or a marvelous side to any full meal. Adding a little marinated stove-top pork tenderloin, just barely cooked after searing on the stovetop, and sliced on the diagonal topped with a little of my German Italian plum confit, or a little Croatia Sour Matatia Cherry Spread is a winner.

    If you have plucked out most of the braised kale and find just bits left among some bacon and onions in your braising pan, and perhaps an ounce of liquid, add toasted fresh coarse breadcrumbs and a little minced fresh parsley and fresh basil, and just a pinch of minced fresh sage, and use to fill topless roasted or fresh-picked scooped out cherry tomatoes. Sprinkle with dry grains of Parmesan or Romano, and top with fresh ground peppercorns. Broil (open-door) on top rack right underneath the element for just seconds till breadcrumbs and cheese topping get barely golden. Top with their cut-off lids and serve immediately.

    You can make these stuffed tomatoes anytime and freeze them, upright, in a tightly packed flat covered container and just pop them under a pre-heated broiler any time you want to serve. Another great take-along to someone else’s house or a pot luck. Remove the lids when broiling and pop back on when ready to serve.

    At the dollar-store or at a restaurant supply you can buy little one-inch square white china dip-server dishes. These are a perfect size for serving the stuffed cherry tomatoes individually. You can arrange the little dishes on a bed of crushed coarse salt to support any profile you like. Another wonderful amuse bouche. Perhaps place the little white china containers in a row down the middle of a long narrow white platter, and surround with shredded iceberg lettuce and maybe make a couple of tomato roses from larger fruit to decorate, along with segments of lemon cut from between the membranes. Pink grapefruit segments are a pretty addition.

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

    ADD-ON – Again, a most unusual use of the kale. (The secret’s in the sage.)

    Steam sweet potato (store-bought ready) fries, until not quite cooked. Still almost crunchy. Sprinkle with salt, and a pinch of cayenne. You could blanch the store-bought fries.

    Let cool. You could even refrigerate, covered, overnight and use the following day. Grind the not quite cooked fries and freeze the sweet potato, or use immediately.

    In a mixing bowel, stir a very full cup of ground sweet potato fries that were steamed to not quite cooked stage, with one whisked egg, a quarter cup of frozen braised in Stella Artois kale and a quarter cup of all-purpose flour or your choice of favourite flour. Mix well. No need to add spices because the kale is plenty spicy already. But you might like to add a little additional fresh-picked or dried sage if you really love it.

    Using a large tablespoon, scoop out the pancake like mixture and fry small rounds quickly in a little sizzling unsalted butter (or you might choose to use sizzling saved yummy bacon fat from your refrigerator covered glass storage jar), about two minutes each side till just golden brown on each side. Mound the roasted rosti on a plate until you have used all the batter.

    Serve with cold sour cream. IT’S AMAZING! A really special dish, indeed. A wonderful, unusual amuse bouche. A really perfect pre-made treat that can be served room-temperature or really hot.

    You could even put a soft runny yolk poached egg on top with hollandaise and have an unusual breakfast (a perfect choice for offering if you operate a bed and breakfast, or even if you have guests staying overnight). You could add a crispy rasher of bacon. Or top with my Caramelized Onions.

    ANOTHER ALTERNATE way to serve: Drizzle the Sweet Potato Rosti with second season maple syrup and grate a little fresh orange zest on each.

    You could easily substitute for the sweet potatoes, parsnips, turnip, kohlrabi, or a hard squash, or even carrots..

    WOW! Something from almost nothing. Nothing goes to waste in my kitchen.

    Compliments of: © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

  3. Something extra to think about, sage-related… Since REALTORS are used to multitasking, having a at-the-ready pantry that is well stocked makes being in the kitchen between client calls a whole lot simpler – and equally as important, faster meal prep.

    Fry whole fresh sage leaves just briefly in sizzling butter to which you have added a just a tiny pinch of your refrigerated golden oven-roasted garlic purée.

    Using a slotted spoon, remove the crispy sage leaves and place on a white paper towel to cool. In the same hot pan toss homemade candied hazelnuts from your pantry jar. Add a little extra butter if pan is dry.

    Save the bit of residual sage candied hazelnut melted butter. Drizzle over almost any main course you are serving: pork, chicken, fish… (Of course you could drizzle just a few drops over each cream of soup plate, just when ready to serve.)

    You could pulverize the crispy fried sage leaves and the pan-fried homemade candied hazelnuts in your mini food processor, until the mixture almost turns to a thick butter like consistency and smear on a grilled crostini bread slice. Maybe top each crostini with a bite-size stuffed raw or broiled white button mushroom. (Stuff with the minced stems, a pinch of raw onion and a bit of sautéed homemade fresh breadcrumbs with a pinch of the crushed hazelnut sage mix.)

    Another Compound Butter to add to your frozen log coins collection…

    In a paper bag, together, crush crispy fried sage leaves and a few homemade candied hazelnuts from your pantry jar. I tap with a meat pounder I use for making schnitzel.

    Mash a pound of cool butter and add a quarter cup of the sage hazelnut crushed mix. On a sheet of plastic wrap, shape the butter into a long, thin log, perhaps 2″ in diameter.

    Let the log become quite solid in the fridge and then cut into half-inch coins. You might want to use unwaxed dental floss to cut through the firm but not rock hard butter. Freeze, rewrapped in cling-wrap, and knock off coins as needed.

    Float a sage candied hazelnut butter coin on a very hot soup serving and just let it melt. Don’t stir. Also the compound butter is an amazing topper on many items on a grilled crostini.

    Scatter this crushed sage candied hazelnut mix over my Silky Cream of Celery Soup or Cream of Celeriac Soup or even tasty Cream of Parsnip Soup. And float a crispy fried sage leaf in each soup plate.

    This same crushed crispy fried sage homemade candied hazelnut mix is nice stirred into a mashed Canadian creamy Celebrity brand goat cheese log. Reshape into a plastic wrapped log shape and again using an unwaxed dental floss when firm, cut the goat cheese log into coins and mound on a cheese serving platter on a bed of large Boston Bibb (Butter Lettuce).

    Drizzle the cheese coins with a little of the residual pan butter just when ready to serve and sprinkle with a chiffonade of fresh flat leaf parsley. Sage mixes well with fresh mint or rosemary and even fresh basil pairs nicely.

    To order the ebook, “Gourmet Cooking – at Home with Carolyne,” it is available here for $5.99 US.
    Email Carolyne

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

  4. I know some readers have a green thumb and grow their own backyard or balcony herbs.

    For our REM readers who might be interested in learning more about sage (related to rosemary), and other herbs and spices, you might find this link enlightening; topics noted among others – assuaging inflammation and boosting brain power (who couldn’t do with a little extra, in our sometimes stress-filled industry … )

    Check out the chart: sage values for potassium and Vitamin A, Vitamin K, Vitamin E, among others.

    To order the ebook, “Gourmet Cooking – at Home with Carolyne,” it is available here for $5.99 US.
    Email Carolyne

    Thanks to those who already ordered, even those who don’t cook. So much appreciated. Getting such good feedback.


  5. “Sage” seems to be the buzzword of the week. A lead story this week at REM coincidentally was from local Sage Real Estate, and “my Sage recipe column” with the leader line editor Jim chose: “Some sage advice.”

    Now a wonderful shout-out from longtime business friend and networking colleague, Joeann Fossland at “Purple Sage Realty.”

    Joeann serves the Tucson, AZ area if any of our readers needs a dedicated, experienced REALTOR in that area. Joeann has been kind in posting my Kindle cookbook at her FB website info.

    And another shoutout to AZ. To another excellent REALTOR, also a longtime friend and networker, Wendy Cyr, in Scottsdale, AZ who ordered a Kindle right away.

    I’ve networked with both of these ladies for probably twenty years. Not just terrific dedicated agents, but terrific people. And much appreciated.

    And thanks to editor Jim and REM owner, Will, for the tiny url. Much easier to work with, and it’s at the end of each recipe bio.

    Gourmet Cooking – at Home with Carolyne is available here for $5.99 US. Email Carolyne

    HINT: Mother’s Day is coming. A copy of my Kindle might be a great gift at only 5.99 USd. Not just for mothers of course; and not just for women. Many men cook.

    A painless appreciated shopping experience.

    To order the ebook, “Gourmet Cooking – at Home with Carolyne,” it is available here for $5.99 US.
    Email Carolyne


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