The Recipe: A loaf of lemon quick bread, bright with citrus and smoky with black walnuts, Missouri's much treasured nutmeats, so difficult to harvest. At Christmas, I jumped on the chance to purchase husked, shelled and picked native Missouri black walnuts. Knowing how difficult it is to extract the meat from black walnuts, I wanted to use them in a way that would highlight their distinctive flavor. This recipe is the first keeper, one that pairs black walnuts with lemon. The walnuts came from a friend of a friend whose parents wile away winter evenings in front of the television with industry: shelling black walnuts. It's tedious work but generates a little cash, an old-timer's practice that's likely to slowly die off, what with the digital distractions of Netflix and Facebook. Really, who has time for shelling walnuts? Sigh. It's not easy to find black walnuts, even in Missouri. Believe it or not, the most reliable source is Sam's Club, usually righ

This is the steak technique for anyone who's ever tried to transform a less expensive cut like beef sirloin into tender, tasty steaks. It's totally simple and my go-to method for cooking steaks in a skillet (cast iron, of course!) and wow, when paired with simple sautéed poblano peppers and onion, is a definite feast and definite man food. Good Steaks, Cooked Fast at Home. Another Quick Supper , a Kitchen Parade Specialty. Hearty & Filling. Budget Friendly. Weeknight Easy, Weekend Special. Low Carb. High Protein. Naturally Gluten Free.

The ultimate chocolate experience, a dense, moist and ultra-rich almost-flourless chocolate cake. A perfect dessert recipe for a romantic evening, serve in small slivers! COMPLIMENTS! "This was easy and great! ... like a dessert at a fancy restaurant." ~ A perfect finalé for a Valentine’s feast, this chocolate cake makes up so easily and tastes so delicious, you may soon turn to it for special occasions and everyday events alike. It was my contribution to a Sunday-afternoon hike last fall. Our group ranged from a nine-year old with dimples to my 76-year old Dad who more than managed to keep up. Though the sky was gray and the air brisk, the autumn leaves were at peak color, rich with russet and orange. We kept warm trekking through a park where we crossed woodland, river, prairie and marsh ecosystems in a couple of hours. Our motto might well have been, “Eat to hike, hike to eat.” At trail’s end, we sat down to hearty split-pea soup , fresh bread with