• Recipe of the Week: Chip’s Zucchini Bread

      Yesterday, when Leeanne, Chip, and I got together to work on the second edition of our textbook, Chip presented both Leeanne and me with homemade zucchini bread. When I got home last night, I made a cup of tea and sliced myself a piece of this bread. I still had a lot of Weight Watchers points left, and the one slice cost me 6 points. Let me tell you, it was well worth it. This recipe is delicious. She used Splenda in her version, but said it’s a little more moist with regular sugar. Either way, it’s a win-win, it’s so tasty. When I asked Chip if she wouldn’t…

  • Our Italian Red Sauce Recipe

    Hello, readers! Today, I’m posting a recipe, and I think I’m going to add this as a weekly feature during the summer (now that my semester is almost over). This recipe has been handed down from my mother-in-law to me. I’m going to post the handwritten recipes for you, so you can see exactly how I do it. I make a small modification to her recipe in that I add tomato paste to the sauce. As she does, after I sauté the onions and garlic, I remove them and let the flavor sit in the olive oil. The rest I do pretty much as she does, although I throw a…