The Rip Van Wrinkler, XXV, Issue 4, November 2021

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"Fireside. . ." is the NEW Contest!
Enter storiesĀ &/or PHOTOS by Jan 1st.


The divine Ms M - Kamen gouache.

In Sweden - Mia Lowbeer

"We finally broke down & started the wood stove" Betty Klein

Blue Stove Beach, 2019- S K-M


Chickpea cabbage dill soup
by S K-M, recipe by Madjur Jaffrey below - I added sliced extra firm tofu.

Eggplant lasagne by Kristine Dougherty

Asian Eggplants, a bit of olive oil sprayed on top, chopped tomatoes, basil and rosemary and Parmesan on top. Sort of like a lasagna without the noodles!

by Tamara Allen

Lasagna in muffin tins, and cauliflower blended to be faux mashed potatos.

Cook the noodles and then coat with olive oil, and lay them across flat in the muffin tins, in an X pattern, add filling, then fold the noodles over the top, and add a bit of sauce/cheese to hold the ends down and keep it from getting crunchy, then bake. Then you can freeze little single servings.

White cup is cauliflower. Orange is the cheddar cauliflower.

I had some leftover cauliflower that was roasted with a little bit of garlic, pureed in the food processor - about 1/3 of a head - added 2-3 tablespoons of sour cream (recipe said cream cheese but I had sour cream) and a dab of butter. Cheese to taste.

Crustless Pumpkin Pie

Just follow the recipe on the can of pumpkin (I use organic), preheat the oven, butter the pans. You can also use individual custard cups. Add organic raisins, if you like them.

Basenji Pie.

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