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Recipes by Julianne
Thursday, Oct. 25, 2012 12:00 am
I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari
Recipes by Julianne
Thursday, Oct. 25, 2012 12:00 am
Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s
Food - Julianne Glatz
Thursday, Oct. 18, 2012 12:00 am

Further adventures at Spaulding farmhouse

If there had not been that snake in the ceiling, we might never have done it. My husband, Peter, and I knew when we bought the Spaulding Orchard farmhouse that we would eventually want to do some remo
Recipes by Julianne
Thursday, Oct. 18, 2012 12:00 am
•    8 c. peeled, seeded and chopped tomatoes•    6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes•    6 c. onions, NO
Food - Julianne Glatz
Thursday, Sept. 20, 2012 12:00 am
What comes to mind when you think of eating pumpkin? If you’re like most Americans, your answer will almost certainly be pumpkin pie. Of course there will always be a few nonconformists who&rsqu
Recipes by Julianne
Thursday, Sept. 20, 2012 12:00 am
This quiche is perfect for fall. Though I’ve used various herbs for it, sage is my favorite. If you’d rather make a vegetarian pumpkin quiche, eliminate the bacon and use olive oil for roa

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