Half Stone Walls and Kissing Frogs
Keira, a thirty-something, graduate student from Baltimore, spends the year in Dublin, working her thesis. Frustrated over her research, she
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Ann Marie Bezayiff received her BA and MEd from the University of Washington in Seattle. She is an author, blogger, columnist and speaker. Her columns, “From the Olive Orchard” and “Recycled Recipes from Vintage Boxes”, appear in newspapers, newsletters and on Internet sites. Ann Marie has also demonstrated her recipes on local television. Currently she divides her time between Western Maryland and Texas.
Author: Ann Marie Bezayiff
Thanksgiving Dinner Ideas: What’s on your menu?
Marshmallows, Oranges and Sweet Potatoes: The combination of these sweet ingredients creates a winning side dish for holiday or every day.
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Cling Peach Torte-Pie: So sweet, so good
Nothing compares to summer’s sweet, juicy peaches right off the tree, except for a canned jar of the yellow-orange fruit
Read moreApples in the air
Apple Sauce Cupcakes reinvented from a 1950s version of Apple Sauce Cake. The original applesauce cake recipe calls for unsweetened
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Best recipes I’ve never tried: Cobra Soup, Elephant Stew, and more
Here’s an assortment of odd and unusual recipes that I’ve discovered over the years. I thought it’s time to bring
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Exploring Puerto Rican foods: Beans, Rice and Plantains
Beans and rice served up with a side of tostones, fried plantains, Puerto Rico style. Don’t expect spicy or hot;
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For Teachers
Drive by any school and you’ll find the parking lots filled with teacher’s cars. They’re preparing for the new school
Read moreCinnamon Fluff and Doughnut Muffins: Doughnut taste without the frying
Each of my vintage recipe boxes contain at least one version of the ever-popular fried doughnut, but I also came
Read moreBBQ on July 4th: Try Lamb Kebabs
Cooking on the Grill: Kebabs for a change. Beef and chicken kebabs are popular but this recipe for lamb kebabs
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Pasta Sauces for a summer: Fresh Tomato and Basil Sauce, Orange and Lemon Sauce.
Artichokes and asparagus added to chopped basil and tomatoes create a twist on a traditional fresh tomato and basil base,
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