Author: Kim of Glover Gardens

Lessons Learned from a Pie in the Face

Lessons Learned from a Pie in the Face

For that day in the future when the world has opened back up and all of us can exercise our God-given right to have pie tins filled with whipped cream flung at us, here are some tips.

Bring Me Some Heat, Wok!

Bring Me Some Heat, Wok!

We’ve got a few fall harvest cayenne peppers and a hankering for a stir-fry, so we’re going to be wokking it here at Glover Gardens tonight.

Another Friday, Another Charcuterie Board – But Not Quite Art

Another Friday, Another Charcuterie Board – But Not Quite Art

A well-timed comment from another blogger helped me realize that it’s ok to be a foodie-blogger-storyteller person with a unique and real message – even though my food isn’t art.

Hasselback Potatoes: Not Worth the Hassle

Hasselback Potatoes: Not Worth the Hassle

Lots of culinary discoveries and successes have been shared here, but sometimes it’s good to communicate about kitchen efforts that just aren’t worth it.

Lemon-Dill Zucchini Ribbons Pair Perfectly with a Giant Ribeye

Lemon-Dill Zucchini Ribbons Pair Perfectly with a Giant Ribeye

This light and bright side dish is a winner! It has cherry tomatoes for color and pop, garlic for a savory punch, lemon zest for, well, zestiness, and dill to balance everything. Plus a dollop of creme fraiche.

Found Recipe: Bobby Flay’s Avocado Toasts (Don’t be a hater)

Found Recipe: Bobby Flay’s Avocado Toasts (Don’t be a hater)

We love avocado toast! Not because we’re trendy, frivolous or extravagant, but simply because we love fresh food that’s bursting with vibrant flavors.

suicide regrets: i missed the nuances of your decline

suicide regrets: i missed the nuances of your decline

A poem dedicated to my brother, a victim of suicide, who suffered in silence. Call the suicide prevention hotline at 800-273-8255.

Food Rant: Just Go with Fresh Garlic

Food Rant: Just Go with Fresh Garlic

By using giant jars of pre-minced garlic that’s floating in additives, are we fostering a generation of underprivileged taste buds that have never experienced the joy of fresh garlic?

Seeds of Change

Seeds of Change

There are so many unknowns these days. But seeds of change are being sown, and autumn can bring a welcome respite.

Memories: The Simplicity of a Pomodoro Pizza at Second Bar + Kitchen in Austin, TX

Memories: The Simplicity of a Pomodoro Pizza at Second Bar + Kitchen in Austin, TX

I stumbled upon the picture and was reminded how delicious a straightforward but very well-executed pizza can be. I want to go back to Second Bar + Kitchen, post-pandemic.

The Cadence of Steven and Rachel Harvell

The Cadence of Steven and Rachel Harvell

I have cousins in ministry, and this is a guest post from two of them, Steven and Rachel Harvell.

When Doves Cry

When Doves Cry

A haiku inspired by mourning doves in the early morning at Gumbo Cove … were they sentries? Signposts? They seemed like they were anxiously awaiting something. Like us.

Gimme Chimichurri, Baby!

Gimme Chimichurri, Baby!

Chimichurri is a great sauce for fish, chicken, shrimp, steak, pork…you name it. It’s great as a dip for crudités. It’s a perfect condiment for a panini.

Stormy Weather: Reflections and Musings on Hurricanes

Stormy Weather: Reflections and Musings on Hurricanes

Remembering storms whose names have spawned headlines and headaches, headstones and heartache, hardships and heroism. And wondering, why do we have to name storms after people? Why not use diseases or the periodic table? Or colors?

We’re on a Road to Nowhere (and a haiku)

We’re on a Road to Nowhere (and a haiku)

A discarded coronavirus mask littering the parking lot. The song, Road to Nowhere. A haiku.

A Rainbow for Fred: Thomas Wenglinski “Adjustments Made” Interview, Part 2

A Rainbow for Fred: Thomas Wenglinski “Adjustments Made” Interview, Part 2

The song A Rainbow for Fred is a lilting and yet pensive instrumental that lingers with you long after the last note fades, much like the legacy of the activist Fred Hampton, who was killed in 1969.

Advice for Having the LIVELIEST Career

Advice for Having the LIVELIEST Career

Advice for having the LIVELIEST career possible, compiled for an intern as she embarks on her journey. What would you add?

Fall in Love with this Arugula, Goat Cheese and Shrimp Salad with Balsamic Dressing

Fall in Love with this Arugula, Goat Cheese and Shrimp Salad with Balsamic Dressing

This is a winning team of ingredients, my friends! The peppery arugula is the perfect foundation for the creamy goat cheese and shrimp, and the balsamic dressing ties it all together like a bow on a birthday present.

Call It What It Is: “The Sandwich”

Call It What It Is: “The Sandwich”

A guest recipe for Sandwich Wednesday that bears some resemblance to a muffuletta, but only as a distant cousin. I present to you The Sandwich, from Stacy.

A Super-Easy Way to Cook Shrimp for Use in Recipes

A Super-Easy Way to Cook Shrimp for Use in Recipes

Here’s an easy, foolproof, delicious and quick way to cook shrimp: roasting it in a very hot oven. And then you can use it in a variety of dishes, like this lovely salad.


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