Mariner's Cookbook

Cornbread by Mariner, posted May 06, 2008

One sad fact of life is that each of us is going to live a little longer than someone close to us. Another is that sometimes we will, for one reason or another think about the dearly departed, and eventually we'll realize that even though many years have passed, we still miss them.

Chunky Tomato Soup by Mariner, posted Apr 18, 2008

One of my favorite comfort foods is tomato soup, and this is an easy, quick and tasty variant on ordinary tomato soup. I came up with this recipe while trying to duplicate a similar soup I had tasted in one of those soup-and-salad-bar restaurants.

Meatloaf by Mariner, posted Apr 16, 2008

For those of you who don't know, my Honey started out married life as a real, honest-to-goodness, college-educated scientist. Yep, she got a job right out of college as a part-time hydrologic field assistant. If you don't know what that is, you're in good - well, at least acceptable - company.

Salmon Croquettes by Mariner, posted Feb 08, 2008

Like many others, my Honey and I are trying to put more fish into our diets. Seems that fish are one of the better sources of omega-3 fatty acids, which are apparently good for you in a lot of different ways. The best fish for getting these little wonders are the oily, marine, cold-water fishes, like tuna and salmon.

Deviled Eggs by Mariner, posted Jan 20, 2008

We were in the mood for a light, easy meal at suppertime Friday night, so I scrounged up a can of Campbell's won ton soup and some chopped asparagus spears. Kind of light on the animal protein, so I cast my mind about and decided "Hey! I'll just make some deviled eggs!" No problem right? We always keep boiled eggs in the 'fridge for quick easy meals. Thinking about it though, I realized that I had no idea where to begin. It couldn't be as simple as just mixing the yolks up with some mayo, could it?

Cream of Asparagus Soup by Mariner, posted Jan 08, 2008

My Honey and I really like asparagus. We like it whether it's right from the garden, or fresh frozen, or even from a can, but we like it best fresh. The problem is, if you buy it fresh (or even frozen, in most cases) you get really long spears, of which only a short section, near the top, is tender enough to cook and eat as spears. The rest of the stalk may still be edible (technically), and even tasty, but is very fibrous and thus much less pleasant to eat.

Salmon Chowder by Mariner, posted Dec 22, 2007

My Honey decided last week that she wanted some salmon chowder. Normally, she makes it herself, but I'm at home more now, and she's working, so I got the job of figuring out how to make it. I looked at all of her cookbooks, and couldn't find a single chowder recipe that called for salmon. Some of the ingredients for the other chowders didn't strike me as going well with salmon, either. Anyway, I improvised, and it turned out very well. I decided to put it out here, in case any of you might like to try it.

Thanksgiving Turkey by Mariner, posted Nov 22, 2007

Now, I could probably say that I've cooked them before, but in reality, I only helped the person who was actually in charge of the cooking. I didn't have to know what to do to the bird to get it ready to cook. I didn't have to know what temperature to cook it at. I didn't have to know how long to cook it, or what to do with it when it was done. All I had to do was stand around, and act when called upon.