Archives for Tasty Thoughts

Back to Blogging, Kind of

by Michele Pesula Kuegler January 15th, 2018| Tasty Thoughts
Three months ago I wrote about the hiatus I would be taking from Think Tasty and blogging. It was a good choice. It gave me time to focus on my full-time role in entrepreneurial education and not to stress over a baking and writing schedule for this

Taking a Hiatus of Sorts

by Michele Pesula Kuegler October 3rd, 2017| Tasty Thoughts
Think Tasty and its parent company, PeKu Publications, have gone through many changes over the last few years. I downsized PeKu incrementally from 24 to 16 to 10 and so on, until it was only Think Tasty still publishing and only me writing, editing, promoting, and more. More recently I've

Polenta- I Like It in So Many Forms

by Michele Pesula Kuegler June 26th, 2017| Tasty Thoughts

How I adore you, creamy polenta!

Polenta is one of those dishes that I absolutely love but put into the special occasion category. In case you aren't aware, the reason polenta is so incredibly yummy is that it's usually made with butter, cheese, and milk or cream. Thus, I

Summer- The Season of Salads

by Michele Pesula Kuegler June 19th, 2017| Tasty Thoughts

There's nothing quite like the warmth of summer being balanced by a cool, crisp salad.

I'm guessing that most people don't agree with the title of today's post. If you take a peek at advertising, summer is the season of: cookouts, watermelon, ice cream, lemonade, corn on the cob,

Word of the Day- Drupe

by Michele Pesula Kuegler June 12th, 2017| Tasty Thoughts

What's a drupe? Hint, hint. Look below.

I know that I wrote last week that I have stopped creating themes, and I did. However, in the world of whimsy sometimes themes just appear on their own. This week the new recipes involve stone fruit. As I began to write

What’s in a Theme?

by Michele Pesula Kuegler June 5th, 2017| Tasty Thoughts
At the end of this month, Think Tasty reaches a major milestone: its 10th birthday! It's hard to believe that I have been writing about the recipes I create for that long. With that much time and nearly 1,000 articles written by me, I still am learning. I think that's

Tapas for Thanksgiving

by Michele Pesula Kuegler May 29th, 2017| Tasty Thoughts
As we begin week two of Thanksgiving in May, I'm continuing with my theme of tapas-style dishes. Not only are they easily prepared and require less cleanup, they also form a terrific Tapas Monday menu. Typically, Thanksgiving and tapas don't coexist, as roasting a 15 or 20 pound turkey doesn't

Thanksgiving in May

by Michele Pesula Kuegler May 22nd, 2017| Tasty Thoughts
I know I'm not the only one. I'm sure there are others like me who absolutely enjoy Thanksgiving dinner but make it only once a year. Part of it is all the work it requires. Another part of it is the amount of food it involves. An additional part is

Does Dessert Have to Be Indulgent?

by Michele Pesula Kuegler May 15th, 2017| Tasty Thoughts
As we embark on week two of indulgent vs healthy recipes, it's appropriate that this week I am featuring desserts. Most of the time when I think of dessert it is something of a splurge. Perhaps it's a piece of carrot cake with a thick layer of cream cheese frosting.

It’s Kentucky Derby Week

by Michele Pesula Kuegler May 1st, 2017| Tasty Thoughts
I'll be honest. I was always aware of when the Kentucky Derby occurred and watched it some years, but I hadn't thought of it as such a special occasion until I met my husband about a decade ago. He's had a lifetime passion for thoroughbreds. As happens when you form

More Ways to Be Creative with Fruits & Veggies

by Michele Pesula Kuegler April 24th, 2017| Tasty Thoughts
Last week I shared two new produce-centric recipes. One was for a salad, and the other was for a jam. Both of these recipes provided the feel of summer, but neither really screamed of new, unusual ways to cook with produce.  Sometimes sticking with the basics is good. Other times

Filling Up on Fruits & Veggies

by Michele Pesula Kuegler April 17th, 2017| Tasty Thoughts
We are almost a month into spring, but here in New Hampshire I've learned not to expect spring-like weather. In fact for weeks, I've been trying to evoke the feel of spring in my cooking. Although since fall's arrival I've made cold weather foods, like braised short ribs and soups