In my kitchen I have my grandmother’s hoosier cabinet and in the cabinet I  have a drawerful of recipes that I have collected from my family and friends.  Asking the question “Can I have the recipe?”  has turned into a pile of worn and aged pieces of paper of various sizes and types.  Very few on actual recipe cards.  I love looking through them.  It brings memories of the people that I have gotten them from, and usually a memory of the time we shared the food that I have the recipe for.  Of course, most of them are splattered with the ingredients that they list and the ink is fading.  So that leads to my thankfulness that my sister has started this blog.  Now those loved recipes are being collected by her along with her insightful thoughts on each one.  And, perhaps the thing I am most grateful to her for, is that she is giving some of the recipes a cleaning.  She tests and tweaks them so that they are made with ingredients that are truly food.  Non-GMO, chemical/pesticide free, and sometimes gluten-free.  What a priceless gift she is giving us all.  Love you, Tanya!  Carry on!

Here is my favorite recipe from my sister Tanya.  Well, honestly there are a couple more favorites, but this one is the most used.  So simple and forgiving.  Many times I have not had the right ingredients, or mis-measured, but this recipe is easy to adjust. You will note that it has not been remastered yet by Tanya, but it is an easy one to figure out.  Enjoy.

Tanya's Raspberry Vinaigrette Recipe

Tanya’s Raspberry Vinaigrette

Prep Time: 10 minutes


  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 4T sugar
  • 1/2 tsp hot tobasco
  • 4T raspberry vinegar
  • 1/2 cup canola oil (organic non-gmo)


  1. Combine all ingredients in a jar and shake.
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