Hello, my name is Karyl F. Stein and this is my website–a place to collect artifacts related to my family and interests. Family and friends may enjoy the journal entries. Perhaps some will wonder how I prepared a certain meal and look up the recipe. Searches for technical setup or configuration help may lead to one of my articles. Others may wonder how they got to this site and quickly run away! Whatever your reason for being here you are welcome and I hope that you find something interesting or useful within these pages.
Latest Articles
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Egg Salad
This is a quick, flavorful recipe that tastes very similar to how I make deviled eggs, but is less complex to put together. I typically use this as a side dish, on sandwiches, and rolled in tortillas as a kind of breakfast burrito. In either case, mixing in some crispy bacon pieces is a welcome addition. I do not usually keep fresh dill or celery around, but it tastes fine…
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Pork Tomato Curry
This meal comes together quickly and without too much effort, so is great for “weeknight” cooking. I have tried both straining the sauce as per the original recipe (see References below) and not. While I do think that straining the sauce makes the dish more “upscale”, I tend to skip that step when just making it for myself. The downside of not straining is that you end up with a…
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Chicken Salisbury Steak
While the total time to make this meal seems a bit long, the actual prepping and cooking process is fairly straight-forward. The chicken mixture can be made in advance as well which will cut 30 minutes of waiting off the time. Really, the wait time is probably not needed, but I like to give the bread crumbs time to hydrate. I tend to go back and forth on whether to…
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Italian Style Eggplant Parmigiana
Several of my first attempts at eggplant parmesan consisted of breading the eggplant before frying, and making it a “single layer” dish with thicker slices of eggplant. I liked that, but then I ran across the method described in this recipe where breading is not used and the dish is put together like a lasagna with layers. The eggplant is still fried, which is a time consuming process, but overall…
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Base Marinara Sauce
I used to keep a couple jars of store-bought marinara sauce in the pantry until I found that making my own version was pretty easy, cost effective, and most importantly allowed me to use a single batch of a “base” sauce then transform it in many different ways. Sure, I could always take the store-bought sauce and adjust ingredients or add some chunks of fresh tomatoes or diced and softened…