tl;dr: Head to https://recipes.karylstein.com/ to visit the new recipe site. For a long time, I have been keeping my recipes in OneNote. This has worked well, but one of my latest projects has been to move away from corporate cloud solutions and software that is not usable across a variety of platforms including Linux. Since
For a more detailed background of the home network’s current state, see Home Network – 2025 Edition which goes into much more details about the equipment currently installed. This update will only cover a couple minor changes made since then. It has been less than a year and a half since the last major update
Home Network – 2026 Edition Read More »
I have recently been trying to move away from subscription services of all sorts as well as switching to using hardware and software that does not require Windows. I don’t hate Windows, but I am becoming more and more annoyed of the bloat, advertising, pushing toward subscriptions, and other similar directions it has taken over
Moving to a Personal Cloud Read More »
The original recipe called this “Green No-Bean Hummus”. While I call it a “dip”, it honestly tastes a lot like hummus along with having a similar texture. I really like to use this when making falafel as it does not seem as “heavy” as hummus or a tahini sauce. As a dip for vegetables and
Zucchini Dipping Sauce Read More »
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
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
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
Chicken Salisbury Steak Read More »
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
Italian Style Eggplant Parmigiana Read More »
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
Base Marinara Sauce Read More »
This dish has all the flavors and “comfort food feel” of stuffed bell peppers, but–in my view–is easier to make. As an added bonus, it only uses one pot making for less clean-up. I have made this with ground beef and ground bison, but my favorite meat to use is ground turkey. In either case,
Stuffed Bell Pepper Casserole Read More »
