12 January 2022




Tomato Bisque and Flaky Biscuits or Apple Cheddar Grilled Cheese Sandwich

I am writing my Divvy Up Dining book and needing to review all the recipes. Unfortunately, many of the old tried and true blog posts have disappeared from my kitchen. When the food frenzy exploded over the past few years, it caught me in the excitement. With the internet being only a recipe away, it was easy to forget the old and experiment with the new. Everyone wanted to share their food ideas and for me exploring all the new trendy stuff was fun.  I spent hours skimming through magazines, checking my instagram, and chatting food with friends, family, even strangers. Food was the topic everywhere: faster, fancier, and more fashionable. I was losing site of my simple roots. I needed to slow down. Hence, the resurrection of Divvy Up Dining. It always kept me focused on what I eat, how I eat, and why I eat.

    As I peruse through the site, I am eager to make many of these recipes again. This one I chose yesterday. It is minus 2 degrees here and the only thing I wanted was comfort. This tomato bisque soup and the flaky biscuits I made to go with it satisfied me and it tasted as good as it did when I first tried it... perfect, easy. and delicious.   


                                                                    Tomato Bisque

4 servings


Melt 2 tbs butter and stir in ¼ cup of flour until well mixed then add 2 cups milk stirring constantly until thickened




 28 oz can of tomatoes (diced or crushed)

  1 tbs of dry basil or 5 fresh leaves

                 ¼ cup parmesan cheese grated

salt/pepper to your taste

Cook on med/low heat for thirty minutes and stir often




Flaky Biscuits

Serves 12


2 C flour

1tbs baking powder

3/4 tsp salt

5 tbs cold butter,cubed

3/4 cup milk, cold

2 tbs of melted butter for brushing on top


Set oven to 400 degrees


Mix first three ingredients with spoon or use food processor. Also, you can use your hands for this recipe. Add butter and mix until pea size shapes form. Add milk and stir until just mixed. Let rest for a minute, then put on floured surface. 


Roll out into 1-inch-thick rectangle, then fold and roll out again to about 1/2 inch thick. Cut out biscuits using a cookie cutter or glass rim about 2 inches. 


Place on a baking sheet and brush with melted butter. You could sprinkle some pepper on top. Bake 10 – 12 minutes or until lightly browned on bottom and top. Watch carefully.

Grilled Cheese

So easy and compliments this soup. The secret to this grilled cheese is thinly sliced apples, thinly sliced cheddar and thin layer of honey mustard. Did I say thin? Bake in hot oven or melt a bit of butter in a fry pan and grill on stove. Both ways are delicious.


10 January 2022


Dear Friends,

    It has been a while since we published. Most of us spent that time in shock and disbelieve of what whammed us, unexpectedly, right behind the knees. With a straight on whack, it dropped us to the ground changing our lives in many ways. I am a professor and had been on spring break when it began. Having a beer at our local brewery I bumped into a colleague. She told me to expect not returning to the college but be prepared to teach online full-time. I initially thought she was kidding but the look on her face turned serious. Being the lead IT person at the school she was privy to all changes coming down. She was right. I did not return to the classroom. I haven't been to a restaurant, theatre, concert, shopping mall, or a dinner party. My life went on hold for nearly two years yet so much happened. 

    However, I did eat well. Cooking became my light in the darkness. My one thing to look forward to each day. The stable piece in my turmoil world. Yet, I had no energy, enthusiasm or creativity to blog any of it. Only now can I feel the shift. There really are better days ahead. That is why once again Divvy Up Dining will resume. Not where it left off, but with a fresh look. Just as Ebenezer Scrooge awoke from his dreams all giddy with gratitude, we too will emerge from our nightmare with thankfulness. 

Divvy Up Dining will serve up culinary delights, humor, stories, and anything else that will bring joy to you. We look forward to our time together.






28 July 2017

Moving On

Please visit our new updated site yalefarm.com to find your favorite recipes and other information about good food, good ideas, good times and plain and simple good living. .

21 November 2016

Mead's Maple Toffee

This recipe is from my daughter Meghan who posted it a while back. It is holiday season and this is the best toffee I have ever tried. It is a treat anytime of year but for some unknown reason to me when I eat this toffee during the holiday season I have no guilt. It takes minutes to make and brings a smile to everyone. I double the batch and use a Grade A light or medium syrup because it takes less time to cook. I boil it down to where it just pulls away from pan and looks like it can just slide as one big bundle into the waiting buttered dish. Or use a thermometer for your first attempts. Whatever method you use, patience and stirring are important here. Enjoy and look forward to more holiday treat recipes. 

01 November 2016

Rice is Nice When done up Twice

Sometimes you just know what to do with leftovers. It is like an idea just drifted into the kitchen and snagged your imagination. That is just what happened last evening. I have been so busy that stopping in a grocery store could not even be squeezed into the day. So when the hunger beast arrived, I went to the cupboard but the cupboard was bare as was the fridge and the pantry. The only thing I could find was leftover rice. So I mixed up a dressing of rice wine vinegar, olive oil, mustard, and maple syrup.Threw in some chopped up dried cranberries, almonds and pumpkin seeds I had on hand, Mixed it all together and whalla, I had a meal. Thankfully I still had lettuce in the garden that I kept protected from the frost. Needless to say, I went to bed full and happy.

I admit I measured nothing but here is an idea of what you could do for one cup cooked rice. Give it a taste but it should be good to go.

1/2 cup rice wine vinegar,
2TBS olive oil,
1/2 tsp dijon mustard,
2TBS maple syrup

17 August 2016

Curried Summer Squash Soup

This soup is so easy I can recall all the ingredients after my first time making it. It is my go to soup for the summer and a great way to use  the yellow squash that keeps growing and growing and growing in my garden. I have it for breakfast, lunch but rarely dinner although it would make a wonderful first course.  I store it in my refrigerator in Ball canning jars and enjoy it hot as well as cold.


6 medium yellow squash sliced
1 medium/large onion thinly sliced
4 cups vegetable or chicken broth ( I use vegetable )
3 TBS rice uncooked
1 tsp curry powder
1/4 tsp Dijon mustard or 1/2 tsp dry mustard
1/2  cup milk ( optional)
Salt & Pepper to taste

In a large saucepan combine squash, onion, and broth. Add rice, curry, and mustard. Bring to a boil then reduce heat and simmer for about thirty to forty minutes. Then puree soup with blender, food processor or immersion blender. Add salt and pepper. Stir in milk if using. Have it hot or chill. Enjoy..

23 June 2016

Super Crispy Baked Avocado Fries

I like avocados. They are good for you and I buy them often. I use them on my salads and make guacamole. And now I found something even more special to do with them. I make crunchy baked avocado fries. But not just crunchy because these fries are super crunchy. They are also scrumptious and great for snacks or as a side dish. Try it, you'll like it.

Super Crispy Crunchy Baked Avocado Fries

Makes 2 to 4 servings

2 firm avocados
1/4 to 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs ( beat with fork)
1 1/2 to 2 cups cups panko or regular breadcrumbs or mix the two
Cooking spray

1    Preheat oven to 350°F.
2    Using 3 separate  bowls -  Mix the flour, salt, and pepper in the first bowl, beat the eggs in the second bowl, and pour the breadcrumbs in the third bowl. Arrange the bowls in an assembly line: flour mixture, eggs, then breadcrumbs. Place a baking sheet next to the bowl of breadcrumbs.
3   Slice avocados - halve the avocados, cutting from the stem end to the base. all the way around. Remove and discard the pits. Cut each half into 6 (1/2-inch-wide) slices, and remove and discard the skin.
4   Working with 1 avocado slice at a time, coat in flour, shaking off any excess.
5   Dip the flour-coated avocado slice in egg, making sure it completely coats the slice.
6   Roll the avocado slice in the breadcrumbs. Make sure it is fully covered and well-coated.
7   Place the slices on a baking sheet and repeat spacing them about 1-inch apart on the baking sheet.
8   Coat with cooking spray: Spray the avocado fries with cooking spray.
9   Bake the avocado fries until the fries are golden-brown, 20 to 25 minutes.  Halfway through cooking  flip each avocado fry over with a flat spatula or tongs to ensure it  browns evenly.
10 Remove from the oven and let cool 2 to 3 minutes before serving.

Leftover fries can be stored in an airtight container in the refrigerator for several days. Reheat in a 350°F until warmed through or enjoy cold.