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Ona J Bass, Author at On The Gas | The Art Science & Culture of Food - Page 3 of 3

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Ona J Bass

Ona J Bass

Ona Jo Bass grew up on a small farm in the middle of the United States. Food and farming are two things that go together. She learned how to harvest food and prepare simple meals from scratch. As a young woman, she discovered that you can’t always walk out the back door and pick a meal. Cooking from scratch helped stretch her budget and, after a few mistakes, she learned how to make tasty food from basic ingredients from the grocery store.

Cooking With Capers

Written by Ona J Bass on . Posted in food

What Are Capers?

Capers food grade, is the early morning flower buds from the capparis spinosa, commonly known as the flinders rose. It grows wild throughout the Mediterranean Sea area and up into Spain, as well was as eastward to the Himalayas. The flinders rose also puts on tiny berries and the leaves are also used in salads. 

Spicy Nacho Cheese Recipe, the Changeable Feast

Written by Ona J Bass on . Posted in food

Mmmmm, spicy nacho cheese sauce over crunchy tortilla chips and topped with green onions, peppers and chopped tomato bits. My very favorite comfort food, perfect for watching television, for entertaining guests, and for distracting a crowd of children. In fact, it is hard to think of a time or occasion where it isn’t a delicious treat.

Lemon Cayenne Water Recipe: An Old Time Remedy Made New

Written by Ona J Bass on . Posted in drink

When I saw the title “Lemon Cayenne Pepper Water,” I did a double take. “Really?” I thought, “I can’t believe it.” You see, when I was a little girl I had nearly continuous respiratory problems. It didn’t help that in 1959 when I was seven years old,  my entire second grade class and I had pertussis, otherwise known as whooping cough. Lemon cayenne water was one of the ingredients my mother gave me while I was sick.

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