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Nicole Parton
Lives in In the Time Zone and at the Latitude Where I Live
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Nicole Parton

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Scallop, Shrimp, or Crab Omelet
There are times when nothing will do but an omelet. I want it! I need it! I crave it! Whoops! That’s something else, but an omelet would be nice, all the same. My friend Lynn has been striving to make the perfect omelet, and recently asked how I make mine. ...
There are times when nothing will do but an omelet. I want it! I need it! I crave it! Whoops! That’s something else, but an omelet would be nice, all the same. My friend Lynn has been striving to make the perfect omelet, and ...
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Nicole Parton

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Correction!
If you're planning to make  Peony’s No-Roll Pie Crust , I've made a couple of changes to its timing and temperature with the result that  it's even better now! Happy weekend, Dollinks!   xox  Nicole
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Nicole Parton’s Lemon Loaf Supreme
This is   my simplified version  of a jumbled French recipe that originated with a famous bakery in France. I ’m going to do that bakery a favor. I ’m not going to tell you its name.   I  haven ’ t the slightest doubt that the  “cakes ”  or  “ loaves ” (or ...
This is my simplified version of a jumbled French recipe that originated with a famous bakery in France. I’m going to do that bakery a favor. I’m not going to tell you its name. I haven’t the slightest doubt that the “cakes”...
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Peony’s No-Roll Pie Crust
This quickie comes your way and mine via my pal Peony - an excellent cook and a gardener nonpareil . This is the crust Peony uses to make  Canned Salmon Quiche . I normally use a wholewheat crust, but look forward to trying Peony’s crust. Peony says the lar...
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Shrimp-Stuffed Sole
This microwave recipe is lightning-quick! I used to make it with nice large pieces of sole. This time, all I had were Asian-imported pieces of Cryovac-wrapped flash-frozen sole that came in a giant plastic bag with a fancy label. When they thawed, each litt...
This microwave recipe is lightning-quick! I used to make it with nice large pieces of sole. This time, all I had were Asian-imported pieces of Cryovac-wrapped flash-frozen sole that came in a giant plastic bag with a fancy la...
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Nicole Parton

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The Theory of Appetizers
A friend of a friend in Washington, DC, where some pret-ty fan-cy par-tays take place, sends along The   Theory of Appetizers , which she very cleverly happens to have invented. The friend of a friend is Rebecca Scott, special events manager of the Folger S...
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The Lemon Loaf Challenge
I called it The Lemon Loaf Challenge , and wrote a few friends accordingly: Would you like to be my guinea pigs Friday afternoon around 2? I’m going to be baking two lemon loaves - one, a fairly complicated loaf from France; the other, a simple loaf we’ve c...
I called it The Lemon Loaf Challenge, and wrote a few friends accordingly: Would you like to be my guinea pigs Friday afternoon around 2? I’m going to be baking two lemon loaves - one, a fairly complicated loaf from France...
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Lemon Crisps
The idea for these excellent Lemon Crisps emerged from all testing I did to create my Lemon Loaf Supreme . When a loaf didn’t rise or lacked the tartness I wanted, I turned it into a number of thin, sweet cookies that I call  Crisps . You can use this trick...
The idea for these excellent Lemon Crisps emerged from all testing I did to create my Lemon Loaf Supreme. When a loaf didn’t rise or lacked the tartness I wanted, I turned it into a number of thin, sweet cookies that I call C...
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Nicole Parton

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Seafood Chowder with Pasta Shells
This easy, quick recipe is one you’ll definitely want to make again and again! It’s a flexible recipe: Seafood, pasta, vegetables, broth … If you don’t have this ingredient, add a little of that one. A splash of Thai fish sauce would make a great addition, ...
This easy, quick recipe is one you’ll definitely want to make again and again! It’s a flexible recipe: Seafood, pasta, vegetables, broth … If you don’t have this ingredient, add a little of that one. A splash of Thai fish sau...
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Chorizo-Bacon Bites
Stumbling on a really great dish excites me! Stumbling on one that’s easy and cheap excites me more. I recently came across an appie not too far off from this at a Texas barbecue. Two gone ... Four to go! We could have eaten 40! After I returned home, I cre...
Stumbling on a really great dish excites me! Stumbling on one that’s easy and cheap excites me more. I recently came across an appie not too far off from this at a Texas barbecue. Two gone ... Four to go! We could have eaten ...
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Have them in circles
396 people
Dan Mac (Din Din)'s profile photo
Sandi Prince's profile photo
lafforgue ilda's profile photo
Stephanie Carlson's profile photo
Mostafa Elfouly's profile photo
Greg McCary's profile photo
jim bob's profile photo
Patty Anderson (Cooking On A Budget)'s profile photo
Anne Regalado's profile photo
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In the Time Zone and at the Latitude Where I Live
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Introduction

I'm Nicole Parton, a retired journalist and author of two cookbooks. Cooking has been my passion and hobby for many years. I invite you to follow Nicole Parton’s Favorite Recipes, and hope you’ll find it fun and inspirational. To drop me a line, click nicoleparton172@gmail.com or use the comment box below each recipe. If you're part of "Google Circles," feel free to add my name. Happy Cooking, Dollinks!  xox  Nicole

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This is the best cooking store on Vancouver Island and one of the best I have ever visited!
Public - 4 months ago
reviewed 4 months ago
Yuna has been my hair stylist for more than four years. She listens very carefully to her clients' needs and wants, and always gives sound advice. A master stylist, her work is precision-perfect. Yuna trained under the Vidal Sassoon system in Seattle, WA., and is without a doubt the most talented colorist and cutter I've ever had. After years of renting a chair in other salons, Yuna opened her elegant "hair studio" in January, 2015. I'm not her sister, cousin, or anyone else who writes fake or solicited reviews. What I am is Yuna's delighted client - and so very glad of it!
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Public - a year ago
reviewed a year ago
2 reviews
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