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Almost Perfect..Ego, Much?

One year ago, back when the world was different in January 2019, I started my recipe blog with the intent to share my love and passion for cooking with you all. I would post my recipes when I would jump on a plane for my next business trip, so we know how that story went. It kind of stopped in February. I am ready to start it again and I will try and post often. It’s a rudimentary blog, if you can even call it that, with little frill since I have no idea how to use WordPress. I am not looking to be on the next Food Network TV Show or make money off my Instagram posts. I am happy when I cook. I am even happier when people enjoy eating my food. I may not have a 67 day cooking streak again this year, but will post some of my favorites as I have time.

You may ask why its called “The Almost Perfect Riv” which is my name for many things. It is not because I think I am perfect or even strive to be perfect. No Ego Amigo as Jess Simms would say. It is a play on me trying to do so much and not mastering anything at all. Enjoy!

Latest Posts

Beef and MUshroom Barley Soup

Highly recommend making this the day before for optimal flavor. Ingredients 2 tablespoons vegetable oil 1 lb. stew meat, cubed Kosher salt and freshly ground black pepper 2 carrot, diced  1 onion, diced 2 ribs celery, diced 1/2 teaspoon dried thyme 6 cups beef broth 1/3 cup pearl barley, rinsed  1 14-ounce can of tomatoes… Continue reading →


INGREDIENTS 6 heaping cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets 3 garlic cloves 2 tbsp olive oil, plus 1 teaspoon 1 teaspoon turmeric 1 teaspoon cumin 1/8 teaspoon crushed red pepper flakes, optional 1/2 tsp kosher salt, to taste Cilantro, chopped for garnish PREPERATION Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife. Place the cauliflower florets and smashed garlic in a large… Continue reading →

Cream of asparagus SoUp

Tasty and light for a cool night. I don’t keep whole milk or cream on hand, so 2% milk for me it is. This can easily accommodate a pareve or vegetarian menu by swapping out the chicken broth for pareve chicken broth. INGREDIENTS 2 tbsp. butter 1 clove garlic, minced 2 lb.  asparagus, ends trimmed, cut… Continue reading →


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