I'm a big fan of rice pudding. Or any pudding, really! Pudding is so easy, and you only need a small burner and a saucepan. Just make sure to stir frequently!
- Amelia of
Ooh, I might try this with the fig jam I have left over from canning.
Also, does anyone have a suggestion for making a bigger version of a thumbprint cookie? I'd like to make somethin...
Your rhubarb will always be green, I'm sorry to have to tell you. There is green rhubarb, red rhubarb, and rhubarb that is red-fading-to-green. But the color doesn't have to do with how old the p...
Yum. I want to try ALL of these. Especially the peanut butter one! Very interesting.
Tip: when you're making French toast, throw a few extra slices on the griddle and then freeze th...
Well, this is basically along the same line as soups and stews, but I like to use my rinds when I'm making vegetable stock. I always keep vegetable stock around so so I can make stuff for my veget...
Oh yum. I was looking for a way to really showcase the faux sun-dried tomatoes I made from the tomatoes I grew this year (I used a dehydrator instead of sun- or oven-drying). This looks like the ...
I use my kitchen shears all the time. I used them just the other day to cut a couple slices of bacon into lardons. But sturdy scissors would work just as well.
- Amelia of
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Yep. Nah-NYE-moe. I love them - I always get one when I travel up to BC and ride the ferries.
What a great idea! I love that picture.
I made chocolate forbidden rice pudding, and it was kind of a failure (link is relevant an...
Don't forget the old trick of adding a crust of bread to your brown sugar container to keep the brown sugar soft. It totally works! - Amelia of
Yes! I love these. I have a recipe review on my blog here . I thought they were great, and ...
I am also pro-ladle. A measuring cup doesn't have a long enough handle to get down into a hot stock pot, IMO.
I'm a big fan of rice pudding. Or any pudding, really! Pudding is so easy, and you only need a small burner and a saucepan. Just make sure to stir frequently! - Amelia of
Ooh, I might try this with the fig jam I have left over from canning. Also, does anyone have a suggestion for making a bigger version of a thumbprint cookie? I'd like to make somethin...
Your rhubarb will always be green, I'm sorry to have to tell you. There is green rhubarb, red rhubarb, and rhubarb that is red-fading-to-green. But the color doesn't have to do with how old the p...
This is the best stuff ever. It's like mousse. Get the lemon flavor - it's better than lemon meringue pie!! - Amelia of Gradually Green...
Lucky you! I like peach chutney, although there are only so many jars you'd need... - Amelia of Gradually Greener
Yum. I want to try ALL of these. Especially the peanut butter one! Very interesting. Tip: when you're making French toast, throw a few extra slices on the griddle and then freeze th...
Oooh. Love the kitchen, LOVE the garden. - Amelia of Gradually Greener
Well, this is basically along the same line as soups and stews, but I like to use my rinds when I'm making vegetable stock. I always keep vegetable stock around so so I can make stuff for my veget...
Ice cream and saltine crackers. Not necessarily together, although that might actually be pretty good. - Amelia of Gradually Greener
Oh yum. I was looking for a way to really showcase the faux sun-dried tomatoes I made from the tomatoes I grew this year (I used a dehydrator instead of sun- or oven-drying). This looks like the ...
I use my kitchen shears all the time. I used them just the other day to cut a couple slices of bacon into lardons. But sturdy scissors would work just as well. - Amelia of
Morel bread pudding! See the one I made here, with link to the original recipe: http://graduallygreener.wordpres...
My mouth is literally watering at those pictures. Great recipe! - Amelia of Gradually Greener
Oh wow. I love the BLW idea. If you can make watermelon gazpacho, why not a bacon sandwich with watermelon? I really want to try this. - Amelia of