I have a food dehydrator so I've always been curious about making jerky, but I was kind of intimidated to handle meat this way. But this doesn't seem so hard! Maybe I'll try it soon.
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Maybe a little cooking this weekend, but mostly a lot of WEEDING in my vegetable garden. All in the hopes of having more to cook with on future weekends. :)
- Amelia of
Congratulations! Sometimes it's fun to just root around and see that things are growing in there, even if they're not really ready yet.
Radishes plump up quickly, so it looks yours sh...
I've never cooked with the pits still in, but I've heard that cherry pits give off good flavors, almost almondy I hear. So I'd like to try this method!
- Amelia of
Ooh, very inspirational ideas. My friends and I were out picnicking the other day and made an impromptu sangria using blood orange italian soda, wine, and some peaches on the side. It was red win...
I am also having trouble ever remembering a recipe calling for *salted* butter. I love butter, and I love salt, but I am skeptical of salted butter.
Like others have said, keep unsalt...
Keep some fat, tasty ravioli in your freezer. Like the kind you can get from an Italian deli where they make ravioli in-house, or the refrigerator aisle at Trader Joe's. Get stuff with interestin...
Agreed. Occam's razor says your source is probably to blame. If your containers are sealed tight, then there's no way for bugs to get in unless they were there to begin with.
- Ameli...
Oooh, rhubarb soda, great idea. I made Dana's rhubarb syrup recipe on Monday! It's fantastic.
I used it to make a rhubarb cosmopolitan (and blogged about it
That's odd that you haven't seen them yet. I'm in DC and I just harvested the LAST of my sugar snap peas yesterday. But I guess it must be the DC heat. I'm sure you'll have them further up the c...
Oh man, I've got too many things growing. Tomatoes, lettuce, beets, onions, carrots, peas, potatoes, greens, kale, collards, eggplants, strawberries, herbs, and so on.
Actually, I jus...
I don't remember much about what I ate in Florence besides having gelato about once per hour. You can get a lovely little cup of high-quality gelato for a euro or two at pretty much any deli, caf...
Oh man, I lived in Somerville for two years and never once had this chocolate! I used to see it for sale at Darwin's - didn't know it was local. I'll definitely have to pick some up when I go bac...
Latest Comments...
I have a food dehydrator so I've always been curious about making jerky, but I was kind of intimidated to handle meat this way. But this doesn't seem so hard! Maybe I'll try it soon. ...
Maybe a little cooking this weekend, but mostly a lot of WEEDING in my vegetable garden. All in the hopes of having more to cook with on future weekends. :) - Amelia of
I'm a big coconut fan, so I'd add some dried coconut to that last one! - Amelia of Gradually Greener
Ooh. I especially love the old-fashioned fridge. If I had that fridge, I would want to get bottled milk to put in it. - Amelia of Gradu...
Mulberry! I've got some posts on foraging them here! - Amelai of Gradu...
Congratulations! Sometimes it's fun to just root around and see that things are growing in there, even if they're not really ready yet. Radishes plump up quickly, so it looks yours sh...
I've never cooked with the pits still in, but I've heard that cherry pits give off good flavors, almost almondy I hear. So I'd like to try this method! - Amelia of
In my oven right now: the Amazing Black Bean Brownies featured on 101 Cookbooks a while back. It smells ama...
Ooh, very inspirational ideas. My friends and I were out picnicking the other day and made an impromptu sangria using blood orange italian soda, wine, and some peaches on the side. It was red win...
I am also having trouble ever remembering a recipe calling for *salted* butter. I love butter, and I love salt, but I am skeptical of salted butter. Like others have said, keep unsalt...
Keep some fat, tasty ravioli in your freezer. Like the kind you can get from an Italian deli where they make ravioli in-house, or the refrigerator aisle at Trader Joe's. Get stuff with interestin...
Agreed. Occam's razor says your source is probably to blame. If your containers are sealed tight, then there's no way for bugs to get in unless they were there to begin with. - Ameli...
Oooh, rhubarb soda, great idea. I made Dana's rhubarb syrup recipe on Monday! It's fantastic. I used it to make a rhubarb cosmopolitan (and blogged about it
That's odd that you haven't seen them yet. I'm in DC and I just harvested the LAST of my sugar snap peas yesterday. But I guess it must be the DC heat. I'm sure you'll have them further up the c...
Oh man, I've got too many things growing. Tomatoes, lettuce, beets, onions, carrots, peas, potatoes, greens, kale, collards, eggplants, strawberries, herbs, and so on. Actually, I jus...
I don't remember much about what I ate in Florence besides having gelato about once per hour. You can get a lovely little cup of high-quality gelato for a euro or two at pretty much any deli, caf...
I've never used it, but I bet it would be a fantastic salt to use in making chocolate salted caramels.
Don't forget Oregon truffles! Truffles are foraged domestically in the Pacific Northwest and a few other spots around the country.
What on earth is in that photo? It looks like bresaola-wrapped rhubarb being inundated with vanilla pudding. Please tell us otherwise!
Oh man, I lived in Somerville for two years and never once had this chocolate! I used to see it for sale at Darwin's - didn't know it was local. I'll definitely have to pick some up when I go bac...