Sara here, everyone keeps talking about dishcloths but don't elaborate on how well they work. Can they scrub? Or are they more like sponges? I'd rather not use a dishcloth because there's no way...
Making your own puree really makes a difference in pumpkin pie. It tastes fresh and alive. I do it every year in my pies with the dense sweet flesh of red kuri squash.
Ecover! I love all their soap products. I do feel guilty though that they're from Belgium, and would rather have something a little more local. And I've been dying to find compostable sponges.
My favorite is to make it with the now in season conchord grapes. I make it every October.
Jim, depending on the recipe it should be mostly eggs and milk, with a few tablespoons of su...
I'm not sure how this is news. There was a New Yorker article a year ago in their food issue about the transformation of the Food Network and moving Molto Mario to Fine Living. I don't know if he...
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OK nevermind, they used to have it, but not anymore (damn their smaller store/less stock!).
BTW Broadway Panhandler carries this. Not on the website but in the store.
Sara here, everyone keeps talking about dishcloths but don't elaborate on how well they work. Can they scrub? Or are they more like sponges? I'd rather not use a dishcloth because there's no way...
Making your own puree really makes a difference in pumpkin pie. It tastes fresh and alive. I do it every year in my pies with the dense sweet flesh of red kuri squash.
Ecover! I love all their soap products. I do feel guilty though that they're from Belgium, and would rather have something a little more local. And I've been dying to find compostable sponges.
Don't know if anyone is still interested in this page but I thought I'd post a link to pictures of my various kinds of flognarde from over the years:
My favorite is to make it with the now in season conchord grapes. I make it every October. Jim, depending on the recipe it should be mostly eggs and milk, with a few tablespoons of su...
I'm not sure how this is news. There was a New Yorker article a year ago in their food issue about the transformation of the Food Network and moving Molto Mario to Fine Living. I don't know if he...