We made this and ate it for leftovers for 3 days straight. Good, interesting flavors. Don't skimp on salt - we ended up sprinkling a lot on after the fact. We let the polenta get too solid but the...

I use the smallest pot I have. I find too much surface area makes it too easy for the eggs to cook in a flash. I leave a whisk in the pot and give them a stir every so often. Deeeee-licious

Mine is totally reversed - so the oven gets hotter when you turn the dial down toward cooler. Any ideas on that one? (Also the numbers plate is detached and can be spun. Baking is always an adventu...

Cranky, folks! Anyway. This is not meltproof, but it's funny. You know that recipe called "Chocolate Better Than Sex Cake"? My mom and I once submitted it to a church cookbook fundrais...

V-shaped wedge ftw! Actually I was going to be making ugly galettes the other day and started using .... my fingers. Just grabbing the greens and using my finger to gouge out the tough bits a...

Mine looks a lot like yours! In my drawer, tea, sugar packets, smattering of silverware, jar of peanut butter, bowl, and a few instant coffee packets. In the (non-working) microwave, my mouse-proo...

I just carmelized a big ol' batch of onions last night before realizing they were Vidalia. They might be too sweet, we'll see tonight! I will admit that by the time they were starting to change co...

I got blueberries, raspberries, and blackberries at half-off at the grocery! If I can keep from eating them fresh, I'll bake mini-galettes.