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Screen Name
fizzyizzy
Member Since
March 20, 2008
Latest Comments...
Hi Brian! I make a great low-fat greek yogurt dip. The key for me is using either the fat-free or the 2% FAGE brand yogurt. I find it really rich and creamy without the fat.
Anyway- I ...
shoot! I really want to sign up, because my boyfriend and I have just signed a lease on an apartment where the kitchen needs a bit of love, but unfortunately we don't move in until November 3rd. Al...
Our house is completely paper towel free, and when we cook bacon we drain it on a brown paper bag. We try to use reusable bags when shopping, but of course we forget every once in awhile so always ...
I'm apartment searching right now, and the lack of counterspace is driving me nuts! Such a great idea to find a cutting board large enough to fit over the sink. I will absolutely be borrowing this ...
I just made Melissa Clark's broccoli & shrimp tonight- requires just one pan, and about 30 minutes or less (depending on whether or not you make the rice). It's totally satisfying, easy to make, a...
Hahaha I'm just like the others- had to try it to believe. I had 6 frozen bananas in the freezer, waiting to be made into banana bread at some point. Anyway, I whipped them up in the blender and t...
Doesn't anyone remember the "fizzys" of the 1980's? They were little flavor tablets that you could put in any beverage to make it bubbly and sweet. We used to put them in our milk all of the time ...
we had two of these growing up, but they weren't kept in the kitchen- they were in our living room and held all of our toys and games. Looking back at them, they were pretty awesome and I could abs...
My boyfriends out of town this weekend, so I just might have the time to FINALLY cook my rancho gordo cranberry beans! I also have a TON of purple cabbage to use up.. hmmm...
Yes! I make a grain salad that's inspired by one of Heidi's recipes from 101cookbooks.com. I sauté yellow onion, add a can of chickpeas and cook some more, then add some asparagus (sliced i...
ha! I did this last night. I tend to do it with the agretti that I get in my produce box (from mariquita farm in CA), so it has the same shape and texture as the pasta. It takes the same time to co...
YAY ębleskive! The singular is actually ębleskive and the plural is ębleskiver. I used to eat these all of the time when i was in denmark, and you can find them in the midwest h...
yum! When I lived in france we would do a few ounces of white vermouth in a glass with 2 ice cubes and filled 3/4 of the way with water-it actually becomes cloudy. I totally recommend trying it!
i totally have this problem with turnips in particular. I finally broke down and made a turnip soup- just chicken stock, some sauteed garlic and onion, and salt and pepper- all blended with the imm...
Latest Comments...
Hi Brian! I make a great low-fat greek yogurt dip. The key for me is using either the fat-free or the 2% FAGE brand yogurt. I find it really rich and creamy without the fat. Anyway- I ...
shoot! I really want to sign up, because my boyfriend and I have just signed a lease on an apartment where the kitchen needs a bit of love, but unfortunately we don't move in until November 3rd. Al...
Yes! Stonewalls (bourbon & cider)! I prefer mine ice-cold with some lemon.
Our house is completely paper towel free, and when we cook bacon we drain it on a brown paper bag. We try to use reusable bags when shopping, but of course we forget every once in awhile so always ...
i know what i'm having for dinner tonight!
I'm apartment searching right now, and the lack of counterspace is driving me nuts! Such a great idea to find a cutting board large enough to fit over the sink. I will absolutely be borrowing this ...
I just made Melissa Clark's broccoli & shrimp tonight- requires just one pan, and about 30 minutes or less (depending on whether or not you make the rice). It's totally satisfying, easy to make, a...
Hahaha I'm just like the others- had to try it to believe. I had 6 frozen bananas in the freezer, waiting to be made into banana bread at some point. Anyway, I whipped them up in the blender and t...
I'm an east coast girl, living in San Francisco, so whenever I go back to NY i buy TONS of bagels and bring them back to stock up my freezer. yuum.
Doesn't anyone remember the "fizzys" of the 1980's? They were little flavor tablets that you could put in any beverage to make it bubbly and sweet. We used to put them in our milk all of the time ...
we had two of these growing up, but they weren't kept in the kitchen- they were in our living room and held all of our toys and games. Looking back at them, they were pretty awesome and I could abs...
My boyfriends out of town this weekend, so I just might have the time to FINALLY cook my rancho gordo cranberry beans! I also have a TON of purple cabbage to use up.. hmmm...
Yes! I make a grain salad that's inspired by one of Heidi's recipes from 101cookbooks.com. I sauté yellow onion, add a can of chickpeas and cook some more, then add some asparagus (sliced i...
ha! I did this last night. I tend to do it with the agretti that I get in my produce box (from mariquita farm in CA), so it has the same shape and texture as the pasta. It takes the same time to co...
YAY ębleskive! The singular is actually ębleskive and the plural is ębleskiver. I used to eat these all of the time when i was in denmark, and you can find them in the midwest h...
i've seen this done with a cut piece of glass over the print, so that might help, greenlagirl.
oh goodness. i just recognized the bottom left picture from Bar Jules. Maybe i need to stop going there so often.
May 14th is bike to work day in San Francisco! Get all the details from the bike coalition here- http://www.sfbike.org/ See you on the road!
yum! When I lived in france we would do a few ounces of white vermouth in a glass with 2 ice cubes and filled 3/4 of the way with water-it actually becomes cloudy. I totally recommend trying it!
i totally have this problem with turnips in particular. I finally broke down and made a turnip soup- just chicken stock, some sauteed garlic and onion, and salt and pepper- all blended with the imm...