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Screen Name
annaraven
Member Since
November 24, 2009
Latest Comments...
As long as you don't pour a bunch of onion in (which kept me away from bad versions of guac for years), I'm okay with most uses of avocado. I make my guac without onions and am much happier.
Love it.
And to echo melkozek, I love using the tomato, garlic, and anchovy pastes to make a simple, quick puttanesca sauce. I usually add some black olive tapenade and some capers and that'...
My spoon rest is beautiful and useful. (I consider beauty a function too.;-)
I've never been impressed with food choppers. Got one once, donated it after the first try to Goodwill.
Another vote for Calphalon. I had their Simply Calphalon Stainless set (http://www.amazon.com/Simply-Calphalon-Stainless-10-Piece-Cookware/dp/B002CZQGV8/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1262218...
I tried to warm up the jar of maple syrup on the stove. Yep - in the glass jar. Of course, said glass jar went "pop" and there was maple syrup *everywhere*.
Stuffing. Any extra stuffing that doesn't fit into the bird gets baked in the dish on the side. But that's stuffing too. Just not as good cuz it didn't get the juice from the bird.
I grew up ...
I buy a brining bag at the grocery store. The bird goes in the bag, the brine goes in, close the bag, then the whole works goes into a cooler with ice. Voila - no space needed in the fridge. Woot!
Latest Comments...
As long as you don't pour a bunch of onion in (which kept me away from bad versions of guac for years), I'm okay with most uses of avocado. I make my guac without onions and am much happier.
Oh hey - Amazon carries the black olive paste -from Amore no less! http://www.amazon.com/gp/product/B0012F6CBS/ref=ox_ya_o...
Love it. And to echo melkozek, I love using the tomato, garlic, and anchovy pastes to make a simple, quick puttanesca sauce. I usually add some black olive tapenade and some capers and that'...
Oh - and I have a Tarte Tatin cooling for dessert... ;-)
Just got a copy of The Italian Slow Cooker" and I'm making p...
Yes - crostata is the best use of jam, imho.
I use it in homemade harissa. I'd never thought of putting it into hot chocolate - that sounds great!
My spoon rest is beautiful and useful. (I consider beauty a function too.;-) I've never been impressed with food choppers. Got one once, donated it after the first try to Goodwill.
Another vote for Calphalon. I had their Simply Calphalon Stainless set (http://www.amazon.com/Simply-Calphalon-Stainless-10-Piece-Cookware/dp/B002CZQGV8/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1262218...
As far as I'm concerned, garlic is a root vegetable. ;-)
I tried to warm up the jar of maple syrup on the stove. Yep - in the glass jar. Of course, said glass jar went "pop" and there was maple syrup *everywhere*.
Stuffing. Any extra stuffing that doesn't fit into the bird gets baked in the dish on the side. But that's stuffing too. Just not as good cuz it didn't get the juice from the bird. I grew up ...
I buy a brining bag at the grocery store. The bird goes in the bag, the brine goes in, close the bag, then the whole works goes into a cooler with ice. Voila - no space needed in the fridge. Woot!