I have a bookshelf devoted solely to cookbooks. Fortunately I have the floor space for it.
But -- the reason I have so many is because my interests/uses for them are so broad. There'...
I had an unfortunate reaction to the cheese pasties I made last night (I used some chopped turnip, and discovered THE HARD WAY that I have an intolerance for turnip), and was looking for something ...
A friend of mine told a story about how her sister stayed behind to bake a cake while the rest of the family was on an outing. They returned to find her sitting in front of the oven, scraping burn...
Somewhere I have a recipe for a quick watermelon sorbet which uses only two ingredients: you freeze cubes of watermelon, and then to make the sorbet you whirl them in a food processor with a drizzl...
I make my own liqueurs now and then. I've found the amaretto is in heavy rotation -- as is this apricot-cardamom liqueur which takes six months to infuse and is DIVINE.
Interestingly, I found these a little too sweet. I think I have a taste for VERY dark chocolate or something.
Mdeatherage, two squares of chocolate usually refers to 2 squares o...
sometimes it happens.
Last night I had a couple friends over for dinner, and I'd planned on a lovely-sounding dessert of poached plums in a rosemary syrup with fresh blackberries sti...
"what's the big deal, water is a consistant resource? Could someone explain this to me please."
It is and it isn't a "consistant resource" depending on where you are. A lot of the big...
Please to be adding Steve's Authentic Key Lime Pies in Red Hook to the "Independent Food Artisans" list. They sell only three things: Key Lime pies (in three different sizes -- 10 inch, 8 inch, an...
The apple peeler IS fun. My best friend got one when we were in our 20's, and invited me over to test it; we each had so much fun taking turns impaling the apple and turning the crank and watching...
...Actually, there's a bakery in Brooklyn that already does a variant of the pie-pop idea -- except they take it a step further. A shop called "Steve's Authentic Key Lime Pies" makes key lime pies...
This brought back a memory that requires some backstory (brace yourselves).
I had a male roommate once. At about that time, Sam Adams beer had an ad that was nothing but sepia-toned s...
On the one hand, I'm not shocked by this; however, I do understand that everyone has different standards of appropriate and inappropriate exposure to sexual material. I also believe that everyone ...
I'm making a bunch of food for a party, which will also use up a lot of the zucchini I'm being overrun with.
I'm also going to be trying out the new extruder-style pasta maker I just g...
If it's French, it gets a shot of herbes de Provence, that's my motto. Unless, I just don't feel like it.
(My cooking style tends to be a little whimsical.)
Chicago style. Which is probably shocking coming from a New Yorker.
I don't care. Chicago-style hot dogs were a revelation when I first visited Chicago two summers ago. I actually w...
....I just made a cheese souffle for myself for the very first time ever last night and it came out PERFECTLY.
I have to do a lot with eggs and vegetables, because I'm getting a little...
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For me, Sage runs a close second to rosemary, both of which I have growing on my windowsill.
I have a bookshelf devoted solely to cookbooks. Fortunately I have the floor space for it. But -- the reason I have so many is because my interests/uses for them are so broad. There'...
I had an unfortunate reaction to the cheese pasties I made last night (I used some chopped turnip, and discovered THE HARD WAY that I have an intolerance for turnip), and was looking for something ...
A friend of mine told a story about how her sister stayed behind to bake a cake while the rest of the family was on an outing. They returned to find her sitting in front of the oven, scraping burn...
Somewhere I have a recipe for a quick watermelon sorbet which uses only two ingredients: you freeze cubes of watermelon, and then to make the sorbet you whirl them in a food processor with a drizzl...
I make my own liqueurs now and then. I've found the amaretto is in heavy rotation -- as is this apricot-cardamom liqueur which takes six months to infuse and is DIVINE.
Interestingly, I found these a little too sweet. I think I have a taste for VERY dark chocolate or something. Mdeatherage, two squares of chocolate usually refers to 2 squares o...
sometimes it happens. Last night I had a couple friends over for dinner, and I'd planned on a lovely-sounding dessert of poached plums in a rosemary syrup with fresh blackberries sti...
....I have three very ripe fresh peaches on my counter RIGHT NOW. Oh God, I have to do this.
"what's the big deal, water is a consistant resource? Could someone explain this to me please." It is and it isn't a "consistant resource" depending on where you are. A lot of the big...
Please to be adding Steve's Authentic Key Lime Pies in Red Hook to the "Independent Food Artisans" list. They sell only three things: Key Lime pies (in three different sizes -- 10 inch, 8 inch, an...
The apple peeler IS fun. My best friend got one when we were in our 20's, and invited me over to test it; we each had so much fun taking turns impaling the apple and turning the crank and watching...
...Actually, there's a bakery in Brooklyn that already does a variant of the pie-pop idea -- except they take it a step further. A shop called "Steve's Authentic Key Lime Pies" makes key lime pies...
This brought back a memory that requires some backstory (brace yourselves). I had a male roommate once. At about that time, Sam Adams beer had an ad that was nothing but sepia-toned s...
On the one hand, I'm not shocked by this; however, I do understand that everyone has different standards of appropriate and inappropriate exposure to sexual material. I also believe that everyone ...
I'm making a bunch of food for a party, which will also use up a lot of the zucchini I'm being overrun with. I'm also going to be trying out the new extruder-style pasta maker I just g...
If it's French, it gets a shot of herbes de Provence, that's my motto. Unless, I just don't feel like it. (My cooking style tends to be a little whimsical.)
Chicago style. Which is probably shocking coming from a New Yorker. I don't care. Chicago-style hot dogs were a revelation when I first visited Chicago two summers ago. I actually w...
....I just made a cheese souffle for myself for the very first time ever last night and it came out PERFECTLY. I have to do a lot with eggs and vegetables, because I'm getting a little...
What's wrong with simply saying, "I'm afraid I can't make it, some other time perhaps" and leaving it at that?