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Screen Name
Karen1Monger
Member Since
January 28, 2008
Latest Comments...
Bay leaves seem to work fantastically for us. Keep in mind that those pheremone sticky moth traps will only attract the male moths. A deep and complete clean is needed to get them all out of the ho...
Our all time favorite travel food is biscuits. Sometimes cheesy biscuits, sometimes with chopped scallions inside. Then we add sliced tart apples, smoked mozzarella cheese, and gulyas cream- a Hung...
New England style, with a pat of butter and ground black pepper. Sometimes in the summer, I'll settle for Rhode Island style, but it usually includes mussels with the clams. And chorizo.
Barberries grow across the northeast as an invasive ornamental hedge. They have dark green foliage that stays put in the autumn, and thorns. If someone pointed one out to you, you might smack yours...
The majority of the sumac found in the Northeast is not poison sumac. Poison sumac enjoys a wet boggy environment, and has white berries. The small trees growing all along the roadsides and in mead...
Mutsu aka. Crispin, lovely crisp tartness, fantastic for drying in the dehaydrator. Russets, ugly but very very crisp and firm, tart. Loved the Gingergolds, but the season was early, and already over!
Our household loves quinoa. I toast it lightly before adding the warm vegetable stock and bring it back to a boil before simmering. It also pairs well with other toasted things like toasted sesame ...
Matcha, my husband has cases of this stuff shipped from Hungary he loves id so much. Gulaskreme? It is mostly peppers with some oil and spices. He also gets mayo in a tube, and just started orderin...
Professionally I have always used Trablit coffee extract for pastries and baking. It is a French extract, and I have only seen it distributed by foodservice distributors. At home I use strongly bre...
A fantastic recipe, but I always used hot brewed coffee in place of the hot water and sour milk or buttermilk in place of regular milk. This gives a deeper chocolate flavor. And I am glad it was me...
Latest Comments...
Bay leaves seem to work fantastically for us. Keep in mind that those pheremone sticky moth traps will only attract the male moths. A deep and complete clean is needed to get them all out of the ho...
I initially thought the snail was a whale. Cute, love the squirrel.
Our all time favorite travel food is biscuits. Sometimes cheesy biscuits, sometimes with chopped scallions inside. Then we add sliced tart apples, smoked mozzarella cheese, and gulyas cream- a Hung...
New England style, with a pat of butter and ground black pepper. Sometimes in the summer, I'll settle for Rhode Island style, but it usually includes mussels with the clams. And chorizo.
Barberries grow across the northeast as an invasive ornamental hedge. They have dark green foliage that stays put in the autumn, and thorns. If someone pointed one out to you, you might smack yours...
The majority of the sumac found in the Northeast is not poison sumac. Poison sumac enjoys a wet boggy environment, and has white berries. The small trees growing all along the roadsides and in mead...
Mutsu aka. Crispin, lovely crisp tartness, fantastic for drying in the dehaydrator. Russets, ugly but very very crisp and firm, tart. Loved the Gingergolds, but the season was early, and already over!
Does anyone know if fruit from an ornamental quince bush is edible?
Our household loves quinoa. I toast it lightly before adding the warm vegetable stock and bring it back to a boil before simmering. It also pairs well with other toasted things like toasted sesame ...
Matcha, my husband has cases of this stuff shipped from Hungary he loves id so much. Gulaskreme? It is mostly peppers with some oil and spices. He also gets mayo in a tube, and just started orderin...
Professionally I have always used Trablit coffee extract for pastries and baking. It is a French extract, and I have only seen it distributed by foodservice distributors. At home I use strongly bre...
A fantastic recipe, but I always used hot brewed coffee in place of the hot water and sour milk or buttermilk in place of regular milk. This gives a deeper chocolate flavor. And I am glad it was me...