pomme's Profile

I made these for Christmas morning last year, and everyone immediately decided that was to become a tradition. I think my best friend's father-in-law put it most eloquently when he said, "THESE THINGS ARE F****** AWESOME".

Perciatelli, although I'm calling them pool noodles from here on out.

You're supposed to eat sushi with your hands, you guys.

Precious... hamburgers?

Thought this was going to be a post about Jeni's Ice Cream! Cherry Lambic Sorbet.. Mmm... But this sounds fantastic, too!

A higher alcohol beer really clashes with my two martini lunch.

I LOVE dosa, and had problems making them, as well. I picked up a mix lately that specified something that I hadn't seen before - spreading the batter in a *cool* pan. Which made all the difference.

I recently made a plenty-of-leftovers batch of oats while I sick. Trying to avoid the gelatinous mass, I cooked the oats in more water than I usually would, then drained and rinsed them. The grains stayed separate even after refrigeration, and the lack of, well, <I>goo</I>, made the texture a lot more pleasant, especially when I added pumpkin puree, as I most often do.

Unless, of course, you have cats! :)

I've no idea if it's in print, but David Rosengarten's recipe is rather tasty.