jamimess's Profile

Made this today and loved it! Made two thicker loaves in 9" cake pans, one just plain with salt and olive oil, and the other with thinly sliced onions. Delicious and reminiscent of Italy!

So cute!

Ah, never mind - assume from Anthropologie. (Duh.)

pupusas!

This was delicious and easy. However, my egg ribbons didn't work very well. I just got kind of murky, tiny egg/cheese curds. Not very attractive. Do you have any suggestions on how to swirl the eggs in to avoid this? How hot should the soup be at that point?

jmorri26 - totally agree! The angle is JUST a little off for lefties and I am always struggling with it.

I actually keep my mixer running on the lowest setting, then add the flour. I find going from off to on, even at the slowest setting, gives it a "jump" that spits flour all over my counter, and it's minimized if the mixer is already going.

The towel method is especially good if you're mixing in cocoa; it's so fine that it really does fly all over the place.

I lived in Siena, and it took me a long time to get used to it. At one point, I ate dinner in Rome, where the bread looked the same but was baked with salt. The taste caught me completely off guard, and I realized I had come to think of its Tuscan cousin as the norm.

I've really come to appreciate salt's place in baking over the last few years, but something about Tuscan bread still tastes very homey to me!

If you're storing cookies on the counter, a piece of bread in your tupperware container can keep them soft.

Warm water... and then wash the lid and wipe the rim of the jar to minimize the issue for next time!

I keep the door open when I can (when the kids aren't around). I put vinegar in every load (in the bleach part of the detergent tray) to eliminates laundry odor, but I think it may help keep the tub smelling clean. Every so often (once a monthish?), I run the "tub clean" mode. So far, so good...