maryam's Profile

So, let me get this right. I make peppermint bark every year, and I usually crush regular candy canes for my bark, which is a big pain. You're saying I can crush these mints, and they'll hold their shape if I mix them into cooled, melted chocolate? I just want to be sure I'll still have bits of candy in the bark.

Bill Hutchins at Helicon Works is a fabulous green architect in the DC area: http://www.heliconworks.com

Also in the DC area, Amicus Green is a green home improvement store: http://www.amicusgreen.com/index.html

I love posts like this! I would love them even more if they could be posted like a house tour gallery, with the info right over the pic (like sassydo said). Pretty please?

Kim O'Donnel, food columnist and blogger in the Washington Post, has an interesting post on HFCS today:

http://voices.washingtonpost.com/mighty-appetite/?hpid=news-col-blog-viewall

I like this Rapunzel bouillon better. It's organic and vegan, and you can get it with or without salt.

http://www.amazon.com/Rapunzel-Pure-Organics-Vegetable-Bouillon/dp/B001E5DZJ8

I haven't used non-stick for years (except for cast iron). Non-stick coating is poisonous. I have mid-priced, Cuisinart stainless, heavy bottom pans. I make eggs and fritattas in them all the time. Sometimes I have to soak pan in hot water before I scrub it. It takes me less than 5 minutes to clean my pan after a fritatta. There is more than enough poison in the environment - I don't need to add more to avoid a bit of scrubbing. I especially don't want to have to replace my pans every few years, and add more garbage to the landfill!

Oooo, this sounds good! Do you think it would work as a 9x13 sheet cake, if I adjust baking time?

Chard and Feta Pie!

Saute 1 large bunch chard (washed and chopped) with a diced onion, some minced garlic, and some herbs (I usually use thyme and oregano, basil is good, too). Saute til the greens are wilted, but still bright. Lightly beat 2 - 3 eggs, mix with chard and 3/4 cup crumbled feta, and a splash of balsamic vinegar. Pour into pie shell, top with another 1/4 cup feta. Bake at 350 for 35 minutes or so, until pie is set and top is browned to your liking. This make a great summer supper, with a salad on the side. Add another egg or 2 and you have brunch!

You can experiment and add other vegetables: mushrooms, peppers, etc.

blueberry or cherry!

umm, arE not gluten free