mfm's Profile

I made the sugar cookies from "In the Sweet Kitchen", orange-chocolate chip cookies (just use orange oil in place of the vanilla), and Pure Fruit Diabetic Cookies. I'd never made those sugar cookies or the diabetic cookies before, but I got lots of requests for the recipes, so I think all three were successes.

That soda bread sounds great, too, bundino.

kari-anne, i feel exactly the same way about onions! that's the great thing about sauce made with a food mill-- the cooked onions are crushed so they don't stand out.

even though i have my own etsy shop, i didn't notice pop pictures until this post. i bought one for a friend's birthday which just passed and she adores it. the wrapping is great, too: waxed paper and baker's string.

ha, this is a good question. it feels too hot inside my kitchen to cook, already. i am learning to grill. i grilled a skirt steak last week.

the real wonders of spring are beginning to arrive at the market, and we had beautiful asparagus last saturday. that's inspiring me a bit, though i absolutely cannot wait for local strawberries!

Well, at the risk of being labeled a gadget-fiend (I'm a rice cooker proponent), this look interesting until I saw that it does not shut off automatically and the poaching feature got mixed reviews. I'll wait for a better version.

Yes! I agree wholeheartedly with this tip. I hate oily pasta.

My tip: Salt the water heavily. I've been told the water should be "salty, like the sea". It makes an enormous difference. Don't do it when making mac'n'cheese from a box, though. (Not that any of us do that, right?)

Joan A. really said it all! I also use it to melt chocolate. I love the timer on the one at home, and I use that daily.

i tried this last night and it was great. the beets added a certain vague taste, almost like a mild spice. it was really, really moist, and the whipped cream worked well as a topping.

I made this last night. I think I would like to marinate it first next time, but I did like it. It's very unique. I also prefer chicken thighs to breasts.

This is my favorite so far. It has personality, seems to offer a lot for the cook, and doesn't look too cluttered. Come to think of it, I think a lot of the personality comes from the tiles, which are beautiful. And having a tiered counter means that guests won't put their glasses and food onto the cook's counter, which is wonderful! I hate to have to boss guests around.