Charlotte's Profile

However one makes it as I discovered recently it is nuts not to. After years of being afraid to make yogurt I plunged in one weekend and found it is the easiest thing in the world, so much more delicious than store-bought and not to mention cheap, cheap, cheap.

Yes I have no problem cooking for one--except for baking and dessert. I'm keeping careful watch on my eating after being overweight for a long time & losing a lot of weight over the last couple of years. No more pans of brownies or bundt cakes, alas, at home. I enjoy those in single portions once in a while when I go out, but I do miss it. I'm always volunteering to bring cake or dessert to potlucks & parties so I get the fun of baking!

I think it's genius. I need more light in my kitchen and until I can get a window installed I think this is the way to go. Never would have occurred to me (striking forehead!)

Off to Goodwill to find something appropriate.

I do it the Pierre Franey way, in the oven. When Mr Franey used to thave the 60 Minute Gourmet column in the New York Times food section weekly, this was his usual method for rice. Use the proportions on the rice bag or any standard cookbook. Melt a bit of butter in the dutch oven, stir in the rice and get it coated. Add the liquid (water or broth), bring to a boil, cover and pop in a 400 degree oven for 18 minutes for white rice and about 25 for brown. It's pretty much foolproof.

RED PEPPER FLAKES, yes, in all caps because it is just that important to me.

Not the other customers. It is FREEZING in the store, year round, but of course, worst in summer. I avoid going there as much as possible.

I've evolved a system that works for me: delivery from a local dairy once a week; delivery from Boston Organics of the "Dogma Box" (produce sourced as locally as possible, which means eating a lot of roots in the winter); and 3-4 mos. a year delivery of excellent beef & lamb from a Vermont farm CSA. I pick up the rest at the local grocery store and during the warm months, a couple of nearby farmers markets. I don't own a car and I don't like to shop. I am an experienced cook and I like to make what I have instead of go out finding things. I think that's key--I've learned a lot this winter also from my first encounter with eating local in a New England winter.

I never heard of this place before. A big reason to go to Baltimore.

Always in a savory pie like a chicken pie. Half & half (with butter) in a fruit pie.

Yogurt....I've been making it every weekend since my first try 6 weeks or so ago. I can't believe it is so easy! And so deeply gorgeously delicious! I want to help everyone make their own yogurt.

Today I made a big pot of cabbage, onions, and bacon, sprinkled with red wine vinegar and fresh minced rosemary. It's so good--that cabbage is local and spicy and just so GOOD.