VeryKerry's Profile

Display Name: VeryKerry
Member Since: 6/17/09

Latest Comments...

My husband and I traveled to Israel last fall, and salad was typically offered at breakfast buffets, which themselves seemed pretty typical. Greens, fresh veggies of all kinds... Perhaps salad for breakfast may seem strange to us in America in particular? At any rate, thanks for the great idea - we'll be trying it soon. :)


I've Been Eating Salad For Breakfast: Here Are My 5 Tips for Great Breakfast Salads
4/18/14 02:59 PM

ssmith - you can poach eggs the night before and if you want them warm, pour hot water over them in a bowl or mug, let stand a few minutes, drain and serve.


I've Been Eating Salad For Breakfast: Here Are My 5 Tips for Great Breakfast Salads
4/18/14 02:59 PM

I empathize with feeling restricted. As a diabetic and vegetarian who would love nothing more than thick slabs of toast with generous smears of honey for every breakfast, I nevertheless prefer to limit my carbs. I have felt really stifled like you describe. I do best when I think of the carb restriction as an opportunity for creativity...how can I make great meals with fewer carbs that aren't repetitive? It reframes how I think about cooking and makes it into a challenge. Dragynphyre's suggestion is great - there's so much inspiration to find in the traditions of others!


Cure My Cooking Problem! I Need Ideas for Cooking Without Dairy, Wheat, Oats & Nuts The Cooking Cure Spring 2014
3/6/14 10:59 AM

Jello poke cakes, and any kind of pasta were big for me growing up in the 80's. Tettrazini-anything and homemade hamburger helper in particular. I also remember woks at home being a big trend...certainly in our house it was a thing anyway.


10 Recipes That Defined the 1980s Recipes of the Decade
2/26/14 12:03 PM

My family exalts the onion dip, and somewhat horrifyingly calls it "toenail dip."


10 Recipes That Defined the 1960s Recipes of the Decades
2/24/14 03:32 PM

I feel the same. I'm sorry you lost Chloe - she was beautiful and clearly well-loved, the lucky girl. I'd add to your perfect list that I always feel like they are moving (though sometimes still) sculpture, and such individuals. I hope you find a new cat friend.


10 Reasons Living with a Cat is the
Very Best

2/21/14 11:08 AM

Love reading everyone's routines and rituals - thanks all. Because of borderline high blood pressure, I'm much more a tea drinker throughout my day, but I love coffee, and start each workday with a small dark, bitter cup from the office Keurig alongside a simple desk breakfast of avocado toast, homemade waffles warmed in the office toaster, or greek yogurt with my mom's granola. A pleasing, comforting, calming 10-minute ritual while I check email and update our agency's social media. My brother manages a lab, and thanks to this community, I learned of and gifted him the Chemex, and he loves the geeky aspect of brewing with it at his lab.


What's Your Morning Coffee Ritual? And What Do You Want to Learn About Coffee?
2/18/14 01:07 PM

somewhiteguy is right about the measurements. Sorry I didn't think to include something in the picture for scale. Thanks for all the guessing and ideas!


What Is This Mystery Kitchen Tool? Good Questions
9/25/13 11:19 AM

I third that question for Marisa!


Small Batch Recipe: Garlic Dill Refrigerator Pickles Urban Preserving with Marisa McClellan
6/27/12 11:31 AM

Not sure how much extra stuff you'll want to bring, but since we're car campers, I always bring a basic "camp kitchen" of items that makes the cooking part easy and more delicious. I bring a 10 inch beater of a cast iron skillet, a good chopping knife, one of those flexi cutting boards, a spatula, a roll of aluminum foil, can and wine bottle opener and a pincher (tongs). I also bring a mini container with separate places for salt, pepper, olive oil, and a spice that sounds good at the time (frequently curry powder or red pepper flakes). I fight the urge to bring more because I think some of the fun of campfire cooking is in limiting yourself and going simple with the flavors.

Sometimes I bring some food along with instead of buying everything at the town nearest to our camp. If you're camping somewhere with a farmer's market nearby, pick up whatever looks good. You can make foil packets of vegetables and top them with cheese for some protein after your hikes. You can bring along canned beans to bulk up a veggie stir fry. I like to crack eggs ahead of time into a sealed container and you can make a skillet scramble or frittatta. I also like to parboil hard root veg like potatoes, sweets or rutabagas, and then you can finish them off on the grill or smash them into some olive oil in the skillet for crispy edges messy home fries. Wrap a bulb of garlic in foil and put it in the far edge of the coals and you'll have roasted garlic to smear into whatever you grill.

Have a great trip!


Best Vegetarian Meals for Grilling?
Good Questions

8/10/11 04:34 PM

My mom and I tried the OXO pitter, and found that it was hard to use and frequently punched to the side of the pit. With the pits collecting in the reservoir, it soon became hard to be sure the pit had been removed. We started using large size paper clips to punch in and scoop out the pits. We had hardly any flesh and juice lost with this method. Depending on how many cherries you're pitting, you can end up with pruny fingers with this method, but you know for sure the pits are out. Went pretty quickly for us.


Smart Designs: The Best Cherry Pitter Ever
7/20/11 01:14 PM

Fleur de sel aux epices grillees from G. Detout in Paris on our honeymoon in September 2007. Sea salt with toasted spices. We're judiciously ekeing our way through and we gave some in canning jars as Christmas presents that year.


Tasty Travels: What Was Your Best Edible Souvenir?
6/1/11 01:14 PM

Just finished this for breakfast at my desk and it's incredible. A perfect breakfast on the go - only took 5 minutes because I'd set everything out the night before. By the time the water boiled for tea, the pudding was in my to-go container. And hour later and I have hot Earl Grey and creamy, decadent avocado breakfast pudding. Makes a rainy, grey workday morning a little skosh perkier. Thanks for a great recipe.


Avocado Breakfast Pudding from Lizzie of Tomboy Style
Breakfast with a Blogger

5/26/11 09:52 AM

"Didn't fail to disappoint" means the party disappointed. Sounds like this was a great party though, so...


Recipe: Classic Southern Coleslaw
5/23/11 12:26 PM

I'm very nostalgic for foods I grew up with: the rosettes my French descended grandmother made every Christmas and the meatballs my Swedish grandmother made every time my brother and I slept over and the knowledge my butcher grandfather passed on to my mom. I've never given much thought to the broader culinary history aspect of my nostalgia though - I've always just appreciated my personal connection to these recipes and tools. For example, now I make rosettes every Christmas with my grandma's rosette irons and my mom and I laugh remembering all the strict rules my grandma left behind: you must use Wesson, you must daub the irons on paper grocery bags. I'm sure other rosette makers don't follow these strictures and their rosettes turn out just fine, but we adhere to grandma's laws!


Does Culinary History Matter to You?
5/17/11 10:16 AM

We must somehow get different google results, because I saw the recipe posted by kwash85 as well as a recipe for a chocolate based cupcake frosted with a facsimile of a marigold and made in honor of dia des los muertes.

http://www.latina.com/food/recipes/marigold-cupcakes


Does Anyone Have a Recipe for Marigold Cupcakes?
Good Question

5/12/11 05:28 PM

Did you search google? I ask because when I searched "marigold cupcakes" I got several hits immediately, so I wasn't sure if you'd done that search and felt those results were not what you needed?


Does Anyone Have a Recipe for Marigold Cupcakes?
Good Question

5/12/11 09:48 AM

"I first had a version of this at a Japanese monastery during a silent retreat — don't ask, it's a long story."

This quote is enough to turn me off - mainly because referencing a story only to say "don't ask" is a huge pet peeve, but also because in my opinion the way she drops that little detail is the perfect illustration of "precious." Just a bit: "oh that time in the Japanese monastery...you know how I do."

Just not appealing to me personally I guess.


Why You Should Give Gwyneth Paltrow's Cookbook a Chance
5/4/11 10:43 AM

My refried beans are definitely not traditional, but always delicious. I saute some chopped onion and minced garlic in a little butter and olive oil, then add cooked, cooled black beans (or canned, rinsed black beans), some salt, pepper and dried epazote (all seasonings to taste). Then I barely cover with vegetable stock or water, cover and simmer until the liquid is nearly absorbed. Then I mash the beans roughly with an old fashioned potato masher, stir in a couple pats of butter, and sprinkle lightly with queso fresco.


Looking for a Great Refried Beans Recipe
Good Questions

4/6/11 03:54 PM

One of my favorite restaurants does black bean cakes topped with eggs and a side of home fries. I think the bean cakes would be delicious without the eggs and topped with a nice chunky salsa. You can mash cooked, cooled beans (or canned beans, drained and rinsed) and mix in quinoa or bulgar to bulk them up and help bind them. Add seasonings to your taste, form into patties and saute in a non-stick skillet with a little olive oil or bake at 350 until heated through.


Looking for Vegan Breakfasts with Beans
Good Questions

4/5/11 09:44 AM