loves2sneeze's Profile

I'm a fan of blanching - the skins slip off so easily. As for choosing peaches, I look for ones that are fragrant, that have a nice golden-y undertone, and that give just slightly when squeezed.

Today I had calamari and tomato stew over fettucine (leftovers from Sunday night), with a mixed baby green salad and honey mustard vinaigrette, a blood orange, and some Ritz crackers with cream cheese frosting. I don't mess around when it comes to lunch!

Another OXO fan here. I have the mini one and I love it. I bought the same one for my mom for Christmas. She was skeptical at first because she didn't think she would use it, but now, like me, she can't imagine living without it!

+1 to what everyone else is saying: Asian pears (or nashi) are supposed to be mildly sweet and extremely crunchy and juicy. they should not be bitter! toss em.

i just bought a green Lodge enamel dutch oven - it's awesome! really heavy though. i can't wait to start making all sorts of delicious stuff in there :)

this is brewed in my hometown! yay local microbrews! :)

all the windows in my apartment face north. i get sun shining through them for a couple hours a day, max :(

with a strainer, you can sift faster by stirring your hand through the flour to push it through, instead of just tapping it. you don't need to press on the flour or anything - just move your hand or a spoon through it.

i'm all for minimalist design, but i feel like that third photo of the white kitchen is not so much minimalist as "there's nothing to put in that kitchen." why else would you leave a 10 foot section of shelf space completely bare? the other photos show kitchens with lots of cabinets were stuff could ostensibly be stored, but if i saw a kitchen with that much empty space i would assume it was never used.

is it possible to make madeleines in anything other than a madeleine pan? or does the shape, as well as the ingredients, also qualify it as a madeleine?