barlowgirl's Profile

Sounds delicious! Do you think oregano would be a good fit, flavor-wise? My plants are going a little bonkers with all the sun we've had lately. Thx! :o]

Maybe too late to add this, but saw a comment on another post that I thought was a fun question and really belonged here: links to good blogs where people have "cooked their way through" a certain cookbook, and/or suggestions of books that might lend themselves to that approach. It's an interesting way to think about cooking and recipes. Thanks!

Start small and start with whatever herbs you already use to cook with. I keep a small bed of herbs just down the steps from my kitchen door: rosemary, thyme, oregano. This year I'll add more thyme (I use tons of it) and maybe something new...marjoram? Haven't had much success with basil outdoors here in the PNW, so I usually keep a pot of that indoors.

I have a super-small kitchen and a super-small budget. I love getting inspiration from the pretty kitchens that cost lots of $$ to remodel, but would also love to keep seeing small "face-lift" type things that I can do for a few dollars to help my kitchen be its prettiest, most functional best!

Sounds delightful (although it's 50F and rainy here in Seattle)! Am I reading the recipe wrong? Where is the part about the ice ring?

Don't forget taking tarnish off silver/other metals, with the help of a little baking soda and boiling water!

Yes, I agree with the "marginally functional" assessment of magnetic primer. I used it under chalkboard paint on a small wall recently; the paint was a huge hassle to work with, super-messy, and OIL-based, which made cleanup a royal pain. Then there's the fact that I can only use very lightweight magnets and not try to hold up too much stuff with them.

Sigh. Live and learn.

Thanks for this!

I put them in my onion powder and garlic powder, which have a bad habit of getting clumpy. This makes me realize, I could use one in the brown sugar, too! So simple.

I believe conventional wisdom is that milk/cream/dairy offsets and mellows the "garlicky" flavor, which is why you often see recipes that are "garlic cream sauce." Could you somehow incorporate dairy?

Also, AT, nice 90-degree rotation of yesterday's "winter greens pesto" photo. :o]