December 2009
10 posts
12 tags
Whatever you Celebrate, Make it Great!
I pitty the fool who’s heart isn’t warmed by this picture.
Happy Holidays…
Marla
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On-line Find of '09
I am not really in to the whole shopping scene. I especially hate holiday shopping and pretty much any large group of people wandering aimlessly under harsh fluorescent bulbs, sneezing on each other, walking against the flow of traffic, six people wide and stopping without warning. If I could, I would just give cash money to my dear ones and peanut brittle to everyone else. But, my husband...
28 tags
A Star - ter is Born...
My starter was killed dead while I was in Kansas City a few weeks ago. It was about 3 months old and had a really great flavor to it. I had arranged for the starter to be fed every couple of days. Apparently the starter sitter couldn’t find the starter and left it to perish. I am trying to view this blunder as an opportunity, I am trying really hard.
When I talk about how I used my...
14 tags
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13 tags
Nectarine Crunch →
Here is a tasty way to use up any abundance of fruit and satisfy your sweet tooth in one swoop. Tree fruit like peaches, baking apples, pears or any combination can be used. If you would like to use berries or any fruit with a lot of moisture, you should add roughly 2 Tbl. of Corn Starch to the recipe to thicken the excess juice. Serve with a bit of ice cream and dust of powdered sugar.
9 tags
Waste Not, Want Not
We were supposed to have meatballs with mashed potatoes, lingonberry preserves & broccoli-flower gratin. My instructions were to make Swedish Meatballs but with the texture of an Italian Meatball. From there, I don’t know what happened exactly. I remember transferring the browned meatballs into the beef gravy, covering the pan and setting the timer. When I returned, I lifted the...
“Well Behaved Women Rarely Make History”
– Katherine Hepburn
9 tags
Knead the Purpose
For as long as I can remember, I have had the passion for creating delicious food for my friends and family. I am a graduate of New England Culinary Institute (NECI) with an adventurous spirit and I have spent the past twelve years working in restaurants while traveling the U.S. These experiences have stocked my culinary repertoire and helped me to develop my own culinary opinions. The...