I propose a scientific theory on par with Einsten’s theory of relativity. I call it the theory of layerliciousness which stipulates that the ratio of layers to food item = total tastiness. Think about it. Seven Layer Salad? Yummmm. Seven Layer Mexican Dip? Totally rocks. And cake? Well, the more layers it has, the more [...]
Continue reading...29. November 2008
What do you do if all your relatives have picked your turkey clean?
Continue reading...6. November 2008
Egg rolls are one of those American-ized Chinese treats that we love to order in the restaurant but may find daunting to make at home. But this is easy stuff, people! Once you know how to roll, you'll be dreaming up all kinds of variations! When my nephew, Nicholas, first saw these, he made a face, took a bite and then proceeded to eat about 23. This is dangerously delicious stuff, my friends.
Continue reading...23. June 2008
So my friend, Sandy (who has an excellent blog by the way) designs books for publishing. She heard that I was mourning my camera so she sent me a copy of a great cookbook that she’s just finished working on called Troy Mill Farms Cookbook - Our Favorite Strawberry Recipes. Isn’t she [...]
Continue reading...5. May 2008
I love my cast iron skillet. But I could stop using it at any time. Any time! Do you hear me!?
Continue reading...18. February 2008
Well, I believe we established that roasted garlic paste puree is on a par with George Clooney…smooth, suave and delicious with just a hint of velvety overtones (don’t ask me how I know, I just know.) Now we discuss what to do with that bowl of golden deliciousness that you’ve prepared. Roasted garlic [...]
Continue reading...15. February 2008
Is there anything more smooth, more suave or more sensual than roasted garlic paste? Well, maybe the word “paste” isn’t so sexy…it kinda reminds me of that glue you used to use in kindergarten that had that weird sticky brush in the lid? It tasted awful. (Not that I was the weird kid [...]
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25. January 2009
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