This is one of those foods that you will not want to buy at the food store or at the local grab and run kiosk, once you’ve made them at home. Simple to bang out and a fun project for cold winter days when you want to warm up the house with yummy home cooking.
Fun kitchen tools for the cooking hyperactive. Cutesicle must haves…..!
Long, long ago, and in a faraway place, a restless wandering teen found herself at a rainbow picnic in a drizzly Northwestern city. There she ate some tofu, and Lo! It was delicious, which nobody had ever expected…
Anyway, that was me and I still occasionally experiment with tofu because I know it can be done and I want to see if I can do it. I like a challenge, and, if you know more than three people (vegan or not) who actually get excited to eat the quivery blobs then, well, you know different people than me, I guess.
Scones are on the list of foods I detested from childhood because I’d never had them prepared quite to my tastes. I associated the word “scones” with the heeby-jeeby tactile sensation I get from pulling wet sweaters out of the washing machine or squeezing cotton balls. Sounds weird, I know, but that’s what scones reminded me of until a recent 4:30 a.m. airport adventure with all three of my kits in tow. After baggage was checked and carry-on’s were rifled through to a soundtrack of tired toddler wailing, we passed a coffee/tea/baked goods stand from a chain I’m not familiar with and don’t remember the name of.
Beautifully preparing the just ripened fruits of summer as a dessert is close to my heart. This is type of food is a sweet expression of your love and it honors the natural spirit of whatever freshly picked fruit you choose.
Regardless of whether or not I can come up with an articulate sentence about the stuff, flatbread is definitely having a moment, and it’s surprisingly easy to make if you have the time. Versatile, too, making delicious sandwiches or quesadillas even though it isn’t quite bread and isn’t quite tortillas, either. I have big plans to try baking some into dip chips in the unlikely event that I ever have leftovers.
Granita are veritable chameleons – you can fusion their flavors in endless ways. Granita are the Italian version of our American snowcones – although granita are a grown up ice capade, usually including a measure of liqueur or wine. I like them best at the end of a long, hot summer day – doing a double chill down of my last remaining frazzled nerve.
In their non-alcohol form, granita are wonderful for clearing the palate between dining courses.
End of winter….the cold, the eternally fickle snow drop strafed by cold rains, the drear days drag on. Where to find some relief? Needing a bright spot, I decide to warm the house – warm my heart – bake cookies. This is usually a quick, easy fix! Continue reading
Despite it being a marinated meat that is traditionally grilled, and the grill being buried under about four feet of snow still, pan frying in the trusty man pan worked out perfectly for this particular dish Continue reading
Our Korean themed cooking day was coming up, and I was armed with a list of Korean words that could either turn out tasty or go horribly, horribly wrong. I don’t know. I know next to nothing about Korean food because our go-to Asian cuisine for cooking at home is usually Thai. Continue reading