The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.
We actually don’t do a whole lot for Easter–in fact, this year we did absolutely nothing as family members had other engagements and we’d just spent the previous day banging …[more...]
The day after excess (Thanksgiving) is the day to start eating and drinking cleanly. There is no better time than to adopt a green smoothie into your meal plan.
So what is a green smoothie? It’s a mix of fruits, spices, and something green such as greens from radishes, beets, kale, spinach, chard, celery, cabbage, etc.
I was …[more...]
***This is a sponsored post. I received a copy of Easy Indian Cooking, 2nd Edition, by Suneeta Vaswani, for the purpose of review. All opinions expressed are my own and no other compensation has been received. Now that we’ve got that out of the way…***
If you’ve been hanging around here for a while, you’ve probably figured out that Todd …[more...]
This waffle recipe I was sent, recently, might be one to try.
As it happens, I was making up my Christmas list when a recent submission came in and it got me to thinking: I love waffles but haven’t owned a waffle iron in years. (I think I gave Mom’s old waffle iron to my brother at least 5 years …[more...]
Like many others, this past Thursday, we prepped our Thanksgiving turkey and loaded him into the oven in plenty of time to allow the recommended 15-20 minutes per pound, plus resting and carving in order to have dinner ready at a respectable 5:30ish that evening.
Like previous years we brined it and then slathered it with an herbed butter and …[more...]
On our second trip to the farmers’ market (Todd came with, this time), I spotted kumquats and thought making marmalade would be a good way to use the fruit and have it available for more than just one meal. Now, I’d made marmalade in the past, but it had been maybe 10 years since, so …[more...]
Restaurants have been using peanut flour for years. High in protein, this gluten free flour is used in soups, breads, cookies, sauces, breading and batters. Now home cooks can find this versatile ingredient at Trader Joe’s nationwide and at Harvey’s Supermarkets in Florida, Georgia and South Carolina thanks to the folks at The National Peanut Board.
They sent me …[more...]
We had a little family fish-fry this weekend and I was in the mood for some cheese grits. Sure, I could make grits on the stove and melt-in pieces of cheese …[more...]