Bake with abandon!
Golden beets are a bit of a curiosity to me. With a dark, orange-toned skin and bright gold inside, they remind me of a peach. Raw, they taste a bit like carrots. Cooked? Haven’t a clue. I’m easing into beets and don’t want to push …
I am a world class procrastinator. My pantry is bursting with odd ingredients I keep meaning to try but know will expire before I open them. There are two shelves of cookbooks in my office waiting to be read, and I once let my filing …
At first glance you’ll think this post (again, deliberately not wordless to please the Google gods) is not food related. But you’re wrong. First of all, this is the orange tabby who inspired the header image. Because of him, I now cover butter with plastic …
To prevent the duplicate content issue, I’m writing words. Today’s question: What major photography gaff did I make in this photo? I have one specific issue in mind (and this time the photo name has NOTHING to do with the answer) but I’m sure you’ll …
I know this is supposed to be Wordless Wednesday, but Google is viewing my text-free posts as duplicate content, which is a bad thing for a blogger. So I’m turning this into a game. The photo is wordless, but do you know what spice is …
I don’t care what studies you cite, culinary authorities you quote or Michelin-starred chefs you hold up as iridescent examples. In my kitchen, roast chicken is a simple stuff-and-shove-in-the-oven affair. String is reserved for recycling newspapers, not trussing poultry. And I am not about to …