First, about a week or two before you want the pretzels, you begin with a starter. This is easy. All you need is flour, water, and to catch some invisible little friends to do the heavy lifting for you. There are two ways – no, three – to begin a sourdough starter. One is to… Read More Sourdough Pretzels
It’s not just me, right? I mean, I can’t be the only one who would decide to do something relatively simple for the big dinner, and have it cascade from there? I just wanted some goat. Or lamb, but ideally goat. I am planning to make gulyas for dinner. I’ve got beef, since Alma Boykin… Read More Cooking Adventures
It’s rare I can time a ETWYRT post with a book launch, but The Debare Snake Launcher came out this week, and thanks to a timely author reminder, I have the recipe for you to enjoy while you read your fresh new book! The book opens with food, but not the stuff you’d willingly eat.… Read More Eat This While You Read That: Joelle Presby
Playing with flavors in the kitchen is a happy place for me. I’d come home after the Blanket Fort livestream yesterday, and was standing in the kitchen happily pulling odd containers out of the fridge, and possibly humming to myself, when the First Reader walked in. I looked up at him, giggling. “I’m composing!” He… Read More Composing a Stew
The First Reader and I were driving home Sunday Evening after a lovely visit with friends, and keeping each other awake on the long dark roads. One of the topics was food, naturally. We talked about planning the coming week’s menu (we rarely stick to it, but it’s helpful anyway). I suggested that when we… Read More Revolutionary War Chicken
The Little Man made dinner tonight. Well. He had some help. The problem isn’t that he can’t cook. Rather the opposite. He’s an ambitious cook with a fair amount of training, not just from me, but taking cooking classes. He lacks the experience to know where his limits are, so he’ll bite off more than… Read More Wing wing… hewwo?
No, not a spying underground creature, although I got jokes as I was posting process photos when I forgot to put the accent over that e. I mean the very special Mexican sauce, from toasted dried chilies, seeds, and chocolate. When I hear the term ‘slow food’ molé is what comes immediately to my mind.… Read More A Mole in my Kitchen
Ove the years of doing this series, I like to think I’ve gotten much-improved at food photography. However… this was a challenge! It’s delicious, but making it look as lovely as it tasted took some thought and more than one attempt. Ask me if I minded sipping variations… go on! Try it yourself! When I… Read More Eat This While You Read That: MCA Hogarth
As I’m working my way through the Egg List, moving in random motion rather than top to bottom, I’m finding myself revisiting old favorites as well as making new things. Rice puddings come in a couple of forms. One is a stove-top pudding, light and fluffy. This one is the other sort, a one-bowl baked… Read More Cherry Rum Rice Pudding
As I was gearing back up into the series, I realized I hadn’t yet featured Dorothy’s books. Since we swap recipes fairly often, I wasn’t sure what I’d get when I asked her for a dish to go along with her latest book, Between Two Graves. She neatly tied the recipe to the theme of… Read More Eat This While You Read That: Dorothy Grant
This is another fun entry to the egg recipe list, although I have a feeling it will be somewhat controversial! You can find the whole list of 99 Ways to Make Eggs here. In this time of recession and belt-tightening, eggs remain an inexpensive protein source and a good choice for grocery budgets. Scotch Woodcock… Read More Scotch Woodcock
This one was a first, in that I got to hand some of the food I’d prepared for the blog post to the author! And get squee‘s in response. Also, this is a delicious treat. Both the food, and the book! When I am making baklava I don’t make the filo dough. There are some… Read More Eat This While You Read That: CV Walter