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Category: Cooking
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Coddled Eggs
No, this isn’t about making them feel really comfortable. It’s another way to cook eggs, and I’ve decided I may as well cook my way through the list I made a few years ago. It was something I meant to do then, and life got in the way. May as well start now, right? Besides,…
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Eat This While You Read That: Kelly Grayson
I’m back, folks, with more food, more books, and more pretty pictures for you to drool over. The new house has a great kitchen, good natural light for the photos, and best of all… I have the time to help promote my friends and fellow authors. Kelly Grayson is a very good writer, and a…
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ETWYRT: Timpana
I really debated making this a formal part of the series. Usually, when I do an Eat This While You Read That post, I’m highlighting a single author (or editor!) and a dish they chose (not necessarily one from the book, just one they like) in the recipe and post. This is celebrating an island,…
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Torta tal Lampuki: Fish Pie
This week I want you to visit Malta with me. Now, I know that most of you, like myself, will never be able to set foot on the sun-drenched island and soak in it’s history. I can, however, say that I know what it tastes like in a small way. Join me for a journey…
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Feeling My Biscuits
This isn’t so much a recipe as it is thoughts on cooking for four decades. So if you want a precise recipe, sorry, perhaps this will work better for you? After all these years, I find myself telling my kids ‘don’t watch me bake. It’s a science, and you really ought to measure,’ as I…
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The Lady’s Cake
This is a recipe from Miss Parloa’s New Cook Book, published in 1880. It was the Gilded Age in the United States, and the height of the Victorian Era in the British Empire. Wabash, Indiana became the first city in the world lit by electric lights. Thomas Edison tests his electric railway in New Jersey.…
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Ginger Oatmeal Cookies
These were an experiment in textures. I wanted to make a cookie that was crisp, but not too crunchy. I like a chewy cookie, but not a cakey texture. The First Reader likes a cookie with a bit of bite to it. And the ginger? Well, I love ginger, and on a cold day a…
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90 Min Soup Beans
The First Reader has been asking me to make soup beans for a while now. I’d finally gotten around to finding a smoked ham shank, as cooking a whole ham for three of us, in the apartment was… too much. I had a snow day, and I cooked all day. Ran the oven for most…
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Which Cake to Make?
A while back, when I was doing the Vintage Kitchen series, I acquired some antique cookbooks through various means, including a friend on social media who is a book dealer and would pop into my dm’s with hey, want a book? So yeah, I did want a book. Which is how I wound up with…
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Russian Black Bread
As requested on my Friday livestream here’s the recipe and a video of the making of my Russian Black Bread. This was also an experiment in videography and production by my Little Man. He came up with the idea, as we were preparing to do this, of making it into a school project: he is…
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Cranberry Salsa
This recipe is a variant on a family recipe for lingonberries, which Alaskans call cranberries because, well, they look and taste like them. Close relatives, so it’s not surprising. I still miss picking them, as a child, their little crisp leaves… Sigh. Homesick sometimes. This is not a cooked recipe, but it is best if…
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Mango Rice Pudding
I was making a feast for friends: Chicken Korma, rice, naan, samosas, and for after, Dorothy Grant’s garam masala pumpkin pie. But I knew some people wouldn’t want pumpkin, so… I played in the kitchen. You will want to gather: 2 ripe mangoes, peeled and diced small 1 1/2 cup cooked rice 2 c milk…