This isn’t really a recipe. It’s more of a memory. But I hear you complain about the long story before the ingredients, so here! Pie Crust Scraps Softened or melted butter Cinnamon Sugar Preheat oven to 400 deg, if you are baking pie shells, or 375 for pies. Make up your pie crusts. Set aside… Read More Swedish Cookies
So my Dad was never one to cook or clean (sorry, Dad, but it’s truth!) so when he did cook, I remember it well. This is one of the things he’d make when I was a kid, as a surprise breakfast. We loved it, but we definitely didn’t love cleaning up after it. Sticky isn’t… Read More Dad’s Sticky Buns
The First Reader gave me a lovely Christmas present. When he told me about it, he apologized. “You’re going to have to do more work when you get it.” On Christmas morning when I unwrapped it, I understood. Cookie cutters, clever little science cutters with fiddly impression-making bits inside them. A test tube, microscope, Erlenmeyer… Read More Sugar Cookies: It’s Science!
I miss growing horseradish. Processing it was a little like setting off a tear gas grenade in your kitchen, pungent to the point of eyes watering and coughing helplessly. A few times I had to just clear out and let some open windows do their trick after I’d run a peeled root through the food… Read More Horseradish, Pickles, and Sauerkraut
I do love pumpkin pie. I always look forward to the fall, when I can make it, and tuck into it with all the delicious whipped cream… ok, these days I often skip that part, for reasons. But I rarely make it out of season, even though there is no real reason not to –… Read More Vintage Kitchen: Pumpkin Pie
You do realize there’s no Pumpkin in pumpkin spice, right? Pumpkin Pie is spiced with cinnamon, ginger, and nutmeg. Which are wonderful spices, individually and in combination. Those spices are the same I use for Apple Pie, so in theory we could call it Apple Pie Spice season! The fun thing is, the last… Read More Pumpkin Spice Season
There is a lot of misconception about the presence of pesticide residue on and in foods. I see it frequently, and I was curious to see how based it was in reality. I’ll readily admit that I maintain a high level of skepticism when I see claims from certain quarters – anything coming out of… Read More Chemophobia: Pesticides
I’m a huge Tolkein fan. I’ve always identified most with the hobbits, and specifically with Rosie Cotton – the girl Samwise Gamgee came home too. Of all those who were cursed to foray forth on that eventful journey, he is the one with the happiest ending. So it tickles me to realize that this bread… Read More Second Breakfast Bread
I tend to make these at two times of the year: when the tomatoes aren’t yet ripe, but there are a ton of big greens hanging there taunting me, and just before or after the first frost of the year when I’m trying to make the most of the harvest. This recipe was requested by… Read More Fried Green Tomatoes
Lloyd, who writes as LA Behm the second, which I can never remember, has a biting sense of humor I hugely enjoy in life, and in his fiction. He’s also a poet, but that’s not the book I wanted to talk about today. In the Dance Hall of the Mountain King is part of his… Read More Eat This While You Read That: L A Behm II
This is a repost of the First Reader’s favorite thing I made during the year of authors and food I blogged a while back. I miss that, I wish I had the time again… but today, it’s the First Reader’s birthday, so I’m sharing this recipe and plan to make it for him this evening. … Read More Eat This While You Read That: Dave Freer
It’s been a while since I made Sunday morning breakfast special. It’s also been a while since I blogged about food. This morning, with no plans in sight for the day (yay!) I decided I was going to do this thing. Since the kitchen also needed cleaning, I did that and kept the breakfast spread… Read More Sunday Morning Frittata