The First Reader and I were sitting and chatting the other day, planning for a Sunday morning breakfast with friends, which we would host. He wanted to serve pork chops and French toast. Oh, I said, I’ll make up brioche for the French toast, it’s so nice for it. Which led to to us talking… Read More The Brioche Formula
This is going to be a series, as I am attempting to learn how to make this delicious and deceptively simple dish. This is my first attempt, based on doing the grits in the instantPot for speed and ease, and a creamy sauce for the shrimp which is all wrong while being oh, so right.… Read More Shrimp and Grits: First Attempt
This recipe is a variant, loosely, on the Splendid Spice Cake recipe. With… changes. For one thing, I reduced the overall sugar just a touch. And I took the liqud back a bit, to allow for the addition of carrots. I customized the spice blend to favor carrot’s innate flavors, which included the addition of… Read More Carrot Cake
The First Reader loves coconut cream pies, and over the years I’ve blogged the recipe I usually make for him, which calls for fortifying a boxed cook-and-serve pudding. It’s an easy way to do it, but a few years ago it started to be hard to find the pudding mixes. I would buy half a… Read More Coconut Cream Pie
One of the many things I like to do is pamper my First Reader. When we had an unexpected morning, just the two of us, and time to do things, I asked him what he’d like for breakfast. Waffles, pancakes, biscuits? I offered. Coffee cake? Oh, yes! His eyes lit up. What about the coffee… Read More Spice Coffee Cake
Sometimes, I use the blog as a readily searchable recipe card catalog. Which is why you’ll get posts like this, where I note down what I had scribbled in my kitchen lab notebook. Why don’t I just use the notebook? Well, firstly I’ve lost said notebook(s) over the years. Second, you can’t spill on the… Read More Virtual Recipe Box: Tabbouleh
Some mornings, when it’s a lazy day and the kitchen is clean, I’ll get on a creative baking kick. This was one of those mornings. I didn’t want something sweet, I wanted savory, and relatively fast to whip up, and to use up some random refrigerator odds and ends. Cheezy Breakfast Skulls 2 c baking… Read More Cheesy Breakfast Skulls
I smoked a brisket for the group dinner, something I don’t do often, and as I like to do when I do manage this sort of thing, I made a pan of baked beans to soak up the yummy drippings. You could, certainly, make up these beans without the smoker involved. Most of the cooking… Read More Baked Beans
This is so simple, a recipe hardly seems necessary, but on the other hand, perhaps this will remind you of this side dish, estimably suited for fall and winter when the cabbage and apples are the best sorts of things to store from harvest until wanted for the table. Even if you aren’t a farmwife… Read More Fried Cabbage and Apples
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 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