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Category: Recipe
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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…
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Ramen and Rice
My son has, mostly through watching anime, become enamoured of cooking and eating Japanese food. The First Reader isn’t big on the flavor profile (tends toward fishy, he says) but he loves Korean food, and I’ve learned to cook some dishes for him. I’ve always been a rice snob, I was born to it. Before…
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Savoiardi
Hey lady? Where’d you get all those fingers? I know how you all feel about recipe blogs. I do, too. In fact, that’s why I’m putting this one on the blog, for future reference (this is my virtual recipe box) without having to scroll past 13 advertisements and a lengthy take on how to make…
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Sweet Potato Pie
I yam what I yam. Sorry, couldn’t pass up the old chestnut. Really, this started when I had a can of yams in the pantry, and I was talking to my Mom about some of the oddball foods that made the move to TX with us. It wasn’t supposed to be this way… but that’s…
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Low-Carb Chocolate Fudge Pie
I wanted a pie for Pi Day, but I’m back to low carbs so I can continue to lose the baby fat… when the baby is old enough to agitate for starting to learn to drive, it’s time. This is definitely not low calorie, but there are only about 4 g net carbs per…
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Recipe Box: Mexican Egg Bake
I was chatting with friends about recipes, and pointed out that I blog recipes not for them (usually. I do, when asked for a recipe, because it’s an easy place to share from) but for myself. You see, over the years my blog has also become my virtual recipe box. It’s easier for me…
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Raspberry-Brie Stuffed Chicken
And! There’s more! Aged Gouda Bacon Stuffed Chicken But why did I make chicken two ways? Long story. Recipes first, though! First thing, get the oven going at 350F and have a cast iron skillet heating for a sear. Raspberry-Brie Stuffed Chicken 1 large chicken breast, pounded thin 2 oz raspberries (frozen works too)…