Category Archives: Cooks

French Toast Done Right!

We love French Toast. But it’s always annoying that the first slices are too eggy and the latter ones not eggy enough with too much seasoning. SOLUTION: Pour your dipping solution into a sided cookie pan — what we used … Continue reading

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A little biscuit music, please

Making a Mexican dinner, no tortillas in sight. No corn meal for cornbread. Masa, but no time to make my own tortillas. But lo and behold I have some Bob’s Red Mill Corn Flour. So I looked at several biscuit … Continue reading

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No more wedge-shaped slices Cook’s Tip

Position the knife at 90 degrees to the cutting surface. Watch the knife as you cut, not the “cuttee” — this also means that you will be able to position your fingers correctly. Really, it’s just that simple.

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Freezer Cookie Delight

These little yummies, the very first cookie I’ve ever created from scratch, make up quickly and go right into the freezer. They are cut while frozen (they never get too hard to cut), can be made any size, and bake … Continue reading

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All Grown Up

A Homemade Life by Molly Wizenburg was lent to me by my friend Andie. Since I trust her judgement, I read it. I fell in love with Molly after 1 paragraph. Was totally besotted after the first chapter. I thought: … Continue reading

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Olives (James Beard Award Winner) by Rosenblum

More of a travelogue — or tastealogue — than a culinary history, it’s yummy descriptions of yummy scenery and mouth-watering descriptions of tasty (and occasionally not so tasty) olive oils around the world are a feast for the mind’s eye … Continue reading

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Cook’s Tip

Used my Fiskars rose pruner to trim my green beans. Faster and less wasteful than bunching them up and cutting with a knife. http://www.amazon.com/Fiskars-9921-Softouch-Micro-Tip-Pruning/dp/B00004SD76

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