Turtle Bread is everything I love about middle America: a happy, smiley place that specializes in something and does it well. As much as I secretly (or not so secretly) adore the…
Category: Sponsored
Sponsored content
Wednesday How Tos: Oops!
Ever find your way working through a recipe and then realize that you made a big mistake? Oops! I was supposed to preheat the oven! Oops! The flour was supposed to be…
Wednesday How Tos: Leftovers
One of the first difficulties I faced when I had just started cooking was what to do with leftovers. Menu planning is a skill that takes time to learn: only after knowing…
Wednesday How Tos: Zesting with a Butter Knife
I know it’s been awhile since I posted a how-to… what can I say… I got kind of busy and then basically forgot. At least this time I’m only a day late……
Adopt A Blogger
Hey folks! I’m back from Minnesota, and I have some exciting news: it’s time for Adopt-A-Blogger, and I’ve adopted The Vegetarian Hausfrau, which is appropriate considering the fact that the roomie and…
Wednesday How To’s (A little late…): Tomato Sauce
Tomato sauce is one of those things that is worshiped by some and mindlessly eaten out of a can or jar for others. While I have nothing against some (emphasis on SOME)…
Steak-Frites
Yesterday, I addressed tapas, the traditional Spanish taster item that allows socializing at the bar to last well into the evening. Tapas have evolved from a mere bar snack to something gourmet:…
Txapela
I am one of those people who, when in a restaurant, often ends up choosing at the last minute. Yeah… “Can you come to me last?” That’s me. I know it’s annoying…
Accidental Hedonist
Today over at Accidental Hedonist, I’m talking about a simple technique I’ve found for cooking for one. Check it out!
Wednesday How Tos: Polenta
Polenta is the Italian word for boiled cornmeal mush. Polenta can either be eaten in its porridge-like state, or baked and used as a sort of semi-soft material that can be topped…