|
|
Measuring Up; Dad’s Dessert |
|
|
Hey, kids! Here’s a fun Father’s Day gift that doesn’t involve neckties or tools. In fact, it’s a pretty tasty anytime treat for the whole family, which means you’ll get some, too—if you finish your dinner. So here’s how it works: the first step of this recipe is making the mix (this is the kid-friendly part). You need to pour and measure ingredients together. If you have a small kitchen scale, you can weigh the ingredients, which is more accurate and more fun. If you want, ask Dad to help you calibrate the scale and show you how it works. (Be sure to use a large enough bowl on top of the scale and, when the bowl is empty, set the scale to zero.) If you’d rather keep dessert a surprise, someone else can help you mix it up and put it into a jar with a ribbon and a special note for Dad, including the recipe.
|
|
Read more...
|
|
|
Thyme and place |
|
|
I could say my thyme is up, but my garden’s actually been transplanted in thyme—these herb jokes are such perennial favorites! But seriously, after receiving some sage advice from the Master Gardeners on hand at Caledonia’s biannual plant exchange, I’m well on my way to establishing my very own herb garden. It’s exciting having a place to plant, a little plot set aside for these culinary niceties just steps away from the kitchen door.
|
|
Read more...
|
|
|
Salute to Summer, Spuds |
|
|
Memorial Day is fast approaching and, with typical American aplomb, we’ve set this somber civic day as our summertime kick-off weekend, giving the green light to white shoes, shorts and barbeque. Side dishes, too, get to lighten up; our first candidate for change is the humble potato. We bid adieu to all those oven-roasted, baked, and mashed potato recipes and say hello to the picnic classic: potato salad.
|
|
Read more...
|
|
|
At Steak |
|
|
When the main course is meat, I usually skirt over to take care of the sauce. There’s just something about the seeming simplicity of slapping a slab of beef onto a screeching hot skillet or the open flame of a grill—well, let’s just say I’m more of a pastry chef at heart. In terms of beef, I can make up a mean stew or respectable roast and many concoctions with ground meat ingredients. When it comes to steaks, however, I have expensive taste (another reason why they’re rare on our menu, pun intended). So, for National Beef Week, I thought I’d pull up a recipe once enjoyed by the famously carnivorous gourmand and writer Ernest Hemingway. That will give me a chance to slip down to the wine cellar and see what we might round up.
|
|
Read more...
|
|
|
|
<< Start < Prev 1 2 3 4 5 Next > End >>
|
| Results 21 - 30 of 43 |
