June 18th, 2013
by Amy Trage
We all know that crêpes come from France, right? Brittany, to be exact. But did you know that the word crêpe actually originates from the Latin word, crispus, which means curled?
I guess this is fitting, considering that crêpes are typically rolled up, like big cigars, around some sort of sweet or savory filling. But there are so many unique ways to present them, and they answer to so many names.
OK, maybe they don’t actually answer you when you call them, but cuisine often DOES talk in some way or another, having a story to share, or a rich history to carry.
read the rest of this entry »
June 14th, 2013
by PJ Hamel
“You’re kidding.”
That was the dominant crowd reaction at a recent shortcake demo I gave.
“That’s ALL that’s in those biscuits?”
That’s right: the short list of ingredients in these biscuits is vanilla, sugar, cream, and… My New Best Friend in the Kitchen.
read the rest of this entry »
June 12th, 2013
by PJ Hamel
Grunt. Slump. Buckle.
What do these three words have in common? Choose from the following:
A) They’re words from a third-grade spelling test
B) ee cummings would have liked using them
C) Phonics teachers find them useful auditory illustrations of the “uh” sound
D) They’re a wonderful way to use summer berries
E) All of the above!
read the rest of this entry »
June 10th, 2013
by PJ Hamel
Homemade strawberry jam.
Nice goal; but what does it take to get there?
Canning jars, rings and seals, funnels, paraffin, jar lifters, sterilizing…?
OUCH. The thought of all that gear and all those steps puts a knot in my stomach.
Let’s just cut to the chase here: Berries. Sugar. Lemon juice. A microwave.
And 10 minutes later: jam!
read the rest of this entry »
June 7th, 2013
by Amber Eisler
In any weather, I’m always eager to light a fire and bake some pizza!
Are you with me? No wood-burning oven in your yard? No worries!
read the rest of this entry »
June 5th, 2013
by PJ Hamel
Ah, those three little words we long to hear…
read the rest of this entry »
June 3rd, 2013
by MaryJane Robbins
When we were younger, we used to make up stories about the fantastic restaurants we would open when we became millionaires.
I remember distinctly creating the imaginary tree house restaurant, where you had to climb a rope ladder to your table, and the airplane restaurant…
read the rest of this entry »
June 3rd, 2013
by Amy Trage
You’d never know that this is just our gluten-free pancake and waffle recipe disguised with a little chocolate, would you?
Oh yeah, and how many of you dare to let your breakfast take a walk on the naughty side? At what point does decadence need to become dessert? Are there any rules regarding this in your home?
read the rest of this entry »
May 28th, 2013
by PJ Hamel
Oh, my…
Wait a minute – you say I can make this ridiculously decadent looking treat at home?
Sure – I did. Which means you can, too.
All you need is…
read the rest of this entry »
May 24th, 2013
by PJ Hamel
EVERYONE knows how to make potato salad and coleslaw, right?
…Right?
Surprising how many folks still resort to the supermarket deli section for their cookout sides. Trust me: you can do better.
Here’s how.
read the rest of this entry »
