A regional specialty from my old stomping grounds. Also Kenneth's favorite pie, and possibly favorite dessert, in the known Universe. This makes a proper, wet-bottomed shoo-fly pie. A dry-bottomed shoo-fly pie is not only not as good, it is an Abomination before the Lord. I feel very strongly about this ( Read more... )

Our cornbread recipe, made with coarse polenta from our local Asian grocery ( Read more... )

What this country needs is pickles. Good pickles. Sour, garlicky, lovely kosher dill pickles ( Read more... )

Summer is a funny thing, sixty degrees north of the equator. Plants are in a rush to get a whole year's worth of growing done before the autumn rains set in to spoil the party - and they have sunlight most of the night to help them do it. If you sit still long enough, you can see the grass growing, and the Virginia creeper that some lunatic once ( Read more... )

Recipe adapted from Top Secret Recipes1/4 cup milk ( Read more... )

So Norskie kids, instead of getting a basket of goodies on Easter morning, get a papier-mache egg filled with candy. And the young flodnaks do as well ( Read more... )

I made the cornbread tonight using this recipe. We ate at the Whispering Canyon Cafe when we were in Disney World last year, and this makes a reasonable copy of their cornbread. If you like sweet cornbread, this stuff is good. (By the way, our opinion on the whole restaurant can be summed up in six words: Good food but too dang LOUD.) This makes a ( Read more... )