Looks like LJ is a victim of another cold war, so I'll post here and figure it'll eventually cross-post when things are up and running again ( Read more... )

You know that food pyramid thing? Forget it. You're now a special case ( Read more... )

Well, I finally did it: I turned on the wrong burner and scorched the cellophane off the bottom of the package of mushrooms.

Nothing like the smell of burnt cellophane.

Note to self: Parchment paper is indeed meant to be put in the oven, but apparently not at 500°F.

Also... pizza was good but scorched black on the bottom. Not sure how to correct this.

Apparently my memory is correct and this chocolate-molasses cookie dough is a bitch to work with. I hope the gingerbread turns out better. :P

Part of the problem with our kitchen is the fact that it has the back door, which is the closest door to the garage, and so all kinds of tools and implements and inappropriate chemicals find their way there. We've had problems with this before.

Last month at clinic they said that my protein level was low, but they weren't surprised since I'd been so sick with that awful strain of the flu. This month it was a little higher, but still below the desired level. WTF? The nutritionist asked if I skip meals (breakfast once in a while), and suggested I try protein bars ( Read more... )

So maybe I should have checked the bottom of the oven for leftover pizza toppings before cranking it up to 500°.

Also, we really need a screen on the back door.

So the first time using the baking stone and peel was not exactly a rousing success. I hope this burny smell goes away faster than the smell of burnt garlic ( Read more... )

Inspired by the pecan-crusted chicken at berek's wedding lunch, we made this recipe for it last night. It was my first time making bread crumbs (usually I'm lazy and use the canned kind), and maybe my teeny little food processor isn't quite as crappy as I thought--it made short work of the bread crumbs and chopped pecans. We had green beans and ( Read more... )