OMG everyone, I just made the best pie ever. I made it last night and brought it to work today for our holiday potluck, so I didn't get to taste it until now. I've never baked an apple pie before but now just try and stop me. IT'S EVEN BETTER THAN MY PEACH PIES.* I have to rave about it here because I can't just go around work telling everyone my ( Read more... )

The summer-produce inspirations continue: I made a really smashing fruit salad today, so I'm writing down the "recipe" for future reference. It's more a technique than a recipe, which is great because it means once you've got the hang of it you'll never need an actual recipe to look at.

Summer Fruit SaladReally you could make this with any good ( Read more... )

I'm still writing, but it's going well and I'm pleased, and that's half the battle.

I have just invented this for a late-night snack, and it's so good I have to share. There are no measurements in this recipe, so go with your gut feeling, the amount of pasta you're using, and what you like.

A Quick and Tasty Sauce for Filled PastaBoil some ( Read more... )

This is very amusing: some winemakers have decided to use Jelly Belly jelly beans to help people "taste" their wines.

For instance, a Russian River Valley Chardonnay tastes like one crushed pineapple jelly bean plus one green apple plus one juicy pear plus one lemon lime plus one peach plus one coconut.


( Read more... )

Update on the brownies: they taste good even if you use regular butter, inexpensive baking chocolate, and all-purpose flour instead of cake flour, though they do taste significantly better with the nicer ingredients and the cake flour. But regardless of which ingredients you use, they're at their best when still warm out of the oven. At that ( Read more... )

I just baked the best brownies ever. At least, to my taste they're the best. They're the perfect cross between brownie, cake, and fudge. The tops are sweet and crisp and the insides are tender and moist and fudgy. When they were done cooling and I had finished cutting them out, there were all these crumbs left in the pan. It would have been a ( Read more... )

Sale
Ladies, get 30% off every item (including sale items!) at Esprit. The coupon code is friends68. Feel free to pass it on.

Tarts
Since I recently picked up some mini-muffin tins, I made mini nut tarts for my cohort today. I found a recipe in my teatime cookbook for Nut Tassies, small tarts made of a cream cheese dough and filled with a brown ( Read more... )

I've discovered that it wasn't just last week's circumstances (Daddo's visit, first week of classes, coughing) that made me so tired. Yesterday I came home after class, and I was ready to get in bed and go to sleep, from the moment I stepped in the door. I think it's the dancing and the rush hour traffic combined. Meks me tired ( Read more... )

We've been reading about the social history of individuals for our social history course, inspiring me to shorten and quirkify today's entry in keeping with some of the historical diaries we examined.
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Been making sleep real priority past few days. Also organization. Quarter off to good start ( Read more... )

An unexpectedly tasty salad: romaine lettuce, avocado, salt and pepper, and Taco Bell mild sauce.