next time i'm at the produce store, i want to look for parsnips. i've never cooked a parsnip, but in my head i like them and the best way to find that out would be to acquire some and cook them.

the apple bread pudding i made is outstanding. seriously--i wish i could ship a scoop off to each of you to try.

if i only learn one new thing in the new year, remembering that things that i put on the range when the oven is on will also get hot would be a good thing to pick.

am i wrong to be suspicious of a korma recipe that calls for ketchup as one of the ingredients?

the apple pie turned out to be overly moist so the crust is soggy and unfit for company. otoh, it is tasty tasty tasty.

must not eat entire pie in one night.

i was thinking i would just take them for lunch but now it occurs to me that i have store-bought pie crust sitting in the fridge. so i am thinking i might make an apple pie. i have never made an apple pie, but there's no time like the present, right?

i was seduced by inexpensive produce ( Read more... )

so here's the recipe that i used:

http://kalynskitchen.blogspot.com/2007/11/roasted-butternut-squash-recipe-with.html

( the recipe )

i'm trying a new recipe involving butternut squash, which i've never tried to cook before. it's in the oven and i'll report back on the recipe but my question is, is butternut squash usually really hard to cut up? i had a lot of trouble getting a knife through it--was that an unripe squash, a dull knife (that cuts onions with no trouble) or a ( Read more... )

i just made a spinach quiche from a recipe that i've used at least eight times before and it turned out....weird. not dreadful, not inedible, but kind of goopy and odd--like, thank god i didn't invite people over to eat it, odd. and i have no clue why.