What’s your “signature dish” and when do you usually make it? (Bonus points if you share the recipe with the rest of us!) Sponsored by Blogs.com. I've never really thought of myself as having a "signature dish," but it might be my baked macaroni and goat cheese. I am unable to eat dairy...
Sorry that I just want to ramble on today. I'm feeling seriously rebellious. I think I want to completely overhaul my lifestyle. Mostly my diet. Okay, so I've got: a wheat allergy and chronic fatigue syndrome. The last thing I want is pity - I don't need it. I got through a graduate biology program....
So my Grandma has gotten herself into a fun book swap thing with some of her friends. Mostly they're the kinds of books I'm not interested in and dearly hope I never WILL be interested in. David Baldacci just spells 'OLD' in those big, capital letters no matter how I try to look at it. Of course, at...
Short version: Cheeto has become ginormous and likes to shoulder-tackle us with love and affection. We call this "flumping" - he'll get a running start in the hallway, thunder down the straightaway, leap onto the bed, and then land on his side on top of us. It's different from Ham's more dainty,...
I saw the recipe for red beans and sausage on [This is Good] a few days ago, and decided to share my own. I was impressed with the use of fresh dry beans, as well as the photos (and the bean tester). No one would say that there is one recipe for red beans and rice any more than there is one recipe...
Which TV chef would you want to have prepare a meal for you? Alton Brown hands down. Why? Because the dude is the MacGyver of cooking. He uses science and humor to prepare some of the best food I've ever had the pleasure of eating. Compliments to the wife.
To top off Meghan's birthday I made her two types of peanut brittle. Her mom made her cupcakes, so I mixed it up with 2 different batches of birthday peanut brittle. One is a traditional style peanut brittle and the other is a contemporary twist from Alton Brown. I halved the recipes, but below are...
After watching a couple episodes of Good Eats with Alton Brown, I decided to try my hand at making pickles. Not real kosher dill pickles, which are the kind I actually prefer -- those require actual fermentation and that scares me a bit. No, I decided to try a batch of his sour refrigerator pickles....
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