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Fried Egg – My Love Affair with a Pan
Yes, I’m in love with a pan. It’s my mother-in-law’s pan. I make her a fried egg in it every morning. Her only instruction, “crispy around the edges”. It’s a Lodge 6 1/2″ skillet. Did I mention I love this pan? It’s probably 40 years old – well seasoned and smooth as a baby’s bottom. Fried […]
Continue ReadingMy 3rd Year Blogiversary…
I celebrate my third blogiversary today. I have not missed one day (Monday – Friday) of blogging since I started 3 years ago today. Why am I compelled to do this? I have no idea. Can I stop soon? I have no idea. Is it obsessive compulsive disorder? Yes, I’m sure of it. Should I […]
Continue ReadingBurns Night
In Scotland, January 25th is a national holiday that celebrates the birthday of the great romantic, Robert Burns, in 1759. On Burns Night, family and friends gather for an evening of good food and company—much like our Thanksgiving. A traditional Burns’ Supper is served. Put on your best tartan, get out the bagpipe and plan […]
Continue Reading2011 in review
The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog. Here’s an excerpt: The concert hall at the Syndey Opera House holds 2,700 people. This blog was viewed about 15,000 times in 2011. If it were a concert at Sydney Opera House, it would take about 6 sold-out performances for that many […]
Continue ReadingNational Caramel Custard Day!
Believe it or not, today (October 3) is national Caramel Custard Day. Really! On this day, fans of caramel custard celebrate by whipping up delicious caramel custards and the sweet Spanish version called flan. Some just make it a point to eat caramel custard on this day and opt for a store-bought version or order […]
Continue ReadingCompound Butter for Steak
Maître d’Hôtel Butter Maître d’Hôtel Butter is the most common form of what is called a “compound butter,” which simply means that there is some sort of flavoring or seasoning ingredient added to the butter. Typically compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on […]
Continue ReadingCrispy Fried Dill Pickle Chips
Tapioca Starch, who knew? This is the second fried pickle recipe I have posted. This recipe is my favorite because the pickles are super cripy. The key is using tapioca starch, a Thai ingredient, in the breading. This is what makes it super-crispy, and it stays crisp. The breading is a bit spicy, but you […]
Continue ReadingUmami Paste
I just bought a tube of Taste No 5 at Fresh & Easy market. Of the tastes known to man, including sweet, sour, salty and bitter, it is the “fifth taste,” umami, that has been most difficult to pinpoint – until now. Umami – associated with savory flavors found in mushrooms and some cheeses – […]
Continue ReadingA Trip Down Memory Lane – Part 1
I have come to the land if my childhood. I grew up in Goshen and Elkhart, Indiana. I left when I was 13 years old in 1974. I haven’t see my family since then, so I am a bit nervous. It’s only been 37 years! I have very fond memories of my childhood. I grew […]
Continue Reading2010 in review
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health: The Blog-Health-o-Meter™ reads Wow. Crunchy numbers The average container ship can carry about 4,500 containers. This blog was viewed about 14,000 times in 2010. If each view were a shipping […]
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