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Archive for March, 2012

Decadence

I grew up in an ice-cream-loving family. There were always multiple flavors of ice cream in the freezer, sometimes as many as five. And there was always a batch of my mom’s secret-recipe famous hot fudge sauce to put on top. The way I differed from the rest of my family was in the whipped […]

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Make goat ricotta! And then lasagna! One of the perks of my job is that I get free past-date stuff. Typically it’s not even past a “use by” date, just a “sell by” date. Meaning it’s still perfectly fine; it just can’t stay out on the shelves. A couple of times recently I’ve found goat […]

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You gotta start somewhere

Before I begin: I hope this post doesn’t come across as whiny or entitled. Experience is a valuable thing, and often genuinely mandatory. The breadth and depth of experience someone has in any field can make a huge difference in their contributions. My main point in this rant is that I think it unfortunate when […]

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Irish Brown Bread

This past week at work, we’ve been making a lot of soda bread and Irish brown bread in anticipation of St. Patrick’s Day. Tonight, I decided to make some of the latter at home. So far in this blog, the “or not” side of “bready or not” has been heavily represented; now, I finally bring […]

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Pour-over coffee

I’ve become a coffee drinker only in, oh, the past month or two. Why now? Well, my former-barista boyfriend has probably had some influence over me. Not that he’s a coffee-pusher, but seeing him drink coffee frequently has, I’m sure, had a subconscious effect. Oddly enough, when I first met him and he was working […]

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Simple Syrup

Simple syrup is a brilliant concoction that I don’t make enough use of. I should make it more, and you should give it a try, too. Tired of stirring and stirring your iced tea, trying to get the sugar to dissolve? Frustrated by an over-baked, dry cake? Simple syrup to the rescue! And it is […]

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Back in November, I took a brief introductory cheese-making class. It was a two-hour whirlwind, culminating with twenty-five of us standing around six burners making mozzarella in groups of four or five. Chaos! And wouldn’t you know, I forgot to package my little piece of mozzarella properly, and forgot to eat it that night, so […]

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