The last recipe of the buttermilk bonanza was a maple-buttermilk pie from 101 cookbooks, and I think we definitely saved the best for last. This pie received a lot of praise from mathematicians in tw...
Of course, it was a requirement to try buttermilk biscuits during our buttermilk bonanza. There are a ton of biscuit recipes out there, but we settled on Alton Browns because we like him. We split th...
I didnt photograph it, but one of the things I wanted to try during the buttermilk bonanza was a salad dressing. Im not really into creamy dressings, but this one was pretty nice. I based it on this ...
I made a total of three kinds of pancakes in our recent buttermilk bonanza. The first, which I did not photograph, was this buckwheat-buttermilk recipe, and it was probably my favorite. Jon and I rea...
This is not a buttermilk recipe, its a dinner we made several weeks ago. This has a nice stir-fry sauce. The ingredients of the stir-fry are entirely flexible. We have made it with noodles or rice, a...
A couple weeks ago, the grocery store had buttermilk on a "managers special" price of just $.99 for a half gallon. It was expiring the next day, but I figured buttermilk is basically bad milk...
Blogger is formatting all weird right now. If I get a chance, Ill try to go back and fix the weird font changes and the fact that I cant seem to center the pictures. A lot has happened to us since ou...
This is a pizza recipe I came up with about a month ago to use up some leftover broccoli rabe. Broccoli rabe is a vegetable that I always think I will like more than I do. I dont dislike it, but hone...
No pictures of these. Theyre drinks. They look like drinks. Jon and I picked up two new liqueurs a few weeks ago, and these are two drinks we invented using them. The first liqueur is St. Germain, a ...
This recipe is from the September issue of Vegetarian Times. They call it Tofu and Cucumber Salad with Sesame-Ginger Dressing, but I call it Japanese spa salad because it seems like the kind of thing...
A friend on facebook mentioned that her mom had their cookie cutter collection hanging on their wall when she was growing up. I decided that would be a fun thing to do with my cookie cutters too. I h...
This is my second time making this recipe for Earl Grey shortbread cookies. The tea flavor is subtle but nice. I have never been a fan of shortbread cookies, but having a little extra flavor is nice,...
This is a work in progress. A few weeks ago, it was pretty hot, and I had half of a delicious melon. Im not actually sure what kind. It was yellowish on the outside and light green on the inside. It ...
I saw this spread on 101 cookbooks months ago and have been wanting to try it since then. I finally got around to it a couple weeks ago. It is delightful on this thinly-sliced rye bread we like. I ca...
Jon had the brilliant idea of personal focaccia salads, so we made that for lunch today. I dont think I cooked them quite enough, but they were pretty good. We saw figs on sale, so I sliced one up an...
This recipe from smitten kitchen had been on my to-make list for a long time. We moved into our new apartment last week, which means I finally had access to my stand mixer again. When I saw Concord g...
Well, I didnt win that Corner Bakery contest, so I guess I can post the cabbage-apple slaw recipe I referred to in the TLT post. This bright, refreshing salad is a great side for sandwiches. You can ...
I think that sometime in college or grad school I must have had some disappointing corn on the cob, because I was convinced that frozen corn was pretty much as good as fresh. Well, this summer, Jon h...
Tempeh has always disappointed me. It is a fermented soy and grain product, and I always think it should taste way more interesting by itself than it actually does. The texture is interesting, but li...
Ive never disliked avocados, but the past few months Ive been especially fond of them. Mostly, we add them to salads and sandwiches, but I decided to get a little crazy with them last week. The night...
While Jon was waiting in line at the deli counter a few days ago, I spotted this intriguing Greek cheese called manouri. (you might remember it from the composed salad I posted yesterday.) The sticke...
This was the grand finale of salad week. I think the presentation of this salad was beautiful but highly impractical. Jon put the portions for both of us on one plate, and then we scooped it into our...
We took this salad to a lovely concert in Millennium Park. There is not much dressing but we found it to be plenty with the basil, feta and olives. 1/2 lb mini penne (I think shells or rotini would w...
This is a take on a potato salad from the New Basics cookbook. I like to not use much mayonnaise and to really taste the potato. I may use less than the recipe below. Zest of 1 lemon 1/3 cup mayo 6 m...
Ev and I were in Utah for 25 days or so. We cooked a lot while we were there but we did not have many of our supplies, so we were kind of limited. We also did eat out more than we are used to. So whe...
This next salad was based on the fact that corn was on sale and I love fresh corn. One can make all sorts of great corn salads that are more or less bean-y and more or less salsa-ish. I wanted to do ...
We didnt find radish greens interesting either.
A few weeks ago, The Weekly Pizza got me thinking about radishes. I dont do that very much. I dont dislike radishes, but I have never felt compelled to eat them much. To me, they are basically boring...
As I mentioned in a recent post, we got some really good olive oil recently. Its this stuff from California.In the past, Ive mostly stuck to imported Greek and Italian olive oils, but they had sample...
Were featured in Simply Bikes {bike date} series today. Hop on over to read about a day spent riding through the vineyards of Burgundy!
You are no longer following . Undo?
English
Suomi
Svenska