Did I say monster? As in, I love cupcakes, and I’m going to be one of GaGa’s little monsters on Dec. 27?! Yesssss. Because I’ve never seen one like that before, and I’ll eat your heart! You love this girl. Bluffin’ with her muffin, er cupcake!
Raspberry balsamic dark chocolate.
These cupcakes are a modern marvel. I’ve never made anything this beautiful before. Almost everything I make has to be carefully positioned for photographs because there’s a highly flawed side, a burnt side, something.
Cupcake nirvana. (Show me your teeth!) May I again sing the praises of mixing balsamic vinegar with fruit? Tastes just like glitter mixed with rock ‘n’ roll. Don’t be scared. I’ve done this before, with apples. Read the rest of this entry »
It’s been a month since I’ve updated. I’m busybusybusy. I had to take a weekend sabbatical to cook, read, write, bake, think, sleep. I’m happy though, very happy. I love DC.
Happy Holidays to everyone everywhere! Light up your Hanukkah bush and roll some snowmen! It’s snowing in Rosslyn.
Here’s an video that pretty much sums up my Thanksgiving:
According to Julie and Julia, which I saw last weekend and loved, Julia Child and co-author of Mastering the Art of French Cooking Simone Beck had a running disagreement over whether to measure.
I say no! (Sorry, Julia.) Estimate. Approximate. Guess. Unless you’re baking, of course. Then you’re in tricky territory. I’ve tried many a pancake recipe, but none get close to the “original” pancake recipe in my edition of Irma Rombauer’s The Joy of Cooking. (I believe it’s the 75th anniversary edition.) It all comes down to having the right amount of baking powder!
One of the tastiest things I've ever made.
Getting back to shrooms and savory puddings, don’t measure! You’ll see the amounts in my link to the original recipe, but they’re not all that necessary. Yes, increase eggs and cream if you add tons more bread. But really, this is a season to taste type thing. Read the rest of this entry »
As mysteriously as it began, the questo for queso blanco came to an end when Blanca discovered ooey gooey cheesy cheesestuff on Foodgawker. Is it really that easy? Meltable cheese (pepper jack), half & half, spices, onion, peppers, fondue-style? How could she have been duped for more than a year, subjecting herself to the sub-par quality of grocery store cheese dip?
At least her first go with shrimp empanadas ended in crispy, melty, tender perfection. This is beginning to sound like Taco Bell. Except no Grade F meats were used in the food production module.
And let the juice (sluice, sluice) trickle through …
Some days I want a photo blog. I love taking pictures and playing with my camera. And how often is it that you’re on a farm where daisies are growing next to a red barn? Or that you are decked out for the Fourth and pass a giant watermelon on the highway? But I’ll have to settle for this one blog of many uses. I’m not photog enough for a whole blog.
Published in the June 25, 2009, Oxford Town. The weekly arts and entertainment publication does not have its own site at present, so you can find my articles here.
If black eyed peas bring prosperity, tuna casserole is meant to solace grief, and oysters signal lust, what emotion is mixed into a bowl of potato salad?
Most people approach the stuff with caution. They’re not quite fans, but they don’t hate potato salad. Plus, you can never be too sure on how long the mayo-doused concoction has been sitting in the heat. But you’ll be damned if you don’t suffer through a few bites of your aunt’s tried and true recipe.
As Will Campbell, Mississippian Civil Rights leader and one-time director of religious life at the University of Mississippi, sees it in his book “Brother to a Dragonfly,” potato salad almost means more than saying “I love you.” Read the rest of this entry »
I’m not sure what to call this. I told some friends it was a “veggie burger,” and then clarified that it involved hummus. It’s definitely not a pretend burger if you’re looking for that burger flavor. It’s not really a hummus patty either. But it was delicious, so enjoy!
Last weekend for dinner with friends, I made this super easy apple pie-type dessert. It’s actually a French tarte tatin, or apple upside down. My host mom made it a lot in France, and boy is it delicious and easier than pie.
I feel so much like Liz Lemon recently. That’s probably a bad thing seeing that Tina Fey describes this character as a loser version of herself. Oh well. Here’s some lemony delicious baked goods.
The lemons and grapefruits came from my parents’ yard. They raise grapefruits, Navel oranges, kumquats, lemons, Satsumas, persimmons and pecans, plus a garden of things like broccoli and cantaloupe.
Grapefruits. We stole/borrowed/salvaged this tree from a neighbor after Katrina.
It could be a lot worse. People could search “Paris Hilton sex tape” or “dog porn” and get my site, as was so common at KNS last summer.
I get a lot of hits for “I heart NY” thanks to a post I did with an image of the I ♥ NY thing. I think that’s my top Google term.
But at least twice a week someone Googles “hot dog sandwich” and finds his or her way to my site. It makes sense. I did a post on American stadium food. Yum hot dogs. But really, who is Googling hot dogs?? If you’re out there, drop me a line! Are you from a foreign country and want to know what a “hot dog sandwich” is? Are you an Oscar Mayer enthusiast?
Posted by wbnero 
Posted by wbnero 
Posted by wbnero 
