It’s a rare thing that human beings can be neatly divvied up into two categories. But occasionally, situations arise where you either ARE, or you AREN’T. Runny eggs are just such a situation.
While my palate has evolved to the point one might consider “adventurous”, I still suffer from insecurity as a cook. There are certain kitchen tasks that have intimidated me, and that I’ve avoided at all costs. But no longer.
I’m back! The honeymoon in Vermont was wonderful and involved much culinary delight. Phil and I usually camp when we vacation, so a resort and spa experience was a fabulous change of pace. But it turns out that rest and … Continue reading
Kudo’s to you if you get the reference. Before I make my assertion, let me ask you a question-or five. Why wouldn’t you grow your own basil?
It’s too early in the day to start dinner, so I thought I’d post in the meantime about what makes up the contents of my beloved spice rack. Many people are a little wary of using spices when they cook. They’re not sure about the amount to add and they’re afraid they’ll inadvertently ruin what might have been a good dish. It’s true; too much spice or seasoning can detract from the taste of the food and overwhelm your taste buds. But if you start slow, and indulge in a little taste-testing, spice can be very, very nice.