So simple, yet so satisfying. Pound cake has got to be the simplest recipe in the baker’s repertoire. A pound of flour, a pound of sugar and a pound of butter. How in the world this simple set of ingredients becomes something as sumptuous as the cake Mrs. seat of Her pant made this weekend I’ll never know. but I’ll enjoy it!
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If you don’t subscribe to Serious Eats (then shame on you!), you really need to check out this guest blog post by Anthony Bourdain regarding his thoughts on Food Network.
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Food blog events are one of the highlights of the food blog community. There’s something about getting to know your fellow food bloggers, or perhaps discovering a new “must read” food blog that’s intrinsically exciting. It really is the community that keeps us going.
The biggest problem facing new food bloggers like myself is that by the time you realize there was an event, you’ve already missed it, and it may have been an event that fit your talents perfectly. That has to be one of the most frustrating things in by burgeoning food blogging life.
So what’s a food whore to do?
Simple. Subscribe to the RSS feed at “Is my Blog Burning?” You’ll be kept up to date on the latest food blog events as they come available, and if you choose, you can serve up your offerings.
Have no clue what I’m talking about? That’s O.K. too. Just jump over to the Beginner’s Guide at Is My blog burning?, and they’ll get you up to speed.
I hope to see you in an upcoming event.
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It’s been said for a very long time that chicken soup is good for a cold. It’s been proven that the vapors help with congestion, but I still think it’s the comfort factor that makes us feel so much better when we’re under the weather.
Mrs. seat of her Pants was down with a bug over the weekend and the only thing she could tolerate was soups and broths. In true style, she fussed at me that I didn’t need to go out of my way to make her anything “special” and that she would be quite happy with the soup in the little red box.
Powdered soup… For my sick wife… I don’t think so. Read more…
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Beefy, cheesy goodness on a bun. With a little left over roast beef, some onions, garlic and cheese you can whip up this hearty and satisfying sandwich that’s guaranteed to crush those hunger pangs in just a few minutes.
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As a kid my culinary heroes were Martin Yan, Graham Kerr and Julia child.
Martin made it seem manly to cook, with his constant banter and signature chopping cadence. (I’ll still stop flipping channels today if I hear that sound. It’s as distinctive as his voice.)
Graham Kerr was, in my father’s opinion, “A Fruit.” But his energetic style captivated me, and I happily flipped to PBS to watch when I could.
But Julia.
What can you say about Julia? She was iconic. She was two of my aunts and my grandmother all wrapped up in one very captivating package. She talked about foods I, in my young life had never heard of, it was all so exotic and enrapturing.
She’d make mistakes and then quip happily “don’t worry, this won’t happen when you make this!”, when every other cook would have made another take. She dropped things. She sometimes seemed on the verge of spewing a string of expletives that would make my father blush.
Julia’s kitchen was as much a part of my home as my own. And I got to revisit it this morning, virtually at least.
The Smithsonian Institute has a new website on Julia Child’s kitchen. It includes a 360 degree panorama of the kitchen and a detailed look at 66 kitchen objects which are interactive with stories and videos. www.americanhistory.si.edu/juliachild
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Today finds me taking a break from posting recipes. Mostly because last night’s dinner attempt was an utter failure and I’m not willing to discuss the details just yet.
I know. I know. You all want to hear the horror story, but my therapist told me over the phone a little bit ago that I should just let it go.
Instead of raising my therapy bill by discussing the dire mistakes of last night, I thought I’d take a moment to introduce some very special people in my test kitchen staff. All of whom have helped me far more than I care to admit on a regular basis, but without whom, I wouldn’t be where I am today.
And without further adieu, I present my sous chef’s: Read more…
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