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ET Egg Art
I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have been providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
Rosemary Potato Salad
Our mother’s recipe stash had at least a dozen different recipes for Potato Salad. The one that I am most fond of is mayonnaise based and is really pretty plain, but it does conjure up memories of summer picnics and family outings. This one, however, is more perky and flavorful. Try it with your next barbecue.
Chocolate Macarons – Demystified
I’ve heard many horror stories about trying to make macarons. I really think that they are just stories.
Oatmeal Chocolate Chip Cookies
1 cup butter (softened)1 cup packed light brown sugar1/2 cup white sugar2 eggs2 teaspoons vanilla … [Read More...]
Lemon Cranberry Scones
Lemons and cranberries are a perfect complement. Served with a rich dollop of clotted cream makes them really decadent, … [Read More...]
Hand Shaken Margarita
I'm a sucker for a good margarita - this is a great margarita! The key limes give it a very distinctive flavor. If you … [Read More...]
Blackberry Lemon Drop Martini
A refreshing changeup on the Lemondrop martini. The Monin syrup is very powerful so you don't need very much. … [Read More...]