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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.
Crispy Pork Tenderloin Medallions
This recipe is proof that you can prepare small cuts of pork that are still tender and tasty. Don’t let the cooking times fool you, small cuts of pork cook very quickly – you don’t want to overcook these! Dijon mustard works really good as a base for the breadcrumbs and they stay on quite well during the whole process.
Roasted Salsa
My son John created this for his barbecue, but it can be duplicated in an oven, under the broiler, just fine.
Tunnel of Fudge Cake
Growing up, my birthdays didn't seem complete without a tunnel of fudge cake. It develops a rich chocolaty center which … [Read More...]
Chocolate Chip Cookies
I really, really like chocolate chip cookies and I've tried many different recipes - some turned out OK, but I was … [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...]
Chai Tea
My brother and his family worked for many years in India and he brought this back to us when he returned. Chai Tea has … [Read More...]