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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.
Sour Cream Coffee Cake
Most holidays were accompanied by one of my mother’s Sour Cream Coffee Cakes. This recipe is noteworthy because there is a layer of topping placed in the middle so that the cake appears to have layers.
Roasted Salsa
My son John created this for his barbecue, but it can be duplicated in an oven, under the broiler, just fine.
Fudge – Basic
With the holidays almost here, it's time to break out all the candy making utensils - heavy bottom pan, thermometer, … [Read More...]
Carnitas
Carnitas is a particular favorite. Slow roasted, tender pork is either fried or put under the broiler for a crispy, … [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...]