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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.
Simple Scones
From an American context, the simple difference between scones and biscuits are that scones are sweet, and biscuits are not. Scones are really just a variation on a biscuit, but they are different enough so that I consider them to be separate entities.
Lemon Cranberry Scones
Lemons and cranberries are a perfect complement. Served with a rich dollop of clotted cream makes them really decadent, but they are great on their own with a really good cup of coffee.
Red Velvet Cake
We were making Red Velvet cakes before it became cool. In the sake of tradition, our cake is iced with a french-style … [Read More...]
Old Fashioned Holiday Almond Ring
This recipe has been in my family for many generations and is always a Christmas and Easter treat. It is our tradition … [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...]
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...]