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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.
Roasted Salsa
My son John created this for his barbecue, but it can be duplicated in an oven, under the broiler, just fine.
Chocolate Macarons – Demystified
I’ve heard many horror stories about trying to make macarons. I really think that they are just stories.
Simple Scones
From an American context, the simple difference between scones and biscuits are that scones are sweet, and biscuits are … [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...]
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...]
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...]