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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.
Fudge – Basic
With the holidays almost here, it’s time to break out all the candy making utensils – heavy bottom pan, thermometer, wooden spoon, etc. Chocolate fudge has always been part of the holidays – everyone looks for this dark, sweet, and in this case, velvety smooth confection.
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.
Kung Pao Chicken
This is my brother's favorite Chinese dish. I always include it when doing a Chinese-themed meal. The spiciness can be … [Read More...]
Broccoli Cheddar Soup
Just in time for Winter! This is another family favorite from my mother's box. It's really fairly easy if you want to … [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...]
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...]