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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.
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 skip the blending step to de-chunk it. I like it just the same with a few broccoli chunks as long as they aren’t too big.
Chocolate Macarons – Demystified
I've heard many horror stories about trying to make macarons. I really think that they are just stories. When I made up … [Read More...]
Cornell BBQ Chicken
Cornell BBQ Chicken 1 4 lb Frying Chicken1 c oil1 c vinegar2 tbsp salt2 tbsp flour2 tbsp poultry … [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...]