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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.
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.
Potatoes with Green Beans and Garlic
Simple and elegant, this goes well with just about any main dish. My brother and his wife live in Sequim, Washington … [Read More...]
Valerie’s Apple Crisp
Delicious and easy! Apple Crisp is a desert that is the perfect ending to any family get-together. This version is … [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...]