This is only a little bit food-related, but I wanted to share it. You tell me whether this is karma or not:
We recently marked a birthday weekend with lunch at a local restaurant. I thought it would be a nice tradition to share some birthday with another diner, so we decided to pick up someone’s check anonymously. We enlisted the help of our waitress and she brought us Continue reading
Inexpensive ingredients for a delicious salad dressing are already in your pantry. All you need is a simple recipe like this one. Photo by Laura Groch
If you’ve been checking out my posts, you know I keep returning to certain themes: Thrift in the kitchen. Eating real food. Preparing food yourself so you know what’s in it.
So in this season of salads and cold dishes — and especially for the picnic-happy holiday that is July 4 — I wanted to bring you a recipe that hits all those notes.
It’s a simple recipe for an oil- and vinegar-based salad dressing (not the kind of white Continue reading
A chip clip works to block off your computer camera.
Worried about someone peering at you through your computer’s built-in camera eye? Don’t mess with sticky tape-and-paper solutions. Just grab a chip clip from the kitchen drawer and pop it over the camera! Easy to remove and easy to remember — just clip it to something else you’re using (like your carry bag or sunglasses strap) to keep it nearby.
(c) copyright 2016 Laura Groch
Lychees are a delicious fruit, hidden behind a nubbly reddish-brown shell. Photo by Laura Groch
If you’re a fan of the Honeymooners (and I hope you are), you might remember the phrase, “sweet and sour leechee nuts.”
That was the treat Ralph Kramden offered his long-suffering wife, Alice, as the finale of dinner at her favorite Chinese restaurant, Hong Kong Gardens.
I thought “leechee nuts” were a figment of someone’s imagination until I ran into
Lift the cooked part of the scrambled egg with a flexible spatula, letting the uncooked egg flow into the empty spot. What a revelation! Photo by Laura Groch
Sometimes things that are easy to cook turn out to be not so.
Take scrambled eggs. Millions of people manage to cook scrambled eggs every day without a problem.
Not me. For years — I’m embarrassed to say how many — I’ve been scrambling my eggs “wrong.”
Tofu Lettuce Tacos With Cilantro And Mint from “Edible Flowers” by Kitty Morse. Photo by Mike Pawlenty.
I’ve been smelling the delicious scents of just-opening flowers on our evening walks with the dogs. Spring really is in the air!
So this is the perfect time for me to tell you that “Edible Flowers: A Kitchen Companion” by Vista cookbook author, teacher and expert Kitty Morse is in its second edition, published by Chefs Press. Kitty graciously let me share some of the recipes (and photos) from the new book. (Also, these two are vegetarian recipes, please note.)
All her books, by the way, feature beautiful photos to go with the recipes. And if you are at Continue reading
Who says pancakes have to be round? Baking them on a cookie sheet makes the job go twice as fast, too. (Photo by Laura Groch)
Oooh, pancakes! What a fun breakfast treat! And yet what a pain in the neck they can be for us cooks, who have to keep working while everyone is eating, and while trying to eat our own pancakes, which invariably grow cold while we are tending the griddle.
Even for the two of us, making pancakes seems always to be a major production. So I tested a different way of making them that lets everyone eat together: Bake them in a flat Continue reading