See this at: citymama.typepad.com| Added on 08/21/08

This sauce is completely raw and probably not like anything you've ever had on pasta. I first had it when I was visiting my family in Rome. My aunt made a version of it (I hope I am doing it justice) and it blew me away. I had never tasted anything... See more

This sauce is completely raw and probably not like anything you've ever had on pasta. I first had it when I was visiting my family in Rome. My aunt made a version of it (I hope I am doing it justice) and it blew me away. I had never tasted anything like it and as soon as the explosion of flavors hit my mouth, I knew I had to learn to make it. Thankfully, it's easy. Easy but tastes hard. And sometimes that's what it's all about, right? I've never seen this on any menu in any Italian restaurant in the States, or even in Italy for that matter. It also doesn't appear in my numerous Italian (as in, written in Italian) cookbooks. I hope you enjoy it. Here is our cast of characters, and aside from olive oil, basil, salt and pepper, this is pretty much it: PENNE WITH RAW TOMATO-PEPPER SAUCE The key to this sauce is using fresh red peppers and the best extra virgin olive oil you can afford. You really taste the olive oil in a raw sauce I had an assortment of local peppers and it was fine, but... See less

See this at: blog.cooklikeyourgra...| Added on 08/13/08

My daughter has been trying for weeks to make me something to eat. Which is really cool, especially considering the other thing she keeps doing is making books. Hmm, cooking and writing books ... who else do I know who cooks and writes books? So... See more

My daughter has been trying for weeks to make me something to eat. Which is really cool, especially considering the other thing she keeps doing is making books. Hmm, cooking and writing books ... who else do I know who cooks and writes books? So yeah, it's really sweet. Except she doesn't know how to make anything yet. So I get a piece of lettuce with salt and pepper -- a lot of pepper -- topped with pieces of Fruit Roll-up. Yum, salad. I finally decided if she's going to making stuff I should teach her a recipe or two before she puts me in the hospital. I asked my wife for suggestions, and she pulled out this apple crisp recipe that really is so easy the kids can make it. See less

See this at: cooks.com| Added on 08/07/08

Preheat oven to 350°F. Spread 1 cup chopped pecans on the bottom of a buttered 13x9 cake pan. On top of nuts put 1 cup coconut, then pour the...

See this at: mywoodenspoon.com| Added on 04/17/08

Break cake into chunks, and layer 1/2 into a trifle dish. Pour 1/2 the coffee over this, then 1/2 the coffee over this, then 1/2 the whipped topping, then 1/2 of the toffee bits. Layer again. That’s it! Note: You can get chocolate cake at many... See more

Break cake into chunks, and layer 1/2 into a trifle dish. Pour 1/2 the coffee over this, then 1/2 the coffee over this, then 1/2 the whipped topping, then 1/2 of the toffee bits. Layer again. That’s it! Note: You can get chocolate cake at many supermarket bakeries. But if you can’t find it, this can be done with pound cake, bought brownies or Twinkies, or even frozen cakes. You can make your own cake and pudding, but it will take a tad longer. Popularity: 3% [?] sk*rt this • Sphinn It! 3 Comment(s) * What are you trying to do to me! I have lost 7 pounds. That dish alone would put the whole 7 back on again. I must admit that this would be an easy thing to take for a dessert somewhere. See less

See this at: chezartz.com| Added on 05/29/08

Heat milk over medium heat in a large soup pot. Stir occasionally to prevent the milk from scorching. Once the milk reaches a simmer, stir constantly until the volume is reduced by about a third, which takes about 30 minutes. Note that this step is... See more

Heat milk over medium heat in a large soup pot. Stir occasionally to prevent the milk from scorching. Once the milk reaches a simmer, stir constantly until the volume is reduced by about a third, which takes about 30 minutes. Note that this step is not mandatory, but will give you a thicker, creamier yogurt. If you like your yogurt rather thin, just heat the yogurt to a simmer, simmer for a few minutes, and proceed. Remove milk from heat and transfer to a glass bowl with a lid. Let the milk cool until it’s around 120 degrees. Yogurt-making is not an exact science, so I usually do this without a thermometer and just wait until I can stick my finger in the milk without yelping. When it reaches that warm, but not too hot stage, add the yogurt starter (which can be a quarter cup of leftover yogurt from the previous week’s batch once you’re making your own yogurt all the time–this stuff improves with age just like sourdough starter!) and put the lid on. Let it sit at room temperature for... See less

See this at: thekitchn.com| Added on 05/07/08

So, we have a new salad that we are absolutely crazed over. We ate it for dinner last weekend; we ate it for dinner last night, and, guess what? We're...

See this at: thekitchn.com| Added on 05/07/08

For the sauce-hungry crowd, here is a basic tomato sauce, with some lemony and spicy elements for adding an optional zing. It's easy, quick, and isn't...

See this at: venus44.wordpress.co...| Added on 05/05/08

Recipe: Chocolate Guinness Cake For the cake: Butter for pan 1 cup Guinness stout 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 3/8 cup unsweetened cocoa 2 cups superfine sugar 3/8 cup sour cream 2 large eggs 1 tablespoon vanilla... See more

Recipe: Chocolate Guinness Cake For the cake: Butter for pan 1 cup Guinness stout 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 3/8 cup unsweetened cocoa 2 cups superfine sugar 3/8 cup sour cream 2 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 1/2 teaspoons baking soda For the topping: 1 1/4 cups confectioners’ sugar 8 ounces cream cheese at room temperature 1/2 cup heavy cream. 1. For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend. 2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan. 3. For the topping: Using... See less

See this at: scribbit.blogspot.co...| Added on 04/29/08

I adore French onion soup--really adore it. Maybe it's because Andrew hates onions so I can't get them around here and therefore I long for this soup even more. If they have it on the menu at a restaurant you can bet I'm ordering it. The last time... See more

I adore French onion soup--really adore it. Maybe it's because Andrew hates onions so I can't get them around here and therefore I long for this soup even more. If they have it on the menu at a restaurant you can bet I'm ordering it. The last time Andrew was out of town on business I decided that I was going to fix French onion soup just for me. I'd never made it before but figured how hard could it be? Actually not hard at all, it takes a little patience because all those onions have to slowly simmer on low heat before they properly carmelize but if you can give it the twenty minutes it takes you've got yourself some sweet soup. My husband was out of town--I had plenty of time on my hands. 1/4 cup unsalted butter 2 tablespoons vegetable oil 2 1/2 pounds onions, thinly sliced 1 1/2 teaspoons sugar 4 cans (14.5 ounces each) beef broth 1 1/4 cups water 2 bay leaves 15 whole peppercorns 1 tablespoon red wine vinegar 8 ounces Gruyere, grated 8 ounces Parmesan cheese, grated 6 slices crusty... See less

See this at: kcmeesha.com| Added on 04/29/08

If you are still using pathetic-looking jalapeños like these, do yourself a favor and pitch them or at least give them to someone you don’t like. Do not donate them to Harvesters - poor people have dignity too. Instead spend two bucks and 15 minutes... See more

If you are still using pathetic-looking jalapeños like these, do yourself a favor and pitch them or at least give them to someone you don’t like. Do not donate them to Harvesters - poor people have dignity too. Instead spend two bucks and 15 minutes to pickle your own delicious crunchy jalapeños. The recipe I am using is in Russian and translated version reads like gibberish, so with the credit to original creator of this recipe I will translate it and use my own pictures. 1. Buy 10-20 nice-looking jalapeños. I usually pick the mixed colored ones, they just look good. 2. Slice thinly the jalapeños, some shallots or onions and 5 cloves of garlic. 3. In the meantime heat up two cups of white vinegar (5%) with 2 tablespoons of salt, two tablespoons of sugar, less than a teaspoon of oregano ( I don’t put too much at all) and few bay leaves. When sugar and salt dissolve turn the heat off and let cool. 4. Place your jalapeños, onions and garlic in a container. 5. Pour cooled liquid over the... See less

See this at: candyaddict.com| Added on 04/21/08

Honeycomb (also known as Cinder Toffee) is one of those quintessential British candies which has made its mark everywhere but the U.S. Here in Australia, people tend to either love them or hate them, and those in the “love it” camp have their... See more

Honeycomb (also known as Cinder Toffee) is one of those quintessential British candies which has made its mark everywhere but the U.S. Here in Australia, people tend to either love them or hate them, and those in the “love it” camp have their favourite brand. Violet Crumble is perhaps the most well-known of the commercial honeycombs available. Every time I’ve offered to bring someone a sweet treat from from Down Under, it’s either the Violet Crumble or the Crunchie they beg for. Honeycomb is essentially basic toffee which has baking soda added to it. The baking soda and molten sugar react, creating a volcanic eruption of sugary golden edible styrofoam. You can eat it as is, but dipping the irregular chunks into chocolate is delicious. You can also smash it up and mix it into cookies, top cupcakes with it, stir it through ice cream and sprinkle it on top of a chocolate cake for a whole new eating experience. Here is a (mostly) foolproof recipe if you want to try your hand at making... See less

See this at: scribbit.blogspot.co...| Added on 03/23/08

In one of life's great ironies my mother, who lives in India, hates curry. So naturally every time I cook with curry I'm thinking of her and wishing her well in the Land of Curry. This chicken salad uses orzo (rice shaped pasta) with a touch of curry... See more

In one of life's great ironies my mother, who lives in India, hates curry. So naturally every time I cook with curry I'm thinking of her and wishing her well in the Land of Curry. This chicken salad uses orzo (rice shaped pasta) with a touch of curry in a lime-honey vinaigrette that's one of my favorites. I usually get overly zealous when I'm making it and end up making way too much so that I'm eating the leftovers for a couple days afterwards. Mmmmm. 16 ounces orzo, cooked 3 chicken breast, diced and lightly browned 3 cups halved grapes 1 1/2 cup raisins 6 green onions, sliced For the dressing: 1/2 cup chicken broth 4 tablespoons lime juice 4 tablespoons rice vinegar 2 tablespoons honey 4 tablespoons extra virgin olive oil 1 1/2 teaspoons curry 1/4 teaspoon salt 1 tablespoon minced garlic clove 1/4 teaspoon ginger Combine the first five ingredients in a large bowl. Combine the rest of the ingredients for the dressing in a container that securely seals and shake to combine. Pour the... See less

See this at: citymama.typepad.com| Added on 03/20/08

O how I love Middle Eastern food. These were a huge huge (did I say huge?) hit with the entire family. Next time I am making a double batch so I can freeze them. I look at the pictures and I want some now!! I served these with rice and sauteed fresh... See more

O how I love Middle Eastern food. These were a huge huge (did I say huge?) hit with the entire family. Next time I am making a double batch so I can freeze them. I look at the pictures and I want some now!! I served these with rice and sauteed fresh tomatoes, but next time I am going to make flat bread sandwiches with them. They were so fragrant and so tasty. My girls gobbled these up. The recipe is from CityMama reader Karen. And here it is copied from her email to me: KOTLET-E-GUSHT from Food of Life by Najmieh Batmanglij (if you are interested at all in Persian cooking, this is a great cookbook) * 1 large potato * 1 lb ground beef, lamb or veal (CityMama Note: I used one pound of organic beef) * 1 medium onion, grated * 1 egg * 1 tsp salt * 1/2 tsp ground pepper * 1/4 tsp cinnamon * 1/2 tsp turmeric boil potato, peel & mash well. set aside. in a bowl combine all ingredients, knead for 10 minutes to form a smooth paste. Not sure if I got the shape right. Did I? using damp hands,... See less

See this at: oneforthetable.com| Added on 03/18/08

Way back in March of 1990 I started making a cheesecake from a recipe that I clipped from an issue of the Brainerd Daily Dispatch. It's called Absolutely Sinful Chocolate Grasshopper Cheesecake. Its pale shade of green comes from the addition of... See more

Way back in March of 1990 I started making a cheesecake from a recipe that I clipped from an issue of the Brainerd Daily Dispatch. It's called Absolutely Sinful Chocolate Grasshopper Cheesecake. Its pale shade of green comes from the addition of green creme de menthe. I've always enjoyed serving it as a perfect dessert for a St. Patrick's Day celebration. Over the years I've made little changes to the recipe. It was always sinful, but now it's mortally sinful. Light and creamy with a hint of mint on a crunchy chocolate crust and smothered with a chocolate topping that stays soft even after chilling in the refrigerator, it's a little like Jello -- there's always room for it, even after a big meal. It's not too sweet and not nearly as rich as it sounds, making it a great go-along to a late-night cup of coffee. If you're new to cheesecake-making, there's a few things to keep in mind before starting. First, be sure to allow time for baking the crust and cooling it before starting on the... See less

See this at: foodblogga.blogspot....| Added on 02/28/08

It happens every Sunday. Clamoring crowds jostle for space around the popular tables at the farmers’ market to check out the hip Meyer lemons, the chic wild arugula, and the sexy red strawberries (yes Dad, we really did have fresh strawberries this... See more

It happens every Sunday. Clamoring crowds jostle for space around the popular tables at the farmers’ market to check out the hip Meyer lemons, the chic wild arugula, and the sexy red strawberries (yes Dad, we really did have fresh strawberries this past week). Not so at the cruciferous vegetables table. There lie the Brussels sprouts, kale, cabbages, broccoli, and cauliflower (of which only the funky Romanesco variety is getting any attention). These uncomely vegetables patiently wait for someone to come by and check them out. It is a long wait. This past Sunday the Brussels sprouts were carelessly dumped in a lop-sided pile, causing stray runaway sprouts to keep rolling off the table's edge and onto the concrete. Inspired by Molly’s witty post at Orangette, I thought I would take on a challenge. A makeover for three undatable vegetables: Brussels sprouts, cauliflower, and broccoli. The make-up? Breadcrumbs. There aren’t many foods in Italian homes that don’t get egged and breadcrumbed... See less

See this at: monkeyinasuit.wordpr...| Added on 02/06/08

Initially I was going to set up a separate food blog but you know how I am about these types of things. Oh, but I promise, I have an episode of “Mystery Literary Theatre” coming up (about my nemesis, JUDE THE OBSCURE, or as I like to call it, JUDE, I... See more

Initially I was going to set up a separate food blog but you know how I am about these types of things. Oh, but I promise, I have an episode of “Mystery Literary Theatre” coming up (about my nemesis, JUDE THE OBSCURE, or as I like to call it, JUDE, I WISH YOU WERE MORE OBSCURE) and “Crushes o’ Mine.” Anydoodle, I have to go into a longggggg and very boring conference call about a stupid stupid issue that I have felt supremely guilty about* and I’m expected to talk and give my oh-so-sage advice-ergo, I am going to save up my good entries and just give you guys a recipe entry today. Green Tea Soba Noodle Salad I figured out how to make this because I loved it the first time I ate it at Haru-Ulala, an izakaya in Little Tokyo, Los Angeles. Can’t go there all the time-the cost piles up. Also the wait staff is so annoying, though the dudes who make the okonomiyaki are pretty cool. 1) Purchase green-tea (cha-soba) noodles from Asian grocery store. 2) Cook according to directions. While... See less

See this at: thequeso.com| Added on 02/06/08

Hope you're voting if you can. I'm really looking forward to doing so a month from now. In the meantime, we're watching the returns and celebrating Fat Tuesday with red beans and rice and some Hurricane Punch, of course. Here's a great recipe from... See more

Hope you're voting if you can. I'm really looking forward to doing so a month from now. In the meantime, we're watching the returns and celebrating Fat Tuesday with red beans and rice and some Hurricane Punch, of course. Here's a great recipe from Southern Living that I found on sk*rt. Hurricane Punch Ingredients: 1/2 (64-ounce) bottle red fruit punch 1/2 (12-ounce) can frozen limeade concentrate, thawed 1 (6-ounce) can frozen orange juice concentrate, thawed 1 2/3 cups light rum 1 2/3 cups dark rum Preparation Stir together all ingredients. Serve over ice. See less

See this at: thedailygreen.com| Added on 01/30/08

INGREDIENTS Cake: 3 cups all-purpose unbleached flour 1 tablespoon poppy seeds 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3...

See this at: aspotoft.typepad.com| Added on 01/28/08

That looks delicious. My posted recipe comes from Company's Cooking as well. I just bought a new slow cooker today, and was looking for my slow cooker cook book. Foolish me, I had bought the fondue one instead. I don't think I've done a fondue in... See more

That looks delicious. My posted recipe comes from Company's Cooking as well. I just bought a new slow cooker today, and was looking for my slow cooker cook book. Foolish me, I had bought the fondue one instead. I don't think I've done a fondue in about 7 years. See less

See this at: zanesmilkmachine.blo...| Added on 01/28/08

I used more than one potato, but I forgot to take a picture until now. Potatoes (about 2lbs) 1 big onion or 2 small onions Little chunk of butter 10 cloves garlic Salt and Pepper Extra Virgin Olive Oil (I used garlic infused Extra Virgin Olive Oil) 6... See more

I used more than one potato, but I forgot to take a picture until now. Potatoes (about 2lbs) 1 big onion or 2 small onions Little chunk of butter 10 cloves garlic Salt and Pepper Extra Virgin Olive Oil (I used garlic infused Extra Virgin Olive Oil) 6 cups chicken stock 2 Tablespoons flour 1/2 cup milk or half and half Preheat oven to 400 degrees. Cut up potatoes and onions, toss with the olive oil, use enough to coat them. Layer them on a cookie sheet. Throw some salt and pepper on them. Bake for an hour. (the tips will get a bit burnt, don't fret...this causes some seriously good flavor) Melt some butter and put your garlic in. I use the pre-minced garlic. LOVE that stuff. If you want to use a head of garlic, put it in some foil with the butter and throw it in the oven, bake it for 45 minutes. If you're like me, spoon the minced stuff in a pan and cover, heat on low for a good half hour, raise the heat a bit towards the end and get it a nice golden brown color. When the potatoes and... See less

See this at: tasteofhome.com| Added on 01/28/08

In a large bowl, beat egg. Add hominy, cheese, milk, onion, bacon, butter and pepper; mix well. Spoon into a greased 11-in. x 7-in. x 2-in. baking...

See this at: tartelette.blogspot....| Added on 01/11/08

You might be thinking that Tartelette has gone off the deep end, obsessed with cinnamon rolls. Well, obsessed might be a bit big, "me likey some cinnamon rolls" although not grammatically correct would be more appropriate to label my affection for... See more

You might be thinking that Tartelette has gone off the deep end, obsessed with cinnamon rolls. Well, obsessed might be a bit big, "me likey some cinnamon rolls" although not grammatically correct would be more appropriate to label my affection for fluffy dough rolls filled with spices. First there were these, then these yummy knockoffs and now these inspired from Anne from Anne's Food. During our September Daring Baker challenge, she mentioned Swedish cinnamon buns and I instantly remembered the ones my mom used to make during the winter. She had been given the recipe by a Swedish friend of hers, except that Glenna called them "Bole" or something like that. I did not know any other version while growing and fell in love with them the minute my mom pulled them out of the oven. The scent of cardamom wafting through the house was powerful and magical. Cardamom and cinnamon together in the dough is one of the differences with the American type cinnamon rolls, the other one being that each... See less

See this at: culinaryconcoctionsb...| Added on 12/30/07

Of all the homemade cookies out there, I would have to say that the Snickerdoodle is my favorite. Now my mom’s snickerdoodles were just a little different than everyone else’s, for she adds nutmeg to the batter. A secret she would most likely get... See more

Of all the homemade cookies out there, I would have to say that the Snickerdoodle is my favorite. Now my mom’s snickerdoodles were just a little different than everyone else’s, for she adds nutmeg to the batter. A secret she would most likely get angry at me telling, but since she is hardly on the computer, I may have escaped a lecture. Anyway, I saw a while back and event called Muffin Monday, which I missed but put muffins on my mind. I created these awhile back but haven’t made them for years. What is so great about them is that they are rolled in cinnamon sugar just like the cookie so the top gets nice an crunchy while the muffin is nice and moist. In fact looking down at it, you would think you were just looking at a Snickerdoodle cookie(see below). See less

See this at: gregbeck.blogspot.co...| Added on 12/03/07

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See this at: indianfoodrocks.blog...| Added on 12/03/07

A few years ago, I found myself staring at luscious cauliflowers in the produce section with wonder and it was only then that I realized that I cooked only with frozen cauliflower. I vowed to change that immediately and placed a gorgeous cauliflower... See more

A few years ago, I found myself staring at luscious cauliflowers in the produce section with wonder and it was only then that I realized that I cooked only with frozen cauliflower. I vowed to change that immediately and placed a gorgeous cauliflower head in my cart. My heart sang all the way home because I knew I would be biting into the fresh taste of that crunchy crucifer that I had been missing all this time. I set it up on my cutting board with great gusto and started removing all the outer leaves carefully. My father-in-law had told once me that those leaves were edible and quite nutritious but right now I was more interested in the "white curd" of the head. From the corner of my eye, I saw a very plump and very green young leaf move slightly. I turned the cauliflower to address that leaf and the other leaves that were still attached to the head in that area. I cut through the leaf only to see it start to ooze and wiggle like it was possessed. That green leaf was a humongous green... See less

See this at: scribbit.blogspot.co...| Added on 12/02/07

Doughnuts? Donuts? Well however you spell it these aren't quite Krispy Kremes but they're a lot better for you and are relatively easy to make, especially if you have a bread machine. They're frequently requested around here, make a great breakfast... See more

Doughnuts? Donuts? Well however you spell it these aren't quite Krispy Kremes but they're a lot better for you and are relatively easy to make, especially if you have a bread machine. They're frequently requested around here, make a great breakfast and are tasty with hot cider. Combine the following ingredients in this order in your bread machine and set your machine to "dough" cycle: 1 cup milk ¼ cup wheat germ 3 ¾ cups flour 3 tablespoon olive oil 3 tablespoon brown sugar 1 large grated apple 1 large egg 2 ½ teaspoon cinnamon 1 teaspoon salt 1 teaspoon ginger 1 tablespoon fast-acting yeast When the dough is ready, shape into 14 donuts and let them rise 30 minutes. Bake at 350 degrees for 15-20 minutes or until browned and done. Immediately dip in a cinnamon/sugar mix (you can dip it in butter first if you dare, the taste is worth it but the calories may kill you). Technorati tags: desserts, baking, donuts, apples See less

See this at: scribbit.blogspot.co...| Added on 12/02/07

I've held this recipe back because it's so good, it may just be my very best and where do I go from here once I've posted my best? What do I have left I ask you? This is based on the famous dessert served at the Double Musky Inn in Girdwood, Alaska... See more

I've held this recipe back because it's so good, it may just be my very best and where do I go from here once I've posted my best? What do I have left I ask you? This is based on the famous dessert served at the Double Musky Inn in Girdwood, Alaska which has a pecan crust and brownie layer then a layer of mousse (we Alaskans are all about mousse you know). This mousse comes from a separate recipe of mine which I think is better than the restaurant's original mousse (what am I? A mousse connoisseur?) and is just that much closer to heaven. You'll love this I promise. It's the most requested dessert in the house, so rich and wonderful it will serve an army. For crust: ¼ teaspoon cream of tartar 3 egg whites pinch of salt 1 cup sugar 30 crushed saltine crackers 1 cup chopped pecans Beat whites, cream of tartar and salt to soft peaks, gradually add sugar and beat till stiff. Fold in cracker crumbs and pecans. Bake in a greased springform pan at 350 for 12 minutes till lightly brown.... See less

See this at: tartelette.blogspot....| Added on 11/29/07

Let me start this by a little clarification. On my previous post about the Daring Bakers' Potato Bread challenge, I said that Tartelette was anti-carb....followed by a big "Yeah right..."! Obviously my sense of humor does not translate very well in... See more

Let me start this by a little clarification. On my previous post about the Daring Bakers' Potato Bread challenge, I said that Tartelette was anti-carb....followed by a big "Yeah right..."! Obviously my sense of humor does not translate very well in writing because I am 100% "Pro-Carb". Trust me!! This said... This week is just flying by....started slow for, about two hours and then I got bombarded with training requests and baking orders. Small things taking a long time and I was started to wonder if I was going to post these on time for the party. What party? My baking pal, Peabody is hosting a virtual housewarming party at her new and gorgeous abode next week. I thought long and hard about what I wanted to bring. Needs to travel easily (which can be easily done with this), needs to feed a bunch of people because from the look of things we are going in numbers, but most importantly I wanted to make something for her. Although she never fails to surprise me, I think pumpkin and... See less

See this at: recipes.contentquake...| Added on 11/19/07

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See this at: sassyradish.com| Added on 11/03/07

I took a taxi to work yesterday. I know, I know - decadent, extravagant and wholly unnecessary. But at 6:40am before the sun even gave me a hint of its arrival, Tribeca looked quiet and desolate and I got scared. Yes, side from being wasteful with my... See more

I took a taxi to work yesterday. I know, I know - decadent, extravagant and wholly unnecessary. But at 6:40am before the sun even gave me a hint of its arrival, Tribeca looked quiet and desolate and I got scared. Yes, side from being wasteful with my money, I am also a total sissy. Fifteen dollars and fifteen minutes later, climbing out of the taxi in midtown I looked up at the sky – it had barely changed its hue. Sigh. Seeing that I just splurged on a cab, I walked past our building Starbucks longing for a latte, but restraining myself nonetheless. I can’t wait for daylight savings to being – the morning darkness just wrecks me. Life’s been hectic and busy, but then again, it’s year-end and whose life hasn't been this way? Who isn’t trying to remind their management that they’re not only a worthwhile employee, but one that should be rewarded at the end of December for all their hard work in the last twelve months? I sneak time in the wee hours when I arrive to my desk while I’m... See less