It’s cold outside. For real. And it had the nerve to practically blizzard today.
It’s the type of week where you don’t want to leave your house, so you start raiding your pantry and seeing what you have to make so you don’t have to leave your house to go to the store. Continue reading
Did I really cook up a batch of intestines?
I guess you’ll have to read on to find out… Continue reading
In preparation for the state fair, I’ve been trying to up my daily vegetable intake.
Like if I over do it on the veggies now, all those cheese curds and doussants I’m going to eat will basically be canceled out.
Same theory as if I’m good all year, Santa will bring me presents, but as soon as Christmas is over, I’m allowed to misbehave a little bit until the next year technically starts. Continue reading
It seems like I am constantly coming up with new favorite recipes for rhubarb.
Cakes, ice creams, pies, rhubarb is heavily featured in my kitchen this time of year.
But I was amazed when I found this recipe for gingered rhubarb compote. This absolutely takes the cake. Literally. I’m usually all about rhubarb in sweet/dessert uses. Continue reading
I know obesity is a problem in our country. But for some reason, I still found it shocking when I read that the average American gains 1-3 pounds a year after age 20.
It might not seem like a lot, but think about it, if you are a 5’5″ female with a weight of 130 at age 20, by the time you’re thirty, you could be up to 160 pounds. Continue reading
My mom didn’t bake much when I was growing up. She wasn’t the type who got the urge to bake chocolate chip cookies one afternoon, then whip up a pie the next.
But when she did bake, it was only the good stuff. Like this banana bread. This remains, in all my 26 years of life, my favorite banana bread recipe. And trust me, I’ve tasted my fair share.
I’m not sure what her secret is. It could be that the recipe comes from a book that’s older than I am. That would explain the equally amazing Christmas cookies she’s also known for.
But whatever her trick, it taught me from a young age, that quality is always better than quantity. Continue reading
The Culinary Capers 