Tag Archives: cooking

fruit salad.

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the kinder each brought in fruit, chopped it, stirred it, and ate something new when it was all mixed together.

 

“instead of trying to blend in and be like everyone else,

be proud of and celebrate your unique differences and qualities.

a fruit salad is delicious precisely because each fruit maintains its own flavor.”

-sean covey

 

small batch.

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grandie b whips up a late night batch of her chocolate chip cookies

no recipe

improv as needed 

no fear. 

“cooking with kids is not just about ingredients, recipes, and cooking.

it’s about harnessing imagination, empowerment, and creativity.”

-guy fieri

toasted.

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Completely Customize Your Breakfast

With a Touchscreen Toaster

That Has 60 Different Settings

Revolution/Amazon
Toasters seem to have a mind of their own. One day your bagel pops out perfectly golden brown, and the next, the same setting burns it to a crisp. Revolution’s touchscreen toaster ($280) looks to take the guesswork out of your morning routine by offering 60 different toast settings for basically any form of carbohydrate you throw in there.

This toaster, which sports a 4.4-star rating on Amazon, works just as well with frozen waffles and multi-grain bread as it does for Pop-Tarts and bakery-fresh bagels. All you have to do is program the toaster with what food you want to crisp, the state it’s in (frozen, fresh, etc.), and what color level you want it to be when it pops out.

Once set, the countdown clock will start and an alarm will ring to let you know when it’s done. There’s even a built-in mechanism that adjusts to the size of whatever you’re toasting to ensure all of your food pops out high enough to grab safely with your fingers. The Revolution toaster doesn’t require any pre-heating time, and the company claims it’s 35 percent faster than other versions.

personal note:

this stresses me out just reading about it,

i would need a tech geek to come with the toaster.

“television is like the american toaster, you push the button and the same thing pops up every time.”

-alfred hitchcock

 

 

article source: Elaine Selna/Mental Floss

hat trick.

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Sure, you could freeze those overripe bananas for bread or smoothies.

But wouldn’t it be nice if they just stayed yellow longer?

Try a hat.

That is, a hat designed to preserve your favorite tropical treat.

This one’s a two-parter: First, place the silicone cap over the crown (where the bananas connect) to slow the absorption of ethylene gas, which is what causes them to turn brown. Second, place the cute knit hat over the silicone one (they secure with magnets). Unicorn and viking or watermelon and pineapple? The choice is yours. Then, voilà! Bananas stay fresh longer—and look great while doing it. Which means you’ll waste less food and money. Yep, all that from a little hat. Made in California. ($25.00 from Uncommon Goods)

what’s the most unusual ‘kitchen tool’ you’ve ever purchased?

 

“i’m getting so old, i don’t even buy green bananas anymore.”

variations of this quote attributed to:  lou holtz, chi chi rodreiguez, claude pepper

sweet spots.

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have you ever asked yourself,

“will today be the day I combine my love of baking with my love of arts and crafts?”

if this is the day, here’s what can help

the brand new disco, glitter, chocolate chips

this hit all the sweet spots for me

a holy trinity of sins.

 

“you know, your clothes may say disco, but your eyes say rock and roll.”

-giuseppe andrews

 

 

image credit: nestle’s

say my name.

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i recently made a new recipe

and

finally used my worcestershire sauce!

like finding an old friend

nothing had really changed

  still can’t pronounce your name

still in that familiar bottle

how nice to bump into you

so long until i see you again

whenever that might be.

 

“i’m pretty sure 2020’s safe word was

worcestershire sauce

and we couldn’t say it right.”

-T-laine

what’s your secret?

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i’ll never forget that wonderful yellow cake with the warm apple topping

 my mom would sometimes serve us after dinner

 years later when i was a mom

i thought of it again

asking her for the very fancy recipe

 she was surprised

oh that? it wasn’t fancy at all

i bought a pre-made pound cake, cut it into slices,

heated up a can of apple pie filling, and poured it on top.

then i was the one who was surprised.

What secret family recipe is in your lineage?

“don’t let the secret recipe die with the inventor.”

-nathan myhrvold

and now, nachos. while we still wait.

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The NYT has traced the first nachos back to Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapenos, is sure to charm true nacho fans.

 

“we’ve all invested emotionally in nachos.”

-conan o’brien

 

 

credits: Christoper Simpson(NYT) and Simon Andrews- food stylist (NYT)

madelines on my mind.

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shared a kitchen and an online live cooking class

with one of my grandies today

we had

a fast-working sur la table pastry chef

 equipment, ingredients, and time

 we both worked hard for 2 hours

improvised along the way

 scrambled to find things

as the chef added in a few surprises

like making two royal icings

of different consistencies

all while

white chocolate melted

dark chocolate melted

not burning

never mixing

coloring the icings

buttering and chilling the pan

twice

after many, many steps

 we had pretty much trashed the entire kitchen

but in the end

we had created

wonderful french madelines – vanilla bean halloween style

 more tiny cakes than cookies.

“cooking is at once child’s play and adult joy. and cooking done with care is an act of love.”

-craig claiborne

 

just a spoonful (or 11) of sugar….

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on this day in 1964

a perennial favorite of children

“mary poppins,” premiered.

julie andrews as mary, sang and danced her way through this happy film

 her famous ‘just a spoonful of sugar’ song danced through my head

as i continued my foray into bread making with my latest project

cinnamon swirl donut bread

i think mary would have been quite impressed/horrified by all the sugar involved in this one

is was not only a sweet donut loaf

but was swirled with cinnamon, sugar, and molasses

and in the final stages

the entire  loaf

still warm from the oven

was dipped in melted butter

then rolled in a mix of brown sugar, white sugar, and cinnamon

that melted together

creating an outer crust 

this was not a loaf for the feint of heart

nor amateur sugar-eater

 a little went a long way, but pretty tasty, all in all.

next up – beer bread

i wonder what movie from my past that experience will trigger.

“if god hadn’t meant for us to eat sugar, he wouldn’t have invented dentists.”

-ralph nader

 

 

image credit: walt disney pictures

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