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.”
grandie b whips up a late night batch of her chocolate chip cookies
improv as needed
“cooking with kids is not just about ingredients, recipes, and cooking.
it’s about harnessing imagination, empowerment, and creativity.”
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
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.”
image credit: nestle’s
i recently made a new recipe
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
and we couldn’t say it right.”
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.”
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.”
credits: Christoper Simpson(NYT) and Simon Andrews- food stylist (NYT)
shared a kitchen and an online live cooking class
with one of my grandies today
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
white chocolate melted
dark chocolate melted
coloring the icings
buttering and chilling the pan
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.”