Everyone at work loved the whole-grain “Double-Fudge Brownies“. I went to kingarthurflour.com to see if they have this recipe available for free online, for those who don’t care to buy the book; I found “Tasting is Believing Whole-Grain Brownies” is … Continue reading →
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Buttermilk chess pie is the last pie I’ll be making from the “Winter” section of The Four & Twenty Blackbirds Pie Book (by Emily and Melissa Elsen; Grand Central Life & Style, 2013; p. 203) — at least until next … Continue reading →
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This weekend, I’m continuing my exploration of King Arthur Flour’s 2006 cookbook Whole Grain Baking (Countryman Press) with a brownie recipe that all traditional (hard red) whole-wheat flour. “Double Fudge Brownies” (p. 341) have two forms of chocolate — both … Continue reading →
Cast your mind back, if you will, to the heady days of the “Web 1.0” bubble. A fellow by the name of Philip Greenspun was a Ph.D. student at the MIT Laboratory for Computer Science. He was also a serial … Continue reading →
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Emily and Melissa Elsen’s Four & Twenty Blackbirds Pie Book (Grand Central Life & Style, 2013) is organized by season, the theory being that the best pies are made from seasonal ingredients (or, I suppose, those ingredients that keep well … Continue reading →
My TiVo recently recorded a rerun of the PBS series America’s Test Kitchen called “A Modern Take on Pizza and Grilled Cheese” (#1404). I was already planning to bake some bread, and grilled cheese sounded like a nice alternative to … Continue reading →
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I’ve now recovered from my two consecutive vacations (a long one to South Florida and a much shorter one to Long Island and New York City), so as promised it’s time to resume my regular posting on this blog — … Continue reading →
I just got back from nearly two weeks of travel and am now decompressing. Expect my regular posting schedule to resume next weekend. Maybe some day you’ll actually get to see my pictures from the longer of the two trips … Continue reading →
I’m about to leave on vacation, and there’s always a bit of concern to use up perishable items that might not still be edible by the time I get back home and am ready to cook again. In this case, … Continue reading →