Amazon decided that, because I was honest with you, my readers, and told you that I might actually get some money if you ordered stuff through my links to them, they didn’t want to have me as an “Associate” and … Continue reading
There will be a couple of quick posts later this week about two recipes I made this weekend, Deborah Krasner’s all-(grass-fed)-beef meatloaf (from Good Meat) and the whole-wheat peanut-butter muffins (with peanut-butter frosting) from King Arthur Flour’s Whole Grain Baking. … Continue reading
I have an interesting relationship with vegetarian food: I have never intentionally eaten vegetarian, but I do fairly frequently eat meals that just happen not to have any meat in them — especially pasta. Yotam Ottolenghi’s Plenty More (Ten Speed … Continue reading
Last October, I organized Pumpkin Pie Fest, a celebration of that classic Thanksgiving dessert. (In fact, we held the event on the day after Canadian Thanksgiving, a holiday which in this country is called “Columbus Day“, on which we try … Continue reading
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Continuing my exploration of King Arthur Flour’s Whole Grain Baking, last weekend I made a coffee cake (specifically what in New York would be called a “crumb cake”), which uses whole-wheat flour for both the cake itself and the “crumb” … Continue reading
Despite what it may sometimes seem from this blog, not every recipe I try turns out. Today I’m writing about two recipes from Deborah Krasner’s cookbook Good Meat, neither of which was worth the effort. I don’t know where either … Continue reading
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
