Lately, I’ve been doing recipe reviews to expand my own culinary skills and to share my mistakes with others, thus hopefully preventing them from repeating my errors. It’s almost a public service! I mean, not really, but I am feeling a little self-aggrandizing. This week, I do not have any recipe review, though, because I have spent the past week and a half getting pizza so I can cook Thanksgiving food, then making Thanksgiving food, then eating Thanksgiving food, and then shot-gunning salad to make up for the fact that everything I’d eaten for a week had been doused in butter (yeah, I know, I can’t believe I’m complaining about it, either). Read More Food for Thought
One of my favourite things about older cookbooks (besides the bizarre recipes) is the artwork. And by “one of my favourite things,” I mean “one of my favourite things to make fun of.” Same difference. And what better target for this week’s good-natured mockery and speculation than my very first cookbook? Read More Cookbook Cover Art: Co-op Food Fun
Confession time: I am a lazy baker. I hate baking from scratch, because there’s usually a billion ingredients and my shit turns out horribly and I just hate it. I hate being bad at something and I’m a mediocre baker. Or… I was.
Until I met this book, Ratio, by Michael Ruhlman.
I’ve mentioned before that I’m trying to get my recipe collection under control. Part of that was getting myself organized, but I also decided that in the process I wanted to try some new recipes instead of making the same five things over and over. With that in mind, about a month ago I instituted Taste Test Tuesdays at our house. Read More The Taste Test Tuesday Experiment
I wasn’t a big vegetable eater as a kid. I wasn’t really any kind of vegetable eater at all until I was in high school, and it’s only as an adult that I’ve chosen to eat vegetables of my own free will. So I wasn’t surprised when my kids started avoiding them. Read More What They Don’t Know is Healthy for Them!
It’s no secret that I love food and that I love to cook. As far as source material goes, though, I’m about two-thirds winging it and a third recipe-based at this point. But I think it’s only fair to give a nod to the cookbooks that taught me to wing it in the first place.