Well, the three-year-old got it yesterday afternoon, and the wife woke up with it. Proof that the generous impulse knows no age limit, little Joan has handed the stomach bug around. I’m the last and only man standing. The tarps have been laid down, the hose brought into the house…pray for me.
READ ONForget about Harley vs. Kawasaki, Beatles vs. Rolling Stones, mulching vs. bagging…if you want to witness a true breakdown of civilized discourse, try asking a group of octogenarian bakers what kind of fat makes the best pie crust or biscuit. Butter or shortening? Or maybe lard? Here in the South that subject is dinner party […]
READ ONI think all of us have an instinctive feel for how much laundry is implicit in those few words. Between midnight and six we had four linen changes. The wife and I are both taking half-days off work to care for the poor thing, though she’s really quite cheerful considering the volume she’s given up […]
READ ONIs there another fruit as deeply immersed in erotic associations as the peach? I can’t think of one. Yes, cherries. OK, pears. Yeah alright, bananas. But in the end I don’t think any other fruit has quite the breadth and depth of erotic interpretations as the peach. Why? Supposedly because of all fruits, it’s the […]
READ ONThe biscuit method is probably the simplest of all the Big Five mixing techniques. On first glance, it resembles Muffin Method in that the dry ingredients and the wet ingredients are mixed together separately before being combined. The key difference is that the fat, which is almost always a solid fat, is rubbed into the […]
READ ON…is about the easiest type of dessert to make. Cut up your fruit, toss it in sugar to coat, add in a little cinnamon, sprinkle over a spoonful of corn starch (maybe even a splash of almond or vanilla extract) and cover the whole shootin’ match with biscuit dough. Bake for an hour at 375 […]
READ ONCobblers have crust only on the top. Pies have crust on the bottom. So if you come across a cobbler recipe (and there are hundreds of them) that call for a bottom crust, what you’re really looking at is a pie recipe.
READ ONYesterday my contact at the machine shop (where I buy my tomatoes) turned me on to a heating and cooling repair place that sells peaches. Decent peaches are a great rarity around the lower Midwest this year, so I ran over immediately. It was true. The proprietor of the place has one of the few […]
READ ONYou may not have been noticing the degree to which yogurt is returning to the American food marketplace. And it’s not just chains like Pinkberry. Subway is getting heavily into yogurt, having penned a big deal with French-owned Dannon (known as Danone over there). Get ready for, as they French would say, ze big push.
READ ONHey, I had the caramel lying around, why not? This was a passing fancy from the weekend whereby I adapted one of my favorite apple fritter recipes. The big difference is the way you need to treat the zucchini before you fry it. Zucchini is, as I mentioned repeatedly last week, very wet on the […]
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