Published 12 years ago

Too Much Pie Crust Dough

Ever have too much pie crust dough left?  I have!  When I was little, little cinnamon-sugar pastry strips would magically appear in the holiday cookie tin during pie season.  It…

Published 12 years ago

Fresh Herbs

I know fresh herbs are better than their dried counterparts, but I never really appreciated it until we got gobs of oregano, basil, and rosemary from my parent’s garden.  We…

Published 12 years ago

Best Marathon Ever

I’ve participated in a cinemarathon for 6 years.  I never thought that the “serious” annual event of my post-college adult life would be something as ridiculous (and awesome) as this.…

Published 13 years ago

Banana Chocolate Milkshake

This is a milkshake without added sugar.  Yeah, yeah, bananas are lots of sugar, but the key here is no added sugar. Behold: Make one (or two) servings of banana…

Published 13 years ago

Faux Ciabatta Bread

Real ciabatta bread is delicious; and complicated to make (or so it seems).  This one seemed way easier.  And it was!  It was supposed to use semolina flour, which I…

Published 13 years ago

Chocolate Chip Biscotti

For some weird reason I’ve been wanting to make some kind of biscotti cookie for about 3 months.  Seriously, it’s constantly on my to-do list.  I finally go around to…

Published 13 years ago

Next Day Now Lasagna

Most lasagna seems to be better as a leftover; something to do with the flavors getting all chummy as it sits in the refrigerator.  Lasagna should not be worth posting,…

Published 13 years ago

Blueberry Chocolate Chip Cookies

I know I’m a bit late with this, but Memorial day cookies were promised, and here’s part two!  I figured most of the foodies and snacks at the memorial day…

Published 13 years ago

Herbed Focaccia Bread

Focaccia bread is delicious.  It’s great for dipping in olive oil, balsamic vinegar, and cracked pepper goo.  I recently came into enormous amounts of oregano and, after finding out you…

Published 13 years ago

Craisin Oatmeal Chocolate Chip Cookies, Part Deux

I’ve made these before, but using a different recipe, one I found on the world wide interwebs.  They turned out a little crunchy (my fault, I cooked them exactly to…

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