Category : booze
Category : booze
When I was a kid, I was not a fan of pork (unless it came in the form of bacon). No matter how well my dad prepared the pork, I just didn’t like it. I would have eaten all the broccoli in the world but fried pork chops just weren’t my thing. And now,
My relationship with cooking pork is much like the oft-debated “When was our first date? Was it the night on Lover’s Overlook when we fondled each other with our clothes on? Or was it the first time you took me out for dinner at Johnny Rocket’s and paid for my meal?” Excluding bacon, the first
I’m not generally a fan of chocolate cake, unless it is 1) flourless, or 2) molten. In fact, I even prefer my brownies on the less-floury side. (Speaking of brownies, peek these bad-a** brownies: gluten-free brownies, cardamom brownies, and fudgy coffee brownies) That being said, I’m oddly addicted to this vegan chocolate cake. For
I occasionally work at a cooking school. By “occasionally,” I mean I used to work in a cooking school, but with a recent promotion (heyyyyy) I work almost exclusively on the retail floor (as a manager) at a store that contains the cooking school. But this is a story about the cooking school.
I used to be picky about meat. I didn’t hate it, but I didn’t particularly like it. I don’t know if I just got bored with what was on offer, or if I hadn’t developed a taste for it yet, but it was a rare meat that made me smile. They say “distance
other cookies vegan peanut butter cookies || vegan snickerdoodles|| lemon sugar cookies || lemon white chocolate biscotti || loaded brown sugar cookies || ginger turmeric sugar cookies || basic sugar cookies || cardamom shortbread || salted, spiced double chocolate cookies || chocolate chip cookies || cardamom molasses cookies || black tea butter cookies
last thanksgiving: spiced black tea apple pie, boozy pecan pie Last year, I made a decision to master pie once and for all. I went about it as scientifically as possible: I compiled half a dozen pie crust recipes, tested each one (with labels, taste-testing, notes, sample batches, and all), and developed my own recipe.
Howdy, y’all. I mentioned before that I’d be coming out with a few pie recipes this season and I finally got one I feel confident publishing. There was a time years ago, when I was in college, when I tried to learn how to make pie and used pecan pie as the test.