Happy early birthday, frugal-one. And congrats on the tart!
Happy early birthday, frugal-one. And congrats on the tart!
To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer." Mahatma Gandhi
Be nice whenever possible. It's always possible. HH Dalai Lama
In a world where you can be anything - be kind. Unknown
Thanks for the well wishes! I recently purchased "The Clueless Baker" Learning to Bake from Scratch by Evelyn Raab (2013). I made the tart from this book. I got the book from the library and kept marking recipes I wanted to try that I just had to purchase. There are basic recipes, as well as, a few that I wouldn't normally try but after looking at the ingredients and directions I may... for example homemade strudel. Plan on taking book to Texas since I know there will be some potlucks.
Your tart sounds mouth-watering!
I'm planning a focaccia bread pizza (several kinds of cheese, chopped garlic, olives, pepperoni, and salami), if I get around to it.
Well, I just had a good breakfast: I had leftover quinoa, and warmed it up and put it in a bowl with fresh wilted spinach from our CSA, with a poached egg on top. It was really good, and easy! I've found that quinoa does well in the reheating of it.
"Do any human beings ever realize life while they live it--every, every minute?" Emily Webb, Our Town
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Busy day, so I had prepped the crockpot with chicken stew. Will make some biscuits to go with it.
To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer." Mahatma Gandhi
Be nice whenever possible. It's always possible. HH Dalai Lama
In a world where you can be anything - be kind. Unknown
I am going to cobble together a Moroccan spiced chickpea stew with chard and sweet potatoes served over whole wheat couscous. My most prolific crop was chard so I keep trying new things.
I still haven't tried Moroccan food, for some reason.
What I've tried of it (chermoula etc.) only makes me want to try more, very interesting cuisine. But it's intimidating in a way say greek or italian food is not. It usually uses a longer list of ingredients per recipe, some of which may be harder to find, and it's like "oh no, I need to go out and buy a tangine to do it right ... otherwise I'm not doing it right am I?" And well I am NOT going to go out and buy a tangine! But if I can start with a pot which I already have ....Originally Posted by JaneV2.0
Trees don't grow on money
Sitting on a restaurant floor is intimidating to me.I just think of chicken, rice, raisins, but I looked at a couple of recipes, and there are spices--most of which I have. I definitely don't need a special pot, though.
I did a bad thing and ordered the NY Times Cooking recipe website when it was half-price the other day - $2.50 a month. I plan to do a lot of cooking this winter and I usually like their recipes so will try it for a few months.
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