I’m busy procrastinating on what (I hope) will be the penultimate (or close to it) rewrite on my young adult novel so I need brain food, but have no time to cook. Opening a can of tuna is a cheat … Continue reading →| bakingnotwriting
I don’t like the taste of cake mix. There’s something metallic about it that spoils the flavor for me. Plus, how much time does it actually save to use a mix, given that you have to add liquid, egg, and … Continue reading →| bakingnotwriting
You can see it in his eyes. This man is an eccentric. He is also a really good chef, a devoted family man, and the only full-time professor in the Culinary Arts program at Mendocino College. Instead of continuing to … Continue reading →| bakingnotwriting
These crisp and airy yet densely buttery-tasting confections feign dairy effectively, yet contain none. Equally at home in a fruit salad or an ice cream sundae, their only downside is that they are maddeningly hard to find in the United … Continue reading →| bakingnotwriting
Le Dauphin (or dolphin) means lots of things in France — the son of the king (when there was one), a beautiful region which includes the Alpes, and several delicious cheeses, including Fromager d’affinois which is a corruption of “dauphinois.” … Continue reading →| bakingnotwriting
I honestly can’t figure out how the expression “making a hash” of something, which has a negative connotation and means to mess things up, is related to that delicious solution to leftover meat (or almost any protein) — the culinary … Continue reading →| bakingnotwriting
I have written before about my friends Barry the Vegan Chef and Jennifer the Teacher and Amazing Organizer. In my post, Some of My Best Friends are Vegans, I mentioned their Kickstarter campaign to open a restaurant as an offshoot … Continue reading →| bakingnotwriting
My Aunt and Uncle’s first date hinged on deviled eggs. I am unclear on the story and somewhat puzzled how they ended up married (going on 50-something years) because apparently, my Aunt-to-be put the deviled eggs on the bottom of … Continue reading →| bakingnotwriting
Here are the top 5 trends from the Winter Fancy Food Show: Sriracha. Wasn’t that big a while ago? Weird chips (like pasta chips or sprouted wheat) Stuff with mint Low-sugar, nasty sounding dr…| bakingnotwriting
I attended the Fancy Food Show in San Francisco last week. For those of you who have never heard of it, this is a trade show for people who make or import specialty food stuffs to peddle their ware…| bakingnotwriting
