Since y’all liked last week’s bread pudding (Applesauce Bread Pudding), this week let’s try a bread pudding inspired by Pumpkin Yeast Bread. The pumpkin bread uses a cup of pumpkin, just over half of what’s in a can. What to … Continue reading →
Bread pudding is my favorite home-baked treat these days — not too sweet, filled with wholesome ingredients, easy, and delicious. I enjoy it in reasonable amounts, without awakening a desire to eat all of it (unlike some cookies I could … Continue reading →
Book: Provence, 1970: M. F. K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke Barr Genre: History / Biography Publisher: Clarkson Potter Publication date: 2013 Pages: 309 Source: Library Summary: During a couple of months in late 1970, … Continue reading →
Several people made comments that they liked the photos that we took during our Environmental Portrait workshop with wide open apertures to create blurry backgrounds. Hélène Dujardin and many other food photographers also like playing with blurry backgrounds as she demonstrates in … Continue reading →
This week’s theme for Nonfiction November (hosted by Kim at Sophisticated Dorkiness and Leslie at Regular Rumination) is Become the Expert. Check out the links for Nonfiction November Week 2. As I revealed in a post about Reinvention in September, one … Continue reading →
Book: Relish: My Life in the Kitchen by Lucy Knisley Genre: memoir (in comic format) Publisher: First Second Publication date: 2013 Pages: 173 Source: Library Summary: Lucy Knisley grew up in New York and New England living with her mom who worked in a variety of food … Continue reading →
For the final week of the October Memoir and Backstory Challenge hosted by Jane Ann McLachlan our theme is Gratitude and Regrets. I’ve been playing with the notions of Roads Not Traveled and Roads Taken: Childhood Abroad (Not) — October Memoir Challenge Career Steps and … Continue reading →
Our first frost was this week, so I cut down my tomato plants and rescued a large bowl of ripe yellow pear cherry tomatoes and two bowls of green tomatoes of various types, shapes, and sizes. A couple of years … Continue reading →
The news that made the headlines this week was research on lab rats indicating a similar reaction to Oreos as cocaine. Here is Brian Williams take on it from the NBC Nightly News: Visit NBCNews.com for breaking news, world news, … Continue reading →
Book: Cooked: A Natural History of Transformation by Michael Pollan Genre: Nonfiction Publisher: The Penguin Press Publication date: 2013 Pages: 468 Source: Library Summary: Cooked by Michael Pollan looks at the transformation of ingredients into food by the four elemental forces — fire for barbecue, water for … Continue reading →