How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
I love whole pork loins. I’ll take a 14-15 pound primal, cut it into thirds and get about a dozen pork chops and two good size roasts.
And the sweet potatoes? Well, that’s just because we got bored with Russets and fingerlings.
[Read more...]I usually think of chowder as a cold-weather dish. During summer when I can get fresh corn, I like it on those cool nights after it rains. I know it’s not really cold, but when it drops from 95° to 80° in a few hours, it sure does feel like soup weather.
[Read more...]Every summer the grocery store puts packs of little sponge cakes in the produce department right next to the strawberries. That and a little whipped cream is a really tasty little treat.
Just don’t read the ingredients on the bottom of the package.
We decided to make our own, but in a more portable format so we could take them to a party. And since we weren’t planning to put fresh berries on them we could consider other flavors. Lime sounded like a good idea. It was.
[Read more...]Traditionally you do spongecake with fresh fruit on it. We did spongecake cupcakes with this lime buttercream.
Frosting doesn’t need to be just decoration. Add some flavor and you can multiply the possible taste combinations by a lot.
[Read more...]Jenn has been making these killer lemon bars for years. Now that I keep limes around for guacamole, I asked her to do a lemon-lime version.
Yup, it’s just as good as it looks.
[Read more...]
