I like that Dunkin' kept the doughnut theme with the design of their little bites.

The nice thing about this broth is scalability. My freezer space is limited, I usually start with half a pound of rinds, saved from wedges I buy at Safeway and 6 cups of water, nothing else. I wanted the purest flavor and it did not disappoint. The parm turns into a goop that will stick to the pot and the spoon, no…

One of the world’s best beverages.

An Amazon gift card (actually anything from Amazon) comes with ethical caveats. Just this morning The Washington Post (which is owned by Bezos but operates independently) reported that anti-vax organizations are using the AmazonSmile program to raise money. Amazon’s corporate behavior has been abysmal, especially…

This sounds like a great condiment for chicken too. Based on the ingredient amounts, it makes a lot. Would you add the yield to your recipes? It helps when I want to scale it down.

Brunch is anything you want it to be. Brunch for me isn’t about alcohol, I really don’t enjoy the taste of it, but it sure is about Breakfast Food.

KeePass was my go-to for a long time. The Mac ports were reliable, it had browser plugins. Two issues: syncing and the app on my Android phone. My database lived in DropBox, it opened fine on my computers, but it just didn’t work well on my phone. DropBox’s free tier, 3 device limit required that I send the database…

There seems to be two versions. Which reader do you prefer: Adam Sims (Naxos 2011) or Peter Berkrot (Tantor 2021)?

The wonderful, unexpected chefs in “Tampopo.”

Do yourself a favor (if you haven’t already) and get her recipe for those deviled delights. Watch her make them, get the measurements, ask where the recipe came from, all the times she made them for a special occasion. There’s family history in those eggs.

I tried it too. There was an offer for a Mediterranean Plate for $5.99. What I got was a huge amount of hummus, Greek salad, a couple of falafels and a pita. Tasty yes, but not worth the 4 mile round trip.
Thing is, the offers close to me are thin at best. The real selection is way to hell across town. Which ain’t no…

The year I was born, a dear friend of my parents suffered a terrible loss, her mother and daughter died in a car crash. My parents offered to be with her on Christmas. Her husband was not a fan of turkey, we did not eat ham, so we had roast duck with wild rice dressing. As the years went on, more people were invited;…

I have been making Thanksgiving for One for a few years now, which allows me to make what I love most. The protein is usually a game hen.
1. Sage and Walnut Dressing
2. Mashed potatoes and gravy
3. Fresh green beans and carrots
4. Cranberry sauce
5. A slice of pumpkin pie from the grocery store.

I took a tip from Alton Brown for my cranberry sauce. Instead of leaving it chunky (which, I believe, is technically a compote) I puree it until smooth. It changed everything. There is enough natural pectin so it is like a jam. It pours onto the plate during dinner, spreads easier on sandwiches, pours over brie.…

This story brought to mind a wonderful memory. Mary & Hugh.
An aged bohemian couple, who lived in unmarried bliss in a wonderful ex-whorehouse near Long Beach (with red flocked wallpaper, numbers were still over the bedroom doors and the bathroom had a hidden panel to a sun porch to hide the sailors when the shore…

I’m dating myself here, (fuck it, I’m 63 next week) but I’ve been making that stuff for 40 years. It’s called extract, it’s not the same as cold brew. I use the Filtron coffee system. 1 pound of coffee, 60 oz water. Let sit for 12 hours, strain through the felt filter. 40 oz of extract. I keep it in a bottle in the…

A bun is formed individually and is glazed all over, like a doughnut. A roll is cut from the rolled up log and has glaze or goo on the top.

Compared to chain bakeries, they’ll never match Cinnabon. As far as the best I’ve ever tasted, that honey bun clone in the photo ain’t got a chance. A great cinnamon roll has enriched dough and a brown sugar glaze. My preference is for pecans in the glaze.

What I will take away from this is that I can change the way I hard cook eggs depending on the final application. I now know the techniques for hard cooking eggs for out of hand eating vs. deviled eggs (my all time favorite hard cooked egg dish). Thanks again, Claire.

Inspired idea! I can see an immediate benefit to the inclusion of zucchini, a lot less oil. Most creamy dressings substitute avocado, cashews or tahini for oil which doesn’t reduce the fat, it just substitutes one type for another. And those choices can over-thicken the dressing. Zucchini has so much water that…