Delicious, healthy, and kinda impressive looking.
Salmon Baked In Foil With Lemon And Dill
Recipes
Hm.
I'm not sure last night's bread-making experiment was entirely successful.
Here's the thing: if you've been reading here for awhile, you know I have a ludicrously spotty history with baking of any kind. Sometimes it works...sometimes it really, really doesn't. And there's no big mystery here; I know why my baking experiments don't always (ok, don't usually) turn out as planned, and the answer is that I'm a lazy mess when it comes to using for-real measuring devices. I figure, hey, that looks more or less like a cup of milk...I'm sure it'll be fine.
And do I learn my lesson?
I do not! Because I believe that the power of positive thinking can conquer even basic chemistry. (Or, fine: it's probably more the aforementioned lazy mess thing.)
New Year’s Breakfast Ideas (a.k.a Hangover Helpers)
Oh my god, is this ever good first thing in the morning.
Best-Ever Oreo Truffles
You have to try making these.
Tip Of The Day: Keep Potatoes From Browning
My biggest must-do when it comes to entertaining is to get as much busywork done in advance as humanly possible.
Brussels sprout-trimming, lemon-zesting, potato-peeling...everything that can get done beforehand does get done beforehand. It's a habit I picked up back in the days of no counter space, no dishwasher and a mini stove; preparing a multi-course meal all at once at once not only wasn't fun...it usually wasn't even an option.
In any case, I think we can all agree that peeling potatoes is a semi-miserable task. If, like me, you prefer to get it out of the way in advance, here's a little tip: just submerge the spuds in a bowl of cold water to keep them from browning until you're ready to get going.
