If you look closely, these are shaped with the skeleton cutter (or gingerbread man) - just upside down! To be honest, I cheated. It is boughten refrigerated pillsbury gingerbread cookie dough. Delicious! [Submitted by Salyab]

Baked with the girls today. Our roof is our walls and our walls are our roof. Whoops!!!

I had to use hot glue, Lol. The girls did the roof design and the cutting all by themselves though. It's Special!!!


[Submitted by Salyab]

The opening scene in the pilot of “Desperate Housewives” was at a wake. Everyone was coming in carrying some dish that they had prepared. The narrative said something about how it was instinctive, universal… it stuck with me. I’ve been thinking about that, and now have a theory as to why – it is nurturing in the most tangible manner. While the intent is not to feed the body – well, maybe a little - it is more about feeding the soul. You bake a cake for a birthday to show someone that they’re important to you. You cook all day on Thanksgiving to celebrate family and gratitude. And in the worst of times, we hope to fill a little of the hole that has been left behind with our shared sorrow, memories of joy, and a need to comfort. Somehow food is a language of the heart. I’m making Food for the Angels today. If not the cake, at least these thoughts can be delivered. Prayers to you and yours [originally posted April 2012 - unfortunately, circumstances require a re-post]

I have already blocked a few thousand of you, and I will keep on doing so. WHAT exactly is your point?

There are NO monetary transactions here, just some good ole folks trying to share some cooking ideas. I fail to see any purpose to your constant abuse.

Please, go away! There is nothing for you here. If you must be obnoxious, do it somewhere else?!?

Or better yet - GROW UP!


我已經封鎖了你幾千，我會繼續這樣做。究竟是你的觀點？

有沒有金錢的交易在這裡，只是有些好極了伙計試圖分享一些烹飪理念。我看不到任何目的，以你不斷虐待。

請走開！這裡有沒有適合你。如果你一定要厭惡，做別的地方？！？

或者更好的是 - 長大了！

A few years ago I posted on the eve of Thanksgiving to clean your turkey on the top shelf of your dishwasher. People thought I meant to run it through the dishwasher. NO!!! But set it on the top rack and wash it good inside and out. Clean skin and remove any tiny feathers left on the bird. Remove the neck and giblets. No sterilizing the kitchen sink before and after.

Just run a clean cycle on the dishwasher after prepping the bird. Works wonderful.


[Submitted by Salyab]

Here's an easy idea!



[Submitted by Salyab]

I'm working in retail these days, and well, I don't have to tell you, this is a busy time of year. Did I say “busy”? More like chaotic! Extra hours, extra product, extra insane shoppers (I said that lovingly)... Comfort food is in order, so I'm making a big pot of Pasta with Prosciutto, Peas, and Cream - covers most of the food groups, right? For health reasons, I've upped the protein and veggie a touch, and went with 12 ounces instead of a pound of fettuccine. Would have gone with whole grain pasta, but didn't find any, so... Yeah, THIS will help me get through the madness Gotta have at least ONE real meal a day, right? And I'm missing the family gathering (though I'm promised a plate)... Fruited greek yogurt and home made egg and english muffin sandwiches (with chipotle sauce!) will round it out nicely. And just a reminder to all my dear readers: Enjoy your shopping, but PLEASE be kind to the people who are missing their own family time, working crazy hours, and doing the best they can under difficult circumstances. Most of the inconveniences you might run into along the way are NOT their fault!

Something wonderful and most noteworthy happened, and while I'd love to go out with some friends and celebrate, I have an early morning tomorrow. So the next best thing (for tonight) is to bake something. This one's been floating around on Facebook, and it looks absolutely scrumptious – which is just how I feel! I found what looks to be the original link for Lemony Lemon Brownies, and that's the project tonight. It seems odd to me that you cream the butter and sugar WITH the flour as well, but it worked. Make sure you start off at a low speed, though. It could get messy... Baked and done in no time at all! (the edges aren't really that dark - that's just the reflection of the dark countertop) Now, I DID take the advice of the “floating” version, and iced in two layers – the first one soaks in just a little, even when spread on your fully cooled pan, so this gives you an extra “lift” and helps accentuate the delightful glaze. I'm thinking that a little more 10x/confectionery sugar would be a good idea... While only one thing could sate my cravings at this moment, this is a pretty good consolation prize I'll definitely be making these again!

Like many of you, I always pick up “hamburger meat” when I'm at the grocer's – you know you'll use it. Just wasn't in a meatloaf or burger mood today, so I went searching... Now THIS is more like it! Meatballs and Peppers? Oh, yeah. Now, I actually had a few fresh bell peppers on hand, but I also keep “fajita mix” (that's sliced peppers and onions, on the quick!) in the freezer for just such an occasion . Keeping that thought in mind, I added an onion to my mix – because I could It's MY kitchen, after all... Beef consume? Yea, that's not usually in my pantry, but it's simply beef stock with some gelatin added – makes for a “slicker” mouth feel? We're talking PLAIN gelatin here – not strawberry flavored stuff that jiggles, lol. This goes together fairly quickly – I added a step, which I think you'll like. When the peppers had finished their first cook, I moved them to a bowl. Then browned the meatballs in the pan, and added the peppers back, so they got all that extra beef flavor from the fond (meatballs rested on a plate). Thicken the sauce lightly, add a splash of vinegar to brighten it a touch... Looking good, huh? I decided to serve with some linguine, coated very lightly with some butter and tossed with the same herbs used in the meatballs. Sprinkled with cheese, of course. Or just some crusty bread would be good... I only got 26 meatballs when the recipe says 36, so I must have made mine a little too big – but definitely a pleasant and easy meal. I think next time I'll add a touch of fennel to get more of a 'sausage' and peppers flavor? I could also see changing to more of an asian style palate by changing up the seasoning - ginger, more garlic, no basil or oregano, maybe some soy sauce or hot peppers? Or even using ground pork, to make it more, well sort of, authentic. Of course, serve that with rice, lol! Or not – these are mighty good the way they are. And if you have any leftovers, this would make an awfully good sandwich!