I really like chowders and really like French onion soup. I don’t like pasty chowders so I didn’t thicken it except for the starch released from the potatoes. One tip I learned from Jasper White’s 50 Chowders is to let … Continue reading
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For some it might have been potato or green bean, but for me my gratin affinity began at an early age with macaroni and cheese. You know, the good old-fashioned kind with real cheddar and whole milk thickened with roux … Continue reading
I consider steak and salad greens to be my go to, quick Friday or Saturday night meal. If we don’t get home till late it is still something substantial, not overly filling, but very satisfying. While I like all kinds … Continue reading
A sweating glass set down on a wooden bed stand makes an unmistakable sound. The ice doesn’t clink, it clicks, like fingernails on piano keys. In a small matter of time though the sound of the ice cubes change just … Continue reading
This cake is only slightly sweet. It is a cake that answers the age old question, “is it ok to put a slab of butter on my cake?” with a definitive yes. I find it great in the afternoon with … Continue reading
