The joy in making homemade cheese crackers can also lead to something unexpected – a delightful Friday afternoon dance party. Last week I discovered something amazing in our fridge, a block of parmesan that I didn’t know we had. Hoo ya. And I decided that as soon as the weather cooled down that I would make homemade crackers. Continue reading
Launie K.
149 posts
One of the best things about Crasstalk is that not only do we have really incredible user-generated content, we also have something called an “Open Thread” where people just talk. Are you having computer problems? Chances are that DogsofWar will have an answer or can point you to the right place for one. Do you need to look at something pretty? Princess Lala will fix you right up. Do you need a place to share a dirty story after a night out? Everyone will give you appreciative feedback. But one of the main things we like to talk about is food. Recipe Sunday (much like the name indicates) rolls around once a week, but everyday you will see someone talking about something fun they’ve eaten, something great that they are cooking, or maybe just Tacky Tick offering pie to new commenters. Continue reading
A good chicken sandwich can mimic a hamburger, becoming a delicious vehicle for toppings. We don’t go out to eat very often, but when we do my eyes always stray to the hamburger menu. I stopped eating beef in my late twenties because I had burned out on it and I’ve never fully redeveloped my taste for it. So, hamburgers are just little sandwiches that taunt my memory. When we do go out to eat, though, I’m a hamburger pusher for my husband. Continue reading
Bill O’ Reilly was very indignant on Thursday night, but this time his ire was only tangentially related to his new favorite subject – contraception – as he railed against the NBC drama, Parenthood. Entertainment Weekly’s Ken Tucker reported that on Thursday’s O’Reilly Factor, Bill was upset that Drew and Amy – two high school sweethearts on the show – shared their first sexual encounter without hellfire and brimstone raining down.
“So the consequences were not shown?” O’Reilly bleated angrily at his guests. Of course, the fact that the episode was the season finale escaped him. As did the fact that the day after the sexual encounter wasn’t even shown. But, that’s not his fault. You see, Bill doesn’t even watch the show as evidenced by his question: “So this doesn’t happen every week?” Continue reading
Ah, late February/early March. When this time of the year hits, my husband and I get nostalgic for the rocky beaches off the coast of Maine. Not that we’ve ever lived on the coast (which is a dream of ours) but because we used to make a trip to Maine every winter to enjoy the empty beach during the day – and the open bars at night. But over the last few years work, life, etc., have kept us away from the cold sea air. Continue reading
As someone who loves to cook and loves to experiment with new recipes and different ingredients, getting what I need for a new dish is not always easy. Even though the Hispanic and Indian populations in Vermont have been growing in recent years, there are many ingredients we still can’t find locally for really great curries or amazing south-of-the-border meals. Continue reading
This New Year’s day, my husband made one of the most outstanding appetizers I have ever had. He made Tea-Smoked Chicken, and the guests at the party devoured them. Then recently I was gifted with some Gypsy Gold Dust, a Southwestern-style spice mix. When I opened it, that smoked chicken recipe popped into my head. But instead of using tea, I decided to use a really dark coffee. How could that not taste amazing with flavors like cayenne and paprika? Continue reading
“Foodies” and restaurateurs like to think they know food, but few people know food more intimately than small farmers. If you want to “know where your food comes from,” there’s no better way than befriending a farmer. With that – and the fast-approaching seed-buying season – in mind, for this mid-winter Recipe Sunday we’re offering up an abbreviated version of a farm profile we wrote last fall, including recipes for Duck Nuggets, a Beet and Pole Bean Salad, and a heavenly Salad Greens Mix. Enjoy. Launie and Jedd K. Continue reading
A year ago this week I made a belated New Year’s resolution to only cook with non-processed food. Normally I scoff at the “eat better, work out more” type of resolutions because they seem too negative – like the person is broken and needs to be fixed. So, my resolutions have typically been fun declarations or a goal. For instance, when I turned 28 I decided it was no longer appropriate to use “party” as a verb. When I turned 35 I decided to learn how to play poker. When I was 39 I decided to write a mystery novel. And when I turned 41 my husband joined me in the resolution to give up cooking with processed food. Continue reading
A while back I read a restaurant review of The Range. One of the recommended entrees was the coffee-crusted steak, and it made my mouth water.
But, as a recovering “chick/pork-a-tarian” I’m still not a big red meat eater. So, I filed the recipe away in the back of my mind as something I would try the next time I tiptoed into the proverbial “beef pond.” Then one Sunday afternoon I was rifling through the refrigerator trying to figure out what to make for dinner, while my husband was making us a second pot of coffee. That’s when I noticed that he had bought us a pork loin on his earlier trip to the store. Continue reading