| This stuff tastes way, way better than it looks. 🙂 It’s a tasty, warm, cheesy, seafood-y delight I’ve always loved; in fact, the only reason I even have a casserole dish is that my mother got me one when I went to college just to make sure I could make some seafood casserole every now and then. Now that I can assemblepasta that holds up to being baked (and even to being reheated later!), it’s a must-have. |  |
| They’re quick, easy, and delicious (the only time-consuming part is if you want to really wait for the butter to soften properly). The dough is so well-behaved I’ve never had to roll out an uncooperative tortilla twice (which is a major improvement over the last version of this recipe, that’s for sure). I know, I know, not a very Christmas-y post to do a few weeks before Christmas, but these are still really good. 🙂 I don’t even bother topping them before I eat them, though of course you could make quesadillas or burritos or what have you if you like. |  |
I had never heard of wassail before the first cold day (after we were living in an apartment) in Irving, TX when Jennifer mentioned that it sounded like a tasty treat for such a nippy day. Apparently it’s a common holiday treat for her family. My family always tended more toward punch or hot chocolate, or maybe spiced cider, so I’d never heard of it. However, we made some and I decided it was quite nice :D. And, because it has so much fruit juice in it already, it was quite easy to adapt to use honey instead of white sugar. In this case the honey flavor is subsumed in the spices, and it just lends a nice light sweetness to the overall drink.
| Making biscuits was always a fun treat when we were kids. I was always amazed at how all you had to do was add milk to Bisquick, and real dough would appear — and it was fun to work with, too! Of course, back then I thought of Bisquick as some kind of magical homogeneous substance that you used to bake, and flour and baking powder and sugar and shortening as rare arcane components tucked in the back of the pantry, only to be pulled out when required once or twice a year. 🙂 |  |
| I’ll keep the preamble short and sweet today: Once I made crescent rolls, Ginny immediately suggested I could make turnovers. So I did. And they are delicious. 🙂 You can see the cherry and especially the blueberry filling just oozing out of those triangles in the picture. It takes time and attention to make these come out neatly, but it’s worth it. |  |
| This recipe makes me consider the problem of problem-solving.
I’ve always problem-solved in an unusual way, as best as I can tell; not exactly in an optimal way, but in a highly experimental way. Mind you, they’re rigorous experiments, and for brief or abstract problems most of the experiment takes place in my head. |
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Hello, Jocelyn again this week. Jennifer has had an unfortunate encounter with gluten (no, we don’t know how it happened this time, but happen it most certainly did), so you get me :D.
However, this particular recipe is still gluten free. In fact, it is one I found not long after Jennifer was diagnosed. My husband and I were having a party and wanted to have some treats Jennifer could have and I ran across this recipe. It was a jackpot find because it also has no processed sugar it in–lo and behold, the holy grail of party food (for our crew)!
I know I’ve already posted one granola recipe, but I figured I’d put up this one too. The technique is not radically different or anything, but it’s a little different, and the result tastes
entirely different, of course! This granola is actually almost rich the flavors are so robust, and it is absolutely delicious warm.
| I promise this’ll be my last post about pasta (at least for a while) — but there’s nothing quite like a good cheesy filling in a creamy sauce, I just had to post about tortellini. It takes me about 40 minutes start to finish to make a meal of these from scratch, but it’s so very worth it that I’ve had them for lunch probably 5 days a week since it first entered my head to try them. It’s a weird world when good pasta is a delicacy instead of a staple — before going gluten-free I positively lived on spaghetti! — but hey, delicacies are worth their while. 🙂 |  |
I know, I know, we’re headed in to winter and I’m posting about ice cream? Well … I really have no excuse. I just like ice cream and this is what I happen to have perfected this week.
<shrug> Live with it. This is a tasty ice cream, though certainly not as sweet as most. In fact, it would make a great palate cleanser between courses, should you for some reason be serving a long multi-course meal. However, since I have never had call to do that, I just make this because I find it tasty.
