When you get older birthdays seem to lose their importance. We’re no longer in such a hurry to grow up. (“How old are you?” “Eight and three-quarters!”) Time flies faster and it seems like we just had a birthday a month ago so what’s the big deal. Our minds, filled with a lifetime of useful and useless data, don’t have room for much else, like remembering how old we actually are. (This year I had to subtract my birth year from the current year to figure it out.)
When you get older birthdays seem to lose their importance. We’re no longer in such a hurry to grow up. (“How old are you?” “Eight and three-quarters!”) Time flies faster and it seems like we just had a birthday a month ago so what’s the big deal. Our minds, filled with a lifetime of useful and useless data, don’t have room for much else, like remembering how old we actually are. (This year I had to subtract my birth year from the current year to figure it out.)
4.59 / 5 Stars | 179 Reviews
by Faye
“A step by step recipe for making a baked potato. Serve with your choice of toppings. Try sour cream and chives, cheese, and olives.”
This recipe is one that I often teach in cooking classes because you can make it year-round (just use frozen blueberries when you can’t find them fresh!) and because the crumbly topping — once you’ve done it once — is something you can begin using to top just about anything. I use it on apple crisps and cobblers, any fruit bar I make these days, and even bake it up on its own to scatter atop vanilla ice cream. I love this topping because it’s slightly nutty, very subtlety-spiced, and not at all too sweet — plus, it’s so simple to throw together.
Yesterday I shared Chelsea’s lovely kitchen, the charming little space in Portland where she does all her home cooking, prop styling, and floral arranging. Chelsea describes her self as a ‘lazy cook’ — hardly! She whip up the most delightful one-pot meals with only a few tools. Here are the tools she uses most often and what she makes with them.
Last year I made an ardent case for panna cotta as the perfect dessert: it’s easy, quick, practically foolproof, and accommodating to many dietary adjustments, being naturally gluten-free and adaptable to dairy-free and vegan diets.
Now that I’ve made my case for the merits of this lovely dessert, let’s move on and talk about how luscious it is, how perfectly creamy, in a way that belies its utter simplicity. And let me walk you through making panna cotta, step by step.
Quick GF crackers made with coconut flour and almond meal, crispy and delicious, ketogenic diet and paleo diet recipe. by afamilieslove on Wednesday, February 12, 2014
This Zucchini-Mushroom Frittata has a satisfying mix of dill seasoned veggies and a potent burst of the sweet onion topping. I’m pleased to report,… by Guest on Wednesday, February 12, 2014
