As I have added more recipes for making jams and jellies, I began to realize I was repeating myself. A lot. I already do that as a teacher all day long. It’s not fun.Continue reading Jam & Jelly Making Basics
There’s not too many culinary tasks that intimidate me. I have a lot of nifty gadgets that can make even the most daunting tasks seem easy. However, I had a box of whole squid in the freezer for over a year because I just had no idea where to begin.Continue reading Cleaning & Preparing Whole Squid
Yes, I know. There are cherry pitters designed for this task. But if you lose half the cherry with the pit, that kind of defeats the purpose, doesn’t it?
So I may be a little late to this party, but I guess the old saying “better late than never” still holds true. At least it has for me.
There are few ingredients more traumatizing to use than the paper-thin sheets of phyllo dough. I’ve been yelled at by more than one older Greek woman to “cover your dough! You’re letting it get dry!!”
Every year, millions of pounds of pumpkin gets tossed into the garbage. It’s a massacre of epic proportions and the saddest thing of all is that it doesn’t have to happen. Don’t listen to the lies!!!
I have come to realize that so many of the foods I was **ahem** “not fond of” were ones that started with less than fresh ingredients. Count dolmades, a Greek delicacy made with grape leaves, as one of them.
Why oh why oh why do people insist on coming up with space (and money) sucking devices or weird techniques to do what is really a very simple task? We may never know!
Ah, common sense. The ultimate tool in anyone’s arsenal, and yet the one that is the most under utilized. Let’s change that.
I have a few (okay, a fair amount, ummmm… maybe a lot) of kitchen gadgets. Some I use more often than others, but I really do use them all at some point in time.