Lard
Should you look up on the interwebs something to the tune of “how to make lard,” you will find recipes for making lard with a LONG-ass preamble of how unhealthy lard is… Read More
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Your Kitchen
If your kitchen is cleaner than this by high noon, then you suck. Okay, no, this is the kitchen of not a chef, but a person that cooks that is a lazy… Read More
Vanilla Extract
Why pay the man to make substandard vanilla extract when you can make your very own. You can pick your alcohol. You can pick your bean. You can adjust your vanilla bean… Read More
Pav Bottom
I’ve been working hard on my Pavlova bottom. Fruit season is coming, so you must be locked and loaded to serve and enjoy this hugely fantastic, light, creamy, yummy, somewhat fancy dessert. My Pav pretty… Read More
How to Separate the Whites from the Yolks
I suppose everyone has their own style. There are do-hickies out there to grab your cash and solve your problems. I prefer things gooey, cheap and quick (just like my men). So… Read More
Lemon Curd
If life gives you lemons, make lemon curd. I really hate that phrase. I can think of no finer staple than the lemon. If life is giving you lemons then things must be… Read More
Blood Sausage On The Grill, muah ha ha
This sausage is strangely suspicious. And behold, the blood sausage. Also known as Black Pudding or Blood Pudding by the Brits. It’s referred to as Blutwurst by the Germans. And in France, a… Read More
Strawberries and Chocolate, It Don’t Get Much Better
The Strawberries are showing their ripe little faces early around here. Both France and Spain’s strawberries are available and they are both succulent. … except France’s strawberries are better. The small, funny looking… Read More
Grilled Goat Cheese Parcels
Or as I like to call them, “Cabbage Sacks.” These babies were a total success. Straightforward to make with a little magic in the kitchen. You could even make these and bring them… Read More
