THIS WOMAN WRITES Kitchen Failures -- Sometimes They're Delicious
This weekend, the Son and Heir was indescribably excited about making Gjetost (yay-toast), a Norwegian "cheese" produced by simmering whey for 12 hours until it reduces to a creamy, caramelized concoc... Posted on 3/21/13 at 2:50 PM
LIKE A FISH OUT OF FARGO Comfort Food For A Blizzard: My Favorite French Toast
What would you cook during a snow storm?
We were originally supposed to drive to and from the Twin Cities this weekend to celebrate more family birthdays. With the news of impending snowstorms pred... Posted on 2/10/13 at 12:52 PM
Years ago, at a holiday gathering I attended, I overheard the hostess in conversation with one of her guests. As the Christmas-sweater-clad woman ladled thick, frothy homemade eggnog from a large punch bowl into a clear glass cup, I heard her say in a half-whisper that she always made plenty of the creamy beverage “spiked” with bourbon so she would have enough to use for French toast the next morning.
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