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09 December 2008 @ 02:38 pm
I had the fantastic idea to surprise my friend with a cake decorating class we could take together, and discovered after I'd paid the registration fee that the class is on the one night of the week he can't do it.

So, anyone want to take a Wilton class with me?  It's the Wilton 1 beginner class, so you don't have to have any cake decorating skills going in.  It's a 4 week series with classes on Thursday nights at 6:30 starting January 8, 2009. I've already paid the registration fee, so you'd only have to buy supplies, and I've got a 30% off one item coupon you can use for the class kit.  The class is at the Joann store in Eastport Plaza on SE 82nd.
 
 
20 June 2008 @ 05:55 pm
I'm planning to buy a new batch of vanilla beans soon, and I was wondering if anyone would like to go in together on an order?  I have a fantastic source of excellent quality beans for a far better price than you'd have any hope of finding in a grocery store, but they get cheaper still if you can buy in bulk.  I generally buy Tahitian superlong beans, which are at least 7" long.  Estimated prices (depending on how much people want to order, as the price goes down as the order gets larger, but shipping also increases) are roughly:

1 bean:  $1
10 beans:  $7.00
1/4 lb (roughly 25 beans): $13.00
1/2 lb (around 50): $23.00
1 lb (about 100):  $40.00
10 lbs (around 1000):  $350.00

Obviously, it's financially better to buy vanilla beans a pound or two at a time, but a pound is certainly more than I need in my kitchen at any given time.  I've been buying from the company for years, and the beans are very high quality.  They can be stored in the freezer as long as they're wrapped tightly or vacuum sealed.  If anyone is interested, let me know here so I can keep a simple tally of how many people are buying and how much I need to order.  I'll place the order around the middle of next month.  I can take Paypal payments.  Once the beans are delivered to me, I'll split the bundle up into everyone's individual orders for pickup (I'm in SE but can meet you or deliver within a reasonable distance).  If no one is interested, I'll just have to use a lot of vanilla!
 
 
17 November 2007 @ 09:39 am
Hi all,

I'm looking for a dessert I can make ahead for Thanksgiving, like something I can make on Sunday. I'm having surgery on Monday on my knee and will not be able to stand long enough to make something once I get home.

Thanks!
 
 
Okay, so tonight I went to House of Louie in Chinatown in part due to a slight navigational error and the need for immediate food stuffs.

The bean curd soup with seafood was pretty good. Decent, but nothing to write home about. The chilis in oil on the other hand that were sitting in an innocent looking jar on the table was absolutely exquisite and scrumptious. It appeared to have been made out of dried chilis and sesame seeds and unknown variety of oil .... maybe untoasted sesame oil. It had a surprising nuttiness and a very slight hint of smokiness that you often get with dried chilis. It had a slow, mild heat which made it delightfully easy to add spoonful after spoonful onto my soup stuffs.

The question is.... Does anyone know how to make it or where to buy the stuff? It seems like it might be very simple to make.... The only question is what type of chilis did they use and what else goes in it? Any ideas? Any experience with this kind-of thing??? I'm not usually a fan of adding whole or sliced chilis in oil or fish sauce to my finished dishes... rather I tend to gravitate more toward hot sauces and the like. But, the aroma of this one tantalized my taste buds and won me over like no similar concoction ever has before.

Can anyone help me to either recreate it or find a replica of this deliciousness????

Much gratitude to all!!! =)
 
 
Current Mood: hungryhungry
 
 
10 September 2007 @ 02:34 pm
I got this lemon pepper pappardelle pasta at Trader Joe's recently. We had it last night with goat cheese and sauted spinach. It was fairly good, but what I'd really like to try is to make something like the lemon caper cream sauce that we had at Pastini Pastaria with their three-cheese ravioli (with bay shrimp). The sauce was soooo yummmmy!!! It was so good that I had to lick it all up!!! ;-) I'd love to recreate it at home and try to pair it with that pasta. I think it might be a lovely combination.

Does anyone know how to make it or a similar sauce? Bonus points if you've tried it as I'm not sure if there was any more to it than adding lemons and capers to a basic cream sauce. It was so good they must have added secret food crack to it or something! ;-)
 
 
 
20 July 2007 @ 08:37 pm
The friendship bread turned out delicious! Do any of you want a starter?

(x-posted personal journal)
 
 
18 July 2007 @ 09:58 pm
I made an apple pie from scratch tonight. (mmm I can smell it cooking...) What do you do with your left over filling? I'm looking for ideas other then pies.

X-posted to:
cooking
PaganTable
 
 
13 July 2007 @ 07:51 pm
I have a starter for Amish Friendship Bread. (Hooray!!)

On the day to add flour, sugar, and milk, I added wheat flour without thinking about it... is that okay in Amish Friendship Bread? Will it ruin the starter? I hope so much that it's okay. Any friendship bread hints?
 
 
24 June 2007 @ 08:04 pm
Sorry I've been lacking on the recipe posting.. I'm going to get better, promise!

Hopefully everyone else will start posting too!

Last night I made my first potato salad ever. I'm not normally a big fan of them, since they usually have onions and I'm allergic.. I figured well, if I make it myself it won't have onions, so hey!

I got out the cookbook my mother-in-law sent us of old family recipes, and found a potato salad recipe.. it happened to be her recipe, so I had to try it!

The recipeCollapse )
 
 
Current Mood: fullfull
 
 
01 April 2007 @ 07:30 pm
So, I was going to bake a batch of cookie bars for a friend's birthday tomorrow at work...

But when I went to put it in what I thought was going to be a pre-heated oven, I discovered our oven was suddenly not working!


So, do you think I can cook it in the microwave? Anybody ever tried this or have some advice?

I'm probably going to try it anyways, I don't have anything to lose at this point except a batch of cookie bars.