Live Qualitarian: Eat Well
For 36 cookies : (3 logs, cut and bake anytime) 1.25 cups (175 g) flour 1/3 cup (30 g) Dutch-processed cocoa powder 1/2 t baking soda 1 stick & 3 T butter, (5.5 oz or 150 g) 1/4 cup (50g) sugar 2/3 cup (120 g) packed light brown sugar 1/2
From Rose’s Christmas Cookie book comes the recipe for David’s Dream Bars, which we’ve always called Stuie’s Dream Bars because they are my husband’s favorite of all the Christmas cookies I’ve ever made. They are my son’s too and instead of changing the name repeatedly we can just agree that
Glossy red Ethiopian eggplant (Melanzana Rossa di Rotonda) was used to make this Eggplant Parmesan with ground lamb. The plant produced clusters of fruit that started green and turned shiny red. None grew any larger than an orange. And as they hung on the stalk they faded in color. The
Birthday Cake made for a friend Pat said her Kindle got her through the pandemic and so it was the decor of this sheet cake made for a summer evening, outdoor birthday party, and served with Lemon Olive Oil Ice Cream. Moist like a carrot cake, red like a red
Lemon Drops for the Beet Velvet Cake Made the day of the birthday party around noon, these round ice cream balls filled silicone balls that we use to make ice cubes. I cut the ingredients in half, from the New York Time recipe for Lemon Olive Oil Ice Cream because
Heat 3/4 of a gallon – 3 quarts because we have 3 quart jars – of new raw milk. When it reaches 180 leave for 10 to 30 minutes. Cool to 110 and pour into clean jars. Add the yougurt culture. Here it is the original yogurt – or a
Traditional French Ham & Cheese Grilled Sandwich A grilled cheese sandwich is satisfying — hot, melting and toasty. Add the umami taste of salty ham and the sandwich adds another layer of satisfaction. Then, make it in the French traditional ‘croque’ style with a Bechamel sauce as the interior condiment
Three kinds of Colorado grown, locally milled flour have tempted us to make a pure whole-wheat bread, something as beautiful as the bread on the cover of the book we’d just gifted ourselves – Tartine by Chad Robertson, a bread baker from San Francisco.We start an experiment: three levains –