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Grilled Corn on the Cob

As much as I have always loved fresh, locally grown sweet corn, I never loved it as much as I do now. What changed? I started grilling it. The sugars of the corn intensify the flavor and it takes less time than boiling! I think I first saw this on Good Eats, but I’m not entirely sure. It has been a smash hit, not only ... Read More »

Black and White Cookies

“The thing about eating the Black and White cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate And yet somehow racial harmony eludes us. If people would only look to the cookie all our problems would be solved.” – Jerry Seinfeld, Seinfeld (The Dinner Party) Black and white cookies are one of ... Read More »

Ice Blended Mochaccino

A lovely independent coffee shop a few neighborhoods away is one of my favorite places to visit. It is near Warner Bro.’s studios and attracts a lot of “industry types”. If you’re not familiar with that term, it basically means that there are lots of actors, executives and, above all, screenwriters at this place. I should say that many are actually aspiring screenwriters, as they ... Read More »

The Hazards of Plating… and WCB

As so many food bloggers know, it can be difficult to take photos of food. You have to arrange your subject on the plate. You have to have decent lighting. You have to have a plesantly contrastive backdrop. You have to keep your pets away. Head over to eat stuff to see other people’s cats. Thanks, Clare, for giving me an excuse to post this ... Read More »

Black Chocolate Espresso Cake with Bittersweet Glaze

Many thanks to Ronald of Love Sicily for picking such a delightful theme for this month’s Sugar High Friday. The theme this month is Coffee. I drink a lot of coffee. I spend a lot of time thinking about coffee. I have toured coffee plantations and roasted my own coffee. I do not, however, often cook with coffee. Thus, this month’s SHF gave me the ... Read More »

Better-Than-Hagrid’s Rock Cakes

I had always assumed that when JK Rowling refered to “rock cakes” in her Harry Potter books, she was using an alternate term for scones. I found this to be rather unusual, but not entirely unlikely, so I was satisfied with my explanation. For a while. I stumbled across a recipe for rock cakes at the Floo-Network and I knew I had to try them. ... Read More »

A semi-successful mousse

In the neverending search for healthier desserts, I tried making a mousse with yogurt instead of whipping cream. I was inspired by my frozen yogurt recipe, which tastes wonderful even before it’s frozen. I found a CIA recipe for Chocolate Yogurt Mousse, so it seemed like the idea wasn’t entirely farfetched, but I wanted to make use of the fresh strawberries I had. The upshot ... Read More »

Bananaanadamarama

Ah, a slice of Americana, er, Anadama. Anadama (pronounced an-uh-DAM-uh) bread traces its roots back to colonial New England, the northeastern part of the US. It is characterised by its inclusion of cornmeal and molasses, which are two very American ingredients. The origin of the name is lost to history, but there are several stories that attempt to explain it. The upshot of every story ... Read More »

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