I know that I’ve been doing a lot of ice cream posts lately, but with the temperatures getting to over 100F on a regular basis here over the last month, it’s hard not to want a lot of cold food. Besides, I tend to make small batches of ice creams …
BlogHer 2006
(Photo of food blogging group by Elise Bauer)
I’m back from BlogHer and I have to say that it was a wonderful event. I was able to meet a number of food bloggers, as well as a few people who were interested …
Intense Chocolate Gelato
Gelato is Italian ice cream. While in composition it is not that different from other frozen treats, there are a couple of things that set it apart from a standard ice cream. First, it is generally made with more milk milk than heavy cream. Some recipes use all milk, as …
A new toy: Shun Santoku Knife
I have a lot of knives. From no-name knives I’ve had forever to Henkels and Global knives, mine run the gamut from inexpensive to premium. But I think it’s safe to say that I like my newest knife, a 6 1/2 inch Shun Santoku, the best. I …
Yeasted Blueberry Pancakes
For some reason, yeasted pancakes don’t seem to be quite as popular as yeasted waffles. This might have to do with the fact that pancakes are not supposed to be quite as “light” as waffles and that you can usually lighten the batter by beating the egg whites separately, if …
Two-Tone Banana Milkshake
Unless you live in California, you might not know that we are having something of a heat wave. Sure, it gets hot here in the summer and I do technically live in the desert, but when the temperature is consistently over 106F, it takes a toll on your desire to …
Homemade Beignets
As a general rule, I don’t deep fry things very often. In fact, I rarely eat anything that is deep fried. I do enjoy frying because I think it’s fascinating to be able to watch the food cook and dough, in particular, puff up and take on a lovely golden color. So, …
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