• Created on 10/8/12 by kaneohegirlinaz

On the bucket-list for DH and I is to drive the entire length of the Pacific Coast Highway.  Now, we’ve already completed a good portion of Oregon a few years ago, as well as part of southern California last year.  Road trips are a fantastic way to see the Country, we think anyway.  Also, we can taste foods that may not be available to us. For our blast-off days, I like to have at least one meal prepared ahead to take with us.  Hand held is best and not crumble-y.         Breakfast burritos fit that bill nicely. I took flour tortillas, softened... read more

• Created on 2/16/10 by bbally

Perhaps the most miss understood preparation of eggs is the Basted Egg.  Requesting basted eggs is a little like being a tea drinker in the USA.  If you are a tea drinker and request tea either with breakfast or after dinner, you know what I mean.  The system is not designed to handle such requests.  If you go with the system you could have 6 cups off coffee by the time one cup of tea arrives!  And refills?  Forget it..... and so you are prepared to understand the problems associated with ordering a basted egg.  I am putting this blog together so others might find it... read more

• Created on 2/16/10 by hbrody

At this time of year, cooks should be scurrying about in search of recipes using maple syrup as a seasoning. True, this elixir of the sugar maple tree is available on market shelves year around, and true, one can always get a pancake syrup blend of maple and corn syrups but there is something about the real essence and the excitement that comes with tasting a seasonal first. The tapping of the sugar maple in the northern and central United States (from Maine to Minnesota) and in southeastern Canada represents the first farm crop harvested in the new year. With it comes... read more

• Created on 2/16/10 by Nicko

by: Chef Jim Berman The sweet, syrupy smell of falling aspen leaves, barely crinkling under your feet. Overly juicy, ripe-right-now Fuji apples exploding all over your chin. The wash of tingling of somebody saying "I really like you" for the first time. The closet-fresh, just-risen-from-summer-hibernation comfort of your favorite sweatshirt with the threadbare sleeves and stretched head opening. Coffee with a splash of hazelnut liqueur topped with way too rich whipped cream. Two slices of squishy-in-the middle, gently tanned French toast with each little pocket over... read more

• Created on 2/16/10 by Nicko

by: Chef Jim Berman My younger daughter is, and always has been, quite taken by the color yellow. Yellow teddy bears. Yellow butterfly stickers. Yellow paper for which to make her favorite friend's birthday card. She insists on the yellow set of badly marred, well-worn plastic fork and knife set for every meal. "Mommy, is the dishwasher clean?" you can hear before any meal, "I need my stuff."  Yellow is her signature color, if a five year-old is needing of a signature color. And besides, it's rather cute. So it was of no surprise that as we made our way across the just... read more