ok. i got it. finally. 347 banana breads later. dear readers, i’ve figured it out. so now you don’t have to. you’re welcome. there’s a few key things here. ok one. well, one big one. because you can use all the vegetable type oils you want. but if you want it to be great, it’s [...]
Entries from March 2008
the best banana bread extraordinaire x infinity
March 14th, 2008 · 30 Comments
Tags: baking
couscous stuffed peppers with lamb sausage
March 13th, 2008 · 18 Comments
this was a great way to use up a lot of ingredients. the last of my sweet peppers and parsley, along with a bag of israeli cous cous and some lamb sausage that i’d bought and frozen awhile back. i know i know – house made merguez is on the short list – i just [...]
my molli-batali cake
March 11th, 2008 · 16 Comments
i promised a cake and well, this would be the one. it’s a total hybrid, born of two disjointed thoughts. i’d been thinking about the orangette post featuring edna lewis’s ‘busy day’ cake. because i truly love and appreciate cake. it’s is one of my favorite things. and i like a really good plain cake [...]
Tags: dessert
and we have our winners…
March 11th, 2008 · 20 Comments
so i plug my #’s into the random number picker website thingee and ask it to pick 2 numbers between 1 and 55. it kindly spits back 49 and 44 and i excitedly go to see who those numbers correspond to because of course i have my favorites and i’m really only hoping it’s going [...]
Tags: contest
mole negro oaxaqueno (and pssst… a contest!)
March 5th, 2008 · 71 Comments
it’s a long story. but it all began about 2 weeks ago when i decided to cook lunch for the better part of the editorial staff of the nashville scene, our local free press. because i love them over there. because they are smart and funny and cool. and because they have a food blog [...]
Tags: mexican
FRET 8
March 5th, 2008 · 12 Comments
(photo by gravityx9) look, no one likes a whiner… and especially when what they’re whining about is totally self induced. so i’ll just keep this short and fat. whoa! did i just say that? a freudian slip of the overactive tongue? hey, speaking of tongues, when i come back in another life – i definitely [...]
Tags: FRET
lamb ragu
March 2nd, 2008 · 23 Comments
february 17. new york times sunday magazine. the way we eat. ragu’s are featured in an article called, ‘slow food’, and i am all about making a ragu, especially after my lunch at a voce. their lamb bolognese is a thing of perfection, so i was on one of my missions – to attempt to [...]
