December 2007 archives

A few weeks ago, I wasn’t sure if this was really a bad omen or what.

But with the help of Kevin, who insisted he was just having a bad day, things did indeed turn around for the better…

Hope you all have a terrific holiday, and thanks for sticking around and keeping me company.
You guys rock—much love to you all.

(I’m a little worried, though. His mood might change since he’s gonna have to stub that butt out in just a few days around here…)

1. Dressing

It’s not dressing, it’s stuffing.
Get it? It gets stuffed in the bird. That why it’s called stuff-ing. Even if you don’t use it to stuff, you’re not ‘dressing’ the bird. The mere mention of the word ‘dressing’ makes me wince down to my you-know-what. (It’s even hard for me to type.)

If you want further proof, it’s Stove-Top ‘Stuffing’ Mix, not ‘Dressing’ mix. I don’t care what the dictionary says. Don’t argue with me. Or Kraft.

Ok, you can call Kraft on it. But not me. I’m too thin-skinned.

2. Veggies

Perhaps the worst offender. They’re vegetables, my friends. If you’re too lazy to pronounce two extra, teeny-tiny syllables, all hope for humanity is lost. You deserve to read about the mindless antics of Britney and Paris for the next decade.

And I don’t mean my mindless antics in Brittany, or Paris.

3. Combine

The jury’s still in recess on this one.

Continue Reading 5 Cooking Terms Let’s Leave Behind in 2007…

When I posted a few weeks ago about going to Camp Cassoulet, there was a frenzy of messages and comments from people; “I must have one! Where can I get one of those gorgeous cassoulet bowls?”

Well, good things come to those who wait. And since you’ve waited, here’s your big chance to get an authentic cassole shipped right to your front door, along with a sack of the famed Haricot Tarbais, the essential bean for making this Gascon specialty.

Go, check it out at Kate’s site, then head over to First Giving to enter your bid for item EU25.

Just think—those could be your hands wrapped around that steaming casserole.

Read the latest Dispatch From Lesotho, and see the world of good you can do by bidding now…For just 10 bucks a pop!

Did you know that this Friday is the closing day for Menu For Hope IV?
So far, we’ve just about rounded passed the $30,000 mark!

I know many of you are angling for the deluxe KitchenAid Artisan Series Mixer, ice cream-making attachment, and copy of The Perfect Scoop that I will personally deface for you with my John Hancock (EU17), which I’ll spell a little differently.

But did you know that over at Bon Appegeek, Annie’s offering a spiffy Cuisinart Ice Cream maker along with a copy of my book as well?

And if that’s not enough—and I know you know that it is…

Continue Reading Menu For Hope IV: I want you to win this KitchenAid mixer!…

Think it’s easy to self-publish online?

Two new options from Heidi and Elise that do make it easy to create compilation cookbooks.

Paris’ chic-est pipi palace.

Chocolat v.1.0 (beta)

Were these all the cutest moments of 2007—or what?
(I watched it twice in a row on the plane! Too cute…)

Continue Reading Whole Lotta Linkin’ Going On…

Just a quick note that I’ll be a guest on The Daily Buzz Friday morning, December 14th. Click for showtimes and stations.

No one told me the show starts at…gulp…6am, so if I look a little bleary…c’est comme ça!

I’m not much of a morning person. In fact, I’m kinda mean at that hour. So it might be worth tuning in just for that.

(Speaking of buzzes, if you’re ever in Orlando, Florida, they have great espresso there!)

As an avid baker, the one kitchen tool I rely on more than anything else is my KitchenAid mixer. And now you can have one in your kitchen too as part of Menu For Hope IV, raising money for the UN Food Programme in Lesotho.

Through the generosity of KitchenAid, here’s your chance to win a brand-new KitchenAid Artisan® Series Stand Mixer. With the included beater, whip and dough hook, this powerful appliance can whip up anything, from a loaf of crusty bread, a buttery cake batter…or a batch of feather-light meringues in minutes.

If you’ve been dreaming about owning the world’s best mixer—bid now!

I was fortunate enough to visit KitchenAid and you can see how these quality mixers are made, which was the thrill of a lifetime. And you’ll be just as thrilled since you can customize your very own mixer by choosing from over a dozen colors.

And check this out: as a super-special bonus…

Continue Reading Win A KitchenAid Mixer, Ice Cream Maker, and The Perfect Scoop…

This is the post I never thought I’d write.

I never wanted to tackle madeleines. I thought they were something that…darn it…you just needed to eat in France. Like hamburgers and bagels, some things just don’t translate cross-culturally. If you wanted a madeleine, darn it, you came to France to have one. I mean, did you ever have a bagel in Banff? Do you even know where Banff is?

Anticipating the avalanche of questions madeleines inspire, I urge you to simply follow the recipe. The question of baking powder is up to you. If you use it, there’s a greater likelihood they’ll be a hump and the cakes will be fuller and plump. But some say baking powder shouldn’t even be in the same room with madeleines, so I’ll leave that decision up to you.

If you do use baking powder, use an aluminum-free brand, like Rumford, which leaves no tinny aftertaste. If you can’t get it, use what you can. But try to find a brand labeled double-acting.

A few factors make these madeleines humpy…

Continue Reading Lemon-Glazed Madeleine Recipe…