Two months ago, I published a review of the Microplane Gourmet Coarse Grater. At that point I had mixed emotions about this kitchen tool. Yes, it did a fine job of grating, but I found it to be a nuisance when cleaning, as the handle collected water. Sadly, residual water in the handle was not the biggest problem I would have with this tool.
The other night we were enjoying a dinner of chili and cornbread and using the coarse grater to top our bowls of chili with cheddar cheese. Being a semi-firm cheese, it does require a little
Pat’s Brownies
by TT February 24th, 2011 | Desserts, Recipes
You know how in the idyllic neighborhood a new homeowner is greeted by freshly baked goods? I actually lived in a neighborhood that did that. While it was just a typical neighborhood, it had several of the nicest neighbors a person could want. One of these neighbors was a woman about my mom's age whose name was Pat. Within a day or two of moving into the home, Pat arrived with a freshly baked cake, made completely from scratch.
During my years living in that neighborhood Pat became a great resource. When I decided to try my first large-scale attempt at
During my years living in that neighborhood Pat became a great resource. When I decided to try my first large-scale attempt at
Blueberry Sauce
by TT February 21st, 2011 | Simple Solutions
As you may know, we have been using only locally sourced produce, meats, and dairy items as of January 1st. Thankfully, we froze several quarts of blueberries last summer, which have given us a taste of summer in the midst of a cold and blustery February. Of course, this summer we will need to freeze many more than several quarts, as those blueberries will be the only that we use once the berry picking season is over.
Some of those blueberries were quite useful yesterday, as we enjoyed cheesecake to celebrate our younger daughter's
Some of those blueberries were quite useful yesterday, as we enjoyed cheesecake to celebrate our younger daughter's
Blueberry Chutney
by TT February 17th, 2011 | Appetizers, Recipes
Monday was Valentine's Day, which according to card stores, florists, and chocolate shops is the most romantic day of the year. That sort of thinking is fine; I have no problem with a day that is set aside to recognize love. However, as Valentine's Day fell on Monday this year, it made me realize that in my marriage, we celebrate almost every Monday.
As regular readers know, Monday nights are Tapas Mondays at our house. An evening, which started out of necessity due to a weekly meeting in my husband's schedule, has become a wonderful way for the two of us
As regular readers know, Monday nights are Tapas Mondays at our house. An evening, which started out of necessity due to a weekly meeting in my husband's schedule, has become a wonderful way for the two of us
To Die For Dips
by TT February 16th, 2011 | Food News
I love attending the Boston Wine Expo. The obvious reason may seem to be that there are thousands of varieties of wine to sample. While sampling a few wines is nice, the reason I love attending is the people and companies I discover there. From innovative chefs to interesting foods, there is much to learn. One of the great discoveries I made this year was To Die For Dips. This dip is delicious and has an amazing story behind it.
I met with Margaret Hammill, founder and owner of To Die For Dips on a recent winter morning at
I met with Margaret Hammill, founder and owner of To Die For Dips on a recent winter morning at