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Author: Jane Murphy & Allison Fingerhuth
Illustrator: Neal Sharp
Publisher: Mutt Media
Genre: Adventure
ISBN: 978-0-615-38808-3
Pages: 145
Price: $16.95

Author’s website
Buy it at Amazon

Pipper’s food blog is popular, and her readers expect her to dish up some tasty morsels. But Pipper is stumped, and doesn’t know what her next topic should be. When she meets with her friends, she stumbles on the idea of finding the “secret ingredient” to the best biscuit. They help her make arrangements, and off she goes on a trip around the world.

Unbeknownst to her, Bull Bogus of Bogus Biscuits has sent out a spy, hot on her tail. Bumbles follows diligently behind, leaving chaos in his wake. But Pipper has been warned about Bumbles, and she’s watching for him. Pipper meets some interesting characters and samples some wonderful food along the way. And when she finally discovers the secret ingredient, her friends agree. Her blog is a success, as is her newest enterprise.

Pipper’s Secret Ingredient blends adventure, friendship, and food in delightful proportions. Kids will enjoy Pipper’s travels, while cheering for her to outsmart Bumbles. And everyone will agree that the secret ingredient is perfect, and well worth the search. I highly recommend this entertaining adventure.

Reviewer: Alice Berger

I’m on a cauliflower kick, what can I say? I seem to be eating a lot of it, roasted, with various toppings. I think it’s because my friend Laurel mentioned it, then it was in the paper (something about a cauliflower trend—yes I still read a paper paper) and then I just couldn’t get it out of my head.

Besides cutting out wheat, I’m avoiding large servings of grains in general, so the idea of something mild  and non-grain that takes flavors very well —–a sauce depository, if you will—-is very appealing. I was never a huge fan of cauliflower in the past, but I think, as with many veggies, I just had to find my favorite cooking method. Roasting wins.

Roasted Cauliflower

First, preheat the oven to 375F. Slice the cauliflower into pieces about 1/4 inch to 1/3 inch thick, brush with olive oil and roast for about 20 minutes (just like the broccoli here). If you’re going to make the vinaigrette below, throw in a clove or two of garlic and roast them while you’re at it.

When the cauliflower is tender but still firm, with browning on the edges, it’s done. At least, that’s the done-ness I like.

At this point you could serve it with any number of sauces or toppings: peanut sauce? bread crumb/ nut topping? curry?

I made this vinaigrette in homage to a bread dipping sauce from a favorite restaurant, Passion8 Bistro in Fort Mill. Charlotte area friends, seriously, you MUST go there. It’s this funky little farm-to-fork place in the middle of nowhere. Besides great food, it has loads of character.

But I digress.

The vinaigrette is a loose combination of:

Olive Oil

Roasted Garlic, minced

Chopped Olives (I used green ones but kalamata would be excellent)

a spoonful of Capers

a judicious amount of red pepper flakes (I’m addicted)

Red Wine Vinegar

Salt and Pepper to taste

I usually do a little more olive oil than vinegar and just add however much I like of the rest of the stuff, to taste.

Charlotte friends, I feel compelled to mention a couple of places we’ve eaten recently that, in addition to Passion8 Bistro, were just outstanding.

• The King’s Kitchen (which is owned by the same guy that owns Roosters, which I also love) is outstanding—-sort of re-imagined upscale meat and three, and btw it’s non-profit, which is totally fascinating and you should read about it on their website. I had the hangar steak. Yum!
• Doan’s Vietnamese Restaurant: try the hotpots!! It’s like a Vietnamese broth fondue. So excellent and fun. Best tomyum broth I’ve ever had.
• And one more: Zeitouni’s Mediterranean Grill at Toringdon in Ballantyne. Seriously, how did I not get a clue about this place earlier? The falafel is TO DIE FOR!

Okay, that’s a lot of exclamation points, but really, it’s been good dining lately. What about you? What’s got you inspired in the kitchen/ out to eat lately?

This is Heidi Swanson’s recipe (Broccoli Gribiche) from Super Natural Every Day. But it’s basically a potato salad with more stuff plus a delicious dressing. Check out the recipe here if you don’t have the book.

I’m sure mine would’ve been even better if I’d had the fresh herbs—this was just before we put in our new herb garden. I added roasted cherry tomatoes, and for the dressing, I cooked the shallots on low to soften them up a bit before adding them. I’m sure this cranked down the flavor a bit, but we just don’t do raw onion relatives around here very well.

Anyway, if I make it again, and I probably will, I’ll definitely do the fresh herbs and maybe add a wee bit more vinegar….or a squeeze of lemon.

But the basic idea (roasted veggies and eggs with dressing) is pretty simple and really effective. Also very filling. If you couldn’t tell, I’m really into roasted vegetable salads right now. For more of my posts on less-meatarian cooking, click here.

Hope you have a great weekend! So sorry, friends in northern climates, about the weather. I hope spring will make its way to you very soon. I hear you could use it.

I threw this together the other night when I needed something pretty quick and had to use what I had on hand. It was a perfect easy supper.

It’s inspired by Rachael Ray’s Calabacitas Casserole, which is yummy but more involved, with no beans. I once had it at my sister-in-law’s house, and was immediately sold.

My casserole is based on three main ingredients: black beans, salsa, and pre-cooked polenta. Anything else is icing on the cake.

Quick Black Bean and Polenta Casserole

Measurements are approximated. What you want is enough salsa to give the beans plenty of flavor.

2-3 cups canned or pre-cooked black beans, drained (I used up leftovers I had cooked the day before)

1/2 to 1 jar chunky salsa (I used Herdez salsa, which was great, but would’ve been better semi-drained. I think semi-drained Ro-tel would also be excellent, and maybe even Mexican-style stewed tomatoes)

1 tube prepared polenta, sliced into 1/3 inch rounds (you could also cook your own, then chill and slice)

Olive oil

Optional add-ins: diced scallions, cilantro, chopped veggies, spinach, cheese

Preheat oven to 375 F. I made a smaller version of this (since it was just for me) and cooked it in the toaster oven.

Place the beans in an oiled casserole dish (maybe 8 x 8), and add enough salsa to suit your taste. You want a little less salsa than beans, but enough salsa to add lots of flavor. Lay the polenta rounds on top and brush them with a little olive oil.

Bake for 35 minutes or so at 375 F, then add, if you feel like it, a handful of spinach and chopped scallions, and turn up the heat to 400 F. When the spinach is wilted, the polenta is getting crispy, and the beans are bubbling, it’s done.

The polenta adds structure and has such a great creamy/ crispy texture that I really didn’t miss having cheese. This one will definitely go on my repeat list. I think I’ll add more spinach next time and maybe cilantro. Hmmm…what about sweet potato?

For more of my recipes and recipe trials, click here.

You have less than a day left to join the giveaway for a gorgeous Dawn Hanna print. Details here. All you have to do is comment about which print is your favorite—-you won’t be added to a mailing list. Just enjoy!

The ongoing broccoli battle in our house is, I believe, finally won. No, it wasn’t over whether or not certain people will eat it. The kids don’t love it, but they’ll eat it without much of a fuss. The battle is over the best way to cook it.

Hubs prefers stir-frying with soy sauce, but I find that time-consuming and too hands-on to do all the time. For a long time my favorite method was steaming, then rolling in olive oil, garlic, and breadcrumbs. Hubs ate this broccoli dutifully but missed the stir-fry texture.

Enter Mollie Katzen’s vegetable roasting guide from Vegetable Heaven. I’ve used the roasting guide so much that the book naturally opens to that page. It’s great for many a veggie, but at our house, it’s helped us find the broccoli method that results in the perfect texture + flavor+ easy-ness.

Add a drizzle of balsamic vinaigrette, and you have us battling again, over seconds.

So, here’s my adaptation of the original Mollie Katzen recipe. It’s less of a recipe, more of an idea for you:

Roasted Broccoli

Preheat the oven to 375 degrees F.

Slice your broccoli florets in half. I find this helps things cook a little faster and more evenly.

Brush a cookie tray with olive oil, and arrange the florets on it.

I usually cook about 20 minutes, but check at 15 minutes to see how it’s going. Personally, I like the broccoli still firm but tender, with some brown edges.

Serve with your favorite vinaigrette. Here’s what we use:

Balsamic Vinaigrette

In a jar or bottle, combine:

about an inch Balsamic Vinegar

about an inch and a half, maybe more, Olive Oil

a big squirt/ soup spoonful Dijon Mustard (you can use powdered mustard here as a substitute)

small squirt of Honey, to taste

freshly ground Pepper

dusting to half a handful freshly grated Parmesan (*optional)

I always taste the dressing and adjust seasonings to suit.

Enjoy! For more of my cooking posts, click here or on the “Food” category.

Do NOT forget to join the giveaway for a gorgeous Dawn Hanna print. There’s no downside here, people. You won’t be added to a mailing list. Just check out her gorgeous work and decide which is your fave, then comment on it. You do not have to live in the U.S. to enter.

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Relish by Lucy Knisley

First Second

A few years ago, if you were told about the rise of the Internet and asked to predict one of the top things that people would blog and post about, can you honestly say food would have been up there as a contender? And by food, I don’t mean cookery, recipes and dedicated food sites, but Facebook statuses, Tweets, Instagram photos, all that jazz. Out of all the little banalities of life, who would’ve thunk that narrating what we eat would be the common denominator of web sharing, and in such a wholly ubiquitous fashion.

Telling strangers on the net what you’re eating isn’t groundbreaking, constructive or thrilling to others in any way- by and large it reflects a personal enjoyment of consumption that has or is about to take place, made more understandable, I think, if you’re of the view that food is one of life’s true pleasures, and not of my sister’s mindset; she who see food as fuel and a necessity to survive, not caring  particularly about taste as long as it’s not detrimental to her health and fulfills her needs (yes, she really is my sister).

Lucy Knisley, it’s safe to say is, is firmly in the former camp. Knisley’s Relish, a book that follows her through various periods and moments in her life framing them in relation to her culinary experiences, has been one of the most anticipated releases of the year for many- not least myself. For Knisley, these ‘taste-memories’ are no tenuous associations: she has been immersed in food culture in some form or manner since she was born- her mother a chef, her father himself a cook and discerning consoeur, her uncle owner of a food-shop selling gourmet comestibles and homemade food-  and has generally been raised in an environment filled with ‘cooks and bakers, eaters and critics.’

Growing up, food remained a strong presence in different ways; working in cheese shops, farmer’s markets, growing and sourcing ingredients, getting involved in the business side of things. So Knisley’s relationship with food is much deeper than your average persons, and despite feeling a little different for being a cartoonist, it’s a theme that turns up  naturally and with happy regularity in her work. They marry well, do food and comics.

The book is divided into chapters, with each one recounting a specific food-related memory and a recipe for that food then given at chapter’s close. Both the experiences and foods are diverse in range, from a trip to Mexico where her friend Drew learns about the penalties for smuggling porn across the border, backpacking through Europe and discovering the world’s best croissants in Venice and feverishly attempting to recreate them to no avail, to navigating horrible lemonade chicken cooked by good friends.

As someone who salivated over Enid Blyton’s terse descriptions of hard-boiled eggs and cold ginger beer, Knisley’s recollections paired with her drawings are almost a sensory overload (her move to the country with its ripe, colourful fruits and freshly plucked produce left me feeling a little light-headed).  That said, what I particularly enjoyed here wasn’t what I expected. And that’s the way in which each memory, each anecdote genuinely tells you a little about the author and her life- it’s not just ‘hey, delicious food art!’, it’s much more thoughtful and reflective than the bright colours and subject matter belie. In between food chopped and dishes cooked, there are insights into her close relationship with her mother, attempts at bonding with her father over dinners, queasy coming of age experiences shared with friends who are still friends, the developing of a cook’s resilience and tenacity.

Having said that (paradoxically) -and this is my sole criticism of the book- there is a strange sense of remove and disconnect of Knisley as a character. The reader is reading about her without any strong emotional investment or relatability on her behalf. Relish arrived in the post the same day I got Christophe Blain’s In The Kitchen with Alain Passard; in that book, a charming and effusive Blain slings an arm around the readers shoulder and guides him around, managing to thoroughly absorb him, as a novice, into the life of a Michelin-starred chef. This may have something to do with the first person narration, planted in the present but talking about the past, making it difficult to get a sense of Knisley as a person today.

I’ve always been a big fan of Knisleys cartooning and it’s as accomplished and attractive as ever here, with line and expression on point. To my mind, she’s the only cartoonist who controls the art so deftly in terms of what it conveys emotionally, perfectly straddling the realms of cartoony while maintaining an aspect of brevity. Make no mistake, Relish is a great achievement, pulling off a truly tricky combination of genres and tones to produce a book that will not only make you want to get into the kitchen and fondling food at the farmer’s market, but one I am confident will be a highlight of the comics year.

Oh, and a top tip for when you’re reading this: surround yourself with tasty snacks because you will be needing them.

With my recent down time, I’ve been doing some thinking since I am not doing too much else. I’m thinking writing is a lot like cooking. Now for those of you who know me well, this may seem like a strange comparison considering that I dislike cooking and am rather fond of writing. Allow me to explain.

My husband and I have a blended family of six. Our mixture of his and hers children creates a unique schedule for many meal times. Some nights it’s just the two of us and other nights, we are feeding six. Over the years, meal time caused a certain level of angst for me. Trying to make sure I created meals that were healthy, that pleased everyone, and that were within budget were a challenge. I have never enjoyed cooking but trying to tackle this task made it more daunting. I fretted over meal planning, shopping, preparation, all of it.

As time as passed, I have started to worry less about covering all these bases. I began to focus on creating meals that were a little more fun and different and thought less about trying to please the masses.

And this is why I think cooking is like writing. So often, we are encouraged to write in a genre or style that we are not passionate about or simply have no interest in. As writers, we are sometimes pushed to try a new category because it is what’s “new” and “popular” but when it comes down to it, we may not care a bit about it.

I love writing children’s stories and short stories. I am also working on my memoir about my battle with heart disease. My focus is narrow and I am okay with that. I could try to write paranormal or horror but I promise, it would not worth anyone’s time. I think it is better to stick with what makes you happy. In my case, I write because I enjoy it rather than it being my job. Since I have that luxury, I can be picky. And as for the cooking, I fortunately married a fantastic chef!

Karen Guccione-Englert fell in love with words at an early age and now shares her love of reading with students at Orchard Farm Elementary. Outside of the classroom, she primarily writes children’s stories and short stories. Karen enjoys entering a variety of writing competitions to practice and refine her craft. In addition, she is an active member of Go Red for Women with the St. Louis chapter of the American Heart Association. Karen resides in St. Peters, Missouri with her husband, four children, and loveable pug.

You may think I’m a vegetarian from all my veggie posts, but I DO eat meat. Just not a lot of it. More on that here.

We love burgers around here, but I’m always trying to get my people to eat ones that don’t involve red meat. The turkey ones always seem to need a bit of doctoring, in my experience. I love the Mar-a-Lago burgers championed by Oprah, but really, they’re just too much work for a weeknight and the flavors, while delicious, don’t really go with our favorite toppings (like ketchup and pickles).

These are a good compromise, and, with a few recent tweaks, they’ve entered into that rare realm which is the full-family-seal-of-approval. Like, all four members. I’m probably jinxing that status just by typing this, but I’m willing to risk it, just for you.

My recipe is adapted from this one.

Favorite Turkey Burgers

1/2 cup rolled oats*

1 1/2 pounds ground turkey (I use breast meat)*

3 TB mayonnaise

1/4 to 1/2 cup chopped onion (the finer the better, in order to trick the kids)

1 TB Worcestershire sauce

dash of hot sauce

good sprinkling of sweet paprika

a judicious amount of ground pepper

1. If your turkey meat is fairly dry, moisten the oats with about a tablespoon of water and let rest for a minute or two. If the meat has a fair amount of water content already, skip this step.

2. Combine with other ingredients. I hate doing this with my hands so I use two big spoons. Mix just enough to get it well-combined and make into patties.

3. You can grill these, but I find it’s actually a lot easier to cook them in my cast iron pan on the stove. They fall apart easily on the grill. I cook them at medium low for several minutes on each side to make sure they’re all the way done. This way the outsides don’t burn. Check to make sure there’s no pink.

4. Add toppings and enjoy!

*So, like many turkey burger recipes, the mother recipe called for bread crumbs. Since I’m not eating wheat, I could use GF bread crumbs, but I decided instead to try oatmeal. Bingo! Totally works and in fact is an improvement in my book.

*Last night I discovered I had a pound of turkey, not a pound and a half. The whole mixture was gooey (ew!) so I added a second half cup of oatmeal. I was a little nervous about the gamble, but they turned out great, with no comments from the peanut gallery. And as a bonus, they used less meat.

One question I have for you—-all turkey burger recipes seem to have something like mayo in them for, I guess, texture and flavor. Do you think the mayo nixes the health benefits of changing to turkey meat? Do you think I could skip it?

And one more question: anybody have a fantastic gluten-free vegan burger recipe? I know, sounds like a tall order, but I’m totally convinced there’s one out there. So far I haven’t done any trials, but let me know if you’re ahead of me.

For more recipe trials and food posts, look here.

I know, I’ve been doing a lot of tacos. I can’t help myself. Here’s yet another simple twist.

I’ve had plenty of spinach and mushroom enchiladas before at restaurants but somehow never thought to recreate something similar until the recipe here, in Super Natural Every Day by Heidi Swanson (she of 101cookbooks fame).

Her version is minus the spinach and uses fancier mushrooms (chanterelles, or Pfefferlinge, if you’re German—btw wouldn’t it be great to see this on a seasonal Pfefferlinge menu?). I just used plain brown mushrooms. Along with the mushrooms, there’s garlic, onions, and a serrano pepper involved. Yum.

I used frozen chopped spinach from Trader Joe’s. I definitely recommend spinning or squeezing it dry if you’re going that route. Fresh spinach would also totally work, of course. Either way just saute it a little in the pan, but separately from the mushrooms so each veggie cooks at the right temp and length.

I find the mushrooms really satisfying and a welcome change from my normal array of vegetables. And it was a quick lunch.

Do you get stuck in veggie ruts? I’m not-so-patiently waiting for the local-ish asparagus to come in. I’m guessing it’s still Rotkohl (red cabbage) season in Deutschland? That’s one of those dishes I’ve only appreciated in restaurants and haven’t yet ventured into cooking myself. (If you’re wondering why I’m talking about German vegetables, it’s because last year this time, we were living in Hannover, Germany).

In other news, our local chapter of the WNBA (no, not basketball—the Women’s National Book Association) had a great joint meeting the other night with the Charlotte Writer’s Club. It was a panel about the process of getting published, with lots of great food for thought from industry folk.

Meanwhile I’m still plugging away at my character interviews led by these questions. Writers, have you ever done this? It’s such a Magic-8-ball/ subconscious-channeling kind of exercise. Feels weird at times, but I’m coming up with lots of good character stuff that relates to the plot.

Oh, and one last aside. I did a Skype call to talk about Slowpoke with a class of first graders last week. So fun. Best question, which still has me laughing: “Are you ever afraid you’ll never finish another book?”

Today is Chinese New Year! Traditionally, the night before Chinese New Year, Chinese families will gather around and eat dinner together, much like this plate from the LEE & LOW title, Auntie Yang’s Great Soybean Picnic:

Auntie Yang’s Great Soybean Picnic author and illustrator Ginnie and Beth Lo were kind enough to share one of their favorite soybean recipes with us: Mapo Tofu! While not a traditional Chinese New Year dish, the Lo sisters say that “mapo tofu is a Lo family favorite that we eat on the holidays, Christmas, and Chinese New Year.”

MAPO  TOFU

• Stir fry in small amount of veg. oil about 1lb of ground pork unseasoned over med-med hi heat. Salt lightly. When it is just losing its pink color add 1 ½ to 2T soy sauce and 1T sugar.  Stir fry until done.  Remove from pan, set aside.
• Stir fry one chopped onion in veg. oil until translucent.  Set aside (you can put it in with meat).
• Stir fry in remaining oil, 2T or more hot chili sauce (hot bean paste with chile, or hot chili sauce with garlic etc.), for 30 sec – 1 minute.
• Add  2 packages cubed firm tofu, the pork and the onion, stir fry until well combined.  Add edamame, frozen green peas and cook 10 minutes or more, until flavors are well blended.  Add salt or more hot sauce to taste.

Just before serving, remove from heat and add 3 scallions, finely chopped and 2T Chinese Sesame oil, stir and serve.

Enjoy, and feel free to let us know how it turned out!

Further reading

Angelo’s Sosa’s Chilled Edamame and Spring Pea Soup

What is Chinese New Year?

On Thanksgiving, everyone looks forward to the turkey. Valentine’s Day is the time for chocolate. During Chinese New Year, one of the most popular dish is one called jai, or Buddha’s Delight.

Jai is a vegetarian dish and is eaten on the first day of Chinese New Year to bring good luck. According to Buddhist tradition, no animal or fish should be killed on the first day of the lunar new year, thus, a dish with lots of vegetables is considered purifying.

While most of the ingredients are probably not available at your local grocery store, they can be found at Asian grocery stores in many parts of the country.

Want to try your hand at cooking jai? Here’s a good starter recipe from Vegetarian Recipes and Cooking website, reposted with their permission:

Prep Time: 1 hour

Cooking Time: 10 minutes

Ingredients

1/2 cup bamboo shoots, thinly sliced

2 dried bean curd sticks, soaked for 45 minutes in hot water to soften, cut into 1″ chunks

1/2 cup cellophane noodles, soaked in hot water until soft

6 dried shiitake mushrooms, soaked in hot water until soft (reserve soaking liquid for sauce)

1 carrot, julienned

1/4 cup dried lily buds, soaked in hot water until soft

1 oz. dried fat choy (black “hair” moss), soaked in hot water until soft

1/4 cup canned ginkgo nuts, drained

1/4 cup canned lotus seeds, drained

1/2 cup napa cabbage, thinly sliced

1/4 cup peanuts, roasted

1/2 cup snow peas, julienned

1/2 cup fried tofu, cubed

1/2 cup wheat gluten, thinly sliced

1/4 cup fresh wood ear mushroom, cut into strips (or soak dried wood ears)

1/2 cup bean sprouts

1/2 cup straw mushrooms

1/2 cup lotus root, thinly sliced

1/2 cup arrowroot (a starchy tuber), cooked and diced

1 TB peanut or vegetable oil

For sauce

1/4 cup mushroom soaking liquid or vegetable stock

1.5 TB Shaoxing wine

1 tsp ginger, minced

1 TB vegetarian oyster sauce

1 TB light soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp cornstarch

Directions:

 Heat 1 TB oil in wok or large pan over medium-high heat. Add bean curd sticks, cabbage, snow peas, mushrooms, and carrots and stir-fry for 2 minutes. Mix sauce ingredients in a bowl, stirring to dissolve cornstarch, and set aside. Add remaining ingredients, except cellophane noodles and peanuts, to wok, along with sauce, and stir to combine. Simmer until bubbly and slightly thickened, about 5 minutes, stir in cellophane noodles and peanuts, and serve.

Happy cooking! And Happy Chinese New Year!

Further reading:

What is Chinese New Year?

These are just a riff on the chickpea tacos I made here (recipe from Amy’s Cooking Adventures).

I just made enchilada sauce from Mark Bittman’s How to Cook Everything Vegetarian (subbing ancho chiles for the kind he calls for) and used the roasted chickpeas and baby spinach as filling and baked according to Bittman’s enchilada instructions.

After struggling with several different methods of preparing enchilada shells, I stumbled upon the easiest trick. Just stack a few in a clean dishtowel and wrap like a present. Zap for about 30 seconds, and they’ll be perfectly warm and pliable. So much easier than frying or dipping them!

Though the sauce was a lot of work (maybe something to make in advance) these were delicious, and my husband even preferred them to the meat version I had also made. I think it’s because the chickpeas are so spicy and lime-y.

If you’re interested in more of my less-meat recipe trials, just click on the “Food” category on my blog.

Have a great weekend. Friends in Northeastern North America, I hope you stay warm and get to play in the snow!

Sautéed spinach, hard-boiled eggs, garlic, lemon, toasted almonds, harissa. These are things I never ever would’ve put together, but they totally work.

This recipe is a perfect example of why I love Heidi Swanson’s work (she of 101cookbooks fame). She can put together ingredients that previously seemed un-mixable, then photograph and write about them in such a way that I HAVE to try them.

I finally finally bought her second cookbook, Super Natural Every Day. Loving it. What took me so long? If you’re interested in cooking with veggies, it’s a wonderful place for inspiration. One of the many best parts is the “Every Day” because the recipes are pared down, simple stuff for week nights. Sometimes it seems like cookbooks are filled only with special occasion dishes.

I’ve had a time looking for harissa, the Tunisian chili sauce, but this recipe works well with Cholula, one of my current hot sauce crushes (the other one is Sriracha sauce—don’t get me started).

Anyway, I love this as a simple winter meal. I seem to be craving spinach lately. And, as usual, anything with spice and citrus. For more of my less-meat recipe trials, click on the Food category.

Thanks to everyone who came out to the book signing on Saturday. What a great crowd! I felt really celebrated.

These are another new favorite at our house.

They’re “Ben’s Friday Pancakes” from Feeding the Whole Family by Cynthia Lair. Recipe here. Great book, by the way.

I’ve been doing the (mostly) wheat-free thing for a couple of months now (long story, mostly related to my energy levels).

Three things that are great about these pancakes:

1) They’re full of flavor, with a great nuttiness from the whole grains and an almost lemony zing from the fresh nutmeg.

2) After eating them, I actually stay full, and I don’t get the awful sugar rush/ crash like with regular pancakes. Even though I still eat them with syrup.

3) The kids truly love them.

You do have to plan a bit ahead for these, because the grains require overnight soaking. For the milk, I use a combo of plain yogurt and water. You can also make them dairy-free by using a non-dairy milk. I think they’re gluten-free if you use gluten-free oats. Buckwheat is not actually wheat or even a true grain.

You’d think the whole grains would make the pancakes heavy as hockey pucks, but although they’re substantial, they’re surprisingly fluffy.

Be sure to mix up the liquid and grains before setting them in the fridge overnight. Sometimes our blender struggles a bit with the mixture. It helps if you let the mixture come to room temp (at least somewhat), and stir the mixture again before blending.

The batter cooks a little more slowly than traditional pancake batter, so we turn the temp down a little so they don’t burn.

Also, I always double the recipe. The leftover pancakes heat up nicely the next day in the toaster oven, for breakfast or for a nice snack with jam and butter. Yum!

By Abby Gross

I read science and social science manuscripts for work, so in my off time I like to read other genres, from fiction and fantasy to cookbooks. Here were some of my favorite reads of the year.

I hadn’t read a young adult novel in years, and the jacket description of this book was enough to send me running in the opposite direction. But ignore the copy about the teenager struggling with cancer and her friend whom she meets in a support group. John Green’s The Fault in Our Stars is a magnificent and hilarious book about two young people who game the make-a-wish foundation to pursue a meeting with their favorite author, only to find out he is a crazy drunk.

After finishing the works of MFK Fisher, the godmother of writing about cooking, I was despondent — until I found Tamar Adler, whose new book, An Everlasting Meal, channels Fisher’s practical, no-nonsense style and wisdom. If you are like me, and you prefer to cook freestyle, without intricate recipes, this book will surprise you with ideas for using up the last bits of whatever you have on hand. More importantly, it teaches the reader — Adler is a natural instructor — about how to weave cooking into life without assuming that you have tons of cash or free time.

I wish I could go back in time to my 18-year-old self, bored in Biology 101, and hand over a copy of Homo Mysterious: Evolutionary Puzzles of Human Nature, by David Barash. (Disclosure: I helped OUP publish this book.) Barash addresses brow-furrowing questions like “why do humans create religion?” and “why do women menstruate?” He swiftly reasons through the possible arguments (with jokes, which helps non-scientists through the science) eventually leaving the questions unanswered, but the reader equipped to think more intelligently about why we are what we are and why we do what we do.

Abby Gross is a Medical editor at Oxford University Press.

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The post Abby Gross’s top books of 2012 appeared first on OUPblog.

When S was born I breastfed her diligently, mashed my own organic purees and prided myself on my brilliant parenting when she grew up to love her broccoli and kale, sardines and lentils - happy to try everything and always wanting seconds. E was fussier but also quite greedy so could usually be cajoled into eating her cucumber in exchange for a yoghurt. I used to think that she was a fussy eater because she didn't like tuna!

And then came D who hated my purees, rejected finger foods and would quite happily eat nothing but cornflakes (but only with added sugar). I can count the foods he will eat on one hand and he has never knowingly eaten a piece of fruit or a vegetable. And I don't mean, "He doesn't like fruit but will eat blueberries and bananas because every child likes those fruit" - he has never eaten a piece of fruit, never mind a pea or a carrot.

Yes, I've tried 'hiding' vegetables plus he picks his own on the allotment, he eats with other children, we do lots of cooking together, blah, blah, it never makes the slightest difference, he will retch if there is onion hidden in his pasta sauce. When I'm feeling particularly guilt-ridden I blend spinach into his pesto (one of his five foods - he is a true SW child <blush>) but most of the time I just give in and allow his plate of casserole to be replaced with peanut butter and toast, of which 90 per cent of his meals consist.

Therefore D's willingness to eat a new food is a cause for celebration in our house, especially if it's not a sweet. Ok, it's practically a cake - banana bread with chocolate chips - but it also contains lots of banana (fruit!), hopefully enough to stave off scurvy. And it's delicious - we made three last week and each one got eaten in a day.

Image: Adrienne Yong

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By: Hazel Mitchell, on 5/2/2012
Blog: Hazel Mitchell (Login to Add to MyJacketFlap)
JacketFlap tags:  birds, girl, little girl, baking, photoshop, cake, canaries, sketch for today, cooking, Hazel Mitchell, cage, kitchen, how to draw fast, digital art, illustration, Bird seed, Add a tag

Half an hour goes quick. About half way I say that's enough on the outline 

and work on getting the main subject into at least a rudimentary environment. 

I had no idea the little girl was making seed cake until I drew the bird cage and then it was obvious.

Toodles!

Hazel

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By: Susanna Reich, on 5/10/2012
Blog: I.N.K.: Interesting Non fiction for Kids (Login to Add to MyJacketFlap)
JacketFlap tags:  women, 2012 titles, biographies, cats, Susanna Reich, humor, picture books, cooking, biography, Add a tag

"True stuff doesn't have to be all solemn and serious and sedate," wrote Roz in her postlast week about humor in nonfiction picture books. If ever there was a biographical subject who was NOT solemn and sedate, it was Julia Child, who would have turned 100 this year. Serious is another matter, however.

Fun in the kitchen

On TV, Julia had a natural, relaxed attitude that belied her seriousness about French cooking. Of crucial importance were fresh, high-quality ingredients, prepared with classic techniques that had been developed over centuries. Fortunately, Julia's serious approach was always tempered by an earthy sense of humor. At heart an educator, she knew that learning goes down easiest when you're having fun. Above all, she would say, are the pleasures of sharing a delicious meal with family and friends. For Julia, relationships came first.

In my new picture book, Minette's Feast: The Delicious Story of Julia Child and Her Cat (Abrams), all these facets of America's most beloved chef and cookbook author are on the table. The challenge for me as an author was to find the right balance of seriousness and playfulness, and to do it in a way that kids would enjoy.

Flowers for Julia Child's 80th birthday party, complete with kitchen whisk.

A Julia fan since childhood, I'd wanted to write a book about her ever since we met when I designed the flowers for her 80^th birthday party, at the Rainbow Room in New York. But I struggled to find a way to make the subject child-friendly. Would six-year-olds really be interested in fancy French food?

Then I learned that Julia got her first cat, Minette, when she and her husband Paul lived in Paris in the late 1940's. This fortunate French feline ate meals lovingly prepared by the future Queen of Cuisine. In return, Minette brought Julia little tokens of affection—in the form of fres

3 Comments on Julia Child for Kids - Serious AND Funny, last added: 5/11/2012

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Annalisa said, on 5/11/2012 7:37:00 AM

Awesome.

Annalisa said, on 5/11/2012 7:37:00 AM

Awesome.

helena said, on 5/11/2012 10:57:00 PM

Riding on piers and boardwalks can be pretty hectic with the number of people walking and riding bikes.



bike light

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19. For when life is just not fair

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By: Zoe, on 7/4/2012
Blog: Playing by the book (Login to Add to MyJacketFlap)
JacketFlap tags:  Behaviour (good or bad), Cooking, Different perspectives, Emotions, Fairies, Humour, Ros Asquith, Add a tag

I couldn’t have written a better script… J was off ill a few days ago and M stomped to school with fury all over her face.

“IT’S NOT FAIR! Why can’t I stay at home?”

The pavement (and my ears) got a fair bashing from M that morning, and before 9am I was already exhausted! But my book-fairy-godmother must have heard my exasperated cries for help; as if by magic the postman delivered…

…It’s Not Fairy by Ros Asquith.

Siblings Bill and Mary complain that when they get different things, life’s just not fair. Fortunately, the kids’ parents know about the It’s Not Fairy, who’s on a mission around the world to help sort out what’s wrong and right, but who also likes to eat those who complain a little too much.

Bill and Mary scoff at the idea of the It’s Not Fairy, but when they hear their parents complaining about life being unfair (for example, when Mum does all the housework and Dad just slouches in his chair), they are quick to remind their elders about her penchant for gobbling up grumblers.

When the parents produce their supposed trump card, “It’s up to us to say what’s FAIR!” the It’s Not Fairy can’t hold back any longer and makes an appearance to berate the family. She ask them to think about what really constitutes fairness and justice, and to see their gripes in a wider context. If they can’t do that, she threatens to bake them all in one big fairy cake.

In lesser hands this could be a pompous moral tale told with a big wagging finger hanging over the reader and listener, but Ros Asquith has brilliantly written a tremendously funny, (and, yes, useful!) story I can’t recommend enough. Everyone has fun poked at them, not only the parents, but even the It’s Not Fairy herself, reminding us that even though we’re not all perfect, and we do all complain from time to time, it’s ok to have a moan, and it’s even more ok to take a deep breath and remember the bigger picture.

The rhyming text is fun to read aloud and also draws in listeners who will quickly be joining in. The illustrations, familiar to those who read Asquith’s regular cartoon strips in the Guardian newspaper, are full of textual detail that pack even more giggles into this book.

A punchy way to start a more meaningful discussion about what is and isn’t fair, every primary school should have this book for use in classrooms. Every parent should have a copy too because it’s a gift – now when I get moans from the kids about things not being fair, I just remind them about the It’s Not Fairy, and a grumpy situation is turned round into one where we can laugh and actually talk about what we’re feeling.

It’s Not Fairy comes with a great recipe for baking your own It’s Not Fairy Cakes so of course we tried them out. For “Fairy Dust”, to sprinkle on the icing, we made

3 Comments on For when life is just not fair, last added: 7/5/2012

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Zoe said, on 7/5/2012 1:06:00 AM

Hi Ayesha, yes, it could so easy have been horribly moralistic, but the author gets an important message across without any sort of threatening, heavyhanded antics. The humour is great, and the observation that it’s not just kids who sometimes find life unfair!

Library Mice said, on 7/5/2012 1:51:00 AM

Suhc a shame my other half has major glitter phobia, we are not really allowed it in the house :0(

Looks like a great book, I am sure we all experience those “it’s not fair” moments!!!
Library Mice recently posted..BLOG TOUR: FABULOUS FIVE: Sarah Horne Presents Five Mad and Brilliant Picture Books

Zoe said, on 7/5/2012 1:56:00 AM

Ah Library Mice, it’s tough living with kids and having a glitter phobia. Maybe it’s an activity for the book group? Spread glitter somewhere other than your home?

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20. How SSS fulfils current educational policies and initiatives

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By: shena, on 7/13/2012
Blog: Secret Seed Society (Login to Add to MyJacketFlap)
JacketFlap tags:  Grown Ups, Schools and Groups, SSS News, children, cooking, group work, growing, healthy, initiatives, life skills, make learning fun, national framework, school, sustainable, Add a tag

1. National Framework for Sustainable Schools

The government would like all schools to be sustainable by 2020, and has produced guidance within an eight-doorway framework. SSS adheres to two of these doorways in particular; food and drink, and purchasing and waste. Schools can be sustainable through being model suppliers of healthy, sustainable food and drink; showing strong commitments to the environment; and maximising their use of local suppliers. SSS achieves this through increasing children’s awareness of where food comes from, food chains, and the processes used in growing, harvesting and food preparation.

SSS connects to the purchasing and waste doorway by carefully sourcing goods and services of high environmental and ethical standards that have been obtained from local sources where practicable. All of SSS’s materials for each book and accompanying pack compliment these principles.

2. Healthy Schools

In ten years the National Healthy Schools programme has become one of the country’s most widely embraced initiatives in schools. Schools need to satisfy criteria in the four core themes within the programme: Healthy eating, physical activity, PSHE, and emotional health and well-being.

SSS promotes inclusion through bringing together cross-curricular learning through an interactive approach. Children initially engage in a written and visual text, and have close links to ICT through the website extras. Connecting the imaginative seed-based characters with further learning opportunities brings an extra ‘real and meaningful’ experience to learning, and allows for children’s individual learning styles.
Activities such as growing seeds, or making recipes supports all areas of Healthy Schools and promotes positive emotional health and wellbeing so children can understand and express their feelings, build their confidence and emotional resilience, and therefore their capacity to learn.

3. Every Child Matters Agenda

Every Child Matters: Change for Children is a comprehensive approach to the well-being of children and young people from birth to age 19. The five outcomes for children and young people are: Be healthy, stay safe, enjoy and achieve through learning, make a positive contribution to society, and achieve economic well-being.

SSS encourages children to work together in more integrated and effective ways through growing, harvesting and cookery based activities that link with the central imaginative narratives of the stories. Children are learning and reflecting on their environment through a variety of creative and exciting cross-curricular links, and our fulfilling of outcomes of the Every Child Matters agenda.

4. Growing Schools Initiative

Growing schools promotes learning outside the classroom and has been founded in response to the government’s needs for children to have the chance to learn in new, more relevant and exciting ways. By having direct experiences of growing within the natural environment, this has been shown to be particularly effective in benefiting those who find classroom learning difficult.

SSS connects directly with this principle through developing children’s understanding of where food comes from and the role of farmers and growers, the interdependence of the urban and rural environments, and how and why we should care for the natural world.

5. Learning outside the classroom

Learning

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21. Interview with Amanda Usen, Author of Luscious and Giveaway!

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By: Julie, on 7/23/2012
Blog: Manga Maniac Cafe (Login to Add to MyJacketFlap)
JacketFlap tags:  Second Chance, Interviews, Sourcebooks, Contemporary, Cooking, Food, Italy, Romance, Add a tag

 

Amanda Usen is the author of Luscious, a sexy romp through Italy, featuring yummy food and star-crossed lovers.  Amanda dropped by the virtual offices for a chat about her book.  After the interview, enter for your chance to win a copy of Luscious!

[Manga Maniac Cafe] Describe yourself in 140 characters or less.

[Amanda Usen] Pastry chef, word geek, romance writer, mom of three, caffeine addict, hot chef lover – all at the same time, not necessarily in that order!

[Manga Maniac Cafe] Can you tell us a little about Luscious?

[Amanda Usen] Chef heroine Olivia Marconi is balanced on the knife-edge of a major meltdown. Her marriage is over. She hates her job. Her two best friends have fallen in love with each other. She wants to start over, but first she has to go to Italy and tell her parents she doesn’t want to run the family restaurant anymore. Sean Kindred rejected Olivia’s indecent proposal while she was still married, but now that she’s free, he’s determined to take her up on her offer. Wherever. Whenever. Italy would be perfect. Luscious is the story of star-crossed lovers searching for a new beginning while eating amazing food, drinking fantastic wine and making incredible love.

[Manga Maniac Cafe] How did you come up with the concept and the characters for the story?

[Amanda Usen] I was sitting in a doctor’s office editing the first draft of Scrumptious. When the doctor came in and learned I was a chef, he started telling me about his fabulous vacations at a cooking school in Italy. Villa Farfalla was born! A cooking school/spa/vineyard in Verona, Italy seemed like the perfect place for the next book. I knew Olivia, the restaurant owner from Scrumptious, would be the main character. Since she made a pass at her divorce lawyer and got shot down in the first book, it made sense that he would become her love interest in the second book. The storyline fell into place in my subconscious and was born, page by page, on the computer screen. There was a LOT of coffee involved in the writing of Luscious and more wine than I will ever admit.

[Manga Maniac Cafe] What three words best describe Olivia?

[Amanda Usen] Hungry for love!

[Manga Maniac Cafe] What are three ingredients Olivia would never, ever use?

[Amanda Usen] Strawberries, inferior quality olive oil, box wine

[Manga Maniac Cafe] What are three things that Sean would never have in his bedroom?

[Amanda Usen] Best question ever! It’s going to take me ages to answer because I keep mentally trying on items and giggling. Okay…deep breath… a television. No hero I write will ever spend his time in the bedroom watching TV. Mementos from other women; it’s always been Olivia for Sean. Pajamas. No explanation needed.

[Manga Maniac Cafe] What are your greatest creative influences?

[Amanda Usen] I belong to the Western New York Romance Writers and the Romance Writers of America. I’m constantly inspired by the hard work of my colleagues, and I’m grateful to the authors who write books that make me reach deeper and work harder to write my own stories. Food plays a big part in my books. I met my husband in culinary school, and he’s my own, personal, hot chef hero. He cooks, cleans and loves to play with our kids – now that is inspiring! I love to read t

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22. Review: Lead Me Home by Vicki Lewis Thompson

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By: Julie, on 7/23/2012
Blog: Manga Maniac Cafe (Login to Add to MyJacketFlap)
JacketFlap tags:  Chef, Contemporary, Cooking, Cowboys, Horses, review, Harlequin, Romance, Blaze, Add a tag

Title: Lead Me Home Author:  Vicki Lewis Thompson Publisher: Harlequin Blaze

May Contain Spoilers

From Amazon:

Thanks to his skills with difficult horses, trainer Matthew Tredway has traveled all over the world. And his new gig? The Last Chance Ranch. But after a chance glance at the ranch’s hot little blond cook, Matthew’s libido is immediately set to sizzle! Chef Aurelia Smith has been trying to tempt the ranch hands with mouth-watering concoctions, with less-than-stellar results. But when Matthew is sent in to intervene, his attraction to Aurelia boils over. Before long, they’re cooking up a storm, in and out of the bedroom. But Aurelia knows that while she might have led her horseman to bed, she can’t make him stay….

Review:

Whenever I get into a reading slump, I find myself reaching for a Harlequin category romance.  I don’t know why, but these things always seem to get me back on a reading track.  Maybe because of the formula, and because I know that despite all adversity, the protagonists will find a way to get together.  I’m not suggesting that they are all 5 star reads, but I find a great deal of comfort in the formula.  I have only read a few titles under the Blaze imprint, and so far, they have been quick, satisfying reads, so I  gravitated to one of these.

I picked Lead Me Home to load on my Kindle because of one thing:  the hero is a horse trainer.  I am always a sucker for a book with horses.  I am also extremely critical of stories featuring horses, because there are certain ways we do things at the barn, and then there’s the way everyone else does things.  Usually, it is in sync with how I expect horse care and horse training to be described.  Sometimes it is not.  With the exception of young Lester’s “natural” riding abilities, and the abbreviated time spent training Houdini, the unruly stallion, I didn’t have much to complain about with the horse scenes.  I would like Lester to come and show me how to canter on a runaway horse, because I am having a heck of time cantering on one of my mares.  Of course, Lester was helped out by a jerk throwing a rock, so maybe under different circumstances, he would have a problem, too.

Anyhoo, getting back to the book, Matthew is a huge guy, 6’5” and solidly built.  He is a muscle machine.  I am assuming that he’s training quarter horses, and my only other nitpick is that he is a big guy.  Quarter horses aren’t huge horses(well, except for their rear ends).  I am thinking that he looked pretty silly on Houdini, unless the stud was built like a brick sh!thouse, too.  I know how ridiculous my trainer looks on one of my mares, and she isn’t a small horse.  Oh! I am wandering off track again! Sorry!  Let’s try again!

Matthew is a famous horse trainer, probably along the lines of Clinton Anderson.  He is a published author, and everyone recognizes that he is a horse training expert.  He jets all about the world, working his equine mojo.  He also feels detached from people, and has no real committed relationships.  Both of his parents have passed away; his mother when he was a young child, and his father just a few years ago.  His father was so devastated by his mother’s death that he was an emotionally distant care-giver.  Matthew found completion training horses, and hi

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23. TurboCharged Recipes

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By: Alice Berger, on 8/23/2012
Blog: Bergers Book Reviews (Login to Add to MyJacketFlap)
JacketFlap tags:  cooking, health, Add a tag

Authors: Dian Griesel, Ph. D & Tom Griesel
Publisher: Business School of Happiness
Genre: Cooking / Health
ISBN: 978-1936705078
Pages: 268
Price: $24.95

Author’s website
Buy it at Amazon

In TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust, a new way of eating was introduced. This diet program encourages the reader to eat proteins, fats, vegetables and fruits in new proportions. Foods with hidden sugars and processed carbohydrates should be avoided. The easiest way to follow a new plan of eating is with lots of recipes designed to fit the plan, and TurboCharged Recipes delivers just that.

This cookbook provides a basic introduction to the program, but assumes the reader has already read TurboCharged. Section headings include Beverages, Dips & Dressings, Appetizers, Soups & Stews, Salads, Vegetarian, Eggs, Fish, Meats, Poultry, and Desserts. These yummy recipes can be used by a TurboCharged dieter or anyone who follows a low carbohydrate diet.

Some of these recipes combine more than a dozen ingredients, so a well-stocked kitchen is advised. Time may also be a factor in creating some of these dishes. But if you’re serious about following the TurboCharged plan, this cookbook would be a great investment.

Reviewer: Alice Berger

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24. Kohl’s Cares For Kids – Cookbooks for Adults

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By: Alice Berger, on 9/5/2012
Blog: Bergers Book Reviews (Login to Add to MyJacketFlap)
JacketFlap tags:  cooking, Add a tag

Kohl’s Cares For Kids: Children who eat good meals are happier, healthier, and do better in school, so Kohl’s has also included these books for adults in their program. Each book is only $5.00, and all proceeds go towards kids’ health and education.

Eat This Not That For Kids
Author: David Zinczenko with Matt Goulding
Publisher: Rodale
Genre: Food
ISbn: 978-1605299433
Pages: 320
Price: $5.00 at Kohl’s

Sometimes deciding to eat healthier is as simple as choosing one food over another. In this book, food selections are analyzed for total calorie and fat content, and alternative, healthier options are offered. Items covered include restaurant fare, beverages, snacks and meals made at home.

Campbell’s Best-Loved Recipes
Publisher: Publications International
Genre: Cooking
ISBN: 978-1605534671
Pages: 256
Price: $5.00 at Kohl’s

Cooking with Campbell’s soups is a long-standing tradition. This cookbook compiles some of the best recipes using these soups and other related products. But this isn’t just a soup and casserole cookbook. Recipes include breakfast, sandwiches, meats, seafood, pasta, and even desserts.

Crock-pot Busy Family Recipes
Publisher: Publications International
Genre: Cooking
ISBN: 1605531847
Pages: 192
Price: $5.00 at Kohl’s

A cook’s greatest time saver in the kitchen is the crock-pot. Just set it up in the morning and come home to a nice home-cooked meal. These recipes are a cook’s treasure chest of tasty and easy meals.

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25. The creation of Lula's Brew - the brew, not the book

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By: Elizabeth O. Dulemba, on 9/21/2012
Blog: Elizabeth O. Dulemba (Login to Add to MyJacketFlap)
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So my publisher wants to include a recipe in the press release for LULA'S BREW. Not just any recipe - THE recipe - y'know, Lula's Brew - the actual BREW.
     Well, I've thought about it for years, quietly in the back of my mind. So I thought it would be a breeze. It didn't turn out that way.
     At first I thought, Halloween... it needs to have something to do with pumpkin. So I performed the grand experiment. I divided and cleaned out an enormous squash which I roasted with its seeds (I'm lucky I didn't chop off any of my fingers doing this):

Then I diced and sauteed lovely ingredients:

I sauteed them in a pot to create a sort of white bean chicken chile with a can of pumpkin. It's real - I read about other people doing this with success.
     I also read some recipes that turned it sweet, with coconut milk and curry. So I divided the batch half-way through and made both. Then I served them in the squash halves with the roasted seeds and fresh parsley.

     Brave hubbie gave them a try and... well, the results were not so stellar. Neither recipe was IT. Neither one was Lula's Brew.
     So Monday I tried again. I needed something that was accessible to most American's, with ingredients that anyone can buy at their local store or may already have in their cabinet and fridge, but which end up delicious when combined... and witchy-stew-like.
     Then, I remembered this recipe I used to make for my poker gang nearly every week in my single days. It took some digging, but I found the recipe and... adapted it. I updated it to my more grown-up taste buds (just a bit) and renamed all the ingredients. The corn became "mummy teeth" and the black beans became the "moles from a bat's behind." Y'know, like Lula's Aunties would have directed.
     The result? YUM! No really! THIS is it! THIS is Lula's Brew! CLICK HERE for the recipe. YUM!

     Did you notice the actual copy of LULA'S BREW in the background, did ya? Did ya, huh? Yeah, it's cool.

– Enjoy this post? Leave a comment at http://dulemba.blogspot.com/ or share it with a friend.

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Robyn Hood Black said, on 9/21/2012 8:03:00 AM

Love your persistence, e! And the bewitching presentations. And the fact that you used to belong to a poker gang. ;0) Kudos!

Elizabeth O. Dulemba said, on 9/21/2012 8:55:00 AM

Thanks Robyn! I'm still on the fence on the vinegar in the recipe, so if y'all try it, let me know what you think! :) e

Kathy Salazar said, on 9/22/2012 4:55:00 AM

The vinegar will just help with preservation and is not really tasted(typically. I use it when making dishes like this brew...thanks for adding to a spooktacular menu! Happy Haunting!

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