Laura Rebecca's Kitchen

So about pushing myself into a non-comfort zone … I just entered a fruit pie baking contest. I have vague idea of what I’d like to do, but that’s about it. Suggestions and/or support are welcome, as are perscriptions of anti-anxiety medication.

As I write this, I can hear rhythmic beating of drums. A horse-drawn carriage trots by my house; the clip-clop of hooves is accompanied by the jingling of bells on the horse’s harness. (There’s also the yelling of disaffected Middle School students, but that’s much less charming.) Just down the street from our house (steps […]

This is Carolyn’s recipe, which I had the fortune to taste when her daughter, Kathryn, recently made it. It was delicious – sweet, spicy, packed with flavor. Mine isn’t as flavorful, and I think it’s because I forgot to put in the vanilla. (Yeah. Oops.) It’s still very good, just not as delicious as Carolyn […]

Oooh, baby. Let’s eat like we’ve never heard of heart disease. When I pulled this out of the oven, Shane was looking over my shoulder. “Is that a retro recipe?” he asked. Well no, not technically. But definitely in spirit. The recipe is adapted from one in Rotisserie Chickens to the Rescue! published in 2003, […]

Whip out your aprons, warm up your ovens, and grab yourself a nip of sherry ‘cause it’s time for the latest Retro Recipe Challenge! There were a number of wonderful theme ideas. But the one that got the most people buzzing was suggested by Bibliochef: a recipe from Gourmet published during the year of one’s […]

One of Sadie’s favorite candies — if not her favorite — is a marshmallow covered in milk chocolate. This is the cookie version of that confection. A tender chocolate cookie is topped with a soft-yet-chewy marshmallow and smothered in rich and buttery chocolate frosting. Those you share these cookies with might be surprised to find […]

There are a number of joys involved with teaching at MCC. The students are (by and large) interested in learning. The faculty is committed to teaching. The department chairs stick up for their staff (!!!). Employee morale is high. The campus center is alive with student life. And there are cereal bars and Starbucks* coffee. […]

The effects of irresponsibly-raised beef rear their ugly heads again. From an editorial by Nina Planck running in today’s New York Times: E. coli is abundant in the digestive systems of healthy cattle and humans, and if your potato salad happened to be carrying the average E. coli, the acid in your gut is usually […]

Not familiar with the RRC? Take a look at rounds one and two. “Hmmm. Should I make tomato aspic or a sherry chicken hot cup?” There have been some GREAT ideas for the next RRC: * Casseroles, suggested by Kalyn *Mother’s (or grandmother’s) best recipe, suggested by Acme Instant Food and seconded by Ellie *Brightly […]

In tomorrow’s New York Times, food critic Frank Bruni will review Freemans. Here and here is William Tigertt’s (of Freemans) take on the experience. It’s a fun read and a flipside perspective. (Links via Gawker.)