Kicked Up Green Bean Casserole: pretty, by casserole standards. I’ve never been a fan of the traditional green bean casserole but Shane really likes it, so I’ll make it on occassion — most recently, for Thanksgiving. I’m not crazy about green beans anyway, and the regular recipe yeilds a bland-tasting and grey-looking casserole. For Christmas […]
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Merry Christmas!
Merry Christmas and Happy Holidays to you all! This month, Lis and Ivonne challenged all the Daring Bakers to create a Yule Log for the holidays. Mine is a few days late — it’s been a hectic month, and the past few days have been especially sad for me because Chester died– but the cake […]
A Little Holiday Cheer
Every year, the George Eastman House hosts an exhibition of Gingerbread Houses created by people all over the Rochester area. Take a look at some of the lovely creations!
Vosges Exotic Caramel Collection
The fine folks at Vosges (specifically Paige — Hi, Paige!) sent me a gorgeous Exotic Caramel Collection 18pc 2-Tier Hatbox . And, let me tell you, it knocked my socks off. The collection features two samples each of nine different caramels with flavors featuring notes of maple syrup, blood orange, peppercorn, or chile, among others. […]
Very Cool Tool at a Very Cool Price
I’ve been tooling around the American Science & Surplus site, which is filled with all sorts of little goodies at very resonable prices, when I came across this: Butane BeautyIt’s stylish, it’s handy, it has a slightly menacing look to it, and-truth be told-it’s a lot of fun. It’s a handheld butane torch, great for […]
Pescatore’s "World’s Greatest Tuna Noodle Casserole"
An email from Mark, verbatim: It was one of those awkward social mixers at the beginning of my first semester at The University of Alabama in 1990. All the grad students were invited to the home of the one of the professors, so we could get to know each other and meet some of the […]
Emeril, No Longer Live
I can’t believe it, but the Food Network has cancelled it’s flagship show, Emeril Live. From Changing Courses at the Food Network, NYT 12/17/07: You can find chef Emeril Lagasse’s name and face all over a dozen cookbooks, 10 restaurants, lines of pots and pans, knives, Wedgwood dishes, spices, salad dressings and pasta sauces, and […]
Attention Whore
I signed up for Facebook earlier this year and am completely addicted. Why I (and everyone else on Facebook) find updates on all my friends’ minutia so fascinating, or why writing “on walls” is fun, or why challenging each other to movie quizzes is so compelling is not something I’ve fully figured out, but I’m […]
Corn "Fluff"
It’s a pretty wintery day here today — all the area schools have been closed (except MINE) and Shane is staying home from work, so even though I’m probably going in (let’s face it, I am) it still feels like a bit of a vacation day. A good time to play catch-up on a recipe […]
- Closin’ Cookies
- Cinnamon Sugar Donut Muffins
- A Semi-Homemade Tribute
- Retro Recipe Challenge #1 Round-Up
- Damn Fine Guacamole
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Tangerine Blueberry Waffles | Laura Rebecca's Kitchen: […] you really want to up your game, you can slather your waffles with with orange maple butter, […]
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Marc Roselli: I added two teaspoons of dried grated lemon peel and also grated the fresh peel of one lemon to make…
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Bj: Love love love this recipe! Made it for the second time and I agree more cinnamon!
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Bar Furoshiki: We are extremely excited, and anticipate that we will be crowned King of Battledish Rochester. Congratulations on your selection as…
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Bill: I like your "make it count" statement because it's not the quantity but the quality.
Laura Rebecca's Kitchen 