Lemon Sugar Cookies that were rolled and patted before baking. These cookies, from the Hay Day Country Market Cookbook and made for the WCC, are very good: buttery with a bright citrus flavor. The bottoms are bit crisp – a gentle crunch – with the insides featuring a softer and chewier texture. Having said that, […]
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Food + Media Ecology = Commentary on "It Died For Us"
Frank Bruni, head restaurant critic for the NYT, wrote a piece for the paper entitled It Died For Us. It’s a cursory, biased exploration of the increasing American consciousness regarding the meats we consume. Online, it’s listed under the heading “Critic’s Notebook” implying an editorial, but it’s not definitively categorized as such, thereby blurring the […]
Carolyn’s Strawberry Jams
Strawberry Freezer Jam (left) and Traditional Strawberry jam. I’ve shied away from making jams. Buying the jars, lids, and the special pots, measuring out the fruit, working with the pectin, sterilizing everything, timing the whole process — yikes. It just seems like a whole lot of trouble for something to smear on toast. But yesterday […]
Making Jam: An Incomplete Pictorial
Fresh-picked berries, waiting to be smashed. Filling the mason jars with cooked jam. Fresh berries and sugar macerating before getting turned into freezer jam. When children attack. The fruits of our labor.(Look! Carolyn has a Bon Jovi album — on tape!)
Hasty Chicken Salad
Taken at Baker Park, Canandaigua, NY following the soccer game.(Photo Credit: Shane) Last Friday was Kian’s first game in his traveling soccer league -– a lovely league, as the traveling is, at most, 25 miles. (That, and I avoid all the parents at the game who can’t open their mouths but to brag about their […]
Update: Finger Lakes Ice Cream
At left, the flavors at Amber Cellars. Above, a “small” serving of Finger Lakes Grape, swirled in Vanilla. On our way back from attending a home inspection in Canandaigua (yep, we made an offer on a house and it was accepted!), Shane and I stopped at Amberg Cellars for a scoop of Finger Lakes Ice […]
Cinnamon Sugar Donut Muffins
Sadie’s second grade class is a cornucopia of parties, games, and field trips. Sure, they’re forced to do work between recess, but by and large, it’s a fun place to be. Her teacher is nice, the kids are nice, the school is nice. Today, her class is having an end-of-the-year breakfast party, catered by parents […]
Paula Deen’s Peanut Butter Bread
Oh, Paula. We started off so well, and now… this. Your recipe is so simple. It seems so wonderful, so comforting: a quick bread featuring peanut butter, a childhood favorite. But this; this is “eh.” Ok, warm out of the oven, smeared with jam or a bit of honey butter, yes, I had two pieces. […]
Finger Lakes Ice Cream
There were a few vendors at the New York Wine and Culinary Center when Andrea and I visited on Saturday , and the wonderful guys from Finger Lakes Ice Cream were among them, dishing out samples. Each ice cream base (either chocolate or vanilla) features swirls of one of four flavors: Strawberry Cream Chardonnay (in […]
- 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 