Photo courtesy of Betty Crocker. I’m pretty much in love with anything kitschy (as if that weren’t blatantly obvious). But sometimes irony crosses over into true infatuation, and that’s how I explain my tremendous crush on Tom Selleck, star of Magnum P.I., Quigly Down Under, and most recently, Jesse Stone: Death In Paradise (which he […]
Latest Posts
Simple Tomato Basil Salad
Sometimes, you just don’t have the time — or inclination — to create something extravagant. Fortunately, this time of year is perfect for understated cooking. The fresh produce speaks for itself. Two notes: make this salad shortly before serving (perhaps 20 minutes) and don’t refrigerate the tomatoes; doing so saps their flavor. Simple Tomato Basil […]
Pollan’s Take on Organic Food at Wal-Mart
Yesterday’s New York Times published an article by Michael Pollan (The Ominivore’s Dilemma) on Wal-Mart’s plan to carry organic foods (as designated by the USDA) at only 10 percent more than the regular price. Pollan intelligently and eloquently explores the global costs and benefits of this move. He’s my current person-to-look-up-to-and-admire; I can’t say enough […]
Closin’ Cookies
On Friday evening, Shane & I officially put our house up for sale. A few hours later, we had two separate parties asking to see the house the next day. Saturday morning, Shane ran around like a chicken with its head cut off cleaning the house, taking stuff to storage, etc., etc., where I was […]
Another, Less Gentle, Reminder: The Retro Recipe Challenge’s Deadline Looms
It’s getting down to the wire, folks! We’re at DEFCON … uh … something that indicates that the deadline for the Retro Recipe Challenge is a week away. Because it is. June 9 at 11:59pm EST. The challenge for round one (Yes, the very first; you can be a culinary pioneer) is to make any […]
Fondues and Don’ts
Fon-don’t-know-where-the-crab-went. Last week, when Shane and the kids were away, I decided to make a fondue using some leftover crabmeat. I threw everything together, popped it in the oven and 25 minutes later, it was done. I sat down with some slices of French bread and a glass of Spanish red wine. I dipped, I […]
Pastries from Shatila Bakery & Cafe
When Shane came back from his trip to Detroit, he brought home a box of pastries from the Shatila Bakery and Cafe. Now, I’ll be honest, the type of Middle Eastern and Mediterranean desserts they make –“tissue-thin pastry swabbed with rich, pure butter, enfolds crunchy fresh nuts and a sweet sugar syrup” — really aren’t […]
Baked Blueberry Shortcake
Last fall, Carolyn and I compiled and edited a charity cookbook. We asked parish members to submit their favorite recipes, had the Sunday School kids draw illustrations, pulled it all together in Publisher, printed and assembled it in-house, and sold it for $3 a pop. When we started, we weren’t really sure if A) anyone […]
Marinated Flank Steak
In the Northern Hemisphere, summer is upon us. Get your ass outside, build a big fire, and grill some meat. This is The Martha’s recipe. She offers so many good things to eat, like this marinated flank steak. (Your marshmallows, Martha, I could do without.) I completely forgot to make the sauce, seasoning the final […]
- Closin’ Cookies
- Cinnamon Sugar Donut Muffins
- A Semi-Homemade Tribute
- Damn Fine Guacamole
- Retro Recipe Challenge #1 Round-Up
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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 