Food Story: Tamales for New Years and other Cultural Confusions
A classmate said, “Since you lived in Spain, you must love tacos and tamales.”
Food Stories: Captain Crunch for Christmas
When you are so poor that Captain Crunch is a gift under the Christmas Tree.
Cookin’ and a’Codin: Frameworks, Libraries, and Platforms
Frameworks, Libraries, and Platforms These three terms are common when describing a technology for web programmers. They are only helpful, if you know what they are. Frameworks When you Google technical terminology, like “framework”, the results are generally as unfamiliar as the original term. According to Wikipedia, “In computer programming, …
Raw Ingredients, Prepared Ingredients, Final Dish and your Web Pages
Website structures are similar to putting together a salad, and how ingredients work in a salad.
On Fish and Chips and Recipe Blogs: Where’s the Fish?
Most recipe pages have a very, very thick layer of text between large photos with a processed recipe in there somewhere at the bottom.
Comfort Food: A Growing List
The meaning of comfort food becomes very real when you go to a place that has different comfort food.
“I’m Going to Make them Call Me” and Household Appliances
I’m Going to Make them Call Me and household appliances I thought I would try the Cuisinart food process that sits neglected on our kitchen counter to make gazpacho. I was hoping that it would chop instead of pureeing the vegetables. Then I found out why it sits there unused. …
And Betwixt Them Both, You See, They Licked the Platter Clean
Cauliflower mash, cauliflower with cheese sauce, herb-crusted cauliflower steaks … there is just so much you can do with cauliflower. But, sometimes simple is wonderful.
It’s Not ALL Cookin’ … or Grillin’ Time
Sometimes, it’s clean up time! What to keep and what to throw away, both in your grill chunk wood and in your website.
Cookin’ and a’Codin’: Making Use of your Resources
LEMON PEELS IN SUGAR SYRUP MAKES LEMON SYRUP AND CANDIED LEMON PEELS After juicing the lemons, cut the peels into strips and cut as much of the white pith and section skins off as possible. That leaves strips with mostly the zest and a little bit of white. What you …