Someone who gave me mayo advice a while back said that there was nothing that compared to real, fresh, honest mayo.
Boy, was she right.
I have attempted to make mayo before, but it wasn’t until recently that I finally cracked the code. I have tried several different recipes both online and even the one found in my beat up Better Homes and Gardens Cookbook that has navigated my kitchen with me for years.
I have always failed. It didn’t matter how many times I tried, my mayonnaise never wanted to thickenen properly. If it did it would deflate as soon as I added the oil.
Eventually I discovered my problem. I wasn’t using the right tools. …continue reading
I was rummaging through the pantry trying to figure out what to make for dinner last night. I had a little over an hour and few ingredients– eggplant, a box of gluten-free lasagna noodles, a jar of sauce, a container of cottage cheese.
Most curry recipes include many steps and a laundry list of ingredients. It is hard enough to get food on the table for our busy family these days, with two in sports this spring. After serving this dish quite a few times and always getting a good response I decided to add it to the favorites list.
My mother-in-law made my kids rice pudding while we were visiting them. She has a knack for making the perfect rice pudding. She diligently stands over the pot and makes sure it doesn’t stick or burn. She cooks it a long time too. At her house it was made with goat milk, but I just can’t savor the taste of goat milk pudding, so I often ate only a few bites. But the kids loved it.
