Recent content by decolady

I thought it was interesting, too. It seems to me I must've found it a few years ago when I was looking for recipes using fennel pollen. Wish I had made note of where I got it. I used pecans for the nuts and I think it would make terrific croutons for a salad using pears and pecans. I'm...

Thanks so much! I really appreciate the responses. The pan I used was my grandmother's vintage metal one with the star pattern embossing. I adapted the recipe a bit and baked at 375°F for somewhere between 35 and 40 minutes. After it finally got to room temperature, I sliced and tasted...

Sorting through my recipe file, I came across one for Pear, Fennel Pollen, Hazelnut Bread. It is a breadmaker recipe and I haven't actually used the breadmaker to bake the bread in years. I just use it to make the dough and then bake the bread in the oven. The thing that is throwing me off...

That sounds delicious! Hope it did well as a special.

I eat left handed and have used chopsticks for years, though I have recently found out that is likely improper in some Eastern countries. When our daughters came along it was interesting trying to teach them to use them right handed.

I'll be interested to hear how you like it. The addition of nuts sounds good. How much orange marmalade in proportion?

This is how I define them also.

Olives arrived yesterday. I will make pics of the entire curing process.

About 10 years ago I had a laproscopic gall bladder removal and second what people have said about light, easy to swallow, easy to digest for right after the surgery. What I have found long term is that fatty foods tend to make me ill. Things that most people don't find too greasy are too...

I like Brie with slices of fresh pear. Yum! A classic is Manchego with membrillo. That's a favourite at our house. Fresh figs with Purple Haze goat cheese are delicious.

Corn is a grain when you are looking at the food groups. At least this is what I was taught in Home Economics classes in college.

Lunch at Wildflower in Tucson. For dinner we are planning to eat at the Blue Adobe Grille in Phoenix.

Sorry the recipe you wanted wasn't in Putting Up Stuff for the Cold Time. I love Crescent Dragonwagon's books, but this is not one I have. Thanks for the heads up about it.

Wound up eating on the patio of the Audobon Bar at the Arizona Inn. Our selections included: Asparagus Broccoli Cream Soup, Albondigas de Gallina with a smoked tomato sauce and manchego cream, Grilled Shrimp Quesadilla, and Dungeness Crab Cakes. Accompanied by Patron Margaritas. All in all a...

Grand Marnier Cranberry Sauce This is our favourite cranberry sauce. I usually make it about two weeks ahead to allow the flavours time to meld. Grand Marnier Cranberry Sauce 2 cups fresh cranberries 1 cup sugar 1/3 cup Grand Marnier Preheat oven to 275°F. Mix ingredients well in a...