Recent content by Petez

potato soup! mmm!

loosen

plant talent

Can you add a letter, because otherwise we're only ever going to be able to have five-letter words?

Actually, yes! TPBM is tired of winter.

I don't if you've ever heard of Stevia before, but is a natural sweetener that comes from a flower related to the sunflower. It's found in South and Central America. It's also know as sweet leaf, or sugarleaf. Wikipedia has a really interesting article on it the the benefits it can have for...

Hi, I've actually been a member for a few months and have been following the threads now and again. My mom's a good cook, and she has passed down a lot of good information to me. I only hope I can be as amazing as she is in the kitchen. I'm currently trying to get a recipe website up and...

If you're boiling it for the broth, you definitely want skin and bones. So much of the flavor and nutrition come from the bones. I know the skin is fatty, but after you've extracted the broth put in the fridge over night. The fat will congeal on the top and it is super easy to skim it off.

This butternut squash soup is amazing with a little hint of curry! It's also a little bit sweet. I would not think of it as salty at all. Very easy to make. Ingredients 1 tablespoon oil 1 white onion, chopped 1 medium sized butternut squash - cubed 1 apple, cut in pieces 1 potato, cubed 1-2...

prank-April Fool's

salmon

flash...light

Thanks. That's very helpful!

compass...true north

I know that in beverages soy is a great substitute for milk, but what about in baking? I did try making french toast one day. Instead of putting milk in with the egg I put soy. It seemed to work alright but that's still not baking.