Janet here: Sooooo last year I posted about my magazine, um, problem. The picture probably tells the story but if you want to hear all the messy details, you can read it here.
At the time, my very clever solution was to simply tear the pages out of the magazines, thus eliminating the ever-growing stack. (You can probably tell where this is going.) But now, I have a mess of — yup — pages, including recipes I’ve printed from things I’ve read online. It’s not pretty.
Ok, so yesterday my mom wrote this post about how she like, doesn’t need to follow cooking rules or some madness like that. She claims her cooking is not only fine, but good, rules be damned.
I grew up eating her food. I turned out fine. She rarely repulsed me (except by refusing to believe that I hate broccoli and cauliflower until I was well into my 20s) and some of her dishes remain my all-time favorite meals to eat (her Greek Pizza and granola are unrivaled in my opinion). However, the woman isn’t a professional. She just isn’t. And, as her concession that letting dairy products warm to room temperature before baking does, in fact, improve the end product suggests, maybe the pros are onto something.
Mike the Gay Beer Guy is back for his monthly posting on fabulous pairings with beer. Up this month, a delicious chicken dish. You don’t have to brew your own beer to make this, of course, although if you’re inspired to take that one, Mike’s the guy to show you how…
Hi Janet and Rachel -
First off, I have an announcement to make! Due to the GREAT success from my entries in LTIR, I have decided to start my own beer blog. Basically, it comes down to this: I have received so many great comments about my posts, but so many folks read the beer lingo like a foreign language. In order to go into more beer related detail (and to cover a wider range of ideas), it became necessary to go down a new avenue. Of course I’ll still be writing for LTIR once a month, but I’ll make sure the focus is food related.
Check in at mikesbeerguyblog.blogspot.com regularly for posts about beer, brewing, eating, and everything else out there!
Janet here: When I was a child, peach kuchen was one of my favorite desserts. It was a happy night when I walked into the kitchen and smelled this, still slightly warm. This recipe is a variation on my mother’s, which — sign of the times — called for canned peaches. Talk about sugar overkill! I can’t imagine making this with anything other than fresh fruit. Depending on the season, you could use blueberries, raspberries, some combination of whatever berries you love, and maybe even apples.
Rachel here: Ok, so first of all, this stuff is seriously good.