What could be better than to find out so many other people are interested in domestic 101. By trade I'm a published childrens author/ illustrator, "The Very Compromising Adventures Of Thumby Blackstone", I have written a series of books that bring some fresh family ideas using little or now money to the table. Thrifty is my middle name, if theres a way to accomplish a way to do something with little or no money I will find it. I am looking forward to bringing thrifty adventures to my readers....more
As with professional cycling, when cooking capellini every second counts. Minutes can spell disaster. That’s why I’m a proud advocate of doping. No, not for cyclists (Lance), but for pasta chefs. My dopes of choice are espresso and wine. In order to properly mask the ingestion, one needs to drip slowly and carefully. Start in the morning when no one is around with a little pot of espresso....more
Sometimes when I sit down in a restaurant, all I want is the menu.Enough of all the seasonal fluff and marketing, or all-in-one executive menus. Bring me the real stuff, the entire list of options, and I'll be happy as a possum to be able to decide on my own what is right for me. I don't like it when waiters try to stuff your face with all the newest, most expensive dishes of the restaurant, and I think I know my preferences better than the guy taking my order does....more
Re-purposing the foods you've enjoyed in one form that don't merit dumping down your food disposer isn't simply a matter of being frugal, it's an approach replete with mutiple obvious and hidden benefits!...more
It's true. I have a thing for figs. Fresh, just-picked-from-the-tree figs, that is, not those scary black dried things found in the bulk food section of the grocery store. So many varieties, so much versatility. Black Mission, Blue Celeste, Brown Turkish, Desert King, Naples White, Papa John, Tiger and the list goes on. I'm always amazed when I encounter people who either don't like figs or, if you can believe this, have never tried a fig. How is that possible?