I want to thank you all for the thoughtful and interesting comments to my I am not a gluten-free vegan post – and welcome to the many new readers who popped in to read the post! I found the dialogue incredibly interesting and appreciate your thoughts. As promised, I have a few gluten-free cookbook reviews coming your way – so stay tuned!...more
…Make Lemon Cake!The rental place I’ve moved into has a meyer lemon tree, which is going great guns at the moment. I have lemons coming out of my ears, even after I’ve given bags of them away to the neighbours.As a result I've been experimenting with all thngs lemon-flavoured, particularly lemon cakes.Here are two of the recipes....more
Summer time is synonymous with grillin' and chillin'. And who does that better than dad? This Father's Day, give him the day off from the flaming grill and serve him up a dad sized meal that's fit for a king! We've got a great menu below as well as recipes from 2011 and 2010 if you'd like to check those to mix and match your dad's day feast!Gingery Beer...more
Gado-gado, staple Indonesian food with plethora of nutritional goods within, is fairly easy to make. Technically, the only things one needs to do are to steam or blanch some vegetables, pour in the peanut sauce, and it's done. For the time-challenged, the peanut sauce even often come in pre-packaged. All one needs to do is dilute it in hot water, and it is serve-able....more
I don’t consider myself a chef, but I think I’m a pretty darn good cook. If you really stretch the term, you could even consider me a reluctant baker, but by no means can you consider me a griller. Aside from occasionally flipping a burger, I have only had one real grilling experience, and it resulted in a near “setting myself on fire” experience (who knew lighter fluid was so flammable?!). But it’s not as if I don’t want to learn.
I am not a gluten-free vegan. Though, dear readers, that’s not really a surprise, is it? I haven’t met a piece of seitan (hello, vital wheat gluten) that I didn’t love and nearly all of the bread I make is with wheat or other glutenous flours....more