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AnaPowell

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Cook the Book: 'Feast' by Sarah Copeland

I like sauteed zucchini with a little garlic, lemon, and dill.

Noosa Yoghurt: Australian-Style Yogurt Gets In On The Game

Looove Noosa! My favorite is the mango. I also eat it not fully mixed in, to get the real sweet/tart dichotomy. Yum!

Chain Reaction: McDonald's Rolo McFlurry

They often tell preggos to stay away from soft serve, as the machines that dish it out can host listeria.

Super Bowl Giveaway: California Avocado Gift Box for Guacamole-Making

A simple guac with smashed avos, fresh lime juice and crunchy sea salt. YUM!

Seriously Delicious Holiday Giveaway: Korin Knife

Any super sharp knife is my favorite. I do love my tomato knife...perfect for biting into delicate skin.

Cook the Book: 'Cook this Now'

Hmm, for dinner I'd go with Deborah Madison, dessert David Lebovitz.

Cereal Eats: Grape Nuts, Neither A Grape Nor a Nut—Discuss

Mmm, I gonna pick some up next time I'm at the store. I forget about this delicious cereal. Definitely needs a "marinating" time in the milk to reach the perfect consistency, and I like a little sugar on it, too. Also warm in the winter. Yum!

Poll: How Do You Remember School Cafeteria Pizza?

Can I also add that I am slightly horrified that the pictured school lunch is serving a soft pretzel as a side dish to pizza? I'm ignoring the chocolate milk and syruped fruit.

Poll: How Do You Remember School Cafeteria Pizza?

I always hated school lunchroom pizza! Usually rectangle and burnt with a weird sauce. Yuck. I do hold a place in my (now vegetarian) heart for the school hot ham and cheese sandwiches, though. Those were always soft and melty and unlike anything I got at home :-)

Scooped: Honey Mustard Ice Cream

Was just going to mention Sweet Action, too! Though my experience with the flavors was that it tasted just like honey mustard, and not really in a good ice cream kinda way. You'll order the Stranahan's Brickle or salted butterscotch over honey mustard any day :-)

What's your secret kitchen "cheat" tool?

I also have one of those slicers meant for hard boiled eggs, but it's perfect for a ball of fresh mozzarella!

Giveaway: Enter to Win This Panasonic Breadmaker

I love the fancy herby, olivey breads, but I'll always be a sucker for a nice toasted sourdough with fresh butter.

Annoying Lunch Habits of Coworkers

This woman a few cubes down eats ice out of a cup ALL DAY LONG. Smack smack, crunch crunch, suck suck.

What to do with leftover frosting?

I've made leftover frosting into truffles. Just chill and then roll into balls and roll in cocoa. You could mix up the flavors by adding some sea salt to the rolling mix...

Are Food Dyes Safe?

I don't see why a ban couldn't push companies to experiment and perfect the use of natural food dyes. And while I agree that there are a lot of good foods to choose from that are dye-free, I've experienced a lot of difficulty finding children's medications that don't contain artificial colors. If your kid has a fever, and you're in the medication aisle of the closest convenience store, you are pretty stuck. I do think a ban would help for things like that.

Tasting Tour: Portland, Oregon: 5 of the Most Interesting Street Vendors

Waffle Cart! Can't beat the Dutch Taco (waffle spread with maple butter and folded over veg or reg sausage). YUM!

Calling All Cakemakers in Scottsbluff, Nebraska: Can You Make a Tom Selleck Cake?

What about this place: http://www.cakes.com/bakeries/custom-cakes-by-ruth-23735/#

I also like the Wal-Mart idea. I figure if the cake doesn't turn out, you've at least got a stellar submission for Cake Wrecks. Win win!

Poll: Kids In High-End Restaurants: Way or No Way?

Okay, I was prepared to be annoyed, especially starting with the $32 plate of buttered noodles, but by the time I read through all the special things the restaurants do for the kids, I was really touched. This is said with the caveat that I can count on one hand the number of times my husband and I could afford to pay a babysitter so we could eat out, so I am certainly not in a position to take advantage of any of these restaurants' meals, but if I could? I would. If they are going to specifically cater to kids, I say bring it on. It's a good way for kids to be exposed to new foods and the experience of eating out. Also, many of the things that make eating out with kids challenging, mainly wait times, seem to be taken care of. Kids are fed right away, parents get their food quickly, entertainment is provided. Obviously a major sticking point will be that a majority of people can't afford this, but if I could I would.

Risotto- a blank canvas?

My favorite is made with shallots and then lightly steamed asparagus (cut into smaller pieces) is added ad the end. Topped with a poached egg.

Oh, here's the recipe: http://www.deliciousdays.com/archives/2006/04/06/green-is-for-spring/

Seriously to die for.

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