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Cook the Book: 'Simple Fresh Southern'

Carol Harrity
CarolHarrity@BasicISP.net

Stuffing is first place in this house.

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Cook the Book: 'The Craft of Baking'

What a tough question. I guess my first choice would be "Death By Chocolate" cake.

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Cook the Book: 'Gourmet Today'

My first cook book, a gift from my mom, was a tattered, dog eared, with notes included, Betty Crocker. I still have it and treasure it for what it means to me.

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Cook the Book: 'Dishing Up Vermont'

Washington is known for its apple crops, fresh salmon and sweet onions.

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Carol Harrity
CarolHarrity@BasicISP.net

Stuffing is first place in this house.

From Serious Eats

Cook the Book: 'The Craft of Baking'

What a tough question. I guess my first choice would be "Death By Chocolate" cake.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cook book, a gift from my mom, was a tattered, dog eared, with notes included, Betty Crocker. I still have it and treasure it for what it means to me.

From Serious Eats

Cook the Book: 'Dishing Up Vermont'

Washington is known for its apple crops, fresh salmon and sweet onions.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Not to brag, but I make the best BBQ baby back ribs you have ever tasted.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Anything chocolate grabs my attention. Also, in the summer desserts with fresh fruits.

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

I know what tapas are, but I have never had the opportunity to try them (I am not really a country bumkin, I just never lived where the only Latin meals were Mexican)

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

Gig Harbor, WA has a great Farmers Marketi it includes a garden for the Fish Food *(food bank).

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Cook the Book: 'Endangered Recipes' by Lari Robling

For our birthday Mom always made a three layer cake: chocolate, strawberry and vanila. I can't remember the frosting but it was probably seven minute frosting.

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Cook the Book: Eugenia Bone's 'Well-Preserved'

We are inundated with wild blackberries-so jam or jelly would be a natural. We manage to eat fresh most of what our small garden produces, but the local farmers market is a gold mine and I would love to learn some preservation methods for the summer produce.

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Cook the Book: 'Bottega Favorita' by Frank Stitt

Pesto made with basil, parsley and chives from my gards. The parmesan cheese is grated fresh and only the best EVOO. I get hungry just writing about it.

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Cook the Book: 'Serious Barbecue' by Adam Perry Lang

The year I cooked the Thanksgiving turkey (it was stuffed with my favorite dressing). The turkey came out moist and delicious and my oven was free for other baked goods. Now we always cook the bird on the barby.

From Serious Eats

Cook the Book: 'Tacos'

My taco experiences span 4 states. California tacos had lots of fresh tomatoes, lettuce and ground beef. Arizona tacos came with a lot of guacamole and beef chunks. New Mexico had tacos that came two ways: hot and hotter. Then their are the Tex-Mex tacos from Texas-as big as the state and really tasty.

From Serious Eats

Cook the Book: 'Real Cajun'

My mom wasn't a great cook, but that didn't slow her down. We often had the visiting preacher over for Sunday dinner and Mom would fix fried chicken (which she did real well). Dad would pass the mashed potatoes and always embarassed mom with his comment: "Have a few potatoes, have a few more, have damned near all of them."

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Eating a lot more fresh produce is number one on my list. More fish, less red meat (but I won't give up my daily ice cream)

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

I love to bake bread and my Cuisinart makes it pretty simple. My best bread started as Challah but has evolved into my bread. It is a beautiful braided loaf with poppy seeds on top.

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Cook the Book: 'On the Line'

We are very fortunate living in the Pacific Northwest. Seafood is plentiful and we eat it at least twice a week. Favorites are grilled Alaska salmon and shrimp scampi.

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Cook the Book: 'Almost Meatless'

Veggie Stir Fry served over brown rice is absolutely delicious. I am endeavoring to add more fresh produce to our diet, so this book would be a real help.

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Cook the Book: The Essence of Chocolate

A friend was going to enter a desert in a state wide contest and he asked me to be his chief tester (taster?) By the time I had gained about twenty pounds, we decided he should enter his Molten Lava Double Chocolate Cake. He won a scholarship to chef school, so we all came out ahead.

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Cook the Book: 'Osteria'

Ham Hocks and beans tops the list, followed by Beef Stew and Chili and Beans.

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Cook the Book: 'Baking Unplugged'

My first loaf of homemade yeast bread was a real disaster. After hours of work I took it out of the oven and dropped it! It cracked the asphalt tile!!! I laugh now thinking about it and have gained a reputation of being a great bread maker.

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Weekend Book Giveaway: 'American Cheeses'

Tillamok Cheese made in Tillamok Oregon. Great cheese, reasonable price and hard to find.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Start with a good sour dough bread, buttered, then sliced ham and sliced cheddar cheese. Grill and enjoy. (plus gain a few more pounds_

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I have made my great grandmother's carrot and zucchini o-shaped loaf for my in-laws for the past three years. I surround the loaf with and put in the middle tons of roasted broccoli - definitely a crowd pleaser, as it goes fantastic with the turkey and mashed potatoes and all the other classic sides!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed potatos and gravy, just not Thanksgiving without this side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Impossible to have just one, so the two would be cornbread dressing and Emmitt Smith's Sweet Potatoe Casserole.

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Cook the Book: 'Simple Fresh Southern'

Cornbread stuffing with cranberry sauce! LOVE it!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Thank you for participating, and congratulations to our winners:

Rebecca F.
NOLA_Pam
rsgrandinetti
themotorcyclechef
Cupcake819

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Stuffing, stuffing, stuffing. Love stuffing. Unless you count pie as a side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite side is green bean casserole... geez will my boyfriends family have this? Eeek!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

the gravy, we make ours with lots of giblets and sliced hard boiled eggs

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed Potatoes is my favorite. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My fav side is the wonderful tasting cranberry sauce

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the sweet potatoes topped with toasted marshmallows.

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About CarolHarrity

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Location: Washington

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