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Do You Have a Favorite Greek Yogurt?
I'm curious about the Stonyfield - I usually grab TJ or Fage, just because they're so prevalent.
Cook the Book: 'What We Eat When We Eat Alone'
This summer I've made odd combo dinners with farmers market leftovers. Small servings of quickly steamed greens, corn on the cob, and squash, not some odd. But throw in a piece of toast or rice, for starch, and a half-can of garbs or black beans or maybe an egg for protein, weirder. Filling but I'm not brave enough to feed other people such a hodgepodge!
Cook the Book: 'Canal House Cooking, Vol. 1'
I grew up spending my summers barefoot in rural Georgia, helping my great uncle pick cucumbers (with a little vinegar on them - who needs to jar pickles?), squash of all kinds, corn, butter beans, fresh tomatoes that we ate on slices of white bread with mayo, salt, and pepper. But my birthday is in August, and my favorite summer meal remains a birthday breakfast of a slice of my great uncle's pound cake and a few scoops of my grandaddy's home-churned banana ice cream. They're both gone now, but that's what I'm having for breakfast to celebrate this year; I can taste it already!
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Bread pudding with a layer of brownies or blueberry bread at the bottom, at a little restaurant outside of Yosemite. Sadly, the chef and his pastry chef wife retired.