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The Crisper Whisperer: Broccoli and Walnut Pesto
The genius chef James Haller (formerly of Blue Strawbery, Portsmouth, NH, fame) includes a bunch of unusual pesto recipes in his "Another Blue Strawbery" cookbook (published in 1983), such as Spinach and Walnut and Havarti, Collard Green, Pecan and Cheddar, Beet Green, Cashew and Havarti, Watercress, Macadamia and Jarlsberg and Fiddlehead Fern Pesto. I've tried several of these and they are great! Especially the Spinach and the Beet Green ones.
The Burger Lab: The Myth of The 12-Year-Old McDonald's Hamburger
I have never eaten a McDonald's hamburger (or a Wendy's or a Burger King or any other fast food burger except In-n-Out) and I never will. Why would anyone want to? Yuk!
Favorite Chats with a Grocery Store Cashier?
I made a lifelong friend by getting into casual conversation with a grocery store check-out cashier about 10 years ago -- after our first few initial encounters, I always tried to go through her line when she was working because we just seemed to relate -- we're still good buddies although she's young enough to be my grandchild. You never know where you will find your next friend. I did it with a Post Office clerk a long time ago, too. It pays to be open hearted!
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Using a brownie mix is completely unnecessary if you use the recipe my oldest daughter, owner of famed Hell's Backbone Grill in Boulder, Utah, developed as a child. It has 7 ingredients (counting vanilla and salt), mixes up in a saucepan, takes about 5 minutes to prepare and 35 minutes to bake. Buy a copy of the restaurant cookbook, "With a Measure of Grace," and look up "Baby's Got the Blues Fudge Brownies" on page 145. You'll never resort to a boxed brownie mix again!