Serious Eats - seriouseats.com

We spent about 8 months without a kitchen, den, living and dining room while renovating. we had one tiny bedroom as our living room and our bedroom while the other rooms had furniture stacked to the hilt. We ate in our bed a lot. I don't think we'll do it again, but while we did it was fine.
Next renovation...we're renting an rv and putting it in the driveway.

After the dog food scare last spring, I started making food for our two dogs, Lily, a rescued Great Pyrenees about 120 pounds and Lucy, a Japanese Chin-Lab mix. Making their food is a family experience. Lucy loves to cook and see what we're doing and Lily sits in den waiting patiently.
I can't imagine not having them in our kitchen!

Creme fraiche or the greek yogurt ride&cook suggested work great.

redi whip. just can't help it.

Nashville One Pan Fudge Cake...a recipe from the 1950s still rocks today..
1 stick butter
1 cup sugar
1-1/2 squares dark chocolate
1 pinch salt
3/4 cup flour
1/4 tsp baking powder
2 eggs
1 tsp vanilla
1 cups nuts (broken your choice of nuts)

Melt butter, sugar and chocolate together in same pan. Sift flour and baking powder in to pan. Add eggs, vanilla and broken nuts. Add a bit of salt. Blend and pour into well greased square cake pan. Cook at 325 for 35 minutes. Cut into squares while it's hot, but don't remove til cooled. Makes 12 pieces.
adapted from the nashville seasons cookbook

the only way to make brownies.

Crab cakes at our house are crabmeat with a bit of chopped red and green bell pepper and sweet yellow onion, sauteed just this shy of soft before added to crabmeat, an egg white that you've beaten a little to make it mix well with the crabmeat and season with a little salt, panko to bind it together and a little salt and coarse ground black pepper and a squeeze of lemon. Saute in a bit of olive oil. They're excellent. Then do a mayo sauce with Tabasco and lemon juice to serve on the side.

I'm with chiffonade. Who voted and when? And the condensed cheddar cheese soup in macaroni and cheese..lord today! Paula Deen has her place in the food world, and good southern cooking is a treasure to find. But she's really pushing the limits now with her recipes.

Saute sliced garlic cloves and minced anchovy filets in hot olive oil til anchovies disappear. add a good sized pinch of crushed red pepper flakes. cook a minute or so. add 1 cup dry white wine and reduce by half. add 2 cups diced organic tomatoes, drained and bring to boil. Reduce heat to simmer and cook for 10 minutes or so. right before serving add 1/4 cup chopped fresh Italian parsley and 1/4 cup chopped fresh basil. season with coarse salt and freshly ground pepper.
great basic sauce.