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Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
For a collective New Year's Eve party, I threw myself into making not one, not two, but three complicated appetizers and desserts. My proudest achievement was my successful completion of the delicious Bailey's Boozemuffins. Decadent!
So, What Did You Make?
Every year my mom takes the opportunity of Thanksgiving and Christmas to experiment and make something extra special. This year, she was inspired by a trip to our local Asian supermarket.
Roasted Shrimp Cocktail
Arugula with Pomegranate Seeds and Glazed Walnuts
Rabbit Fricassee with Homemade Tagliatelli
Sel de Gris Roasted Carrots
Profiteroles with Homemade Salted Creme Caramels
De-lic-ious!
Cook the Book: 'Baked, New Frontiers in Baking'
When I was a kid, it was all about Little Debbie snacks, especially Swiss Cake Rolls (preferrably after they had been in the freezer for about an hour so they could harden up and make peeling off the chocolate easier and more delicious).
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Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because one piece makes me happy, two pieces make me love the world around me, and three means I can consider sharing with someone else. Also, nothing completes a breakfast like a crispy, salty, smoky piece of bacon dipped in high grade maple syrup. Chew slow and long, savoring it, or just dig in like its the last bacon on earth. Of course, I also hold a special place in my heart for salt pork, bacon's naughtier cousin. Always in the freezer and ready to add to anything!
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
For a collective New Year's Eve party, I threw myself into making not one, not two, but three complicated appetizers and desserts. My proudest achievement was my successful completion of the delicious Bailey's Boozemuffins. Decadent!
So, What Did You Make?
Every year my mom takes the opportunity of Thanksgiving and Christmas to experiment and make something extra special. This year, she was inspired by a trip to our local Asian supermarket.
Roasted Shrimp Cocktail
Arugula with Pomegranate Seeds and Glazed Walnuts
Rabbit Fricassee with Homemade Tagliatelli
Sel de Gris Roasted Carrots
Profiteroles with Homemade Salted Creme Caramels
De-lic-ious!
Cook the Book: 'Baked, New Frontiers in Baking'
When I was a kid, it was all about Little Debbie snacks, especially Swiss Cake Rolls (preferrably after they had been in the freezer for about an hour so they could harden up and make peeling off the chocolate easier and more delicious).
Cook the Book: 'Martha Stewart's Cooking School'
Although I grew up on Betty Crocker's recipe for Chocolate Crinkles, I fell in love with Martha's version called Crackles (I keep the old name though, I like it better). What makes it wonderful is the classic Martha touches - a more precise procedure, better quality chocolate, etc. These cookies are wonderful and a huge crowd pleaser!
Is the New Starbucks Gold Card Worth It?
Yeah, even my friends who are die-hard Starbuck freaks are not into this deal. Of course, I'm completely biased because I work for B&N and its true that our discount card really is a better deal since the range of stuff you get discounts on is better. I admire Starbucks for their idea, but it is a wee bit too similar to our own and we've already heard customers telling us how they're mad that Starbucks (which has a store in the mall in which we're located) is trying to rip us off. Obviously, they are exaggerating, but it does seem a little odd.
Cook the Book: 'Barefoot Contessa Back to Basics'
For this big party my friends throw twice a year, my standbys are either my lemon drop mini-cupcakes or some Bailey's Boozemuffins (courtesy of NeverBashfulWithButter). The first is light and refreshing, and the second is super moist and decadent.
Does Your Grocery Store Have You Crying Tears of Joy?
Oh man, someone beat me to the Publix praise. I swear, there is no grocery store like it. Not only is their produce selection fantastic, but their store brand is sometimes superior to the name brand. Oh, and seriously, their Publix Deli Subs are the glorious antidote to a horrible day. Oh, and recently they started putting in a couple of "Gourmet Publix" in the Florida area and it was like green-hued HEAVEN. I actually jump for joy and giggle like a mental patient when I know I get to go there. Since Publix is only located in the Southeast (Florida, Georgia, South Carolina, Alabama and Tennessee), the many friends I have had that moved out of their range actually cry out with pangs of loss. Whenever they come back to visit, no matter what the urgency, they HAVE to stop at Publix for a sub before moving on. I actually have plans to leave Publix's area of influence in the near future and nearly everyday my boyfriend must assure me that I will find another grocery store to love, even if its not Publix. I'm completely sad, I know, but they are just that good.
Cook the Book: 'Zingerman's Guide to Better Bacon'
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Cook the Book: 'Zingerman's Guide to Better Bacon'
It's comfort food
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love almost burned bacon because of the crispiness and saltiness. It also goes soooo well with over-easy eggs and buttered toast. It's so perfect!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because I can have it the first thing in the morning, at lunch on a BLT and at dinner in a salad or in one of my wife's delicious creations.
Cook the Book: 'Zingerman's Guide to Better Bacon'
I do so Love Bacon...a guilty pleasure which makes it even more lusted after. I also LOVE Zingermans!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because the taste is out of this world!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because it's so yummy!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because it is the most tasty food on the planet. I can put it in almost anything and enjoy :) The last time I found it for an unbeatable price I bought 50lbs worth LOL.
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because there is nothing else like it, but it has to be very crispy.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Because nothing else comes close to tasting as good as bacon.
Cook the Book: 'Zingerman's Guide to Better Bacon'
let's be serious .... it's the fat content. Any food that is virtually 100% fat is going to test awesome and it does
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love everything about bacon. The smell is the best!
Cook the Book: 'Zingerman's Guide to Better Bacon'
It's unapologetically sexy when it beckons you from the dimly lit kitchen in the evening... and just as sexy the next morning. I never regret waking up to bacon.
Cook the Book: 'Zingerman's Guide to Better Bacon'
bacon reminds me of my mom's cooking, everything tastes better with bacon
Cook the Book: 'Zingerman's Guide to Better Bacon'
Bacon needs no explanation. It's salty, greasy, fatty, yummy... bacon-y!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love this site and I love bacon.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Unctuous potential. . .
Cook the Book: 'Zingerman's Guide to Better Bacon'
It's porky decadance and adds great flavor to just about ANYTHING!
Cook the Book: 'Zingerman's Guide to Better Bacon'
Because I reminds me of summer vacation mornings when I was a kid at my grandfather's lodge in Vermont. With pancakes and real vermont maple syurp.
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because it smells so good when cooking. Then you get to eat it!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because it's so versatile. It's delicious either by itself as a meal or as a side dish!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because it's got such a concentrated salty, satisfying flavor!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because it always satisfies the craving for salt and fat together. It makes everything with it taste better, even sweet dishes.
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because it is so juicy, crispy, salty and rich!
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I love bacon because one piece makes me happy, two pieces make me love the world around me, and three means I can consider sharing with someone else. Also, nothing completes a breakfast like a crispy, salty, smoky piece of bacon dipped in high grade maple syrup. Chew slow and long, savoring it, or just dig in like its the last bacon on earth. Of course, I also hold a special place in my heart for salt pork, bacon's naughtier cousin. Always in the freezer and ready to add to anything!