The Most Awesome Ice Cube Tray Ever
Looks like the hands would make this really difficult to extract from the mould?
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The Ten Most Recent Comments By sarahdlr
Kid-Friendly Mother's Day Brunch
I love cooking with the kids, and they sure love it to. I'm not sure that I'd agree it's less work though! With the 13 year old, yes, the 11 year old maybe, the 9 year old no!
The Incredible Shrinking Edibles
I totally agree with the use of smaller plates. When I last moved, I bought a set of 'salad' and 'dinner' plates from Pier 1. I then realised the salad plates were as big as the plates I grew up eating off, and have since got rid of the dinner plates and just use the salad plates for everything.
Still, this move by the restaurateurs will deprive me of my lunch the day after eating out!
Essentials: Rice
I was always taught that you should fry the rice briefly in that glug of oil to 'crack' the grains. I'm not sure what exactly this achieves, perhaps opening up the hard outside a touch faster? In support of this, I find that rice only takes about 10 mins to cook...
Dinner Tonight: Pesto Trapanese
I am a big fan of rocket (arugula) pesto. Non-authentic I'm sure, but a lovely peppery bite. I also quite happily exchange walnuts for the pine nuts, whenever my store cupboard requires, or I'm feeling a bit budget conscious. Unlike the first commenter, I find it makes for a stronger pesto with a whole lot more bite. I also make spinach pesto, if I've any lying around.
Grocery Store Eggs Vs. Public Market Eggs
That conclusion seems inappropriate. Is the comparison of factory farmed vs. free range eggs? The statement "buy the ones laid by chickens who were allowed to roam around freely" applies just as much to the grocery store, where I can and do buy free range eggs. I'm not saying there isn't a point to be made, I'm just saying that statement misses it.
Organic Brands and Who Owns What
I was discussing this topic recently with my boyfriend after discovering the purchase of Burt's Bees by Clorox. On the one hand, I see it as something of a whitewash - present a nice organic side so that you don't have to make any changes or clean up your act in the rest of your business - especially as (in Europe at least) owning such a company would give them a higher availability of environmental/polluting 'credits'. On the other hand, I like to see the increased importance and market share that this clearly indicates organic products are gaining.
Dining in Portugal: Piling on the Not-So-Freebies
I can't help wondering if you were unwittingly encouraging them. "ah-ha" they probably thought "they will eat everything we send! What else can we find?"
Eating for Two: What to Eat While Pregnant
I've always thought all the advice looked overwhelming, and imagine I'll plump for pretty much the same option as you. Healthy, balanced, variety and cutting out a few undesirables. Speaking of which isn't cheese (hard cheese anyway) an undesirable because of the risk of listeria? I guess that risk could be theoretically cleared up by improved hygiene etc, but I know there is still the occasional outbreak...
Responses to Comments by sarahdlr
Cook the Book: Wine Bar Food
Another vote for peaches &/or strawberries. Add a little dark chocolate and it's the best.
Cook the Book: Wine Bar Food
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Cook the Book: Wine Bar Food
pizza, steak sandwich or salmon salad and crackers
Cook the Book: Wine Bar Food
Oysters are ideal, but I'll settle for almost anything: last time it was antipasti, next time it could be grilled fish -- who knows? It's a not-too-decadent indulgence to break out a bottle of something with bubbles for no good reason every now and then...the world needs more bubbles!
Cook the Book: Wine Bar Food
OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE
Cook the Book: Wine Bar Food
A flute of Champagne with pomme frite (it must be fried to perfection) with an anchovy mayonaise to dip into.
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