I had leftover pork and some new organic potatoes I’d bought from the store to plant and had more than I needed. What to do, what to do…casserole!
Cut up an onion, the potatoes and leftover pork. Mix it well in a pan or casserole. If you have any other leftovers like broccoli, green beans or peas, put those in, too. Sprinkle with any herbs you happen to have on hand. Basil, thyme or tarragon are nice. Whatever you like, you’re the cook.
In a bowl mix a can of cream of mushroom soup with about a third of a can of milk to loosen it up and pour over the chopped stuff. Top with grated cheese.
Bake at 350 f for about an hour, until the cheese is melted, even golden, the potatoes are fork-soft and it’s all bubbly.
While you wait take a shower. It’s been a long day, you deserve it.
Serve with a salad, some good French or Italian bread or rolls and a nice wine or beer…or ice water or soda…whatever feels right for the night. Anything is fabulous when you drink it from stemware, so make every night you survive through to dinner a celebration.
It’s hot out, you have an abundance of eggs and plenty of milk. Run out, grab some cream, rock salt, a bag of ice and make home made ice cream! Make memories with friends and family. Anyway, I couldn’t find Mom’s recipe so I cobbled together a few similar ones from the internet. Mom made custard-based ice cream so those were the recipes I looked for.
Ingredients:
2c heavy cream
2c Milk
1c Sugar
8 eggs
1/2 tap salt
1 to 2 tsp vanilla
Rock salt and ice. These don’t go IN the ice cream, they’re to make the freezer work. While this is cooling you’ll need to run out for rock salt and ice…unless you already have the salt.
Mix cream and milk together with sugar over medium heat. Next time I’ll put at least 1/2 the sugar in the eggs.
While that’s warming, crack eggs into a bowl and whisk well until light yellow and fluffy. This time I used a regular whisk. Next time I’ll use a hand mixer and also add at least 1/2 the sugar to the eggs to help break them up.
When the sugar is dissolved and the milk is warm to the touch temper the eggs by slowly mixing in 1/2 c of the warm milk/cream.
Once that’s mixed well slowly add it to the warm milk/cream.
Cook over medium heat, stirring constantly, until it coats the back of a spoon and leaves a trail when you wipe a finger through it. TAKE IT OFF THE HEAT IMMEDIATELY! DON’T LET IT BOIL! That will make it curdle and that’s bad.
Pour it into the ice cream freezer through a sieve. No matter how perfectly you cook the custard there will be a few lumps. I goofed and there were a lot of lumps this time. I let it start to boil and it curdled. I’ll do better next time. Sh! Don’t tell! It turned out OK in the end. Put this in the fridge to cool while you run out for ice or send someone out for ice so you can start dinner.
The custard is cool? Got ice? Got rock salt? YAY! Now you can put the ice maker together. Add the vanilla now and mix a bit when you put the dasher in. Put on the top. The custard might be too thin to add any fruit or chips or stuff, so after you’ve made a few batches you’ll know better when to add stuff so it doesn’t all sink to the bottom…now or 1/2 frozen.
Figure out how to get the top machine on the top of the dasher and affixed to the top of the outside body of the freezer. You have to hold your tongue just right as you bend your head upside down to see how the top of the container fits into the machine part, but you can do it! YAY! Done. now add a good layer of crushed ice, a layer of salt, another layer of ice, a layer of salt and do this til it’s full between the ice cream container and the outside housing. Keep the bag of ice in a bowl so it doesn’t flood the counter or table as it melts or, better yet, do this outside so it can water the grass or flowers and the noise doesn’t matter so much. Plug it in and wait. Add more ice and salt as the ice melts down. In about 30 minutes or so you’ll have ice cream. DO NOT TOSS THIS MELT-WATER AND ICE ON THE GRASS!!! THE SALT IS BAD FOR THE GRASS AND WILL ANNOY YOUR PARENTS!
When done pull out the dasher and scrape the ice cream off into a container that fits in your freezer.
Scoop out the rest of the ice cream from the container into the same new container, smoothe it out a bit and put it in the freezer to cure…til dinner’s over or until you just can’t stand it anymore (or can’t stand the kids’ sadfaces) and have to start scooping cones and sending the kids off to drip in the grass.
Adults can have 2 scoops in bowls with toppings. Somewhere in this blog I have recipes for easy strawberry syrup topping and chocolate fudge sauce. Bananas are good too, as is whipped cream (we cheated with the frozen canned kind. It makes a fun, fancy top). Cherries are nice on top, too. Sprinkles. Chocolate shavings. crushed cookies. Nuts. The options are almost endless.
Yum! Something to let the family think you slaved over a hot stove for hours. Well, you did, just not constantly…unless you did other cooking for later, too. Getting a bunch of cooking out of the way for the next week or 2 takes a bit of planning but is very much worth it.
You will need a roasting pan. If you don’t have one you’ll probably want to get one before you buy a beef, pork roast or chicken or turkey so you can wash the pan once before you use it. Using it straight from the store is yucky…who knows where it’s been? I have one that can handle an 8-12 lb turkey and if a smaller roast is swimming in it, that’s just fine. That means there’s plenty of room for veg and you can never have too many potatoes. Besides, when you roast carrots in with the roast they come out like candy! Super yum! Also, how often are you going to roast something bigger than a 12 lb turkey? If you REALLY need a roaster for a thanksgiving turkey you can get it when you need to make one, but in the mean time a reasonable sized roasting pan is more versatile.
Take a nice pork roast. This is a 6 lb shoulder roast, but other cuts will do.
In a pie tin mix a few tablespoons of flour with pepper, garlic and whatever spices you feel would taste good in it.
Dredge the roast (roll it in the flour mix until it’s lightly coated on all sides). This is a pain in the butt so you can skip it if you like, but grandma always did it…but it wasn’t your grandma so you don’t have to feel guilty.
Brown it in a skillet. If you don’t dredge it it will look less shaggy but browning starts the maillard reaction, the browning that gives lots of foods a lovely flavour. You can skip this but there’s that wonderful flavour.
Put it in a roasting pan fat-side up. Put in about a cup of wine or beer or water if that’s all you have. Cut up an onion and surround it with the pieces along with a cut-up rib of celery if you have it. Season with pepper, paprika and garlic if you haven’t dredged it with them already in it. If a few sprigs of thyme from the garden, rosemary or other seasonings appeal to you, use those, too or in place of any I listed. Sprinkle liberally with Worcestershire sauce and put some wine in the bottom of the pan. A bay leaf on top is optional.
Bake at 350 for 20 minutes per pound. This 6 lb roast will be in the oven for about 2 to 2 1/2 hours. Now you have time to plant some stuff where you just harvested potatoes and carrots or you can vacuum or dust or paint or soak in a bubble bath with a good book and a glass of wine…
An hour before the roast is done grab some carrots from the garden. Cut them up if they’re big enough and put them around the roast. Peel some potatoes, or don’t peel them, that’s where the good stuff is anyway, cut them into pieces and put them around the roast as well. If you have a turnip or parsnips you can put them in there, too. Bok choy or cabbage? Sure! But add those about n10 or 15 minutes before it comes out of the oven.
Last time I forgot to take pictures so this time I get to show off and have a post.
So, pull the roast out and put it on a platter to rest while you make the gravy, then carve it. Take the potatoes and carrots out and put them in a bowl.
Melt 2 Tbsp butter in a pan. Mix it with 2 Tbsp flour and let it brown til golden or until you just can’t wait for gravy. Pour the drippings from the pan in and mix like crazy until smoothe. If it gets too thick add water or wine.
Now enjoy the feast.
Of course there will be leftovers. Use them to make other things. Cut up some of the pork to use in a stew with the leftover veg and gravy. If there’s anything left of that you can make a meat pie. If there’s still more meat leftover you can shred it with 2 forks and use it in enchiladas, pulled pork sandwiches, chili or anything you use pork in. have fun making new things out of leftovers.
Yummy meal anytime, whether breakfast, brunch or dinner. Tonight my roommate and I were discussing dinner and he slipped and said he’d be home for breakfast tonight so French toast happened. You can make it as elegant or as simple as you want. you’re cooking, after all. the details are up to you, too. Paper plates and throw-away cups or fine china, crystal and candlelight, depending on your mood. If you’re out of syrup, pull out the brown sugar and a pan and make it first. My post on making syrup is in March 2017 if you need it. Once that’s done we’ll get on with the French toasting.
Pie tins are useful for more than just baking pies. Grab that pie tin, break in 2 eggs and scramble them up with a fork.
Splash in a good dose of milk or cream, a cap of vanilla (optional) and ginger, nutmeg and cinnamon (also optional but nice) Mace and allspice are nice options, too.
Mix this all well with the fork and start dipping the slices of bread.
Melt a bit of butter, shortening or bacon fat in a skillet and fry them up.
Turn when golden brown, about 5 minutes or so. As they come out of the pan you can either serve them to the anxious, waiting, famished hoards or keep them in a warm oven so everyone can eat at the same time.
Serve with syrup, jam, powdered sugar and plenty of melted butter. When writing blog posts don’t forget to take the picture before you’ve consumed the evidence!
Other things that go well on the plate are bacon, sausage, eggs and really anything that goes well with breakfast. Or dinner…be adventurous, use your imagination. I hear some people have decided that waffles and fired chicken are yummy, so anything goes. Serve with the hot or cold beverage of your choice. Coffee, tea, milk, juice, wine…especially if it’s dinner or maybe a nice mimosa for brunch. However and whenever you serve French toast, have fun in your culinary adventures.
Wrapped Sausages…more than just corndogs! Mom used to make these for a quick summer dinner, often when Dad was out of town.
So, mix up a batch of biscuits. What!? No time? What am I going to do with you!? *sigh* OK, break out that tube of biscuits you keep in the back of the fridge. Fortunately 8 biscuits fits the 8 dogs in the hot dog package.
Grease a cookie sheet, divide the biscuit dough (or pull apart the tube biscuits) and stretch/smoosh them, add a slice of cheese and…
Wrap the hot dogs or sausage to fit like a blanket.
Or, if you have shredded cheese you can put the cheese on a blanket,
fold it to encase the cheese
Then wrap the sausage like a candy cane.
If you have a whole package of hot dogs it comes out even with a whole tube/canister of biscuits. If, like I did this time, you only used 1/2 the package (I used the other 1/2 in another recipe the other night) you can bake the other 4 biscuits and save them for breakfast as biscuits and gravy.
If you want you can roll them in olive oil for a nicer crust. they go really well with tater puffs or French fries
Bake at 350 til the blankets are golden brown.
Put a dab of the condiments of your choice on the edge of the plate or in a pinch pot (What? You don’t have a bunch of little tiny bowls laying around?) for proper dipping. Mustard and catsup are traditional but BB!, ranch, mayonnaise, sweet and sour sauce are common in my house.
Serve with chips, French fries, potato puffy-things, various salads, beans and the cold beverage of your choice, usually a nice cola, orange soda or root beer are among the traditional favourites.
If you’re starting to introduce your kids to cooking and working around the kitchen, this is a fun start. It’s something that even the youngest can do when they’re old enough to work the oven. Cooking for the family makes anyone feel accomplished, like they’re really helping. Because they are! If Mom or Dad is getting home too late to make dinner the kids can have this waiting. The really cool thing about this is that while hot dog buns go stale or get mouldy (I often buy the sausages thinking I’ll remember to pick ut buns on the way home the night I plan to do hot dogs), the biscuits are oven-baked fresh when you make these. Super win!
If you have a batch of bread ready you can use that for this, too, instead of making a full loaf, then make breadsticks from the rest. You can use other quick breads like scones and soda bread too, just use your imagination. If you really feel ambitious try making a thick batch of cornbread and wrapping/dipping them in that or even pancake batter, but cornbread and pancake batter seem to do better when deep fried. I’m too paranoid and lazy for that. If you’re really pressed for time or desperate for starchy wrapping stuff I guess you could pull out the tortillas you always keep in the fridge, or the wonton wrappers or phyllo dough or puff pastry or…just have fun with it however you choose to do it!
They’re kind of like individual lasagnas. The hardest part is stuffing the shells. The individual shells make it easier to plan out portions. I had to figure out something to do with leftover pork chops when I first wrote this and today I had leftover meatloaf. no idea what made me think of this, but it worked. When I first wrote this I had 2 more leftover pork chops to figure out what to do with and today I have 2 slices of meatloaf to use up…maybe in stroganoff. Or sandwiches. Or chopped up into sloppy Joes. Or…so many options! I’ll just have to wait and see tomorrow but today we’re having this. Yes, I kind of do usually make this stuff up as I go along.
Cut up the stuff to put in the filling. Garlic, an onion, broccoli, spinach, asparagus, that bit of tomato left after you put 1/2 in the salad last night and a slice on today’s salad but the last bit was too large to toss and too small to do anything else with, peas, walnuts, hazelnuts, leftover pork, chicken, beef, meatloaf or whatever’s handy. If you want to sauté the onions, celery, mushrooms and meat (don’t forget to deglaze the pan with wine) before putting the shells on to boil, now would be a good time to do it, then they can be cooling while the shells are cooking.
Fill a large pot with water, salt liberally and set it to boil. When it boils add the package of shells. In about 10 minutes drain them in a colander and set aside until you’re ready to fill them. Tip: under-cooking is better than letting them get over-done. If they’re too soft it’s easy to tear them. Also, if they need a bit more cooking they’ll take up more of the liquid in the spaghetti sauce.
Add the cut up stuff to the 24oz tub of ricotta or cottage cheese, a good handful of grated mozzarella or provolone, about 1/4c to 1/3c grated parmesan cheese and 2 beaten eggs. Add whatever seasonings you feel work (garlic, oregano, parsley, pepper, basil, rosemary are good starts). Mix well and get ready to stuff.
Pour some spaghetti sauce in the bottom of the pan (or both if your bird flies away from the cat and lands in the bigger pan you were expecting to use). Of course you made your own from home-grown ingredients, but if you must go ahead and use a canned or jarred variety, which you always have in the cupboard for emergencies. A can and a half should do, unless you just don’t want yet another leftover in the fridge, then go ahead and dump it all on. If there’s any left in the pan after serving you can always make a pizza for lunch tomorrow. Oh, pay no attention to the chipped and chewed char. Paco used to be a very picky eater and “Don’t eat the furniture!” was frequently heard for some years. Now he’s better behaved.
Gently pull apart any shells that stick together. One by one fill with a spoonful of filling.
Fill the pan/s with the shells, as many as you can fit in. There will always be torn ones and if you don’t use all the shells you can always give them to the chickens or compost them. Do be sure to make it nice and orderly, to the satisfaction of your avian supervisor.
When the pan/s are full pour the rest of the spaghetti sauce over the shells, sprinkle the top with more cheese and maybe some buttered/olive-oiled bread crumbs. Bake at 350 for about 30 minutes.
Serve with hearty garlic toast, a nice red wine (or the beverage of your choice) and a nice salad. Make the salads while the pan is in the oven. You’ll want to put the garlic toast in under the broiler when you take the shell pan out. This’ll give it time to settle while you wait for the garlic toast to be done. Setting the table is a good timer for this, don’t let it burn.
Pro tip: If you clean as you go along, between steps, the sink and counter is less intimidating at the end of the process.
Update: Today I asked Andrew “Did you have any plans for those Italian sausages in the fridge” & he said “Nope, I was hoping you’d do some magic” Fast as a flash I was pulling out pans, olive oil, mushrooms, onions, garlic, cheese… and this happened… From question to after-dinner clean-up was 2 hours. Oops, the baked mushrooms were still in the microwave re-warming when I took the picture but they were yummy, too.
Well, this is a rather country continental old fashioned dish. Basically, if you have leftovers of bratwurst, apple sausage, smoked sausage, pork chicken…whatever you don’t have enough of to do anything else…then make this! Of course you’ll need onion, celery & carrots (who doesn’t usually have those around) but you can also toss in whatever else you don’t have enough to do anything else with. That broccoli or cauliflower that’s still good but past putting on the crudité plate…cut it up and add it. Peas, beans…whatever. It’ll be a bit different every time but it’ll be good. Have fun in our frugality!
Chop up an onion, set it to sautéing in a pot. Cut up a celery stalk or 2 and a couple carrots and add them, too. If you’re out of celery just add a tsp of celery seed. Mirepoix is set.
Cut up the potato, broccoli and any other leftovers you want to throw in. Add some wine and cover with water. Let it come to a simmer while you continue prep.
Add the apple sausage or whatever bratwurst-y thing you might have.
Add the smoked sausage. OK, these are the little hot-dog things, but they’re better than hot dogs and are smoky and we often have them around instead of hot dogs, so in they go.
The rest of the rotisserie chicken that wasn’t enough for anything else but you took it off the carcass and made broth but now need to do something with the chicken and aspic…chop it and toss it in. Don’t have chicken? Duck, turkey, pork, beef, ostrich (yes, there’s an ostrich farm in Arizona), will do. Just cut up any bits of roast or chops that weren’t big enough for anything else.
Add pepper, garlic, nutmeg, basil, Worcestershire and whatever else you think will be nice.
Rifle the fridge for any other bits and bobs that might need using. Find mushrooms, wait til the rest is almost done then break up the big ones and toss in.
If you can’t imagine a cassoulet without beans, toss some leftovers in. Don’t have leftovers? Grab a can from the pantry.
Remember at the last minute that barley adds substance, so add some quick pearl barley.
If you thought ahead now would be a good time to finish the bread and put it in the oven. If you didn’t think ahead you can still throw together some biscuits, scones or soda bread. Not even that, eh? Back to searching the fridge. Pull out the biscuit roll or (better yet) the roll of French Bread. A bit of olive oil, sesame seeds you almost couldn’t find but knew you had SOMEWHERE, a sprinkle of poppy seeds and some cracked sea salt and the quick last-minute bread is now special. When the bread’s ready, dinner’s ready.
Serve with a nice red wine, hearty Yorkshire tea or a good ale. While the bread is lovely enough to eat alone, yes I did a quick nosh from the 1st buttered hunk I ripped off, the half-full teacup was a give-away, save some for sopping, it’ll be worth it. If you have room for dessert, those oatmeal cookies you made the other day will be nice with a cold glass of milk in front of the fire, the sunset, watching rain out the window or just your favourite evening TV viewing.
I couldn’t find my grandmother’s recipe so I had to wing it this time. I started writing this a couple years ago but never found the recipe card and both winters I bought rolled oats thinking I’d also make oatmeal for breakfast but no, the canisters always got weevil-y before I used them. I did use instant packets for breakfasts last winter so I figured I’d try my luck with those since I’m just going on experience and hope at this point. So here goes, put the kettle on and let’s go.
1 stick of butter or margarine
1 c packed brown sugar
1 tsp vanilla
1 egg
1 tsp baking soda
dash salt
1 tsp or so ea cinnamon, nutmeg, mace, allspice, clove more or less to your liking
1 c + 2 heaping Tbsp flour
2 pkg/2/3 c maple or plain oatmeal (next time I’ll try 3 pkg/1 c)
3/4 c raisins
Soften the stick of butter, cream together with the brown sugar and vanilla.
Add the egg
Mix in the baking soda, salt and spices you choose.
Now for the flour
Stir in the oatmeal and raisins. This is where I realized the oatmeal packets didn’t have cinnamon in them so I added it here. It’ll be stiff but I figure I need to burn the calories before eating the cookies. This is also where, after mixing in the oats and raisins, that I realized the matrix could use a bit more stiffening so I added the 2 heaping Tbs more flour mentioned above. Next time I might add 1 more packet of oats to make it closer to 1c.
Even the batter out in the bowl, divide roughly into 4 parts, then take each part out in turn, gently rolling into a rough log, divide that into 1/2 then that into 3 bits. Take the next one out and do it again.
Now fill the next sheet with the other 2 1/4s left in the bowl. I let some stay in the bowl to use to top off the smaller lumps so they’re all even and of course there has to be enough left in the bowl for whoever isn’t too grown up to lick the bowl and spoon.
Bake at 350 for about 10 minutes. Check when you start smelling the spice. Don’t leave them, they turn fast! This batch didn’t burn but they’re definitely done.
Of course one must take them off the cookie sheet with a cookie thing. I use a vey thin one and threaten woe, death and much pain to anyone who uses it for other things. This is why I have 2 not-so-thin turners in the drawer and, in a pinch, I can use a butter knife to turn a grilled cheese sandwich.
Once you have found and acquired the right and proper cookie utensil that is thin enough to slip under the cookies and not smoosh them into maddening accordions as you try to scrape them off the cookie sheet, then one must put them carefully on the plate and announce to one and all that cookies are ready.
Serve with milk, tea or coffee. 2 is, of course, the proper number of cookies to serve, whether after lunch, school or before bed. These are even good for breakfast. Yes, these look dark but I did use dark brown sugar and let them go a minute or 2 long. Next time I’ll use light brown sugar and take them out when they’re almost done instead of absolutely done but not burnt.
Any leftovers can be put into a cookie jar on the counter or, if (like me) you actually do go through cookies more slowly, you can freeze them to prevent them going stale. Don’t worry, they’ll thaw in your lunchbox before lunchtime. Pay no attention to the puff pastry box, of course it’s for emergencies. You DO know how much time that stuff takes to make, don’t you?
If you so deem proper and fitting you may also, when you mix in the oats and raisins, add nuts, chocolate ships, peanut butter chips, currants, dried chopped other fruit… let your imagination fly with whatever your pantry has at the time.
Simple, easy, quick lunch or snack. Nice with a bit of tepenade in the middle, too (see my post Sept 2010). Tepenade’s easy to make if you have a bit of prior notice, but if not this is yummy, too.
The best cookbook is the one you like best, even if it’s the box of recipe notecards your grandmother left you. Don’t have one or even notecards? Time for a trip to the library and the bookstore to see if any they have call to you. A good cookbook can be a good friend for years. If you’re lucky you can find many good friends to use in the kitchen.
The old standards are, in no particular order…well, OK, alphabetical order:
Better Homes and Gardens Cook Book As you can see we’ve loved these books to death! The large one was my Mom’s and the small paperback mass market one was the one I bought to refer to until I could afford a grown-up version. The brownie recipe I’ve been making since I was 8 comes from this book. I’m sure the special helps section has been updated in more recent editions. I enjoy using the old book from time to time and the differences between editions is fun to notice when they pop up.
Betty Crocker Cook Book I had a copy of this for years but can’t find it now! What I did find was my old copy of Betty Crocker’s New Boy’s and Girl’s Cookbook that I used as a kid and so did my kids, until their reading skills were up to the more grown-up cookbooks. When Sean was 4 he and his sister got up early and decided to make me breakfast in bed. They got the cookie-making bowl out, pushed a chair up to the counter, opened this cookbook to what was obviously a cookie recipe and put it together. The only thing they hadn’t planned for was getting the cookie trays out of the hot oven, so when they fretfully told me of their plight I pretended to sleepwalk to the kitchen, took them out of the oven, transferred them to a plate and sleepwalked back to bed. We all knew it was playacting, but it was fun and cookies in bed for breakfast was fun.
If you’re lucky enough to have an old family cookbook, keep it in a treasured spot. The Butterick Book of Recipes and Household Helps is my Great Grandmother’s from the 20s. The recipes are interesting, sometimes not terribly appetizing to modern tastes, but to see what was popular then and how they lived with the helpful hints is fun and sometimes surprisingly useful.
The I Hate to Cook Book by Peg Bracken “Some women, it is said, like to cook. This book is not for them.” My Mom had an original paperback from way-back-when and of course I can’t find it now! All I can find is Peg Bracken’s I Try To Behave Myself book on etiquette. The originals were prohibitively expensive so I managed to get a decently priced 50-year anniversary edition with an introduction by Mrs Bracken’s daughter. I rather like it so far.
The Joy of Cooking I bought this when I worked at Waldenbooks once upon a time. Recently I saw an article about the different editions & that one edition even had information and diagrams about how to skin a squirrel. Yes, that’s the edition I have. That’s in the “Know your ingredients” chapter. I’ve never had to use that bit but other parts of it have come in handy at times. As basic as this book is, look through it some time when you’re bored. You’ll find all kinds of things you never knew you wanted to cook!
Mastering the Art of French Cooking I found a copy of this in an antique store for $10 and grabbed it! One of my sisters got my Mom’s copy. It’s not so much a basic cookbook, more like moderate to advanced, but it’s good to have in the library just because…well, there’s some good stuff in there! Go ahead, challenge yourself! You’ll be surprised at what you can do. If you’ve seen the movie or read the book Julie and Julia, this is the book that spurred them and the blog. If you get a copy it’s worth exploring and experimenting. You’ll probably surprise yourself if you try some of the recipes. So many of us grew up watching her programs it was something I just had to have.
These are just basic American (with some nod to international in some recipes) cookbooks and yes, I have copies of each of them. They include information on basic tools, supplies, ingredients and techniques, Some even have tables for equivalences and cooking times. Yes I have all of them. Pick one you like and start cooking. There are thousands more cookbooks on every imaginable specialty area of cooking. Basically, the best cookbook is the one you like the best and keep turning to. If you’re not careful your cook book bookcase could end up looking like mine.
Brielle's Avalon 
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