It's All About the Food

Misc thoughts

A good chevre (or maybe even a not-so-good chevre) will smooth out the harshness in Pinot Grigio. Must try the Pinot Grigio with some rosemary.

Another recipe from the site might find its way into a published foodie book. We'll see. The author has asked permission (of course I said yes -- I always say yes if asked), but it will be at least this November before publication, if not next November.

After I find a few good recipes in a cookbook, I keep returning to those recipes, no matter how intriguing the other hundreds of recipes are. I could probably stop buying cookbooks if I used all the books I have now.

Hot cocoa really is better with Valrhona. And cream. But everything is better with cream.

If you host a party at a restaurant, order (better: pre-order) a red and white to be served by the bottle during dinner. In the long run, it's cheaper. Also have an open bottle of bubbly and glasses to hand with the appetizers.

Wonder why you can never fit four chicken breasts in your 12-inch fry pan? That's because it's a 10-inch pan. That took 15 years to figure out. Loving my new Farberware pan.

Microwaving an underdone cake will not help. Better to cut the center out and make a ring cake.

If the recipe doesn't say what to do with that one-and-a-half cups of water, don't add the water until you're sure the recipe needs it. Otherwise, you will turn your dough into batter.