…you open the jar of pickles and find a face staring back at you. Do you put it on your burger?
Need an awesome snack food for the Superbowl? Are you planning to watch the big game?
I most likely will, and I’m still undecided on who to root for since my home team didn’t make it.
Each year it seems I get more into the sport. I think I’ve watched “fooseball” every Sunday since this season started, and many Sundays I made these fresh, crispy, flavorful ‘tater skins. My husband loves them, as do I. They are awesome, dipped in a little bit of sour cream. Mmh…
Get the recipe here.
The Art Institute of Chicago has combined two of my favorite things in Art & Appetite: American Painting, Culture, and Cuisine. Food and art!
There were paintings, dishes and eating utensils, sculptures, cookbooks, posters, menus and more. Most from the 18th through the 20th century.
That bowl up there is Tomato Spinach Tortellini, but with ditalini pasta instead of tortellini. I’m pretty sure you can substitute any pasta in this one. I sometimes cook italian sausage to add in this soup. Delicious! Especially with freshly grated parmigiano reggiano cheese on top.
More delicious soup, chowder and chili recipes and ideas ahead!
Rudi, Rudi, Rudi. I love you so! Lol
For the past few months, I’ve been slowly cutting back on eating foods with (wheat) flour. I ate a lot less hamburger & hotdog buns and sandwich breads, and for the most part opted for gluten-free ones instead. Health-wise, the results have been noticeably good. No more strange stomach rumbles & grumbles and all is right in the bathroom. Thank goodness.
Homemade baked goodies, on the other hand…I make no cut’s there. Still use regular ‘ole flour. Sometimes I use gluten-free but, in recipes that require large quantities, it just doesn’t deliver. The only (large flour quantity) recipe I have had success with were these brownies. Not bad with gluten-free, all-purpose flour. Not bad at all.
How do you tell if your eggs are too old (assuming the egg carton has a “Sell by” date and not a clear-cut expiration)?
I had no clue until my Husband shared the following with me:
According to Cooks Illustrated, you place the eggs in cup/bowl of cold water. If it settles flat at the bottom, it’s fresh. If it bobs in the middle, it’s not as fresh. If the egg floats to the top, it’s no longer fresh.
Eggs lose water and carbon dioxide as they age, and they take in air. The reason why an older egg floats is because it has a nice-sized air cell in it.
This post is brought to you by: Some old eggs that were sitting in our fridge, on a Saturday morning when homemade omelets were wanted, but no one wanted to go out to the store for fresh eggs. LOL