Stocks are simple, really. Pick a good one and, if things work as they should, a modest investment up front will yield generous dividends for a long time. This applies to investments, and doubly so to soup stocks. This site doesn’t have much to say about financial planning, though, which leaves only one topic, a… Continue reading Dabbling in Stocks
Today, January 22, refreshes the Chinese lunar calendar, inaugurating 4721, the Year of the Rabbit. Rabbits are considered to be thoughtful, friendly, and fathomless. A pretty good description of this blog’s readers, right? Thus, before you is a Taiwanese Lunar New Year feast, prepared in your honor Most of the dishes, including the Pork Wontons… Continue reading Year of the Rabbit
One of the best parts of a ski trip, don’t you think, is snuggling before a glowing fire as the snow and ice swirl among the mountains outside? Such is a pleasure unique to winter, and which Switzerland supplies in magical abundance. A perfect expression of this alpine coziness is a cookie bar enjoyed especially… Continue reading Warmth Amidst Iced Peaks
Whether that dishwasher is a person, or an appliance, little matter. Making a complete dinner that cooks up in one tray is sure to save on dirty dishes now and on work later. That’s the beauty of Chicken Traybake, a concoction in which, as the name suggests, poultry, a side, and a sauce for both… Continue reading Dishwasher’s Holiday
There’s room in the car; we’ll stop by soon to collect you. The more, the merrier, right? Not that tonight isn’t going to be ecstatically fun already, what, with everybody being in such a good mood. Optimistic and happy to greet the new year. Perfect setting for a party, really. Plus, there’s sure to be… Continue reading You’re Invited
We made you a plateful of Berry Crumb Bars and we left them beneath the tree, as you can see above. We got the idea from AllRecipes magazine, which had the preparation in its October/November 2019 issue. You’ll be so proud, as it took fewer than ten ingredients to prepare these for your enjoyment. That’ll… Continue reading Dear Santa…
Doesn’t everybody love baby spinach, pineapple and mushrooms on their pizza? Seriously? Why not? Weirdos. The beauty of Cast Iron Pan Pizzas, though, as dreamt in the January & February 2020 Cook’s Illustrated, is that each pizza is customizable for each person at the table. In the great deep-dish/thin-crust debate, these pan pizzas definitely side… Continue reading My Pie, That’s Why
Seriously, in this case it’s not rude. In fact, when making Birria Tacos, tortillas are dipped in adobo just before they’re griddle-seared to crispness. Later, each guest is supplied with an individual cup of adobo, meant for dunking each taco as desired, thus amplifying the flavor even more. All in due time, though before we… Continue reading Do a Double Dip
It’s not the recipe’s fault, though. When it names the ingredients to accompany mango and chicken in the wok, it lists nothing more specific than “fresh stir-fry vegetables.” Therefore, the decision is each cook’s, and there’s no telling where personal tastes will take things. For example, today’s offering brings carrots, bell peppers bean sprouts and… Continue reading All Mixed Up
Confusing, for one thing. When Shape provided a recipe for Double-Lemon Labneh Cheesecake with Pistachio Crust in April 2020, the game was on. Cheesecake? Yes. Double-Lemon? How about Double-Yes? Pistachios? Nothing else compares. But what to make of this “Labneh” thing? Just what is that supposed to be? The internet provided answers, though unsurprisingly, many… Continue reading What the Heck is Labneh?
The Terrified Amateur 