Heather says: I hope some of you are happy. Today I broke my one of my cardinal rules of cooking and not only purchased, but used and consumed shortening. It was all in the name of science mind you and the leftovers are being distributed. The first attempt? Not so great, but it was tasty …
Heather says: Thin, chewy, classic chocolate chip cookie recipe. Yes, I’ll post a puffy, cakey version tomorrow. Well, if I can remember to buy shortening. Chocolate Chip Cookies Ingredients: 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks butter) softened – allow them to sit at room …
Heather says: Well, it’s the morning after one of the biggest cooking fests of the year (Christmas and Easter are close on the heels of Thanksgiving in my home). How was your holiday? Apologies to my Canadian and other Home Ec readers, sometimes you just have to put up with my American perspective. Did you …
Heather says: Tomorrow’s the big day. Are you ready? For many families today is for baking and food prep. Here are few last minute tips to help everything go smoothly. Check the turkey now. Has it completely thawed? No? Use the water bath method to finish defrosting the turkey. If you have several recipes calling …
Heather says: So, I have a confession and it’s not even Sunday, I know! Who’s running this joint anyhow? I’ll be honest, I am the worst person when it comes to sending any kind of cards, birthday, holiday, sympathy, thank you, whatever; they just don’t happen. Not too long ago I found thank you cards …
Heather says: Want killer -figuratively, you keep a sanitary kitchen, right?- dressing, gravy, or mashed potatoes? The secret is in the stock. Before Tom, the turkey heads into the oven (or deep fat fryer, just sayin’), remove the neck from the cavity and fearlessly reaches up under the neck flap and pull out the bag …
*The following Fearless Friday is a guest post by Bran Mydwynter.* I don’t have a sweet tooth, really. But there’s only so much turkey or mashed potato I can eat each Thanksgiving before I need a sugary, spicy chaser. (How’s that for a tortured metaphor?) And this year, since I’ve had to go gluten-free, I’m …
Heather says: My first encounter with a fried turkey had to have been around 1997. I was visiting the family of my then boyfriend down in Jacksonville, FL. The family was big and friendly, but I was extremely shy, so I lurked outside with the dad who was in charge of frying the turkey. Circumstances …
Heather says: Let’s play catch up: Is your dining room table free from junk? Have you invited & confirmed guests Have you written the menu? Do you have all the recipes doubled or halved based on your need? Have you figured out which serving dishes & utensils are needed? Have you kept up with the …
Heather says: I won’t lie. My hands down favorite way to cook turkey is to head outside and plop that bad boy into peanut oil. However, that’s not an option for many of you. Since turkey is running at $0.69 lbs and my 6 year old has a hollow leg, I call that a bargain …