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From The Blog:  witchywoman
 
Dec. 30, 2009 4:24 am 
Let's see...this all happened on March 1, 2009. My life has forever been changed. I wanted to try an experiment of sorts and I almost have one year down and one more to go. I want to do the RV experiment for 2 years and then I'm out! A lot has happened over the last year, some of it good, some… MORE
My country music debut
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Dad and Dogs
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storm damage
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Photo by witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA
Living In: Longview, Washington, USA

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Dec. 28, 2009 4:36 pm 
Updated: Dec. 28, 2009 7:55 pm
Hi,I come from a family that takes cooking very seriously, and has for generations.  In as much, we have collected 1000s of recipes over the years from many different sources, and I will use this site to bring a lot of those recipes online.  Also, we cook a lot of meals from scratch… MORE
 
 
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Photo by Jeremiah in Texas

Cooking Level: Expert

Living In: Austin, Texas, USA

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Dec. 23, 2009 3:17 pm 
Updated: Dec. 24, 2009 1:59 pm
Once again, the Dallas Morning News spurred me into action, and this time the food section prompted me to embark on bark. I’m not talking about dog bark or tree bark but rather the sheets of hardened candy so sugary that a couple of pieces can knock out the most aggressive sweet tooth. MORE
Bark and Cookies
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Tags:  Dessert, Family, How-To
 

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Photo by Rebecca Marmaduke

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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From The Blog:  A Nurse's Comfort Kitchen
 
Dec. 20, 2009 7:39 pm 
Updated: Dec. 27, 2009 8:00 pm
Everywhere in the cityis filled with the spirit of Christmas. For me, Christmas is not quite a traditional holiday, although I do enjoy people watching during holiday seasons. If you are tired of your traditional holiday desserts, maybe you could try this dessert--it is new and a combination of… MORE
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Coconut Tapioca in Papaya Bowl
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Photo by 500metersdeepblue

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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From The Blog:  "It's Only Food"
 
Dec. 19, 2009 2:25 pm 
Updated: Dec. 21, 2009 1:07 pm
I knew when I decided to write about this topic I would probably offend a whole lot of people and have death threats made against me.  But in my endless drive to educate the unenlightened proletariat on the truth and madness of the restaurant/ foodservice industry, I had to express myself… MORE
 
 
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Photo by chefjohn

Cooking Level: Professional

Home Town: Leavenworth, Kansas, USA
Living In: Coon Rapids, Minnesota, USA

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Dec. 17, 2009 6:59 am 
Updated: Dec. 18, 2009 3:19 am
     Happy Birthday, Olivia!       My little girl is 8 today.  We're having her birthday party in two days with family and friends, a sleepover and a bit of time in the pool Saturday while I teach class.  The dinner request is for rigatoni, MORE
 
 
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From The Blog:  A Nurse's Comfort Kitchen
 
Dec. 13, 2009 6:58 pm 
Updated: Dec. 24, 2009 7:51 am
There are actually two different styles of hot and sour soup. One is Northern China style, which usually looks white. The other is Southern China style, which usually looks red. What makes the Northern one hot is white pepper powder. What makes the Southern one hot is hot bean sauce. The one I a MORE
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Hot Bean Sauce; cooking in process
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Hot and Sour Soup--Southern China style
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Photo by 500metersdeepblue

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Dec. 12, 2009 6:11 am 
Updated: Dec. 27, 2009 8:33 pm
Had my annual blood test Wednesday. Ate eggs benedict for breakfast today.  I’m living dangerously. Most mornings I ask my husband if he wants a “good” breakfast.  His usual reply is that he’ll just eat oatmeal with peanutbutter and jelly stirred in it.  Whatever floats MORE
Eggs Benedict
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Photo by food-dancer

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA
Living In: Haddonfield, New Jersey, USA

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From The Blog:  Fight the Fat Foodie
 
Dec. 10, 2009 7:54 pm 
Updated: Dec. 23, 2009 4:26 pm
With the first cold snap of the year, we have been in a comfort food mood all week! So, today, as I thought about what to make for dinner, the andouille sausage sitting in the fridge came to mind. What better use for a good Cajun sausage than red beans and rice! This recipe also uses brown r MORE
 
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Photo by SKoeneman

Cooking Level: Intermediate

Home Town: West Des Moines, Iowa, USA
Living In: Champaign, Illinois, USA

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From The Blog:  Adventures of Allrecipes Jen
 
Dec. 8, 2009 11:38 am 
Updated: Dec. 15, 2009 1:36 pm
This year, we thought we'd mix it up at work and do a spin on the usual Cookie Countdown. Every day this month we're baking and sending four dozen cookies to a soldier overseas. I'll update this blog post with photos of the baking adventures as well as any submitted from families (with… MORE
 
 
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Photo by Allrecipes Jen

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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