Aug. 29, 2010 6:50 pm
Updated: Apr. 29, 2011 6:21 am
I just made two loaves of bread tonight that I called
Honey Macadamia Oat Bread. I promised a friend who is not feeling well I would make her some bread (she loves bread!) and I just didn't have much time today to do so. I drastically modified a recipe listed for the "Express Bake"…
I'm a live in cook and housekeeper for my brother since we're both single. I really love cooking and get most of my ideas from this site.
My favorite things to cook
I don't know that I really have any one thing I enjoy cooking more than others. I tend to plan my meals around what kind of meat I want that day, but not always.
My favorite family cooking traditions
The only family cooking tradition I can think of offhand as being noteworthy is how my grandmother makes her homemade egg noodles. After mixing up the dough and cutting it into noodles she boils them in water for a few minutes to get out the starchiness. Then she transfers the noodles into the sauce she makes, which is a combination of chicken stock and cream of chicken soup. Everyone always raves about her noodles every holiday and I am so glad that she taught me her secret, and that she said it was mine to share with whomever I wished.
My cooking triumphs
The best thing I ever cooked was the Lover's Beef Burgundy Fillet from this site. I've been struggling for some time now to cook the perfect steak, and thanks to allrecipes.com I am finally getting there.
My cooking tragedies
One of my favorite ways to have spaghetti squash is from the recipe linked below, and I've made it more than once. One time in particular when I made it I ran out of sage. I called into the other room asking my brother to bring me some and he asked 'is ground okay'? I automatically said yes without really putting much thought into it. After he handed me the sage I measured it out and added it to the squash. Of course the dark green powder totally stained the lovely yellow color of the squash a horrid puke green color. I immediately realized my mistake, but it was much too late to take it back at that point. I added a little extra cheese, but I knew there was nothing to really help fix the color. That night we ate a bowl of sage for dinner! It was edible is about all I could say for it. It really is a good recipe, though, if you use the right type of sage!