I have been making crepes at home recently and they come out good and are easy to make-relatively. I would like to use Buckwheat flour like they do in France (and Montreal/Quebec). Trouble is, you can’t get it anywhere! Does anyone have a Buckwheat flour source? Let’s have it.
I just had cupcakes that have NO paper. You just grab and eat. No peeling them. It’s about time. Either that or make the paper edible.
Tommy has long arms. Really long. Like Walter Johnson long. I will try to photograph them but it’s hard because he’s squirmy when he’s showing them off. –fog
No really, what fuels your ring of fire? Cause it better be this stuff…
After returning from my first trip ever to Florida I have one very major beef. There’s an insufficient, ahh, let’s just call it “Coffee grid”. NO Starbucks to speak of. A few here and there but none on the highways. No Second Cup; No Tim Horton’s; No Seattle’s Best.
I’m not going to sugar coat it. It’s bad. I’m told that it’s the heat, but what about the caffiene? What if I need a blast? I have to find a deli and get that watered down, “institutional-strength” garbage, and pretend that it’s real coffee. It’s all the more perplexing when you consider the first generation Spanish headcount. Aren’t the Spanish big consumers of the bean? –fog
Another installment of: Cooking with Fog–
(Now, normally, you’d cover the Cap’n with cookies but to demo it, I have left spaces so you can see)
Use a basic Toll House cookie recipe and make a batch of dough. Then, in a baking pan, spread a half to three quarters of an inch of Cap’n Crunch cereal evenly. Spread the dough completely over the Cap’n Crunch and bake. Serve with milk. –fog
I got my 2 cherry trees in the mail on Monday.
Of course I have to wait all week to plant them in the yard… (more…)
