Raisin Hell

Meet one of the most polarizing dried fruits in the History of the World.

Personally, I am a fan of the raisin.  I kinda dig their wrinkly little skins.  I love their sweet chewiness.  I enjoy biting into one in the middle of a big old oatmeal cookie–a fruity surprise.  My friend, Nadine, loathes raisins.  Shriveled grapes, she calls them.  Yeah, I suppose they are shriveled grapes, but shriveled […]

Lemon Pudding Cake or In Which Poor Brave Patricia is Forced to Work for The Devil

Is it?  Could it be?  Is it really Glinda, the Good Witch of the North?!  No, even better!

Do you guys remember the horror with Time Warner Cable last week?  Remember José and how he’s dead to me?  Remember the angst? the woe? the gnashing of teeth? the making of chocolate pudding?  Relive the horror, or live it for the first time here. And now, in the immortal words of Paul Harvey, here […]

"Why Not a Vegetable Sorbet?" I Ask You. And, of Course, You Love the Idea. Right?

Serve it as a salad component or as a garnish for a protein.  Either way, tomato sorbet is surprising and refreshing.

Friends, the weather is getting warmer and the vegetables are Happening.  Very exciting.  I’m not sure if you’ve been able to read between the lines and discern that I am not a Huge Vegetable Fan, but it’s true.  Sad to say, I have only really gotten into enjoying veggies in the last (covers mouth and […]

A Techniques Primer: Custards and Puddings

Thank you, eggies, for your thickening power.

A reader, Pam, “delurked” yesterday to ask for clarification about putting together a custard.  When to use butter; when not to use butter.  She also said (tongue in cheek, I hope) that she was afraid that I would tap my foot disapprovingly and ask her why she hadn’t been paying attention all along.  Well, fear […]