Category Archives: Technique of the Month

We Were Going to Make Pasta Sauce

December was pasta sauce month.  December is over.  We missed it. December is busy.  Holidays, family, snow shoveling; it all really starts to add up.  Perfecting sauce just was not in the cards. I did make one sauce.  It was … Continue reading

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It’s Soup Month!

For the last four years, I have hosted a Soup Party on the first Saturday of November.   We have a 5 or 6 couples over and every couple brings a soup.  For me, this is the perfect way to entertain.  … Continue reading

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Grains and Vinaigrette. Yum.

It’s August and that means it’s grains and vinaigrette.  It is hard to get excited about this, but I’m trying to muster more enthusiasm than I had for stir fry. Vinaigrette is a made with a 3:1 ratio of oil … Continue reading

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When the Moon Hits Your Eye…

IT’S PIZZA MONTH!!!! I guess I’m a little excited.  But who wouldn’t be; it’s pizza month.  Mmm.  Pizza.  It’s delicious.  To quote my wonderful husband, “Even bad pizza is good pizza”.  Such a wise man. I did a little research … Continue reading

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Potato, potah-to.

It’s April.  That means it’s potato month.  I realize this post is a little late, but I’ve been busy.  Sorry about that. There are many varieties of potatoes and work better in some dishes than others.  Russets usually show up … Continue reading

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February is Egg-cellent.

I know.  The post title is kind of lame, but it was the best I could come up with.  Sorry. February is egg month.  I have really been looking forward to egg month.  I like eggs.  I could eat more … Continue reading

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January. Boom. Roasted.

Roast: To cook by exposing to dry heat (as in an oven or before a fire) or by surrounding with hot embers, sand, or stones. In a timely for us post, Hank Shaw wrote that “True roasting requires the radiant heat of … Continue reading

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