I’m my own worst critic. The negative voices in my head can be quite loud, even when the reality is otherwise. Let me give you an example… We’re having a special family event this week…a party celebrating the engagement of my older daughter to her beau (yes, I said beau, just like “Little House on… Continue reading Expectation vs. Execution
Last week I asked you if you are a risk taker (Taking a Risk). I went on to describe how I took an untested cake recipe to meet my husband’s boss for the first time. It was my normal light-hearted post of humor dosed with a little bit of instruction, and it was a fun… Continue reading Taking a risk (Part 2)
In the “I’ll have what she’s having” scene from When Harry met Sally, Meg Ryan fakes her climax then calmly takes a bite of her sandwich, what looks like a turkey on rye bread. Harry’s sandwich looks like the more traditional deli order, a corned beef on rye. I know, I know, the sandwiches are… Continue reading Rye Not?
So what’s that word when you go into a situation thinking you know the basic ground rules, then find that what you think you know might not be the complete picture? Mis…something. I can’t think of the word. You can’t either? Drat…I thought you’d help. When my girls were young and I’d drive them to… Continue reading Expectations Upended
Last weekend was the Kentucky Derby. How do I know this? Every restaurant I went into on Saturday had it on their TVs. How much do I know about it? Not much. My husband asked me which horse I would bet on (if I bet, which I don’t), and I replied, “The brown one.” Other… Continue reading Run for the Roses…and Bourbon
In my last post I told you about science and magic and my approach to baking (in case you missed that fascinating dissertation, you can find it here). Now it's time to get to the meat of the "& Scones" half of this blog (no pun intended)... [Insert trumpet fanfare here] Today we're going to… Continue reading Finally…a recipe!
As I mention in my "A Little About Me" page, I love cooking and especially baking. Where else do you get the melding of magic and science? What magic, you say? Look what happens when flour, sugar, and butter are combined and subjected to heat...Scotch Shortbread appears! Voila! Well, maybe not quite "voila" but you get… Continue reading …and now to explain the “& Scones”
I am a new scotch whisky drinker. Having developed a taste (and apparently a tolerance) for alcohol at a relatively late age (early 40s), I went from the sweet to dry white and red wines, then sweet to straight gin and vodka drinks, including perhaps a margarita or two. But I only started trying scotch… Continue reading Why do this?