This is a simple, tasty, and often-used recipe in our house hold. Most of the things are on-hand at all times, it takes just minutes to prepare, minimal mess (1 pot, chopping board, + bowl) and tastes good the next day.
I make this chai quite a bit. When Michelle isn’t feeling up for espresso, I seem to knock this back quite a bit. For someone who didn’t grow up eating Indian food, I find it very comforting. This is a staple in my diet these days.
This is quick (under 30 minute) dish to prepare. The rice cooks while the veggies are taken care of. I think the longest amount of attention is in chopping the onion and green beans. It is tasty and is low-cost and uses only 2 dishes.
This is a good, basic pie crust recipe. It has a good mixture of shortening vs. butter to allow flakiness but still keep it delicate. From Cooks Illustrated Baking cookbook / 2007 November issue.
This cherry butter ended up a little more tart than I’d like, but the caramelized cherry essence is divine. I was surprised to see how it looked like molasses in the end. I could not help but sing this song when smelling it.
This was a part of our glorious 18 pound cherry purchase. These work well on their own, or, as the case was yesterday, great over cake (Classic Bundt Cake in the Dorrie Greenspan “Baking” cookbook).
An Israli (but originally North African) dish, this is simple, quick, and made with things that we usually have on hand. Michelle made it tonight within 25 minutes, most of that cooking time. She said it was about 5 minutes of actual prep. The end result: a new favorite. 🙂
